Keto Taco Shells

31 ratings

Nobody can deny the irresistible urge to bite into a hot, crunchy taco! Unfortunately, flour and corn tortillas are out of the question for low carb diets. We’ve taken the same idea for cheese crisps and turned it into crispy taco shells. That’s right, these keto taco shells are made with golden brown cheddar cheese! A little sprinkle of cumin turns the taco shells into a perfectly seasoned vessel for your favorite taco fillings. Yum!

Net Carbs

0.8 g
Fiber

0 g
Total Carbs

0.8 g
Protein

14.1 g
Fats

18.8 g

229 cals

Quantity

Serving Size

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Shredded Cheddar Cheese

2 cup, shredded
Spices Cumin Seed

½ tsp

Step 1

Heat a small pan to medium heat. You want the pan to be the size your taco shells will be. Prepare a 12-cup muffin tray by flipping it over on a flat surface.
Step 2

Sprinkle a half cup of cheese in a circular shape in your pan. Sprinkle a ⅛ tsp of cumin over the cheese. Use a spatula to gently form an even circular shape in the skillet as the cheese melts.
Step 3

Let the cheese turn golden brown throughout without burning. Use the spatula and skillet to gently tilt the melted cheese between muffin cups to form a taco shell shape. The cheese should harden almost instantly.
Step 4

Repeat this process for each taco shell. Fill with your favorite taco fillings!

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Comments 31

UpbeatArugula148609 2 years ago

I will admit I was skeptical about these...but they were delicious!!! My husband went crazy for them. I initially had a problem when I saw all the grease pool up....but a paper towel solved that problem!! Try them!!

2
SuperMacadamia568849 2 years ago

This did not turn out good. You be better off buying the already made ones from Aldi’s. They didn’t get crispy there were super oily. Lot of bad fats In them.

0
Lilbuni2004 3 years ago

Love this! I have a taco holder from pampered chef, and I lay them over top that to form the shells. I didn’t add the cumin

3
MarvellousKale715706 3 years ago

Made these in an omelette pan and slid them over a rolling pin to cool. Amazing and I thought they would crumble when you bit into them but no. Perfect crunch hubby was amazed This is a keeper for TUESDAY TACO NIGHT

5
- Puddingtame 8 months ago
  
  I love the rolling pin suggestion
  
  1
Bondgrl007 3 years ago

Epic fail for me, lol. Greasy and the cheese never hardened into shells. I just crumbled them up and made a taco salad.

1
Lori 3 years ago

These were great! I used my metal taco holders to form them…perfect!

1
dianerick20017b46o 3 years ago

Made them in a non-stick pan. Poured (slid) them over parchment paper 2 at a time. Folded the paper as they cooled quickly. Nice shape. Yum!

1
FabulousRadish512509 3 years ago

I used parchment paper and a silicone mat. Cooked 3.5 min. Removed from oven and let cool for 2 min amd removed to cupcake pan to stand/shape them.

3
Ceci 3 years ago

Awesome ❤️

0
LazyInCT 3 years ago

The cheese stuck to the pan and scrapping it out was a nightmare (I used a nonstick pan). The “taco shell” turned into a hard ball of cheese.

1
MarvellousMacadamia828354 3 years ago

I made mine in an air fryer on parchment paper. I had to fold them fast before they got hard. They came out very nice.

7
Shockerwoman 4 years ago

Had a hard time getting them out of the pan... didn’t form like I would have liked... but, really good

0
Free-n-Deed 4 years ago

These are fabulous! Far exceeded my expectations!

0
Maiden Minnesota 4 years ago

I've made cheese chips before this way, and they're good. They absolutely taste like Cheez-its. I would skip the cumin on these, though, then skip the cheese on the taco because the shell IS the cheese.

1
acheek2cheek43a9 4 years ago

I tried this but used a omelet pan and not as much cheese,, then hung it over my spatula.

8
Soonbeslim 4 years ago

Just made these, turned out perfect. Absolutely delicious with the shrimp taco skillet recipe.

1
ExcellentKetone222433 4 years ago

Terrible. Just made a mess. And was too rich.

2
FlamesHairdressing 4 years ago

A lot quicker if you melt the cheese in the microwave on baking paper, then form the shape of the taco over a rolling pin.

22
- Diane 4 years ago
  
  How long did you melt it for? Thanks in advance!
  
  1
oabinader 4 years ago

Hi! Do you use butter or oil to grease the pan?

0
- Maiden Minnesota 4 years ago
  
  You don't need to grease the pan as the cheese is almost pure fat. It greases itself.
  
  1
Sara53213 5 years ago

Just the crunch I was looking for on Cinco de Mayo/Taco Tuesday! Thank you!

1
Natalie 5 years ago

Made these last night. Delish

1
Cater 5 years ago

Can you make these big enough to put them in a taco salad tortilla form?

0
- recipewriter 5 years ago
  
  To make a taco shell for a salad use a pan large enough to double the amount of cheese, cook as instructed, and set the shell to harden over the bottom of a bowl instead of between muffin tins. This will make the crunchy taco bowl.
  
  5
SmithSaraL_96 5 years ago

They taste like cheez itz! I’m in love ❤️

1
MaggieC 5 years ago

These are almost better than corn tortillas! I wonder if there's a way to find out the fat content of these after cooking? Most of the fat cooks off and is poured out. Anyone know? It must be a lot less than before cooking which seems to be what the macros are based on.

3
RockyNicole07 6 years ago

These are our go to for tacos. So good and they hold up really well

0
Wingal 6 years ago

Looking Forward to trying these.

0
TraciMoore789142a 6 years ago

These are terrific and my son liked them because they don’t fall apart like regular taco shells. I hung them over a handle to shape

4

Keto Taco Shells

Ingredients

Recipe Steps

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Comments 31