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.
Please ensure to check your cheese nutrition labels. I use a strong, hard, tasty cheese which has <1g carbs per 100g. Some processed "cheese" (I use that word loosely) have a high carb content, indicating all the additions they have made to the "cheese".Also, check the ingredient list. Mine has simply milk, salt, cultures. Avoid all cheeses with along list of ingredients. They are ultra processed and not a true simple cheese.