I Made Super Crunchy Keto Cheese Taco Shells with One Ingredient & Without All the Carbs
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- Опубліковано 26 січ 2023
- www.easyanddelish.com/keto-ta...
These crispy keto taco shells are quickly made with just one ingredient: Cheese! They are super easy to prepare, low carb, high-protein, gluten-free, and vegetarian. You can fill these low carb taco shells with any of your favorite taco toppings, like shredded chicken, ground beef, carne asada, fish, avocados, or veggies!
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Ingredients for Crunchy Keto Taco Shells:
2 cups mild cheddar cheese shredded (If you prefer, replace it with sharp cheddar or shredded mozzarella, or any melting cheese)
How to Make Keto Taco Shells:
1. Preheat the oven to 400 degrees F (200 degrees C). Line two large baking sheets with parchment paper.
2. Use a ½ cup measurement to scoop out portions of cheese and arrange them in 6-inch circles on the baking sheets, with even thickness throughout. Make sure to leave some room (about 1-2 inches) between them because the cheese will melt and expand.
3. Bake for 7-8 minutes, until bubbles start to form and the edges start to brown.
4. Meanwhile, place long wooden spoons sitting horizontally across two cans or overturned glasses.
5. Remove the baking sheets from the oven and allow them to cool for about 30 seconds to 1 minute, or just enough to lift them up without tearing them apart.
6. Then, using a large metal spatula, gently lift each cheese circle and hang each over a wooden spoon for about 5-10 minutes, or until completely cool and hardened. If you want, use a paper towel to gently dab excess grease out of the surface of the hardened shells.
7. Fill each keto taco shell with your favorite filling and garnishes. Enjoy!
Recipe Notes:
Storage
These keto taco shells should be enjoyed within 2 hours of being made. Because of it, only make the number of taco shells you intend to eat or serve right away. It is dairy, and like any perishable food it shouldn't be left out at room temperature for over 2 hours.
Although you can refrigerate any filled-taco leftovers in an airtight container for up to 3 days, be aware that the cheese will melt after reheating your keto tacos. This means the taco shells won't be crispy anymore (yes, they will melt!)
I had leftovers of filled taco shells and they resembled a stuffed omelet after reheating.
However, some suggest microwaving one side of each cheese taco shell for 10 seconds and then flipping it over and reheating it for another 5 seconds without collapsing. But I suspect the shells will still be a little cold. Depending on the taco filling, this won't be enough to reheat shredded or ground meats.
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Thank you for sharing 💕
My pleasure!
This was super helpful and a perfect substitute for traditional taco shells. Thank you! Subscribed!
Looks amazing
Thank you and enjoy!
Awesome! Thank you!
My pleasure!
Wow it looks so much like the corn taco shells! What a nifty idea
I hope you enjoy them!
My cheese shell keeps sticking to the parchment paper. Help!
I see! Was your layer of cheese too thin? It happened when i made it too thin for the first time. This is one of the reasons I pile the cheese up to make a thick layer. I also used parchment paper and don’t leave it to cool completely before removing it with the spatula.