ZERO carb Keto Cheese Taco Shells are keto crunchy heaven and the perfect healthy keto family meal.
Scroll below to watch the video and see just how easy they are to make using your old kitchen wooden spoon. Who knew?
Keto Cheese Taco Shells
I absolutely love cooking Mexican recipes, because you can base them on fresh, vibrant, healthy ingredients. I do however, miss the crunch of the corn chips so I decided to recreate taco shells into a keto cheese taco shells.
Healthy gluten free keto cheese taco shells are the perfect healthy family meal. Sugar free, low carb and easy recipe. My kids love making these. You will have to supervise, as there are very hot baking trays to control, but it’s fun to watch shredded/grated cheese become a hard cheese taco shell.
Look what I found - ZERO carb Keto Cheese Taco Shells. Will you make them for me?Cover the meal with sour cream, cheese, salsa, guacamole and you have a wonderful low-carb easy fresh meal.
How To Make Cheese Taco Shells
This is so easy, it’s almost embarassing calling this a recipe! There are only 3 simple steps to make the best keto cheese taco shells.
1: Choose your favourite shredded/grated cheese, place in circles on a lined baking sheet.
2: Cook until golden brown.
3: Allow to cool until they are warm, yet pliable. Place over a wooden spoon until they are cold and “set”.
I also have a wire taco shell holder. This is so useful for both making the taco shells and when filling the taco shells. You can see more here.
The wire holder is also useful when serving. It is useful to have enough for each family member, it’s a neat way to serve the keto cheese tacos.
Keto and Low-Carb Mexican Recipes
If you love fresh Mexican food, only low-carb and keto style, check out these recipes.
- Keto Taco Cups – made with fat Head mozzarella dough
- Mexican Chicken Burgers – bun-less and super fresh
- Fat Head Nachos – dripping in sour cream and a squeeze of lime
Healthy Low-Carb Mexican Food
I love eating at Mexican restaurants, in fact, they are one of the easiest quick and healthy low-carb options. The only problem with Mexican food in fast-food restaurants, is the use of rice, taco shells, corn chips and wraps that usually accompany them.
Simply ask for a naked burrito or naked tacos, and ask them to place everything on top of a fresh salad ingredients.
Cheesy Taco Shells – the video
Keto Cheese Taco Shells – the recipe
To accompany the keto cheese shells, get the recipe for the beef with sauce here. It’s also what I use to make my keto nachos.
Keto Cheese Taco Shells
Equipment
Instructions
- These are the instructions if you want to make taco shells for 1 serving. If you want to make a big batch of them, or for a large family, simply get another baking sheet and lots more cheese ready. As one batch is cooking and cooling, you can have the next batch in the oven.
- Pre-heat the oven to 200C/400F and line a baking sheet with baking parchment or a silicon sheet. Something that will make it easy to slide the keto cheese taco shells off as they cool and harden.
- Place the grated/shredded cheese into two large (or more, but smaller) circles on the baking sheet as shown.
- Bake the cheese on the baking sheet in the pre-heated oven for up to 5 minutes. But watch them closely. You'll know when they are ready to remove from the oven when they have bubbled and cooked to a lovely golden brown colour. Do not overcook them. No one wants a burnt cheese taco shell.
- Remove the baking tray for the oven and set aside to cool down slightly. At this point, you may wish to place another baking sheet with taco shells in the oven to be cooking.
- Place two cups upside down on your kitchen bench. Place a kitchen wooden spoon between them as shown. Once the cheese taco shell is cold enough to touch, and still pliable, place over the wooden spoon handle to cool. Alternatively, you can buy a metal taco rack as shown above.
- Repeat the process until you have made enough keto cheese taco shells for your family.
- Serve with plenty of fresh shredded lettuce, taco meat sauce, sour cream, salsa, guacamole and more cheese.
Notes
Please leave a comment below, letting me know your favourite way to serve your keto cheese taco shells.
Kay says
Could these be made the day ahead, and then used the next day.
Thanks in advance.
Libby www.ditchthecarbs.com says
Yes, they can, but make sure you store them in an airtight container lined with some kitchen paper to absorb any moisture from the air. No one wants a limp bendy or chewy taco shell ?
Paula says
As a native Texan I would have to add some cumin, and garlic powder to the spices! Cumin is such a flavor booster! I use organic ground cumin and it can be found in the Indian spice section too.
Holly R says
I made these same tacos a few weeks ago prior to seeing this on Pinterest, but I used store bought cheese shells! So happy to see this so I can save some dough, and they seem super easy to make! Thank you for your great ideas and recipes!
Jessica says
Great alternative!
Will_L says
This looks AWESOME! Once prepareed does anyone know how to store and how long they will keep?
Sarah Jordan says
These were super yummy!!! I used Mexican Style Shredded Cheese by Kroger which has less than 1 gram of carbs and 100 calories per ounce. My daughter and I each had 1 taco. She loved it! We both loved how much more flavor there was than regular tacos shells. I’m thinking about using this as a crust for pizza, too! Cheese crust! Yum! Thank you for this recipe!!!
Denise says
I tried these tonite, but was disappointed because when they cooled, they didn’t become crisp like an actual taco. They were very “chewy”. What brand of cheese was used and is it better to shred our own?
Libby www.ditchthecarbs.com says
You may need to trial a few kinds of cheese to find the best one that will bake to a crispy shell, and each one will vary considerably. I used a regular block of cheese, shredded/grated it, then cooked until I knew it would be crispy when cooled down. The first ones I tried when I was developing this, I discovered I hadn’t cooked them long enough to crisp up.
Terry says
haha – a new found use for my wooden pasta drying rack! Thank you Libby as was about to toss it out!
From old to new 🙂
Sharon says
What cheeses are people using? I’m thinking some flavors might be better than others for clashing with Tex-mex.
Bonnie West says
698 calories in 2 shells__ that cannot be!
Jamie says
That’s what I thought. That cannot be correct.
Elizabeth Gregory says
Sure it can be that many calories. Look at the fat content alone and multiply by 9 and then multiply the protein by 4! Of coutse when you add the “fillings” it may be even a few more cals, but we really aren’t concentrating on cals in Keto and also not eating these every day!
Toni H says
I used them this way for a long time, though I didn’t make them as big or the same size. I will now. But I have to do it closer to dinner time, they are too good! I also hadn’t thought of the wooden spoon to keep them open, was using a scrunched paper towel, but like that better. Thanks for all you do for all of us.
Who doesn’t love TACOS!
Use them for Tastados too, but I have to make them a tad smaller. Have you tried it yet?
Libby www.ditchthecarbs.com says
Greta suggestion. I love these taco shells so will try the tastados next time 🙂
Vince says
I seriously love this idea. Not only are the shells a low carb option – but they’re actually more appealing than conventional taco shells.
Libby www.ditchthecarbs.com says
YAY – another win for keto cheese taco shells!