Keto Taco Shells

a platter with several crispy keto cheese tacos shells.

5 from 1 vote

These crispy keto taco shells are quickly made with just one ingredient: Cheese! They are ridiculously easy to prepare, low-carb,high-protein, gluten-free, and vegetarian, and you can fill them with your favorite taco toppings such as this Instantpot ground beef and Mexican pickled red onions.

Course:Main dish

Cuisine:Mexican

Prep Time 2

Cook Time 8

Resting time 5

Total Time 15

Servings taco shells

Calories97.7 kcal

Author Denise Browning

Cost $ 0.30 per taco shell

Equipment

1 oven
2 large baking sheet(s)
1 6-inch bowl and a sharp pencil to measure and draw circles.
1 Metal spatula to lift the cheese shells out of the parchment paper.
4 wooden spatulas as many as the number of taco shells you make.
8 same-height cans or glasses to elevate the spatula across them.

Ingredients

2 cups mild cheddar cheese shredded (If you prefer, replace it with sharp cheddar or shredded mozzarella, or any melting cheese)

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Line two large baking sheets with parchment paper.
Use a ½ cup measurement to scoop out portions of cheese and arrange them in 6-inch circles on the baking sheets, with even thickness throughout. Make sure to leave some room (about 1-2 inches) between them because the cheese will melt and expand.
Bake for 7-8 minutes, until bubbles start to form and the edges start to brown.
Meanwhile, place long wooden spoons sitting horizontally across two cans or overturned glasses.
Remove the baking sheets from the oven and allow them to cool for about 30 seconds to 1 minute, or just enough to lift them up without tearing them apart.
Then, using a large metal spatula, gently lift each cheese circle and hang each over a wooden spoon for about 5-10 minutes, or until completely cool and hardened. If you want, use a paper towel to gently dab excess grease out of the surface of the hardened shells.
Fill each keto taco shell with your favorite filling and garnishes. Enjoy!

Recipe Video

Recipe Notes

Storage

These keto taco shells should be enjoyed within 2 hours of being made. Because of it, only make the number of taco shells you intend to eat or serve right away. It is dairy and like any perishable food, it shouldn't be left out at room temperature for over 2 hours.

Although you can refrigerate any filled-taco leftovers in an airtight container for up to 3 days, be aware the cheese will melt after reheating your keto tacos. This means the taco shells won't be crispy anymore (yes, they will melt!)

I had leftovers of filled taco shells and they resembled a stuffed omelet after reheating.

However, some suggest microwaving one side of each cheese taco shell for 10 seconds and then flipping it over and reheating it for another 5 seconds without collapsing. But I doubt the shells won't still be a little cold. Depending on the taco filling, it won't be enough to reheat shredded or ground meats.

Nutrition

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.