These crispy cheese taco shells are filling and decadent for sure, but they have a lot of “wow”factor, so it’s nice to have them as an option for wrapping keto taco meat or along with something lighter like lettuce leaves. And you don’t necessarily have to shape them into tacos. They make a good replacement for tortilla chips / nachos too.
Crispy Cheese Keto Taco Shells Recipe
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese (*Any combination of hard shredded cheese or single cheese can be used. Pick the ones you like best.)
Preheat oven to 400F. Line two baking sheets with parchment paper or silicon mats.
Wrap the handle of a wooden spoon with aluminum foil. Balance between 2 tall cans. Another option is to use taco holders to shape them if you have them.
Spread equal parts cheddar and Monterey Jack cheese on the prepared baking sheets into four 6-inch circles placed 2 inches apart. It’s better for their to be some space between the cheese shreds rather than being clumped together so that it gets the crispy texture as it sets. If making into nacho chips, simply make them smaller circles.
Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes. Cool for 2 to 3 minutes.
Lift each taco shell with a spatula and drape over the wrapped wooden handle or onto taco holder. If making into nacho chips, allow them to cool on the baking sheet itself. Cool until fully set, around 10-15 minutes. Serve with (https://feednflow.com/blog/post/mexican-pulled-pork-carnitas-for-tacos-etc---keto-low-carb), keto taco beef / vegan ground round, [keto Mexican pulled pork carnitas] along with keto guacamole, salsa, sour cream or whatever else you like on your tacos/nachos.
What is your favourite keto delivery system for eating tacos? Please share in the comments. Or if you make these, let me know how it goes by commenting or by tagging any pic you share on Instagram. Enjoy your taco night! :)