Make your own keto taco bowls with just one ingredient – cheddar cheese! Crunchy, crispy and perfect for filling with your favorite taco fix-ins!
Keto taco bowls
When I first started the keto diet there were a handful of staples that I would prepare weekly. These foods were my first choice when I was stuck with food ideas or had little time to cook something from scratch.
As I started getting more confident in the kitchen, I started experimenting to recreate some of my favorite foods. Along with a list of Keto dinner ideas, I wanted to make a keto version of corn taco shells.
Inspired by mine Cheese chips recipe, I decided to make them a little bigger and use them to make taco shells. Crunchy and crispy taco shells made entirely of cheese? Count me in!
This keto taco bowl recipe only takes one ingredient to make perfectly crispy, crunchy, and sturdy taco bowls. While I love myself tortilla, it’s not as satisfying or fun as a taco shell. These cheese taco bowls are so easy to make and you don’t need a taco bowl maker to make them.
Perfect to have on hand or to use next time Keto tacos, you can even chop up the cooked shells and make a taco salad … although I do that with a few Keto Tortilla Chips.
How do you make cheese taco shells?
- Cheddar cheese– the best and most versatile cheese. It’s not as malleable as mozzarella and better crispy than parmesan.
Start by placing quarter cup cheddar cheese on a parchment-lined baking sheet. Shape them into 6-8 inch circles. Bake for 8-10 minutes until the cheese is melted and brown. Take them out of the oven and let them cool for a few minutes.
Now, pick up the melted cheese circles with a rubber spatula and place them over a greased rolling pin or glass. Let them cool completely before using them as taco bowls.
Tips for the best recipe
- Being able to lift your rolling pin or glass will ensure that the shells are crispy to their full length and capacity.
- Freshly grated cheese is always far superior to pre-shredded cheese. It melts and tastes a lot better.
- Add some seasonings to the cheese, like smoked paprika or cayenne pepper.
Tips for storing, freezing and serving
- To store: Leftover taco shells can be stored covered at room temperature for up to seven days.
- Freeze: Place the cooled trays in a ziplock bag and store in the freezer for up to two months.
- What you can serve this with: Ground beef, grilled chicken, grilled shrimp, fajita vegetables, and more. Of course, never forget them guacamole and Salsa.
More Mexican keto recipes to try
frequently asked Questions
Can You Eat Corn Taco Bowls at Keto?
Corn isn’t a keto-friendly food, and neither are corn taco shells. There are at least 12 grams of net carbohydrates per taco bowl.
What can I use instead of taco shells?
If you don’t want to make these cheese taco shells, you can Keto tortillas but make them smaller, like soft taco shells.
Can I use a different type of cheese?
Cheddar is the best cheese because it melts evenly and doesn’t stretch too much. Avoid mozzarella or American cheese, as these burn quickly and become soft and rubbery after they set.
- 2 cups Cheddar cheese freshly grated
Preheat the oven to 200C / 400F. Line a large baking sheet with parchment paper.
Scoop 1/4 cup portions of the grated cheese onto the baking sheet. Shape them into a 4 inch circular shape.
Bake the cheese taco shells for 8-10 minutes, until completely melted and golden brown.
Take them out of the oven and let them cool for a few minutes. Once cooled slightly, use a spatula to lift the cheese bowls and place them on a greased rolling pin or glass. Let them cool completely before removing and using them.
TO STORE: Leftover taco shells can be stored covered at room temperature for up to seven days.
FREEZE: Place the cooled trays in a ziplock bag and store in the freezer for up to two months.
Portion: 1Taco bowl | Calories: 114kcal | Carbohydrates: 1G | Protein: 7thG | Fat: 9G | Sodium: 175mg | Potassium: 28mg | Fiber: 1G | Vitamin A: 283IE | Calcium: 204mg | Iron: 1mg