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17 Ratings
  • 5 star values: 17
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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.

Recipe Summary

prep:
10 mins
cook:
6 mins
additional:
12 mins
total:
28 mins
Servings:
4
Yield:
4 taco shells
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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

228 calories; protein 14.1g; carbohydrates 0.7g; fat 18.7g; cholesterol 59.3mg; sodium 350.9mg. Full Nutrition
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