Low Carb Taco Bites
These Low Carb Taco Cups are an easy low carb recipe that can be a low carb appetizer for Christmas or New Year’s!
You know what is really hard during the holidays? Staying on a diet! I do my best to stick to eating low carb year round but during the holidays all of that flies out the window. There are so many holiday parties and appetizers and desserts that are impossible to resist but, for those of you who have more willpower than I do I wanted to give you a low carb appetizer option. Say hello to Low Carb Taco Cups.
I’m going to give you a minute to take it all in. These Low Carb Taco Cups are amazing! The shell is made completely from toasted cheddar cheese just like our Low Carb Tacos and I think they are even easier to make. Low Carb Tacos have to hang over something to let them harden into a taco shell shape but to make these tasty cheese cups you just press the baked cheese into a mini muffin tin and let it cool. Then you fill the shells with seasoned taco meat, a little pico de gallo, and a dollop of sour cream. It’s the ultimate low carb appetizer! Of course you don’t have to limit yourself to making these as appetizers, you could whip up some for lunch or make them into dinner. They are a low carb recipe for all occasions :).
When I served these recently I made them the night before and stored them in an airtight container. I also made the taco meat ahead of time and just warmed it up slightly in the microwave before spooning it into the cheese cups. A word of advice, make sure you drain your meat really well because these low carb taco cups do have lots of little holes in them! I learned that lesson the hard way ;).
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Whether you eat low carb or not these delicious low carb taco cups are going to be a hit at a party. They are pretty, and tasty, and sure to impress your guests. If you need a few more amazing appetizer ideas we’ve got a whole list of them from some of our favorite bloggers. Take a look, give a few a try, and let us know what you think!
Low Carb Taco Bites
- 2 cup Packaged Shredded Cheddar Cheese
- 1 pound Ground Beef
- 2 tablespoon Chili Powder
- 2 tablespoon Cumin
- 1 teaspoon Salt + more to taste
- 8 teaspoons Sour Cream for garnish
- Pico de Gallo for garnish
- Preheat oven to 350F.
- On a baking sheet lined with parchment paper or a silicone mat place 1 Tablespoon piles of cheese 2 inches apart.
- Place baking sheet in the oven and bake for 5-7 minutes or until the edges of the cheese are brown.
- Let the cheese cool for 1 minute then lift it up and press it into the cup of a mini muffin tin pushing it down to form a cup.
- Let cheese cool completely then remove.
- While you continue to bake the cheese and create your cups place the ground beef in a skillet over medium high heat cooking until it is completely cooked through.
- Drain the grease from the meat and then add the spices and 1/4 c of water.
- Stir until combined and simmer for 5 minutes then add more salt to taste.
- Add meat to cheese cups and top with 1/4 teaspoon of sour cream each. You can also add fresh pico de gallo if you like.
If you’re looking for more Low Carb Recipes make sure to check these out.
Will cheese cups be ok if I make them the night before and feel them right before serving or will cheese become chewy?
I made them the night before and I thought they were just as good the next day. I did make sure to put them in an airtight container overnight.
Just to confirm, do you bake these flat in the oven like the low carb taco shells, then transfer them to a muffin tin to shape?
What is the nutrition information for these. How many carbs, etc.?
Hi Kim, we’ve added the nutritional info to the recipe. It is 3 carbs per taco not including any added toppings.
Have you tried these with a larger muffin tin? Do you think it would work?
I haven’t done it but it will totally work. I recommend you use about 2-3 oz of cheese per shell.
I drape the roasted cheese circles OVER my silicone muffin liners.
you could “line” with a bit of lettuce or kale and then fill so that they don’t leak as much. Btw, microwaving food is really bad for you.
Lining them with lettuce is a great idea. Thank you!
Excellent and sooo easy to make.
Is that nutrition chart only for the cheese shells by themselves or with meat and toppings too?
That is for a single taco bite with the filling.
Tried these for a pre Christmas party..so good.. everyone loved them. I am making them again right now for boxing day get together..thank you for the recipe
So glad you liked them!
Can you put the cheese in the muffin pan to cook and then form instead of on the parchment? Just trying to save a step and handle the cheese less…thanks!
You can! We made taco bites here https://www.homemadeinterest.com/low-carb-taco-bites/