Make your own keto taco shells using just one ingredient- Cheddar cheese! Crispy, crunchy, and perfect to fill with your favorite taco fix-ins!
Keto Taco Shells
When I first started a keto diet, there were a handful of staple foods I’d make on a weekly basis. These foods were my go-to when I was stuck on meal ideas or had little time to prepare something from scratch.
Once I started becoming more confident in the kitchen, I began experimenting to re-create some of my favorite foods. Along with a list of keto dinner ideas, I wanted to make a keto version of corn taco shells.
Inspired by my cheese chips recipe, I opted to make them a little larger and use them to make taco shells. Crispy and crunchy taco shells made completely out of cheese? Count me in!
This keto taco shells recipe needs just one ingredient to make and yields perfectly crispy, crunchy, and sturdy taco shells. While I love myself a tortilla, it’s not as satisfying or fun as a taco shell. These cheese taco shells are so easy to make, and you don’t need a taco shell maker to make them.
Perfect to have on hand or use them the next time you make keto tacos, you can even crush up the cooked shells and make a taco salad…although I already do that with some keto tortilla chips.
How do you make cheese taco shells?
- Cheddar cheese– the best and most versatile cheese to use. It isn’t as malleable as mozzarella cheese, and it crisps up better than parmesan cheese.
Start by adding quarter cup portions of the cheddar cheese onto a lined baking sheet. Shape them into 6-8-inch circles. Bake them for 8-10 minutes until the cheese has melted and browns. Remove them from the oven and let them cool for several minutes.
Now, use a rubber spatula to pick up the melted cheese circles and drape them over a greased rolling pin or glass jar. Let them cool completely, before using them as taco shells.
Tips to make the best recipe
- If you can elevate your rolling pin or glass jar, that will ensure the shells crisp up to their full length and capacity.
- Freshly grated cheese is always far superior to the pre-shredded kind. It will melt and taste much better.
- Add some spices to the cheese, like smoked paprika or cayenne pepper.
Storing, freezing, and serving tips
- To store: Leftover taco shells can be stored at room temperature, covered, for up to seven days.
- To freeze: Place the cooled shells in a ziplock bag and store them in the freezer for up to two months.
- What to serve these with: Ground beef, grilled chicken, grilled shrimp, fajita vegetables, and more. Of course, never forget the guacamole and salsa.
More Mexican keto recipes to try
Frequently Asked Questions
Corn is not a keto friendly food, and neither are corn taco shells. Per one taco shell, there are at least 12 grams of net carbs.
If you don’t want to make these cheese taco shells, you can make keto tortillas but make them smaller, like soft taco shells.
Cheddar is the best cheese to use, as it melts evenly and doesn’t stretch too much. Avoid using mozzarella or American cheese, as these burn quickly and will become soft and rubbery once they firm up.
Keto Taco Shells (1 Ingredient!)
- 2 cups cheddar cheese freshly grated
- Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper.
- Using a 1/4 cup, scoop out portions of shredded cheese onto the baking sheet. Shape them into a 4-inch, circular shape.
- Bake the cheese taco shells for 8-10 minutes, until completely melted and golden brown.
- Remove them from the oven and let them cool for several minutes. Once slightly cooled, use a spatula to lift the cheese shells and place them onto a greased rolling pin or glass jar. Let them cool completely, before removing and using.
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