Cheesy Taco Shells (Keto, Low-Carb and Gluten-Free)

Cheesy Taco Shells

My family actually enjoy these more than traditional crunchy shells. These turn out very crisp and delicious! You can also make cheese crackers with this recipe. Fast and easy to make at only 1g of carbs each!

Makes 1 taco shell

2oz. Cheddar Cheese
pinch of cumin
pinch of garlic powder
pinch of chili powder

  1. Preheat oven to 400° F (200° C).
  2. Place cheese in a spread pile about five inches in diameter on parchment paper on baking sheet.
  3. Sprinkle with spices.
  4. Let cook for 10 minutes in oven. Check to see if cheese has started to harden , but still flexible  (do not let it brown or burn). It may take an additional 5-10 minutes to get to the proper consistency.
  5. Remove from oven when hardening, but flexible.
  6. Lay shell over a rounded utensil handle to shape (I usually balance a large wooden spoon on two cups, with the ends on their own cup); be careful because it will be hot and greasy. 
  7. Let sit for a few minutes then remove from handle.  


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