Who doesn’t love delicious, crunchy tacos? Unfortunately, for individuals following a low-carb or keto diet, traditional taco shells made from corn or wheat flour are a no-go due to their high carbohydrate content. But fear not! The low-carb keto cheese taco shell has emerged as a game-changer, providing a delectable and guilt-free alternative to enjoy your favorite Mexican dish. This article will guide you through the exciting world of keto cheese taco shells, uncovering the secrets to crafting the perfect crispy, cheesy shell that will transport you to taco heaven. Get ready to say goodbye to bland and boring meals and embrace the flavorful wonders of low-carb keto cheese tacos!
Check out the recipes below so you can choose the best recipe for yourself!
LOW-CARB KETO CHEESE TACO SHELLS
Try these cheese taco shells made from baked Cheddar cheese and shaped into a taco; these are a great gluten-free, low-carb, and keto option.
Provided by Fioa
Categories Main Dish Recipes Taco Recipes
Time 28m
Yield 4
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
- Wrap the handle of a wooden spoon with aluminum foil. Balance between 2 tall cans.
- Spread Cheddar cheese on the prepared baking sheets into four 6-inch circles placed 2 inches apart.
- Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes. Cool for 2 to 3 minutes. Lift with a spatula and drape over the wrapped wooden handle; cool until set, about 10 minutes.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 0.7 g, Cholesterol 59.3 mg, Fat 18.7 g, Protein 14.1 g, SaturatedFat 11.9 g, Sodium 350.9 mg, Sugar 0.3 g
CRISPY CHEESE TACO SHELLS (LOW CARB KETO TACO SHELLS)
Making crispy cheese taco shells is easier than you think. These low carb taco shells are crunchy, delicious and taking the keto world by storm!
Provided by Kim Hardesty
Categories Dinner
Time 25m
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F and place one rack in the upper third and the other rack in the lower third of the oven. Line two large sheet pans with parchment paper. I like to trace 3, 6-inch circles on each parchment, so my shells are the same size. (Flip the parchment over so you don't get pencil or pen on the cheese.)
- Measure 1/3 cup (1 1/2 ounces) of shredded cheese per circle and spread evenly to the edges of the circle.
- Bake for 5 minutes and swap the positions of the baking sheets. Bake another 5-10 minutes or until little holes have appeared in the surface of the cheese and the edges begin to brown.
- Remove from the oven and blot with a paper towel before removing to wooden spoons or spatulas suspended by glasses to shape taco shells. (I now use a taco shaper which I have linked to in the post and it is much easier to shape the shells.) Leave on the pans to cool flat for chalupa or tostada shells.
- Cool completely and store in an air-tight container on the counter for a few days or in the refrigerator for up to two weeks.
- * Make sure to use ONLY pre-shredded cheddar cheese from a bag like Kraft brand. This never sticks to the parchment. I tried a mixed blend of Mexican cheese and it stuck a little and didn't get crispy. ALSO, if the cheese isn't cooked enough, it will stick. Make sure it starts to turn evenly browned - not dark, but not bright orange any more.
- 1 carb per shell.
Nutrition Facts : Calories 171 kcal, Carbohydrate 1 g, Protein 10.6 g, Fat 13.6 g, Sodium 273 mg, SaturatedFat 7.6 g, Cholesterol 38 mg, ServingSize 1 shell, UnsaturatedFat 3.8 g
LOW-CARB KETO CHEESE TACO SHELLS
Try this keto taco shells recipe made from baked Cheddar cheese and shaped into a taco. These are a great gluten-free, low-carb, and keto option.
Provided by Fioa
Categories Tacos
Time 30m
Yield 4
Number Of Ingredients 1
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper or silicone mats.
- Wrap the handle of a wooden spoon with aluminum foil. Balance between two tall cans.
- Spread Cheddar cheese on the prepared baking sheets into four 6-inch circles placed 2 inches apart.
- Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes. Cool for 2 to 3 minutes. Lift with a spatula and drape over the wrapped wooden handle to make a taco shell shape. Cool until set, about 10 minutes.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 0.7 g, Cholesterol 59.3 mg, Fat 18.7 g, Protein 14.1 g, SaturatedFat 11.9 g, Sodium 350.9 mg, Sugar 0.3 g
Tips:
- Choose the right cheese. A good melting cheese, such as cheddar, mozzarella, or Monterey Jack, is essential for making crispy cheese taco shells.
- Use a non-stick skillet. This will help prevent the cheese from sticking and burning.
- Cook the cheese shells over medium heat. This will help them cook evenly without burning.
- Watch the cheese shells closely. They can burn quickly, so be sure to remove them from the heat as soon as they are golden brown.
- Let the cheese shells cool slightly before filling them. This will help them hold their shape.
- Fill the cheese shells with your favorite taco fillings. You can use ground beef, chicken, or turkey, as well as your favorite taco toppings, such as lettuce, tomatoes, cheese, and sour cream.
Conclusion:
Cheese taco shells are a delicious and easy way to enjoy your favorite taco fillings. They are perfect for low-carb and keto diets, and they can be made in just a few minutes. With a little practice, you can make perfect cheese taco shells every time.
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