Get ready to take taco night to a new level with these keto cheese taco shells. Each shell is only 1 net carb, and the only ingredient you need is cheese!
Looking for keto friendly ways to enjoy taco night? While traditional corn or flour tortillas are high in carbs, there are a few low carb options.
The easiest method is to ditch the shell and just mix the ingredients together in a bowl.
Of course, these do take a little time to make. And the store-bought versions can have quite a few net carbs.
And unless you fry them up, they will be more like soft tacos.
If you’ve been craving a hard shell taco and want something super easy and low carb, you have to try keto cheese taco shells!
Each one has only 1 gram carb each and the only ingredient you need is cheese. Seriously!
All you have to do is measure out the cheese, bake, then hang your shell over a spoon to create the shape.
Your shells will be ready in a matter of minutes.
How to make hard keto taco shells
Ready to see just how simple it is to make these crunchy, super low carb taco shells?
- Heat up the oven a prepare baking pan. Preheat the oven to 375°F and line a large baking sheet with parchment paper.
- Portion out cheese on baking pan. Place the ⅓ cup portions of cheese on the parchment paper, then spread each one out into a 4-5 inch circle. Be sure to leave some space between each circle, as they will expand a bit as they melt.
- Bake the cheese. Place the baking pan in the oven and bake for 5 minutes. Rotate the tray in the oven, then 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.
- Allow to cool slightly. Remove from the oven and let the cheese circles cool for a few minutes.
- Hang to form hard taco shells. While still pliable, peel the cheese from the parchment and hang each circle over a wooden spoon that is held up by two jars or cups.
- Allow cheese to harden. Let the cheese hang over the spoon until hardened and completely cooled into the shape of a taco shell.
Cheese shell nutrition
Because the only ingredient in these keto-friendly taco shells is cheese, they are very low carb.
If you use ⅓ cup of cheese per shell, each one will only have 1 gram total carb. Also, each shell will be about 150 calories. So you will have lots of room to add your favorite toppings!
By comparison, Ortega corn shells are about 60 calories and 7 net carbs each.
For someone sticking to a low carb way of eating, these cheese taco shells are a much better option. And the higher calorie count isn’t an issue because it’s much more filling and there’s no need to add any cheese topping.
What to eat with keto taco shells
I love how quick and easy it is to make cheese taco shells. This gives you so many possibilities for toppings!
You can pick any protein for the filling. When cooking, I like to use about 2 tablespoons of my keto taco seasoning recipe per pound of meat to add flavor.
For a super easy filling, try my crockpot taco meat! Just throw all the ingredients in your crock pot about 2 hours before you want to eat.
If you’re looking for something lighter, the filling for my low carb fish tacos is perfect for summer. Once you have your protein, you can top it all off with avocado, keto salsa, shredded lettuce, and more cheese!
Other recipes to try
Looking for more low carb Mexican foods to make? Check out a few of these favorites:
- Mexican Cauliflower Rice is a light, flavorful side dish that comes together with just 4 ingredients!
- Taco Dip with Meat includes layers of seasoned grouind beef, guacamole, sour cream, tomatoes, and cheese.
- Keto Taco Skillet is a cheesy one pan dish for a tasty twist on taco night!
- Keto Chicken Enchilada Casserole with a simple homemade sauce is always a crowd pleaser.
- Low Carb Tortilla Chips is the easiest way to turn store-bought tortillas into crispy keto chips!
Keto Cheese Taco Shells
- 2 cups shredded cheddar cheese
- Preheat the oven to 375°F, and line a large baking sheet with parchment paper.
- 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.
Array ( [serving_size] => 1 [calories] => 152 [carbohydrates] => 1 [protein] => 9 [fat] => 12 [saturated_fat] => 8 [cholesterol] => 40 [sodium] => 234 [potassium] => 37 [sugar] => 1 [vitamin_a] => 377 [calcium] => 272 [iron] => 1 [serving_unit] => shell )
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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