Cheese Taco Shells for Easy Keto Tacos (1 Net Carb)
These easy cheese taco shells are perfect for making Keto Tacos! Baked cheddar cheese formed into the shape of a taco and filled with seasoned ground beef for a low carb taco night!
Mexican food is my favorite especially tacos, so when I started eating low carb I immediately went in search of a keto taco recipe and I discovered cheese taco shells. Guys, these things are life changing!
Keto Tacos made with Cheese Taco Shells are perfect for keto diets with only 1 net carb ! They are gluten free and easy to make (even though they take a little time) and I think they taste better than the original 🙂
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Recipe Overview
- Shells: shredded cheddar, baked until crispy and shaped over a spoon handle.
- Bake: 350°F for 5–7 minutes per batch.
- Filling: ground beef with homemade taco seasoning.
- Serves: 8.
- Diet: keto, low carb and gluten free; the shells alone are carnivore-friendly.
Ingredients
Cheese taco shells:
- Shredded cheddar cheese
Taco meat:
- Ground beef
- Homemade taco seasoning
- Water
Toppings (optional):
- Extra cheese
- Avocado
- Sour cream
- Pico de gallo
- Lettuce
How to Make Cheese Taco Shells
Step 1 – Line a baking sheet. You can use parchment paper, but a silicone mat is best because the cheese comes off easily every time.
Step 2 – Add the cheese. Drop little piles of grated cheese onto the baking sheet, about 1/4 cup of cheddar per shell and 2 inches apart. Press each pile down lightly so it’s one even layer.
Step 3 – Bake. Bake at 350°F for 5–7 minutes, until the cheese has melted and the edges begin to brown. It’s important to wait until those edges start to get crispy, because that’s how you get the crispiest cheese taco shells.
Step 4 – Blot the grease. Cheese releases grease as it bakes. You can dab your shells lightly with a paper towel before the next step if you’d like to remove some of the extra grease.
Step 5 – Set up the shaping station. Use two glasses and set a thick-handled spoon (or whatever utensil you have) across them. You want the handle thick enough to leave about 3/4″ of space in the curve of your taco. It doesn’t have to be precise!
Step 6 – Shape the shells. Let the cheese cool for a minute, then lift it off the baking sheet and drape it over the spoon handle. Let it cool completely, which only takes about 5 minutes, and you have a low carb taco shell!
Want to try a different shape? These cheese taco shells are easy to mold. We used a mini muffin tin to make our Low Carb Taco Bites!
How to Make the Taco Meat
Step 1 – Brown the beef. In a large skillet over medium heat, brown the ground beef until it’s almost cooked through.
Step 2 – Season. Drain the grease, then add the taco seasoning and 1/4 cup of water.
Step 3 – Simmer. Let the mixture cook, stirring occasionally, until the water has been absorbed. Cooking off the extra moisture keeps the meat from making the shells soggy.
Step 4 – Fill and top. Let the meat cool slightly, then spoon it into the cheese taco shells. I top mine with avocado, sour cream, and a little pico de gallo. When you’re done you have a beef taco that is better than the original! That cheesy shell is the perfect replacement for a crunchy corn shell or soft flour tortilla. You’ll never miss the carbs!
Does Taco Seasoning Have Carbs?
That depends. Those taco seasoning packets you buy at the grocery store have way more carbs than you might realize because they contain added sugar and cornstarch. If you make taco seasoning at home (which tastes so much better anyway!), it has only 1.5 net carbs per tablespoon. Mine is made with chili powder, cumin, onion powder, garlic powder, and salt.
Expert Tips
- Pick a firm cheese. Cheddar (mild, sharp or extra sharp) and Mexican blends crisp up best. Softer, high-moisture cheeses like mozzarella, Monterey Jack and pepper jack stay bendy.
- Wait for brown edges. Pale shells fold flat instead of holding their shape.
- If a shell tears when you lift it, it’s still too hot. Give it a few more seconds on the pan.
