Cheese Taco Shells
Easy keto taco shells with 1-ingredient
As long as you have cheese, you can make keto tacos! These crispy, cheese taco shells are made from baked cheddar cheese formed into a taco shape. Fill with your favorite taco fixings for an easy low carb taco night!
1 taco shell
4
Servings
110
Calories
9g
Fat
7g
Protein
0g
Net Carb
0g
Total Carbs
Cheese is a staple ingredient in many keto recipes. Not only is it used to make fathead dough, but cheese can be used to make keto tacos without adding too many carbs. With these keto cheese taco shells, we don’t add any carbs! They are ZERO CARBS!!
Made with one ingredient, cheese! You can have crispy hard shell tacos by just melting cheese and molding it into a taco shape. No need to get those expensive low carb tortillas you find at the store. This is an easy, gluten-free solution that is much less expensive and just as tasty!
Even though cheddar cheese was used to make these tacos, most any cheese will work – Pepper Jack cheese, Colby Jack, even parmesan!
How to make cheese taco shells
- Add cheese to parchment paper. Can use shredded cheese or slice cheese. Shredded cheese is easier to form a circle shape. If using sliced cheese, you may have to trim the edges to get those rounded corners similar to a tortilla.
- Bake in the oven. Bake cheese shells in the oven at 350 degrees F for 5-7 minutes or until the edges start to turn golden brown.
- Mold into taco shape. Let the melted cheese circles cook on the tray for a few minutes. Then drape over a spatula propped up with cups. A taco holder works great too. Just drape your cheese tortilla over the hump of the taco tray. Let sit until cooled completely.
- Blot off excess grease and oil. This will keep your hands from getting too greasy when you hold your taco.
- Add your favorite taco fixings – seasoned beef, chicken, shredded lettuce, tomato, more cheese!!
Cheese Taco Shells Recipe Video
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Cheese Taco Shells Ingredients
1 cup shredded cheese (Cheddar, Pepper Jack, Colby jack, Monterey Jack)
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1/2 teaspoon garlic powder, optional
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parchment paper
Cheese Taco Shells Directions
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Place cheese
Preheat oven to 350 degrees Fahrenheit. Place four 1/4 cup piles of cheese, spacing 2-inches apart on a parchment lined baking sheet. Press or sprinkle cheese around so it makes an even layer in a circular shape. Can sprinkle seasonings like garlic powder on top if desired.
Quick Tip
A silicone mat will work too. If using sliced cheese, just use 1-2 cheese slices and cut the edges to make a circle. -
Bake
Bake at 350 degrees for 5-7 minutes or until the edges are golden brown.
Quick Tip
If you remove them from the oven before the edges turn brown, your taco shells won't be as crispy. -
Cool and mold
Let the cheese cool on the baking tray for 1-2 minutes or until it is firm enough to lift and hold it's circular shape but still pliable. Lift up the cheese circle and place it over the handle of a spatula or spoon balanced on two cups or upside down, over a taco holder. Let cool completely to harden into this taco shell shape.
Quick Tip
Bloat extra grease with a paper towel if needed.
Can I use pre-shredded cheese from the store or does it need to be freshly shredded for the taco shells to hold their shape properly?
You can use pre-shredded cheese. I just like to shred my own because it melts better, but pre-shredded will still melt and work just fine.
These cheese taco shells were super fun to make and came out perfectly crisp. I tried adding a pinch of smoked paprika on top before baking and it gave them an awesome extra flavor boost. Definitely a 5 star keto hack!
These came out great with pepper jack cheese. I used a wooden spoon to shape them and they held really well. Super easy and my teens loved them with ground beef and avocado.
These were easy to make and turned out crispy. I used cheddar and added a bit of garlic powder for extra flavor. My daughter enjoyed them with ground beef and avocado.
These turned out super crispy and held up well with ground beef and avocado. I added a little chili powder instead of garlic for some extra kick.
I used pepper jack cheese for a little extra spice and they turned out great. Super crispy and easy to shape while still warm.
These cheese taco shells were surprisingly easy. I used colby jack and they came out crisp. My kids liked them with just chicken and some lettuce.
I absolutely love this cheese taco shell recipe especially how easy it is to make with just shredded cheese and a sprinkle of garlic powder. The way the cheese bakes into a crispy shell that still holds its shape is brilliant. Do you have a cookbook that includes more recipes like this with creative low carb twists and simple ingredients?
Hi Susan! I’m so happy to hear you enjoyed the cheese taco shell recipe—aren’t they fun to make? Thanks so much for your kind words and interest! Yes, I do have a cookbook coming out that’s full of creative, low-carb recipes like this, all designed to be protein-packed and support healthy longevity. It’s available now for pre-order here: https://www.amazon.com/Protein-Packed-Low-Carb-High-Protein-Longevity/dp/1628605642. I think you’re going to love it! 😊
Made these with Colby jack and was surprised at how easy they were to shape. I loved how they stayed crispy even after adding my beef and avocado filling.
Tried these with pepper jack and added a pinch of garlic powder. Came out crispy and held their shape well. A great low carb taco option!