Home » Recipes » Keto Taco Shells – 1 Ingredient
by Gerri
6
5 from 30 votes
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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)
Our Keto Cheese Taco Shells are super quick and easy to make – with just 1 ingredient. These crunchy shells are perfect to fill with your favorite Mexican toppings!
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5 from 30 votes
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Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Prep Time: 0 minutes mins
Cook Time: 15 minutes mins
0 minutes mins
Total Time: 15 minutes mins
Servings: 4 servings
Calories: 168kcal
Author: Gerri
Unit Conversion
US Customary – Metric
Ingredients
- 2 cups Mozzarella Cheese shredded
US Customary – Metric
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.
Video
Keto Taco Shells Recipe – How To Make Low Carb Cheese Tacos (Easy 1 Ingredient)
Notes
STORING: 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.
Nutrition
Calories: 168kcal | Carbohydrates: 1g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 351mg | Potassium: 43mg | Sugar: 1g | Vitamin A: 379IU | Calcium: 283mg | Iron: 1mg
Want more great Keto Mexican recipes? Check out our;
- Keto Mexican Rice
- Keto Mexican Shredded Beef
- Keto White Chili
- Keto Enchilada Sauce
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.
Matt Dobson
I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.
6 thoughts on “Keto Taco Shells – 1 Ingredient”
I am thinking that sprinking some of the dried taco flavoring sold in packets to flavor meat might be a nice touch to the cheese
Reply
Great idea Christine – you can make you own Taco Seasoning with this recipe
Reply
1st time making these. From the words of a 61 year aged man: Fantastic, make these again! I could eat these all the time! They were great!Reply
SOOOO GOOD!!Reply
I’ve been on Keto for a while (have lost 43 lbs in 4 1/2 months) and am enjoying weight loss without the normal diet anxiety (I am a meat eater, so this transition wasn’t too hard). I do miss certain foods though…TACOS is one of them … was a bit skeptical at first, but must admit these were great! I left the first batch in 10 minutes, which for my oven, was probably about 2 minutes too long, they were pretty crunchy, but tasted great with my left-over chicken, a few vegys, a bit of keto ranch and a touch of homemade hot sauce. For the most part tasted like a taco should taste…the cheese shell flavor doesn’t fight with the fillings and the crunch is super. Thanks so much for the recipe…makes this diet even easier to stay with!!Reply
Congrats on your improved health Dandy! I’m so glad you can enjoy tacos again 🙂
Reply
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