- If a shell cracks, it has cooled too long. Shape the next one sooner.
- Bake in batches. Each round only takes a few minutes, so you can shape one batch while the next bakes.
Variations
- Taco bowls: drape the hot cheese over the back of an upside-down bowl instead of a spoon handle.
- Taco bites: these cheese taco shells are easy to mold. We used a mini muffin tin to make our Low Carb Taco Bites!
- Different cheese: try a Mexican cheese blend for more flavor.
- Other fillings: shredded chicken, pulled pork or shrimp all work in place of ground beef.
- Carnivore tacos: skip the vegetable toppings and fill the shells with plain seasoned meat and sour cream.
Serving Suggestions
Set out a taco bar with the toppings in small bowls so everyone can build their own. For a full low carb taco night, serve them with Low Carb Nachos or Mexican Meatballs.
Frequently Asked Questions
About 1/4 cup of shredded cheddar makes one taco shell.
The oven gives the most even, crispy shells.
The shells are just cheese, so yes. Check your toppings and seasoning if you’re following a strict carnivore diet.
Yes. Let them cool completely, then store them in an airtight container in the refrigerator.
Storage & Reheating
- Shells: keep cooled shells in an airtight container in the refrigerator for up to 3 days. Re-crisp them in a 350°F oven for a minute or two, watching closely.
- Taco meat: store it separately in an airtight container in the refrigerator for 3–4 days, and reheat it in a skillet before filling the shells.
- Assembled tacos get soggy, so fill the shells just before serving.
Want More Keto Recipes?
- Slow Cooker Taco Soup
- Taco Zucchini Boats
- Mexican Meatballs
- Low Carb Nachos
- Chimichurri Steak
- Keto Buffalo Chicken Cauliflower Casserole
- Cheesy Baked Zucchini Casserole
- Low Carb Instant Pot Butter Chicken
- Mexican Stuffed Peppers
- Low Carb Big Mac Bites
- More Keto Recipes…
Keto Tacos
Ingredients
Cheese Taco Shells
- 2 cups Cheddar cheese, shredded
Taco Meat
- 1 pound Ground beef
- 2 tablespoon Homemade Taco Seasoning
- 1/4 cup Water
- Toppings for taco: Sour cream, avocado, cheese, lettuce, etc., optional
Instructions
- Preheat oven to 350F.
- On a baking sheet lined with parchment paper or a silicone mat place 1/4 cup piles of cheese 2 inches apart. Press the cheese down lightly so it makes one layer.
- 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 1-2 minutes until it is firm enough to lift but still bendable. Lift the cheese up and place it over the handle of a spoon or other utensil that is balanced on two cups.
- Let cheese cool completely then remove.
- While you continue to bake your cheese taco shells place the ground beef in a skillet over medium heat cooking until it is completely cooked through.
- Drain the grease from the meat and then add the homemade taco seasoning. Pour water into skillet and stir everything around mixing it together.
- Simmer for 5 minutes or until liquid has cooked away.
- Add meat to taco shells and top with your favorite taco toppings.
Notes
- Optional toppings are not included in the nutritional calculations.
- Use cheddar or a Mexican blend (not mozzarella or jack)
- Shells keep 3 days in the fridge, re-crisp at 350°F
Nutrition
This recipe was originally published on April 11, 2016. It was republished on August 9, 2019 with updated photos.
Doesn’t work with freshly grated cheese, way too greasy. Packaged shredded cheese has gluten (whether flour or…) and thus sets up nicely for these. I learned the hard way last night! You might want to add that note to the recipe to use pre-shredded cheese.
Thanks Heather I will test that out and make a note. I appreciate you letting me know.
Just a thought on the comment about using freshly grated cheese. Do you think if you grate it and let it sit on a paper towel for awhile (maybe pressed between two paper towels), you could soak up some of the grease? I think I am going to try it later this week.
