Skip the flour tortilla and corn taco shells for your next taco night — I’ll show you how to make the easiest, crispiest low carb keto cheese taco shells that stand up to all your favorite toppings! With only 3 ingredients and 15 minutes from start to finish, you’ll want to make these every time you serve tacos. They’re as easy as soft tortilla options like my almond flour tortillas, but with a delectable crunch.
What Are Cheese Taco Shells?
Cheese taco shells are simply taco shells made of cheese! Baking the cheese makes it perfectly stiff and crisp, like an authentic taco shell — just without the crazy carb count.
Ingredients You’ll Need
This section explains how to choose the best ingredients for cheese tortillas, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Cheddar Cheese – You could also use any other hard cheese that gets crispy when baked, and has a flavor that goes well with Mexican foods. I don’t recommend making them with softer cheeses, such as mozzarella, because they won’t crisp up.Spices – This recipe includes cumin and chili powder, because they’re totally delicious for tacos. I used just a bit for flavor without added heat, but feel free to experiment with any spices you like — or none at all.
How To Make Low Carb Taco Shells
This section shows how to make keto taco shells, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Storage Instructions
Ideally, you’d serve your low carb taco shells right away. They are quick to make, so no reason not to make them right before your meal. But, if you want to make cheddar cheese taco shells ahead, you can: The instructions for how to make cheese taco shells are straightforward, but as always, I want to share some of my favorite tips! This way, you’ll end up with the most perfect keto taco shells ever.
Use two jelly roll pans to save time. I love these particular pans! They are just big enough to fit 3 shells, but small enough to fit in the oven side by side. Use parchment. For easier cleanup and no sticking. Cheese will stick too easily to foil or a bare pan. Make the circles uniform. It’s important to have the cheese circles be uniform in both size and thickness. Otherwise, some will be done before others and it will be a big hassle. Set up multiple drying stations. You’ll need to hang the tacos all at once, in order to get the timing right. So, prep the glasses and spoons while the cheese is in the oven. Make sure the edges are browned. Cooking your cheddar cheese taco shells for just the right amount of time is key. They are done when the edges are bubbling and starting to brown. If you remove them before the edges are browned, they won’t get crisp. Work quickly. If you wait too long, the cheese won’t be pliable enough to form the hard keto taco shells. But, you do want to wait 45-60 seconds for the cheese to cool enough. That way, it will still be pliable, but will not fall apart. Use a solid turner or spatula. I love a large, solid restaurant-style turner like this one. Just don’t use anything with holes, because the cheese can sink through while it’s still soft. Allow for cooling time. The cheese will crisp up more as it cools. They don’t need to be totally cold, but they do get more crispy with time.
Store: Keep low carb crunchy taco shells in the fridge with paper towels between them. Just know that they will not be as crispy as fresh ones.Reheat: Avoid reheating, as cheese will start to melt and lose its shape.Freeze: I don’t recommend freezing keto taco shells, because the texture of cheese changes when frozen. It tends to get crumbly.
Ways To Use Cheese Taco Shells
Now that you know how to make taco shells low carb, the toughest part is deciding how to use them! Try these ideas:
Taco meats – Stuff cheese shell tacos with barbacoa beef, shredded chicken, or ground beef cooked with homemade taco seasoning.Sauces – Top keto taco shells with tomato salsa, avocado salsa verde, pineapple salsa, or homemade guacamole.Taco Bowls – Make extra large circles of cheese, big enough to form a bowl. When they are done in the oven, drape the cheese over upside down bowls instead of over a spoon. Then, whip up some easy healthy taco salad and fill the taco bowls with it!
More Keto Mexican Recipes
Craving Mexican food? You’re in luck — I have dozens of keto Mexican recipes! Try these flavorful dishes: This reader favorite recipe is included in The Wholesome Yum Easy Keto Cookbook! Order your copy to get 100 easy keto recipes in a beautiful print hardcover book, including 80 exclusive recipes not found anywhere else (not even this blog!), my complete fathead dough guide, the primer for starting keto, and much more. ORDER THE EASY KETO COOKBOOK HERE Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it! Recipe from The Easy Keto Cookbook.
