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.
Are they supposed to be crispy? They were really goo but not crispy at all. Maybe I didn’t cook them long enough? Or maybe I used the wrong kind of cheddar???
They aren’t as crisp as a taco. I cook mine until the edges begin to brown so you get a little more crispness at the edges. You can only cook them so long before they aren’t easy to shape. It’s a compromise 🙂
I couldn’t get the cheese off the parchment paper ???? it got stuck to it. I tried taking it off the paper after about 2 minutes and when that didn’t work waited a little longer. No dice… The paper and cheese like, fused together
I’m so sorry Rebecca, parchment paper is supposed to be non-stick but based on comments we have received apparently some brands don’t work so well. You can try giving it a little spray of cooking spray or, I promise it is worth it, buy a silpat mat. It is 100% non-stick and awesome for all sorts of baking.
I made mine in a skillet and flipped it. It came out crisp enough but still blended. It was really good! Mt husband liked this and he’s not lc!
I do aluminum foil and a little non stick spray and I can just peel it away with ease ????
One critical thing to note is that you want the whole shell to be “lacey”. Spread the cheese out more. The more holes it has the crisper it will become. I start mine in the oven, and then when I pull them out, I flip them into a medium heat non stick pan to crisp the other side. Then move them to the spoon to shape and cool. Takes some experimentation. I also make the oven rounds ahead of time, but then on taco night I warm them in a pan and then shape them in to shells, to finish them off.
I should have read this first lol. Making these for a family takes too long. Next time I’ll prep them then reheat!
Yeah but think about it, if you spread the cheese out too much all your ground beef will fall through. It’s not worth it.
The new copper skillets work wonderfully for any kind of cheese, even American (real cheese, not cheese food). Let cheese cool slightly before removing from pan
I didn’t have parchment paper or silicone mat to use so I experimented and tried lining a pan with greased foil, was very hard to get off and I ended up breaking the cheese on one (not recommended). Then I tried wax paper and it actually worked great! I baked for 7 minutes and let the cool for 3 minutes and then peeled off with my finger carefully in one piece!
I’m so glad you gave it another try and found something that worked. I hope you love them as much as we do!
can you make these in advance?
They are best fresh but I have made them ahead of time. I make sure to pat off any excess grease (which I recommend doing anyways) and then I stored them in an airtight container at room temperature. I kept them for 2 days before using. They aren’t quite as crisp but they still taste good!
Thank you I am looking foward to many yummy recipes
OMG!!!!! Best Taco EVER!!!!! Love the cheese taco
. AMAZING! Thanks!
Great recipe. I used foil paper for the cheese instead. Also, I didn’t have cheddar, but had the taco mix cheese. When they’re ready you take then from the oven, then cut the foil paper in as many shells you made and fold them, let them cool off and then remove the foil easily without any mess.
That is genius! I’m trying that next time!
These cheese shells were awesome! My MIL said these were a keeper and she’s not a big Keto fan. Mine came off really easily (I used Reynolds parchment paper). I made sure I could read the words when I put the parchment paper on the baking sheet. They didn’t always hold shape but that didn’t bother me.
I’m so glad you liked them!!
Delicious low carb meal. With fresh guacamole, tomatoes, and sour cream; it came out to 4 carbs per taco. Think that next time we’re going to place a piece of bib lettuce on the outside for a little more stability. In my oven the cheese took a little longer than the recipe said, but then again all ovens are not the same. Definitely will making this a staple item on our menu!
Awesome recipe! I cooked these tacos tonight & my husband loved them.
Love hearing that Marsha!
Will it work the same to make it in microwave instead of conventional oven?
Yes, I have made it in the microwave before. It takes a little practice to figure out how long to cook the cheese for but it can be done!
Made these for dinner tonight. LOVE LOVE LOVE! Note, I wouldn’t call them crispy at all, but they held together. More like a soft taco. Best of all…HUBBY LOVED THEM! He said ‘THIS is a keeper. You can make these again!’ Win win! Thank you☺️
So glad you and the hubby liked them :). Everything is better wrapped in cheese lol
Can you keep these overnight?
You can but they are definitely best when they are freshly made.
Tried these and they are yummy and so easy to make! Will definitely make them again.
They proper way to make the shells is to cook them in a non stick skillet. Doing it this allows you to brown both sides that will result in very crispy shell. It also allows you peek underneath as it cooks do get is dark or light brown as you prefer.
Thanks Shane. I’ve made them both ways and prefer the oven method, especially if I’m feeding multiple people but both work!
Thank u for the chance to experience new keto meals and more.. This was amazing tasty..filling..energy inspired !????
OMG!! This was one of the BEST things I have tried! I just started the Keto diet about a week and a half ago. I made these tacos with shredded chicken. Sooooo delicious! Can’t wait to make them again!
They are one of my favorite keto dinners!
Not sure why you would drain the grease if it’s supposed to be keto. Just mix in the spices and it turns into a sauce! Add a little water too if not enough fat in the pan to glaze.
I drain the grease because otherwise it drips out of the holes in the cheese shell. Nothing to do with diet just less mess ????
Late to the party but these were great. If you use aluminum foil be sure to grease with oil(i used coconut) another tip would be trim the foil into circles and bake at 400 F till orangey brown. (7 mins ) then as ssoon as they are out thr oven mold over the edge of a bowl and start peeling the foil off the back as they cool. They worked great but were a tad greasy do ill let them sit on some paper towels for a but next time. Tasty and filling thanks!
Do NOT USE WAX PAPER! it wouldn’t separate from the cheese after cooking.
Hi SJ, you definitely can’t use wax paper. The wax will melt in the oven. You should use parchment paper or a silpat mat
Amazing!!! I followed your instructions & they turned out perfectly!! Made tuna melts with the shells!!!
So glad you liked them!
Wonderful foods on Keto
I absolutely loved these! I doubled the recipe and we have eaten it for dinner the past two nights in a row. I had to cook the shells a little bit longer than suggested, just make sure that they start to brown a bit. My fiance isn’t lc and he loved the shells more than his normal tortillas too. He was really hesitant at first. This recipe is a keeper. I already shared it with a coworker too.
Yay!! I’m so glad you liked them and that you fiance loved them too. It’s so much easier when you can cook one thing for everyone 🙂
This is such a great low-carb recipe! We all loved it!
http://www.theopenmagazines.com/recipe/carb-free-tacos/
This woman is stealing your pics and passing off this as her own!
Thanks for the heads up!!!
Wao, amazing to be able to eat healthy and without sacrificing the divine palate, I love this lifestyle.
lol k 5-7 mins in what world this took me about 45 for them to not be a liquid
Hi Tara, 45 minutes?? 1/4 cup of shredded cheese spread out into a thin, round layer only takes 5-7 minutes to get to the point that the edges are browned. I can make them in the microwave in 2-3 minutes.
AMAZING taco recipe! Thank you! We had these last night.. minus the greasy fingers… well… including the greasy fingers… it was FANTASTIC! Our Taco Tuesdays just got even better! Thank you!
I’m so glad you liked them! 🙂