Any cheddar is going to have a good amount of grease. Try mixing the cheddar with a mexican blend to cut down the grease
perhaps a combo of ched and jack cheeses
Sounds like a great idea
It worked perfectly for me. I chopped the cheese right off of a big block. Some grease dripped off as they were cooling, but I got nice, crisp, delicious taco shells. Thank you for the post!
So glad it worked and you liked it! These tacos are one of my absolute favorite low carb recipes!
I used freshly-grated low-fat cheddar jack and it worked just fine. No grease, no drip.
Umm I made it with freshly grated white cheddar and it worked perfectly. Also, most shredded cheese is coated in a cornstarch mixture. Therefore, no gluten. ☺
Hi, I am confused by the amount of cheese called for. In the description, it says to use 3oz of cheese per shell. But in the recipe, it says to use 1/4 cup, which is the equivalent to 1oz. Which amount is correct?
Thanks!
Hi Sarah, we weighed out our 1/4c at 3oz. so 3oz. is the amount I suggest. Sorry I misread your question the first time! 🙂
1/4 cup is 1 ounce (one ounce) not 10 ounces and not 3 ounces. It sounds like you are answering that 3 ounces is the correct measure, right?
And according the the bag of shredded cheese 1/4 c is 2oz. Lol. We weighed ours after measuring and we used 3oz per shell.
When discussing liquid measures, 1 cup equals 8 ounces; therefore, 1/4 cup equals 2 ounces (8 divided by 4 equals 2). Not sure where the 1 ounce equals 1/4 cup calculation above came from. When you start talking solids instead of liquids, 1/4 cup of rocks will weigh more than 1/4 cup of marshmallows, so the cups to ounces calculations don’t really apply in this case anyway. Hope this helps 🙂
Thank you sooo much for this recipe!! I have been on the SCD (Specific Carbohydrate Diet) which is completely grain free-I make bread with almond flour- BUT to eat a TACO…WOW I ate my first taco in 13 months thanks to this simple recipe. Why didn’t I think of that? Thanks for posting this!
I’m so glad you liked it. I was strict keto (below 20g carbs per day) for almost 2 years and this was one of my favorite recipes! (Still is!)
How many carbs are in these?
Do you want to know carbs per taco shell or shell and filling?
How many carbs is each shell and fillings?
There is 1 carb per oz of cheese, and we used 3 oz per shell. The filling would depend on how much you use. The only carbs come from the canned tomato.
Instead of taco seasoning from the package, why not try your own mix? I use mild chile powder from the Mexican food aisle, cumin, oregano, and a bit of cilantro. No fillers or chemicals.
The chorizo is usually spicy enough.
Instead of Rotel (can taste), I would use chopped Anaheim (fresh or Ortega), or poblano peppers (med. hot), balnched onions and chopped tomatoes.
Because this recipe is spicy, I recommend a pico de gallo made from fresh cilantro, fresh tomatoes, and chopped scallions (green part only). Be sure to seed your tomatoes and doesn’t add seasoning until it is served so it doesn’t get watery or mushy. A little wedge of lime served with the tacos is traditional. : )
Sounds delicious! I make my own taco seasoning often and I love it. We were keeping things simple for this recipe but definitely encourage everyone to get creative and add their own favorite seasonings!
And I thank you for keeping it simple! While IFortuna’s tips do sound yummy, sometimes I want something quick, easy and tasty when I get home after working an extra long shift and these tacos definitely fit the bill.
Thanks Lori I’m glad you enjoyed them. This is an easy low carb solution that has really helped me cut out the carbs!
The cheese completely stuck to the parchment paper…
That’s very strange parchment paper is nonstick. You could try a silicone mat next time.
I’ve never had anything stick to parchment paper before! How strange. I wonder if the cheese wasn’t baked long enough before trying to remove it.
I just used wax paper accidentally and it was a huge fail.
Sorry Lacey. Unfortunately wax paper will melt. Try again with parchment paper or a silpat mat and I promise you won’t be disappointed!
