Raise your hand if you love “Taco Tuesday!” The good news is you can now have “Taco Anyday” with these delicious Keto Cheese Taco Shells. These crispy cheesy shells are less than 1 net carb each and are the perfect shape so you can still enjoy your taco nights without all the added carbs!
I love Taco Tuesday, ok to be fair I really do love tacos any night of the week. It’s something I really don’t get tired of. My mom has always made the best tacos because for starters she uses steak, and she fries the corn tortilla shells.
But if you can’t have corn tortilla shells anymore due to your low carb diet or because of other health reasons then fear no more…these cheesy keto taco shells are going to change your life.
If you have the same love of Mexican food the way we do in this household, then these cheese taco shells are going to be the perfect and easy way to make Keto Tacos.
They are not only “picky eater” friendly but also kid-friendly, which makes them an all-around winner. I mean you’re eating cheese….what’s not to love??
What are Keto Cheese Taco Shells?
So what are Keto Cheese Taco Shells? They are exactly what they sound like….taco shells made out of cheese!
Cheese taco shells have actually been around the keto community for quite some time now, but have also become very popular with everyone, not just keto dieters.
But how can cheese be turned into a crunchy shell? When you bake cheese on a tray it gets nice and crispy, but bendable.
Not only can you have cheese on your taco….but now it can BE your taco. Life can’t get much better than that.
Are Regular Corn Taco Shells Keto?
Unfortunately, corn and wheat tortillas are not acceptable for those on a keto diet.
Having one corn tortilla can be about 6 NET Carbs each, which isn’t completely horrible, but who plans on eating just 1 taco?? I know I certainly will be eating way more than 1.
So that being said, corn tortilla shells are probably going to be way too many carbs for you too. Plus they will spike your blood sugar levels, so it might be better to just stay away from them altogether.
Are Cheese Taco Shells Keto?
These easy cheese taco shells are absolutely perfect for keto and low carb diets. While they do contain a small amount of carbs, due to the lactose in the cheese, small being the operative word.
For 1 taco shell, it only has 0.9 NET CARBS. So if you want to round up and just say 1 NET CARB to make it easier then go for it.
**Here’s an interesting fact for you though when it comes to carbs. A lot of brands will list cheese having zero carbs, due to the fact that the FDA says that if a food is below 1 carb per serving they can list it as zero carbs.
I always play safe and count 1 ounce of cheese as 1 carb.
Advantages Over Normal Taco Shells
Not only are these cheese taco shells less than 1 NET CARB per shell making it ok to eat several shells, but they won’t spike your blood sugar like corn or flour tortillas will.
They are also a great gluten-free alternative. Yes, I know that corn tortillas are gluten-free but they are higher in carbs.
So those of you who are gluten-free and low carb, look no further! You will be making these every Taco Tuesday.
What Ingredients are Low Carb Cheese Taco Shells?
Cheddar Cheese – Shredded cheddar cheese is the only ingredient in this recipe. You need ¼ cup of cheese per taco shell. If you can grate fresh cheddar then do it, but pre-shredded will also work.
Best Cheese for Keto Taco Shells?
I found that my favorite cheese to use for my taco shells is shredded Cheddar Cheese. But you could try a different kind if you would like to. Another option is that works really well is:
- Mexican Style Cheese Blend – this is a blend of Cheddar, Colby, and Monterey Jack Cheese. For ¼ cup serving it has 1 Carb.
- Parmesan cheese – This is used a lot to make crisps or chips. You can try making taco shells out of parmesan, but it does tend to be a bit brittle. So keep that in mind.
Sliced Cheese vs. Shredded Cheese for Taco Shells?
You have two options for making cheese taco shells: shredded cheese or sliced.
I prefer using shredded cheese the most as I like the consistency of how the shells come out. You can use pre-shredded or shred a block of cheese yourself, both ways are fine.
If you don’t have a block of cheddar to shred, but you have a package of thin-sliced cheddar from the deli then that still could work.
All you do is bake it in the oven as directed below, or place it on a plate and put it on the microwave for 60 seconds. Flip over and microwave for another 30 seconds, then quickly fold over to create the taco shell curve that you need.
It actually gets too crisp for my liking, so I’m going to vote shredded over sliced.
Is there Almond Flour in this Recipe?
There is not any almond flour in this recipe. It’s a one-ingredient recipe…CHEESE.
I know it’s possible to make tortilla shells with almond flour, but I haven’t mastered that one yet. They would be a good option if you can’t have or don’t like cheese.
I will be sure to update this post as soon as I have that recipe down, so stayed tuned. In the meantime though please enjoy these super easy cheddar cheese taco shells.
How to Make Keto Cheese Taco Shells
This is gonna be easy and super fast! The only time-consuming part is that the taco shells are so good that you are gonna have to make a lot of them! It’s a very similar process to how we make our parmesan crisps.
The first step is to place parchment paper on a cookie sheet and preheat the oven to 350 degrees.
Then you need to shred your cheddar cheese. If you prefer you can use pre-shredded cheese which works just as well.
