If you’re following a low-carb or keto diet, you know full well that there are many delicious high-fat dishes you can indulge in. But oftentimes, you might be craving for something you’re not supposed to have. Like tacos. With a high-carb shell, tacos are not usually something you’d be able to eat. That is until these Keto Taco cups came on the scene! They bring you all the flavor of tacos and all the cheese with none of the carbs, with a crispy texture that you’d expect to find. Instead of the traditional corn taco shells, you will use cheese to create a crispy cheesy shell. Fill with high-protein ground meat and you have a delicious crispy snack—you won’t miss high-carb tacos ever again! We’re ready for Taco Tuesdays!
Keto Taco Cups are shells made from crispy baked cheese. The shells look like traditional taco shells and also have crunch, but have none of the carbs!
First, make the taco cups. Grate cheese and add the piles to a baking sheet lined with parchment paper. You want to make sure to add the parchment paper, otherwise, the taco cheese will stick.
In the meanwhile, prepare the filling by browning the ground meat, and then add all the veggies. Once the cheese has melted, remove it and mold it over the upside-down muffin mold. Once it hardens, it’s ready to fill and enjoy!
– You can make different shapes of keto taco bites with cheese cups. Fold them over to make them look like traditional taco shells.
– Cheese variations: use a Mexican Style blend and Monterey Jack Cheese.
– Topping ideas: homemade guacamole, pickled jalapenos, diced red onion, sour crème (or yogurt), fresh cilantro, and more cheese!
These tacos are best served fresh. They are not suitable for reheating. The cheese will melt when you reheat it and the taco cups will lose their shape. Rather make them and enjoy them immediately!
Preheat your oven to 190°C (375°F). Sauté onion for 2-3 minutes in some vegetable oil. Once it’s almost cooked, add the garlic and sauté until fragrant.
Add garlic, minced meat, and taco seasoning. Cook for 10 more minutes.
Place portions of shredded cheese on a parchment-covered baking sheet. Leave the cheese to melt in the oven for about 10 minutes.
Remove the baking sheet from the oven, let it cool down a little and carefully transfer the cheese disk on a flipped upside-down muffin cup. To transfer the cheese disk you can use a spatula or cut out parchment paper square with a disk on top of it.
Leave cheese cups to cool down completely. Fill each cheese cup with minced meat, top with vegetables, sour cream, and chopped greens.
These Taco Shells are not suitable for freezing! Rather freeze freshly grated cheese, and keep that in the fridge. Then you can easily whip up Keto Taco Cups!