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Cheese Taco Shells: the delicious recipe perfect for Low Carb Keto

Total time: 20 Min
Difficulty: Low
Serves: 4 people
By Cookist


Finely shredded cheddar, mozzarella or parmesan
2 cups
For the filling
Taco meat
chopped tomato
Greek Yogurt

Just because you’re following a low-carb diet, doesn’t mean you have to forego Taco Tuesdays! With a few cups of cheese, you can make these crispy cheese taco shells and fill them with your favorite taco filling. Because they are low-carb (about 1g net carbs per shell) and gluten-free, they’ve been all the rage in the keto diet world lately.

Do what exactly are Cheese Taco Shells? Well, the name says it all. It’s basically a taco shell made completely out of cheese! We have awesome tips to make these the best Cheese Taco Shells you ever had, so make sure you check out our recipe notes below.

How to make Keto Cheese Taco Shells


Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper. Suspend spatula or knife between two jars.


Sprinkle 1/2 cup of the shredded cheese on the baking sheet to form a circle 6 inches in diameter. Repeat with remaining cheese, making 4 circles.


Bake until the cheese melts and turns light brown, approximately 6 to 8 minutes. When the edges start to brown and become lacy, then you know they’re ready! The cheese will release lots of grease as it bakes, so you can use paper towel to remove it.


Transfer the cheese circles to the suspended knife (or wooden spoon or spatula) and drape them over to form taco shells.


Let them hang until firm, then carefully remove.


Fill the shells with your favorite taco filling and enjoy!


– Make sure to use a cheese that will actually get hard when cooked. You can even use parmesan. Don’t use too much cheese, otherwise it will just become soft and melty, without getting crispy. If your taco shells are not getting crispy, you can use store-brought shredded cheese, as they release less fat. Other ingredients to add to the Cheese Taco Shells are psyllium husk powder and coconut flour.

– Using parchment paper helps a lot will this recipe, as it makes it easy to remove the cheese. But you can also use a Silplat silicone mat.

– There’s no reason why your Cheese Taco Shells should be bland. Add fragrant spices (like cumin, chili, or smoked paprika) to the grated cheese mounds before baking them.

– The cheese mounds should be equal size, this will ensure that all four Cheese Taco Shells cook evenly. One trick to do this, is to use a plate to draw circles on the parchment paper and use it as a guide for the Cheese Taco Shells mounds.

– The Cheese Taco Shells are best served and enjoyed immediately. They don’t reheat well, so if you have taco filling leftovers, you should rather make the shells fresh. If you do want to make them ahead of time, you can bake and fold them, and store in the fridge, but they will lose their crispiness.

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