Comments on: Low Carb Cheese Taco Shells (Keto)

By: EA

EA — Thu, 05 Mar 2026 05:39:41 +0000

Yikes, wonder if you have a very low wattage microwave? Tried a slice and totally scorched. Only took 35 seconds to get crispy and then too crispy to fold. Need to just do shredded piled up and see. Really tasty and will just experiment.

By: Kim

Kim — Tue, 30 Mar 2021 06:59:38 +0000

In reply to Kari Fox. Maybe try parchment paper? I use it in the oven, but think it would work just as well in the microwave.

By: Kari Fox

Kari Fox — Tue, 03 Mar 2020 18:30:14 +0000

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.

By: Brenda

Brenda — Fri, 12 Apr 2019 20:53:01 +0000

In reply to Sarah. They are best soon after you make them, they will soften in a day, once you refrigerate.

By: Sarah

Sarah — Fri, 12 Apr 2019 13:11:43 +0000

How long will these keep for?

By: Melissa

Melissa — Tue, 05 Feb 2019 21:07:52 +0000

I made them in the microwave. They came out great, just so greasy.

By: Amy

Amy — Thu, 20 Dec 2018 23:30:23 +0000

I used my pasta hanger to hang the shells. Perfecto. WISH I could share the pic.

By: Greta

Greta — Wed, 13 Jun 2018 22:42:26 +0000

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!

By: Esther

Esther — Sat, 19 May 2018 04:58:32 +0000

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.

By: Esther

Esther — Sat, 19 May 2018 04:43:29 +0000

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.