These Keto Taco Shells are absolutely delicious and so easy to make! And since it is Taco Tuesday I thought it would only be appropriate to share a carnivore, keto taco shell recipe with you today!
This recipe is super easy to make!
Pre Heat the oven to 375*F
Place about 1/3 cup cheese on to the baking sheet. Make sure you spray the pan or use parchment paper. I like use these silicon baking mats.
Bake for 8 to 10 minutes or until the edges are golden brown.
Fold in half and fill with your favorite taco fillings and enjoy!
Check out my Taco Tuesday RecipePrint
For crunchy hard low-carb taco shells, just make them out of cheese! Simply melt in rounds, shape, and let cool.
2 Cups Cheddar Cheese
Preheat the oven to 375°F, and line a large baking sheet with parchment paper. I like to use these silicone baking mats.
Place the cheese in heaps of ⅓ of a cup on the parchment paper, and spread each out into the shape of a 4-5 inch circle. Be sure to leave some space between each circle, as they will expand a bit as they melt.
Bake for 5 minutes, rotate the tray in the oven and bake for an additional 3-5 minutes until the edges are beginning to brown very slightly, and the cheese takes on a lace-like appearance.
Let the cheese circles cool for a few minutes, and while still pliable, peel them from the parchment, and hang them over a wooden spoon that is held between two jars, cups, etc.
Let the cheese hang until hardened and completely cooled into the shape of a taco shell.
Grated cheddar is recommended, but any similar type of grated cheese will work. Even a blend of different grated cheese can be used.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican, American
- Serving Size: 1 shell
- Calories: 110
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 1g
- Protein: 7g
- Cholesterol: 30g
Keywords: keto, Low Carb,
Hi!! I’m Kristin McConnell, I am so glad you are here! I am a wife to my amazing husband and a Mom of two fabulous kids.