How do they store? For instance, if you want to make them for your lunch tomorrow and you keep them in a closed Tupperware overnight, how do they fare the next day? Any experience with storing them?
Hi Jen I haven’t tried storing them as taco shells but I have stored them as chips. They are a little less crisp after storing them but I think they will hold up enough to use. Definitely best fresh though.
Romaine hearts instead of cheese is good too, if you’re careful breaking them off they make a good taco shell (more like a boat).
Yes! I do this often too. It’s a great way to enjoy tacos without the carbs.
Definitely doesn’t work with freshly grated cheese. It stayed soft even after cooling. I had to roll it burrito style with the fillings. I’ll try it again with packaged shredded cheese.
This definitely does not work at allwith parchment paper 🙁 had to throw away. Great idea If it works with a mat but I don’t have one 🙁
I’m sorry you had a bad experience with it. I have used parchment paper many times with no issue. I’m not sure what the problem could have been.
You can also do it in a skillet (I never use the oven if I don’t have to), you flip it once the first side gets bubbles, kinda like pancakes. It’s nice b/c it gets crispy on the outside and you can use a paper towel to remove some of the grease before you shape it.
Thanks for the suggestion I have never tried it in a skillet!
Was it parchment paper or wax paper? They will not come off wax paper.????
You should use parchment paper.
I was very surprised when I saw this had a score of 2.8 out of 5! I loved it! Definitely a 5 star recipe! I’ve been on the low carb diet for weeks and was getting bored with my choices so when I saw this I was stoked (I love me some cheese crunchies). Even my husband, who isn’t on a diet, loved it. I didn’t use parchment paper or a mat, just a good non-stick pan and I had no problem with sticking. For the people who say the cheese stuck to their parchment paper… it does make a difference what kind of parchment paper you have, the cheap kind doesn’t work very well. And wax paper doesn’t work at all. I will definitely be making this again, thanks for the recipe!
Thanks Jessica! I’m so glad you liked it. I’m doing low carb right now and this is such a lifesaver. I love having more options! I’m happy it worked for you. I know several people have had a difficult time with it but I’ve never had a problem. Good luck with the low carb thing! It’s totally worth it in the end 🙂
Tried this last night. Did the Ro-tel thing, which was good. But the cheese shell thing was a flop. I pulled the cheese when it looked like it was starting to burn, draped it, and it never got firm and crispy. It just stayed limp and disgusting. Left a lot of oil behind. Good thing we had some shells in the pantry.
Any suggestion of what to do different?
Hi Lloyd, did you use fresh grated cheese or prepackaged. Some people have noted they have better luck with prepackaged shredded cheese. Once the edges start turning brown that is the right time to pull them. I hope you have a chance to give it another try. These are one of my favorites!
It actually does work with freshly grated cheese. It just takes longer…..and every few minutes take it out and soak out some of the grease by gently patting. And then stick it back in the oven. The coating on pre shredded packs of cheese has added carbs, so I try to stick to freshly grated.
Thanks for commenting! I have used pre-shredded and fresh and it always works. Glad someone else had the same experience!
These were super easy & awesome with just a nonstick pan. I just eyeballed the amount of cheese and they turned out perfect. They were just the right amount of crunch for my taco. I am normally a disaster in the kitchen so I am pretty dang happy! ???? Thanks
That is awesome! I’m glad you had success with them. They are one of my favorite low carb things to make!
That is awesome! I’m glad you had success with them. They are one of my favorite low carb things to make!
Has anybody tried this using mozzarella cheese?
I have not tried this exact recipe with mozzarella but I have used provolone and it worked great. Let us know how mozzarella turns out!
I’ve made burrito wraps in a 12″ skillet using packaged shredded mozz and it works really well; cools the instant you take it off the heat and sets up beautifully.
The trick is to leave it in the pan longer than you think you need to; you’re looking for a nice, deep brown.