Using ¼ cup scoop out the shredded cheese and place them in circles on the baking tray. Using your palm or the bottom of the measuring scoop flatten the circle out a bit.
Make sure that you leave enough space in between. I have found that I can fit 2-3 shells per baking tray.
Bake in the oven for 8 minutes or until the cheese is completely melted and the edges are starting to brown up.
While the cheese is in the oven, set up your taco shaping station. I like to have 2 stations going at the same time. So grab 2 glasses and 1 thick-handled spoon or spatula for each station.
Once the timer goes off grab the tray out of the oven. Let cool for a few seconds, but don’t let it sit for more than that.
Using a firm thin spatula scrape the cheese off the tray and drape it over the spoon handle.
Let it cool completely, it should take about 5 minutes to firm up. Just in time to make your second batch of shells.
Once they have been formed, move them over to a plate or tray while you finish making the rest of the shells.
Baking vs. Frying Cheese Taco Shells
Frying your cheese taco shells is also an option if you don’t want to bake them in the oven. I still prefer baking them mainly for the reason that you can make 2-3 at a time, whereas you can only fry 1 at a time in a skillet.
But if you want to go ahead and fry them, then follow these simple instructions:
- If you are using a non-stick pan then you don’t need to oil it first, but if you are using a cast iron or stainless steel pan then go ahead and lightly spray the bottom. You can use an avocado oil spray or an olive oil spray.
- Once the pan is hot, then add ¼ cup shredded cheddar cheese to the center of the pan.
- Cook until the cheese is completely melted and the edges start to get brown.
- Quickly flip over and cook for 20-30 seconds.
- Transfer to your shell to the taco shaping station and drape the cheese over the spoon handle.
Best Tips for Keto Taco Shells
- I have used both pre-shredded and fresh cheese that I shredded myself and found that they both work really well. So feel free to use either one. Pre-shredded will save you time.
- Instead of just plain cheddar, you can use Mexican Style Blend, Monterey Jack Cheese.
- Add spices for some extra flavor – garlic powder, onion powder, Italian seasoning, crushed red pepper flakes for a kick.
- Use your palm or the bottom of the measuring cup to flatten out the cheese.
- A regular size baking tray should fit about 2-3 shells.
- If you have a standard size oven, you should be able to fit 2 baking trays in the oven side by side, in order to make more shells at once.
- Make sure to use parchment paper on your baking tray. It will keep the cheese from sticking and will give you an easy cleanup.
- Try to make your circles the same size to ensure even cooking.
- Setting up multiple glass and spoon stations will help the process move along.
- Cooking times will vary depending on your oven. You want the edges to start to get brown and the shell is bubbling.
- You want to remove the shells quickly after taking them out of the oven. You don’t want them to sit on the tray and start to harder, otherwise, they won’t reshape into a shell.
- I found that using a thin metal spatula to lift the cheese off the tray worked the best. You need something sturdy.
- Let the shells sit on the handle for at least 5 minutes to firm up. As the cheese cools, the more firm it will get.
- You may want to invest in a wire taco holder, which makes it so easy to stuff your tacos. Here is one that I really like.
My Cheese Taco Shells are Too Chewy
Why are your low carb cheese taco shells chewy? Simple answer, you didn’t bake them long enough.
My first time experimenting with these shells I didn’t cook them enough. They still tasted good but had a chewy texture.
All I did to fix it was, on the next batch I cooked them until the edges started to get browned up. Much better results!
Don’t Burn Them
You want them to get crispy but you don’t want them to burn. In my oven, I set it to 350 degrees and takes 8 minutes to be perfect.
Test the time and temperature on your oven to see what is best. Just keep an eye on them, it takes only a few seconds to overcook and burn.
Too Many Holes in the Shells
If you end up with holes in your shells, don’t stress, it’s an easy fix. After you put your cheese on the baking tray and flatten them out a bit. If you notice the cheese is separated too much just gently push it back into a circle.
Making Better Circles
It’s important to make uniform circles with your cheese. You want them to be about the same thickness and size, otherwise, they won’t cook evenly and one may be done before the other.
Some have found it helpful that once they flatten the first 2 circles, they draw a circle using a pen that way it’s easy to replicate moving forward.
Can I Cook Cheese Taco Shells in the Microwave?
Cooking these cheese taco shells in the microwave is a quick and easy option, but best done if you’re not making a ton of shells since you can only fit one in at a time. If you are making a few for yourself then this is a great way.
Place ¼ cup of shredded cheese on a paper plate and microwave for 60 seconds. To get it even crispier, flip it over and microwave for 30 seconds more.
Different Variations Cheese Taco Shells
You can alter this recipe and make some variations to it. Here are some ideas below to help you.
Try a different shape:
- Taco Cups – You can use pre-sliced cheddar, bake them on a parchment-lined baking tray, and once they are done transfer them into a non-stick muffin pan and let them cool. Just like that, you will have taco cups.
