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Turn one simple ingredient into crispy, crunchy keto taco shells using my tried and tested recipe. All that’s missing are your favorite taco fix-ins!
Need more low carb Mexican recipes? Try my keto taco casserole, keto quesadillas, or keto enchiladas next.
When family taco night rolls around, my family BEGS me to make my keto cheese taco shells–and most of them aren’t even keto!
Inspired by my keto cheese chips, I opted to make them a little larger to make taco shells. Crispy and crunchy taco shells made entirely out of cheese? Count me in!
Table of Contents
Why I love this recipe
- One ingredient. And I suspect you already have it in your fridge.
- Low-carb and gluten-free. So everyone can enjoy them.
- They’re sturdy. You might think cheese taco shells would crumble, but I make them all the time, and I’ve never had that problem.
- Um, they’re made out of cheese?! Do you really need more reasons?
How to make low carb taco shells
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep work. Preheat the oven to 200C/400F and line a large baking sheet with parchment paper or a silicone mat.
Step 2- Assemble. Using a 1/4 cup, scoop out portions of shredded cheese onto the baking sheet. Shape them into a 4-inch, circular shape.
Step 3- Bake. Bake the cheese taco shells for 8-10 minutes until melted and golden brown.
Step 4- Shape. Remove them from the oven and let them cool briefly. Once slightly cooled, use a spatula to lift the cheese shells and place them onto a greased rolling pin or wooden spoon. Let them cool completely before removing them.
What to serve with these
Treat these keto cheese shells precisely as you would regular taco shells by adding your favorite mix-ins and toppings. Here are some suggestions:
- Protein. Ground beef taco meat with keto taco seasoning, shredded chicken, blackened shrimp
- Toppings. Sour cream, keto guacamole, keto salsa, or keto cheese sauce
- Veggies. sliced avocado, diced tomatoes, diced onions, shredded lettuce, and cilantro
- Crushed up. On top of taco salad or homemade taco bowls
Arman’s recipe tips
- Elevate the wooden spoon. I place mine on top of two jars. That way, the cheese has room to stretch into a tortilla shape.
- Use freshly grated cheese. I tested pre-shredded and freshly shredded cheese, and freshly shredded cheese had better texture–and the taste was far superior.
- Add spices. Like cumin, chili powder, or smoked paprika.
Storage instructions
To store: Leftover taco shells can be stored at room temperature in an airtight container for up to seven days. I don’t recommend refrigerating them as it makes the shells less crispy.
To freeze: Place the cooled shells in a ziplock bag and store them in the freezer for up to two months. Let them thaw at room temperature and lightly crisp them in an oven for a few minutes.
Frequently asked questions
If you don’t want to make these cheese taco shells, you can make my keto tortillas but make them smaller, like soft taco shells.
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.
More keto Mexican recipes to try
Keto Taco Shells
Ingredients
- 2 cups cheddar cheese freshly grated
Instructions
- 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.
