Crispy Keto Taco Shells
These crispy cheddar cheese keto taco shells are the perfect solution when you are craving tacos, but don’t want all of the carbs that come with a typical taco. Sub out cheddar cheese and form them over inverted muffin tins and you have a perfect taco holder!
PinWhy I Love These Keto Taco Shells
Not only are they super easy to make, but they taste just like regular taco shells minus the carbs and guilt.
And the best part? Only 1 ingredient to make these keto taco shells. Cheese!!
Your whole family will love these keto taco shells, and you won’t even miss regular high-carb taco shells!
What You Need to Make Keto Taco Shells (and tacos!)
Ingredients: *these are the whole ingredients for tacos
- 12 T. shredded cheddar cheese
- 1 t. olive oil
- 12 oz. ground beef
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 ½ teaspoon chili powder
- 2-3 T. water
- salt and pepper to taste
- 1 scallion, sliced
- 1 tomato, seeded and chopped
- ¼ c. sour cream, 1 lime, cut into wedges
How to Make Keto Taco Shells (with filling)
Equipment:
You’ll need a muffin tin and a Silpat baking mat.
Directions:
- Preheat the oven to 350° F. Line a rimmed baking sheet with a piece of parchment paper or a Silpat baking mat.
- Spoon shredded cheddar cheese onto the prepared baking sheet, using 1 tablespoon per mound. Lightly spread out, leaving 2-3 inches between each mound. On a standard baking sheet, you can bake 6 at a time.
- Bake until the cheese rounds are melted in the center and the edges begin to brown. Set aside to cool for 1-2 minutes, but do not let harden.
- Lift melted cheese rounds with a spatula and press on the back of an inverted muffin tin to form cups. The cheese will be very pliable while warm.
- Allow the cheese to cool and firm up before removing it from the muffin tins.
- Repeat with the next 6 cheese rounds.
- In the meantime, add olive oil to a medium skillet and heat over medium heat. Add ground beef and cook, stirring occasionally, until the meat is nicely browned, 5-6 minutes. Drain any excess fat.
- Add cumin, smoked paprika, chili powder, and 2 tablespoons of water; season to taste with salt and pepper. Continue cooking for 1-2 minutes, just until the spices become fragrant and the meat is nice and juicy. If necessary, add an additional tablespoon of water to obtain proper consistency.
- Fill taco cups with taco beef, chopped tomato, scallion, and a teaspoon of sour cream per cup. Squeeze lime juice over the top, and enjoy!
Variations and Substitutions
Feel free to swap out the cheddar cheese for your favourite cheese. The flavor will be different, but you’ll still get the same crispy keto taco shells crunch!
This recipe uses ground beef, but you can fill your low-carb taco shells with whatever meat or filling you like.
You can use these shells to make these Keto Taco Cups!
Here are a few more Mexican dishes you might like:
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Crispy Keto Taco Shells
Ingredients
- 12 tbsp shredded cheddar cheese
- 1 tsp olive oil
- 12 oz. ground beef
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 ½ teaspoon chili powder
- 2-3 tbsp water
- salt and pepper to taste
- 1 scallion sliced
- 1 tomato seeded and chopped
- ¼ cup. sour cream
- 1 lime cut into wedges
Instructions
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with a piece of parchment paper or a Silpat baking mat.
- Spoon shredded cheddar cheese onto the prepared baking sheet using 1 tablespoon per mound. Lightly spread out, leaving 2-3 inches between each mound. You will be able to bake 6 at a time on a standard baking sheet.
- Bake until the cheese rounds are melted in the center and the edges begin to brown. Set aside to cool for 1-2 minutes but do not let harden.
- Lift melted cheese rounds with a spatula and press on the back of an inverted muffin tin to form cups. The cheese will be very pliable while warm.
- Allow cheese to cool and firm up before removing from the muffin tins.
- Repeat with next 6 cheese rounds.
- In the meantime, add olive oil to a medium skillet. Heat over medium heat. Add ground beef and cook, stirring occasionally, until the meat is nicely browned, 5-6 minutes. Drain any excess fat.
- Add cumin, smoked paprika, chili powder, and 2 tablespoons of water; season to taste with salt and pepper. Continue cooking 1-2 minutes, just until the spices become fragrant, and the meat is nice and juicy. If necessary, add an additional tablespoon of water to obtain proper consistency.
- Fill taco cups with taco beef, chopped tomato, scallion, and a teaspoon of sour cream per cup. Squeeze in some lime juice over the top and enjoy!
Nutrition
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