- Taco Bowl – Double the amount of cheese and make a large circle. After it’s been baked then place it over the bottom of a bowl. Now you have a taco bowl to make a salad.
- Add Spices – Cumin or chili powder are great spices used in a lot of Mexican recipes. Or add in some garlic powder, Italian Seasoning or Red Pepper Flakes.
- Use Different Cheese – You can use Mexican Blend Cheese, Pepper Jack, or even Mozzarella.
- Bacon can be added to just about everything, and besides bacon goes wonderfully with cheese.
What to Use Cheese Taco Shells With?
The most famous and popular way to use these taco shells is…you guessed it…TACOS!
Fill them with chicken, steak, pork, or ground beef…pick your favorite. Then top it off with some fresh tomatoes, cilantro, onion, more cheese, and one of my must-haves…sour cream.
They are the number one ingredient in our Keto Tacos recipe.
If tacos are one of your favorite foods but you haven’t been able to eat them due to your low carb lifestyle, then you don’t ever have to worry about it again. These Keto cheese taco shells will make Mexican night at your house just like the good ole days.
Another great use for these taco shells is to turn them into breakfast tacos. Fill them with scrambled eggs, bacon, sausage, tomatoes, fresh salsa, sliced avocado, or cheese. Basically fill them with your favorite breakfast items.
You can also use them to make a taco bowl. Double the amount of cheese and make a larger circle. After it’s been baked, place it over the bottom of a bowl to create a taco bowl shape. Now you can make your own taco salad.
Other Diets This Recipe is Good For Ex. Paleo, Vegan, Gluten-Free?
These are a fabulous Gluten-Free option!! While corn tortilla shells are also gluten-free they are higher in carbs. So these cheese taco shells basically kill two birds with one stone…so to speak.
Can I Make Cheese Taco Shells in Advance?
You’re better off not making these keto cheese taco shells too far in advance. They taste the best when eaten the same day, because that’s when they are going to be the crispiest.
After a few hours they start losing their crispy texture so don’t make them too far ahead of time.
How to Store Keto Cheese Taco Shells
These cheese shells are best eaten right away and are pretty quick to make. However, if you need to make them ahead and you need to store them, then put them in an airtight container and place in the fridge.
They will last 1-2 days if stored properly.
Can I Reheat Cheese Taco Shells?
I really don’t recommend reheating your taco shells. Once they are reheated they can start to melt and lose their shape and their crispiness. It’s better to just make them fresh whenever possible.
Can You Freeze Cheese Taco Shells?
I do NOT recommend freezing these cheese taco shells. Cheese made like this just doesn’t freeze and reheat very well. The taste just isn’t the same. It’s not worth it at all.
“Taco Tuesday” can now be “Taco Anyday” with these delicious Keto Cheese Taco Shell recipe. Less than 1 NET Carb for each taco shell and are the perfect shape without all the added carbs!
- 2 cups shredded cheddar cheese
- Preheat the oven to 350 degrees. Line a baking tray with parchment paper.
- Shred the cheddar cheese using a box grater.
- Using a ¼ cup scoop out the shredded cheese and place them in circles on the baking tray. Use the palm of your hand or the bottom of the measuring cup to flatten the circle out a bit. Make sure to leave enough space in between. I can fit 2-3 per tray.
- Bake for 8 minutes or until the cheese is completely melted and the edges are starting to brown up.
- While the cheese is in the oven, set up your taco shaping station. Grab 2 glasses and 1 thick-handled spoon or spatula. I recommend setting up 2 stations, it will go quicker.
- Once the timer goes off, grab the tray out of the oven. Let cool for a few seconds, but do not let it sit more than that.
- Using a firm thin spatula and scrape the cheese off the tray and drape it over the spoon handle. Let it cool completely. It should only take about 5 minutes to firm up.
- Once they have been firmed up, place them on a plate or tray while you finish making the rest of the shells.
0.9 NET CARBS PER TACO SHELL
I have used both pre-shredded and fresh cheese that I shredded myself and found that they both work really well. So feel free to use either one. Pre-shredded will save you time.
Instead of just plain cheddar, you can use Mexican Style Blend, Monterey Jack Cheese.
Add spices for some extra flavor – garlic powder, onion powder, Italian seasoning, crushed red pepper flakes for a kick.
A regular size baking tray should fit about 2-3 shells.
If you have a standard size oven, you should be able to fit 2 baking trays in the oven side by side, in order to make more shells at once.
Make sure to use parchment paper on your baking tray. It will keep the cheese from sticking and will give you an easy cleanup.
Try to make your circles the same size to ensure even cooking.
Setting up multiple glass and spoon stations will help the process move along.
Cooking times will vary depending on your oven. You want the edges to start to get brown and the shell is bubbling.
You want to remove the shells quickly after taking them out of the oven. You don’t want them to sit on the tray and start to harder, otherwise, they won’t reshape into a shell.
I found that using a thin metal spatula to lift the cheese off the tray worked the best. You need something sturdy
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Method: Baking
- Cuisine: Mexican
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