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.
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.
Keto Taco Shells Recipe - How To Make Low Carb Cheese Tacos (Easy 1 Ingredient)