Try these cheese taco shells made from baked Cheddar cheese and shaped into a taco; these are a great gluten-free, low-carb, and keto option.

Fioa
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or silicone mats.

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  • Wrap the handle of a wooden spoon with aluminum foil. Balance between 2 tall cans.

  • Spread Cheddar cheese on the prepared baking sheets into four 6-inch circles placed 2 inches apart.

  • Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes. Cool for 2 to 3 minutes. Lift with a spatula and drape over the wrapped wooden handle; cool until set, about 10 minutes.

Nutrition Facts

227.7 calories; 14.1 g protein; 0.7 g carbohydrates; 59.3 mg cholesterol; 350.9 mg sodium. Full Nutrition

Reviews (12)

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Most helpful positive review

Rating: 5 stars
10/29/2017
Excellent! My only complaint is that you can only do two at a time with one wooden spoon. There is only enough room to drape 2 shells over the handle. Easy solution to that is to use two spoons. I have an even better solution to that. All of my wooden spoons have a round handle which worked fine but for the last two I used a wood ruler covered in foil which resulted in stand up taco shells. How perfect is that? I was skeptical that 1/2 cup of cheese wasn't enough for 1 shell but it is actually perfect. One other recommendation I have is to blot your shell with a paper towel to remove excess grease prior to shaping it over your spoon/ruler. This was tasty and fun! Read More
(23)
13 Ratings
  • 5 star values: 13
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/29/2017
Excellent! My only complaint is that you can only do two at a time with one wooden spoon. There is only enough room to drape 2 shells over the handle. Easy solution to that is to use two spoons. I have an even better solution to that. All of my wooden spoons have a round handle which worked fine but for the last two I used a wood ruler covered in foil which resulted in stand up taco shells. How perfect is that? I was skeptical that 1/2 cup of cheese wasn't enough for 1 shell but it is actually perfect. One other recommendation I have is to blot your shell with a paper towel to remove excess grease prior to shaping it over your spoon/ruler. This was tasty and fun! Read More
(23)
Rating: 5 stars
08/17/2018
My husband and I are in keto taco heaven. These cheese shells were terrific. It's funny how giddy one can get finding a keto alternative for old favorites. Only tiny tweak I made was to sprinkle cracked black pepper on the cheese circles before baking. It also helped to dab excess grease off of baked taco shells with paper towels. They stayed fairly pliable and quite honestly held a lot of "taco stuffings" together better than most corn or flour shells. Thanks for sharing this recipe! Read More
(5)
Rating: 5 stars
06/11/2019
SO fantastic! I made these with goat cheese (easier to digest) and they were great! They were way more pliable and less brittle than expected. They did not break at all. I only cooked them for 6 mins; I might try cooking them for 8 mins next time so they're not quite as chewy. Very rich. You don't need to add cheese! Will use this recipe from now on for tacos! Read More
(2)
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Rating: 5 stars
01/30/2020
I will make this again. I used my rolling pin wrapped in tin foil to form the cheese shells. This time I made chicken tacos next time I will make taco meat using old El Paso low sodium seasoning or Louise kemp s seafood mix. Read More
(2)
Rating: 5 stars
01/06/2020
Fantastic. Lower quality cheese leaves the fingers just slightly greasy a higher quality (non-store brand) should be a bit better! Read More
(1)
Rating: 5 stars
10/27/2019
They really tasted good but as the cheese was meeting too greasy but I put them in bowl and were ok to use next day Read More
(1)
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Rating: 5 stars
02/01/2020
Cook no more than 6 min! Any longer and they get too crisp and taste burnt. At 6 min they are flexible after cooling. Watch for seeping oil draining off them while they cool. I cut the parchment paper into 4 pieces after cooking and picked up the shell with the parchment paper hanging them both (keeping parchment paper under the cooked shell) over the side of a lipped cookie sheet. They did not stay firm but were flexible and soft like a flour tortilla. I dabbed them with a paper towel to remove the excess oil and make it more pleasant to eat holding in the hand. Refrigerated well and warmed up in microwave. Just do not fold over to warm up---it will stick together. Very light and tasty. Read More
(1)
Rating: 5 stars
04/20/2019
I made the recipe as is.... but also made some with lactose free cheese. It was yummy! Read More
(1)
Rating: 5 stars
05/18/2019
We really loved them. You can t eat to many but delish. Make sure you cook full time for best results. Read More