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Cheddar Cheese Taco Shells feature

Crispy Keto Cheese Taco Shells

  • Author: Stephanie Parlegreco
  • Total Time: 13 minutes
  • Yield: 8 Taco Shells (1 Per Serving) 1x


“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




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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