Crispy Cheese Taco Shells are low carb and keto using just cheese, no flour, no gluten, no other ingredients. It's simple and quick made either in the microwave or oven!
Keto Cheese Taco Shells
Cheese Taco Shells have been around for a long time in the keto community. Only until recently since keto has become more popular are others who are not keto and low carb learning about this amazing, easy, taco shell!
Whether you're keto or not, making crispy cheese taco shells is super simple and hard not to love, especially if you're a cheese lover.
Shredded cheese seems to work best but I've also found using sliced cheddar and provolone works easily as well and is just as delicious. Shredded cheese seems to produce the crispiest of taco shells though in my opinion, but you can certainly experiment with different cheese options. Parmesan works great but is a little brittle and thin in my opinion, but fantastic for cheese crisps for a salad.
Baking or Microwave Keto Taco Shells
Simple baking oven instructions are below, but if you're just making this for yourself you might before trying the quick microwave method. Obviously making for a family using double the cheese in my directions below and two baking sheets will give you enough for a family of 4 to enjoy two per serving. Filling options are limitless of course. I've made this for breakfast tacos and dinner tacos with ground beef filling. The family loves them all!
I've tried a few methods to make them curl in shape as traditional store bought shells. You can use the method here with a wooden spoon, but I've also used a rolling pin. Rolling pin method makes them a bit wider than I prefer. I've also used aluminum foil in a cylinder shape and that works too. Folding the cheese over on itself can work but it does seem to make them a little more difficult to stuff.
Sliced Cheddar Versus Shredded
I've also tried sliced cheddar cheese in the microwave and it was nice and crispy. One minute on a paper plate then flip over for another 30 seconds and quickly fold over to create that curve you want for a taco shell. Very crisp! So if you don't have shredded, sliced cheddar works!
Low Carb Cheese Taco Shells
- The Mexican Style Cheese Blend I used was Monterey Jack, Cheddar, Queso Quesadilla, Asadero. It has 1 carb per ¼ cup serving.
- I've also tried slices of Gouda cheese and it was more of a chewy texture as opposed to crispy.
Low Carb Crispy Cheese Taco Shells
- 1 cup Mexican Style Cheese Blend shredded, or cheddar
- Preheat oven to 350 degrees F.
- Place ¼ cup shredded cheese or 1 slice of cheddar onto a parchment lined baking sheet. Spread out the shredded cheese into a circle.
- Bake for 8 minutes until bubbles formed and edges browned.
- Cool 2 minutes then use a spatula to lay cheese over a spoon balanced on two glasses. Allow to harden for about 2-3 minutes then add fillings and enjoy.
- Place ¼ cup shredded cheese or 1 slice cheddar onto a paper plate. Microwave 1 minute. For extra crispy, flip over after one minute and microwave an additional 30 seconds. Lay over a wooden spoon between two glasses.
I was so excited to read your ability to make these in the microwave - on a paper plate - that I jumped up and immediately tried it.. Big Failure. completely stuck to the paper plate. couldn't even peel it off. Had to throw it out. You must have used a different type of paper plate I guess, DARN. I am going to order a silicone baking mat and try it on that - in the microwave.
Maybe try parchment paper? I use it in the oven, but think it would work just as well in the microwave.
How long will these keep for?
They are best soon after you make them, they will soften in a day, once you refrigerate.
I made them in the microwave. They came out great, just so greasy.
I used my pasta hanger to hang the shells. Perfecto. WISH I could share the pic.
Amaaaaazing!!! I used the microwave version, flipping for the additional crispiness, and used shredded cheddar jack for the cheese. Made the perfect (and perfectly delicious) taco shell... thanks!
Note: vanmiddag must be bakingsheet
I used young Gouda cheese. Next time I use the old Gouda cheese because I tink that goed better. I don 't know if it is avalable in your area too.
Yesterday I made a lot of different things and tried to use only the friyingpan. I don't have a microwave and the oven takes a lot of time so I did some experiments. I made granola and cheese crackers. It was fun and succesful. For the granola I used different seeds like linseed and pumkinseed in a dry fryingpan. The pumkinseed were popping like popcorn in the pan and tasted great. I'm going to make that as a snack tonight. Yummie.
I also made cheese crackers in the pan. I bought sliced gouda cheese (I life in Holland so the most commen cheese?) put a reusable bakingsheet under the cheeseslice and heated it for a few minutes until it bubbles. Than you have to let it bubble until it is al over the cheese and the color is turning from light yellow in more orange. It looks like the bubbels becomes holes in it. It is a tricky point because when you wait to long the cheese will become very hard and taste bad. I took the cheese out of the pan when in middle were still little spots of yellow. Waited a few minutes turned the cheese to the other side and put the vanmiddag and cheese back in the pan and let that side bubble for 2 more minutes (In the waitingtime I made the second one in the pan). You have to learn when you can take it out of the pan. Not to long for the taste and not to short or it will stay too soft in the middle and isn't hard. I let them cool flat because I wanted cheese crackers but when you lay it of over a spoon after cooling for 2 minutes it will be taco shells.