These Cheese Taco Shells are changing the keto game!
I’ll admit, I’ve always had the impression that going keto is no fun. You’re telling me that I can’t eat pasta and cookies? But it turns out, there are actually some incredibly tasty and fun options out there for our keto friends! So this is my formal apology to the keto community: You seem to have it all figured out.
I mean, maintaining a healthy low-calorie diet while eating insanely creative and yummy foods? That’s what FFF is all about! And I just recently discovered the coolest keto hack that I think our FFF community needs to know about: these crunchy, cheesy, and completely grain-free taco shells.
Who doesn’t love cheese? And tacos?! Since tortillas are a strict no-no in the keto community, this is a great way to enjoy some of your Mexican-inspired favorites without compromising your diet! Genius!
These cheese taco shells provide a satisfying crunch the same way a good old-fashioned hard-shell taco would, except they’re made entirely of cheese (cheddar, in this case). And when I say “they’re made entirely of cheese,” I mean it. This recipe is a one-ingredient wonder!
Are Cheese Taco Shells Healthy?
For those following a keto, low-carb, or gluten-free diet, these cheese taco shells are the perfect option. Plus, unlike corn or flour taco shells, they have a decent amount of protein. You also have the option to use low-fat cheddar to make this recipe healthier.
Why Keto?
While it’s not for everyone, the keto diet can support weight loss for some people, often because it can reduce appetite and encourage fat burning. On a keto diet, carbohydrate intake is drastically reduced and replaced with fat, which shifts the body into a metabolic state called ketosis, where fat becomes the primary fuel source. Needless to say, FFF offers plenty of keto-friendly recipes for you to explore.
Like anything else, keto isn’t right for everyone. Your body has unique needs, so talk to your doctor before you pursue a keto diet. But you can still make these cheese taco shells in the meantime, because they’re yummy for everyone!
How Do I Store Leftovers?
While I personally recommend only making as many cheese taco shells as you plan on eating, you can store extras. Nestle the shells within one another in an airtight container, then store them in the refrigerator for up to 2 days. (Just don’t reheat them—they’ll melt!) Cheese taco shells will lose their crunch when stored.
Serving Suggestions
When it comes to these cheese taco shells, the possibilities are endless! You can substitute these shells into any taco recipe you’d like, like these vegan Avocado Tacos, these Tofu Tacos, or my favorite: these Bang Bang Shrimp Tacos!
To keep it keto-friendly, try using this Mexican Keto Ground Beef Casserole as the filling for your cheese taco shells.
Ingredients
- 2 cups sharp shredded cheddar cheese
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Scoop 1/4 cup of shredded cheddar cheese onto the baking sheet at a time. Flatten into circles about 5 inches in diameter and allow space between them. I was able to fit 3 per baking sheet.
- Bake in the preheated oven for 6 to 8 minutes or until the edges are brown and crispy but the center is still soft.
- Remove from the oven and let them cool for 2 to 3 minutes. Carefully lift each shell and drape over a wooden spoon handle, a narrow rolling pin, or any cylindrical object to form the hard shell taco shape. Allow shells to cool completely in order for them to harden.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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