Keto Cheese Taco Shells

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These easy to make Keto Cheese Taco Shells are so good, you’ll never miss the regular shells that are loaded with carbs! Fill these crunchy and flavorful shells with all your favorite taco ingredients! Scroll down to see how they’re made!

Keto Cheese Taco Shells

Can you tell we love Taco night?! Last time we shared a low carb crustless taco pie and now I’m sharing with you these easy to make keto cheese taco shells! This is definitely going to be a new Keto favorite!

Keto Cheese Taco Shells

Can you make keto cheese taco shells ahead of time?

These cheese taco shells can be made ahead of time and kept in the fridge but keep in mind that they won’t be as fresh or crisp and you won’t be able to reheat them because the cheese will melt.

These taco shells can be filled with this taco chicken, beef, fish or even shrimp! Our favorite Keto-friendly toppings are avocados, jalapeños, shredded cheese, cilantro, hot sauce and or a yummy avocado sauce.

Keto Cheese Taco Shells

More Keto Recipes You’ll Love:
Keto Avocado Chips
Easy Keto Cheese Buns

Easy five ingredient recipe!

Keto Cheese Taco Shells

All you need to make this recipe are five ingredients! You‘ll need coconut flour, shredded cheddar cheese, shredded jack cheese, parmesan cheese, and a little garlic salt and parsley!

Keto Cheese Taco Shells

Cheese Taco Shells Ingredients

Coconut flour – 1/2 cup
1/2 cup Shredded Cheddar cheese – 1/2 cup
Shredded Jack cheese – 1/2 cup
Parmesan cheese (shredded) – 1/2 cup
Coarse ground Garlic salt with parsley – 1 teaspoon

You’ll also need:

cookie sheet
Parchment paper
Taco Holder
Spatula

Instructions:

Mix all ingredients in a large bowl and toss the cheeses with the flour and garlic salt, to coat, and blend.

Keto Cheese Taco Shells

Line a cookie sheet with Parchment paper, and place about 1/3 cup of the cheese mixture on the parchment paper, and smooth the cheese mixture out into a circle about 5 inches by 5 inches.

You should be able to get 3 cheese circles per cookie sheet. Bake them at 350 degrees for about 15 minutes, and then remove them from the oven.

Take them off the cookie sheet one at a time, and immediately place them into the middle of the taco holder, (see link for Taco holders) and gently push the center of the shell down to form the taco shell.

Keto Cheese Taco Shells

I removed the cheese shells from the cookie sheet with a large spatula and had another spatula to help place it in the taco holder, and gently push down the center to form the shell.

Repeat these steps, until all shells have been baked and formed.

Let the shells cool completely, and then place them on a tray until time to serve.

Fill with your favorite taco ingredients, and Enjoy!

Keto Cheese Taco Shells

Makes approximately 10 shells (depending on the size of the cheese circles).
• For more shells, you can double or triple the recipe
• Shells are best if made and eaten the same day.

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Keto Cheese Taco Shells

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KETO CHEESE TACO SHELLS

These easy to make Keto Cheese Taco Shells are so good, you’ll never miss the regular shells that are loaded with carbs!

Course dinner
Cuisine Mexican
Keyword keto cheese taco shells
Prep Time 5 minutes
Cook Time 15 minutes
Servings 10

Ingredients

  • 1/2 cup Coconut flour 
  • 1/2 cup Shredded Cheddar cheese
  • 1/2 cup Shredded Jack cheese 
  • 1/2 cup Parmesan cheese (shredded)
  • 1 tsp Coarse ground Garlic salt with parsley

Instructions

  1. Mix all ingredients in a large bowl and toss the cheeses with the flour and garlic salt, to coat, and blend.

  2. Line a cookie sheet with Parchment paper, and place about 1/3 cup of the cheese mixture on the parchment paper, and smooth the cheese mixture out into a circle about 5 inches by 5 inches.

  3. You should be able to get 3 cheese circles per cookie sheet. Bake them at 350 degrees for about 15 minutes, and then remove them from the oven.

  4. Take them off the cookie sheet one at a time, and immediately place them into the middle of the taco holder, (see link for Taco holders) and gently push the center of the shell down to form the taco shell.

  5. I removed the cheese shells from the cookie sheet with a large spatula and had another spatula to help place it in the taco holder, and gently push down the center to form the shell.

  6. Repeat these steps, until all shells have been baked and formed.

  7. Let the shells cool completely, and then place them on a tray until time to serve.

  8. Fill with your favorite taco ingredients, and Enjoy!

Recipe Notes

Calories: 90
Net Carbs: 2 g

The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.

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