These Keto Taco Shells are super quick and easy to make – with just one low-carb ingredient, cheese!
Our keto taco shell recipe is perfect for filling with your favorite Mexican toppings.
Mozzarella Cheese makes the best taco shells as it isn’t an oily cheese like cheddar. It makes the shells thicker, sturdy, and crispy. The mild taste of mozzarella cheese is ideal to focus on your fillings – plus, you can always add cheddar cheese inside.
Keto Taco Shells Ingredients
Watch the how-to make keto take shells video here.
- 2 cups of Mozzarella Cheese, shredded
That is, all these keto taco shells require is just one ingredient.
How to Make Keto Taco Shells
- Preheat your oven to 200C/390F. Line 2 cookie sheets with parchment paper.
- Balance a long-handled wooden spoon over two mugs to set your shells (you can also use aluminum foil to make a mold or line the edge of your dish drainer with parchment paper).
- Make eight equal-sized piles of cheese, leaving plenty of room between them for spreading.
- Bake for 10-15 minutes until the cheese has stopped bubbling and is brown (you may need to cook one cookie sheet at a time, depending on how much space you have to set the shells). If your cheese isn’t cooked enough, your shells will be chewy instead of crispy.
- Use a spatula to gently remove the cheese and place it over the wooden spoon. Leave to cool for 3-5 minutes until set.
- Once cooled, fill with your favorite Mexican toppings, such as; Pork Carnitas, Guacamole, and Pico Di Gallo.
Keto Taco Shells (1 ingredient)
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Instructions
- Preheat your oven to 200C/390F. Line 2 cookie sheets with parchment paper.
- Balance a long handled wooden spoon over two mugs to set your shells (you can also use aluminum foil to make a mold or line the edge of your dish drainer with parchment paper).
- Make 8 equal sized piles of cheese, leaving plenty of room between them for spreading.2 cups Mozzarella Cheese
- Bake for 10-15 minutes until the cheese has stopped bubbling and is brown (you may need to cook 1 cookie sheet at a time depending on how much space you have to set the shells). If your cheese isn’t cooked enough, your shells can be chewy instead of crispy.
- Use a spatula to gently remove the cheese and place over the wooden spoon, leave to cool for 3-5 minutes, until set.
- Once cooled, fill with your favorite mexican toppings, such as; Pork Carnitas, Guacamole and Pico Di Galo.
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Notes
Nutrition
Want more great Keto Mexican recipes? Check out our;
How To Store Keto Taco Shells
Store Taco Shells in the fridge for up to 2 days. Ensure that your shells are crisp all the way through before storing them to prevent hard, chewy tacos.
This Keto Cheese Taco Shells recipe makes four servings. One serving is two taco shells with only 1g net carbs (0.5g net carbs per shell).
Adjust the servings above to make a larger batch of this Keto Cheese Taco Shells recipe.
