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Low-Carb Keto Cheese Taco Shells


"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."
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28 m servings 228 cals
Original recipe yields 4 servings (4 taco shells)

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  1. Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
  2. Wrap the handle of a wooden spoon with aluminum foil. Balance between 2 tall cans.
  3. Spread Cheddar cheese on the prepared baking sheets into four 6-inch circles placed 2 inches apart.
  4. 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

Per Serving: 228 calories; 18.7 g fat; 0.7 g carbohydrates; 14.1 g protein; 59 mg cholesterol; 351 mg sodium. Full nutrition

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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....