Keto Cheese Taco Shells (Quick, Easy, and Crispy!)

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Skip the flour tortillas and taco shells on your next taco night – I’ll show you how to make the easiest and crispiest Low Carb Keto Cheese Taco Shells Stands up to all your favorite toppings! With just 3 ingredients and 15 minutes from start to finish, you’ll want to make these every time you serve a taco.They are as easy as my soft tortillas Almond Flour Tortillasbut with a delicious crunch.

What is a Cheesy Taco Shell?

Cheese taco shells are just taco shells made from cheese! Baked cheese makes it super firm and crispy, like a real taco shell – just without the crazy carb count.

ingredients you need

This section explains how to choose the best ingredients for cheese tortillas, what each ingredient does in the recipe, and substitution options. See recipe card below for measurements.

• cheddar cheese – You can also use any other hard cheeses that will crisp up when baked and go well with Mexican food. I don’t recommend making them with softer cheeses like mozzarella as they won’t get crispy.
• spices – This recipe includes cumin and paprika as they are great for tacos. I only used a little seasoning and no heat, but feel free to experiment with any spice you like – or not at all.

How to Make Low Carb Taco Shells

This section shows how to make a keto taco shell, with step-by-step photos and details about the technique. See the recipe card below for full instructions.

1. Prepare. Place the cheese circles in a circle on a parchment-lined baking sheet, making sure the cheese is an even thickness. Sprinkle with spices.
2. bake. Place the pan in the oven until the edges of the tomato taco shells are dark brown and bubbly.
3. Set up a drying station. At the same time, set down two water glasses and place a wooden spoon horizontally on them.
4. Remove and cool. Let the cheese crust rest on the pan for a minute. They should firm up a bit, but don’t wait for them to cool completely.
5. dry. Using a large flat flipper or spatula, carefully lift the taco shells and hang them on the spoon handle. Let it harden for 5 minutes.

5. enjoy. Serve immediately with low-carb hard tortilla shells for maximum crispness.

Tips for the Best Keto Taco Shells

Instructions on how to make a cheesy taco shell are simple, but as always, I wanted to share some of my favorite tips! That way, you’ll end up with the most perfect tomato taco shell ever.

• Use two jelly roll pans to save time. I love these special pans! They are big enough to hold 3 shells, but small enough to put in the oven side by side.
• Use parchment paper. For easier cleanup and non-stick. Cheese sticks too easily to foil or bare pans.
• Make the circle even. It is important to keep the cheese rings the same size and thickness. Otherwise, some will finish before others, which will be a big hassle.
• Set up multiple drying stations. You need to hang the tacos all at once so you can get the timing right. So, while the cheese is in the oven, have cups and spoons ready.
• Make sure the edges are brown. Cooking the cheddar taco shell the right time is key.they are done when the edges are bubbling and Start to turn brown. If you remove them before the edges are browned, they won’t get crispy.
• Work fast. If you wait too long, the cheese won’t be pliable enough to form a firm tomato taco shell. However, you do want to wait 45-60 seconds for the cheese to cool enough. That way, it’s still pliable, but doesn’t fall apart.
• Use a sturdy turner or spatula. i love one big, sturdy restaurant-style turners like this. Just don’t use anything with holes as the cheese will sink while it’s still soft.
• Allow cooling time. The cheese will be crispier as it cools. They don’t need to be completely cold, but they will get crispier over time.

Storage Instructions

Ideally, you’ll be serving low-carb tortilla shells right away. They’re quick to make, so there’s no reason not to make them before your meal. However, if you want to make a cheddar cheese taco crust ahead of time, you can:

• Shop: Place low-carb crispy taco shells in the refrigerator with paper towels between them. Just know that they won’t be as crispy as fresh.
• Reheat: Avoid reheating as the cheese will begin to melt and deform.
• freeze: I do not recommend freezing tomato taco shells because the texture of the cheese will change when frozen. It tends to become brittle.

Ways to Use Cheese Taco Shells

Now that you know how to make low-carb taco shells, the hardest part is deciding how to use them! Try these ideas:

More Keto Mexican Recipes

Craving Mexican food?You’re lucky – I have dozens Keto Mexican Recipes! Try these delicious dishes:

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Keto Cheese Taco Shells (Quick, Easy, and Crispy!)

Learn how to make cheesy taco shells perfectly every time, plus lots of tips for quick, easy, and crispy low-carb keto taco shells.

Prepare: 10 minute

chef: 5 minute

All: 15 minute

Serving Size: 6 (Adjust the scale recipe)

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Preheat oven to 375°F (191°C).line or two jelly roll trays or a Extra Large Baking Pan and parchment.

2. Spread the cheese in a circle on the baking sheet, evenly thickness throughout. Sprinkle with cumin and paprika.

3. bake 5-7 minutesuntil the edges start to brown and bubbles begin to form.

4. Meanwhile, place wooden spoons horizontally over two flipped glasses (see photo above with cheese on top). That way, once the cheesy taco shells are out of the oven, they’re ready.

5. Remove pan from oven and cool about approx. 1 minute.

6. use one Flat Turner or spatula Lift the cheese rings and hang them on the wooden spoon.Let them hang until hard, about 5 minutes.

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nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 152

fat 12 grams

protein 9 grams

total carbohydrates 0.4g

net carbs 0.4g

fiber 0 g

sugar 0 g

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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