I’ve read of people using the same technique for using mozz as a pizza crust!
I have done the mozzarella pizza thing and it is delicious!! Totally satisfied my craving for pizza. Of course when I’m lazy I just microwave mozzarella and pizza sauce together and it works just as well ;).
This was AWESOME! My husband and I loved them and we didn’t miss taco shells at all! The crunch did it for us! Super tasty, SUPER easy.
Holy Keto Gods this is good. I used packaged shredded cheddar and a silicon mat and had no problem. Easiest meal I’ve made in a while because I had shredded chicken in a slow cooker, the shells took 10 minutes and I buzzed up some avocado crema for the top. This will find a permanent spot in the meal rotation for sure.
Made these with Mexican melting cheese and they were perfect glad we can go keto and not give up tacos! So good!
So glad you liked them. They make keto so much better 🙂
I love this idea of the baked cheddar cheese as the cheesy taco shells! Can’t wait to try this out!
It is so good. You’re going to love it!
My shells didn’t turn hard? Did I not bake long enough?
That sounds like you didn’t bake long enough. The edges should turn brown when they are done.
Thanks for the recipe! This was a hit. I’m always looking for new recipes for our family’s Low Fat High Carb diet.
I used cheddar cheese. I shredded it. I let it cool a little bit once out of the oven then placed them on the shaping station.
I noticed that if I picked them up right after baking they were breaking apart. Give them a 5 minutes to set then place them on shaping station.
I set up 4 shaping stations and made a total of 8 shells.
I meant to say High Fat Low Carb!
I’m so glad you liked it! We eat LCHF also and these shells have been such a lifesaver.
I can’t seem to remove the cooked cheese shell from the paper. The paper sticks to the shell, even when I use grease/oil. ???? Smells delicious, but this has prevented me from getting any further.
That is strange. Parchment paper is nonstick so the cheese should slide right off. Silicone mats work great too and are reusable.
This is genius!
We made these tonight and they were DELICIOUS! However, they were super greasy. Any suggestions on how to cut down on the grease?
I’m so glad you liked them! The grease is from the fat separating from the cheese during cooking. You can pat them with a paper towel right after they come out of the oven.
Hi I have only made the cheese chips in the microwave on the glass tray. it works great and fast with all kinds of cheese. I wash the tray and put the cheese on it and watch for it to start to brown. I just never thought about shaping it. We just let it cool and broke it into pieces like chips to have as a side with salads. I can’t wait to do tacos. Thanks It doesn’t stick to the glass tray in the Microwave at all.
Hi, love your recipes! But need carb counts!! Am I missing where they are? We just had your chicken picattabtonight; I am keeping a carb diary. Help!
Carbs will depend on what you add to taco. Do you want a carb count just for the shell?
This recipe looks amazing and I can’t wait to try it. I even look forward to playing with different versions of cheese to see which one works best! I am just restarting my low carb high protein life style again. May I use this post in my own blog…I will redirect to this post?
Made this today and loved it and it was soooo easy. Even my 14 y/o liked it. Will be making this again and again.
Yay! Love hearing that. It’s always a winner fi the kids liked it too.
So… I made these, and they set up fine… but when the meat was added, they melted all over the place. What a t did I do wrong? lol how to avoid this
That is so weird. I have never had them fall apart when meat was added. All I can think is that the meat was super hot? Maybe let it cool just a bit before adding it?
BTW, Ro-Tel has added sugar.
It does these can be made even lower carb by using a sugar-free diced tomato.
This is the 2nd time I made these. My husband and I are super picky about Mexican food, being from the West Coast and these are great! I use 1/3 cup of shredded Sharp Cheddar for each “shell” and it works. So glad we have a Low-Carb option for yet another food we crave! We have been eating healthier lately and every new recipe that we love is a win. I have done them with shredded beef and chicken.. yum! 🙂 Thanks.
So glad you like them. I think they are a total lifesaver when you’re eating low carb!