Low carb cheese taco shells

Ingredients (makes about 4-6 shells depending on size)

• 2 cups shredded cheese (cheddar, mozzarella, or a mix of your choice)
• 1 teaspoon paprika (optional, for flavor)
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon chili powder or cayenne (optional, for spice)
• 1/4 teaspoon salt (optional, depending on the saltiness of your cheese)

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Equipment Needed

• Non-stick skillet or baking sheet
• Parchment paper or silicone baking mat
• Spatula
• Small bowls or a taco shell mold (optional, for shaping)

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Instructions

Step 1: Preheat and Prep

1. Preheat your oven to 400°F (200°C) if baking.
2. Line a baking sheet with parchment paper or a silicone mat. This prevents sticking and makes cleanup easy.

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Step 2: Mix Cheese and Spices

1. In a medium bowl, combine the shredded cheese with paprika, garlic powder, chili powder, and salt.
2. Stir to ensure the spices are evenly distributed throughout the cheese.

Tip: Use freshly shredded cheese rather than pre-shredded. Pre-shredded cheese often contains anti-caking agents that can affect how the cheese melts and crisps.

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Step 3: Form the Cheese Discs

1. Place small mounds of the cheese mixture on the prepared baking sheet. Each mound should be roughly 1/4 cup of cheese.
2. Flatten each mound with the back of a spoon or a spatula into a thin, even circle about 4-5 inches in diameter.
3. Leave a little space between each circle; the cheese will melt and spread slightly.

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Step 4: Bake the Cheese

1. Place the baking sheet in the oven and bake for 5-7 minutes, or until the cheese has melted completely and the edges start turning golden brown.
2. Watch carefully—the cheese can burn quickly.

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Step 5: Shape the Taco Shells

1. Remove the baking sheet from the oven. Let the cheese sit for about 30-60 seconds to firm up slightly—it should still be flexible.
2. Using a spatula, gently lift a cheese disc. Immediately drape it over an inverted bowl, rolling pin, or the handles of a wooden spoon to form a taco shape.
3. Hold for a few seconds until it sets into shape.
4. Repeat for the remaining cheese discs.

Tip: If the cheese cools too much before shaping, it can become brittle. You can briefly return it to the oven for a few seconds to soften.

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Step 6: Serve

1. Let the shells cool completely for a few minutes—they will crisp up further.
2. Fill with your favorite keto taco fillings: ground beef, chicken, avocado, sour cream, shredded lettuce, or low-carb salsa.

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Variations and Tips

• Cheese Blends: Experiment with sharp cheddar for crispiness, mozzarella for flexibility, or pepper jack for a spicy kick.
• Herb Additions: Add dried oregano, cumin, or smoked paprika for extra flavor.
• Pan Method: You can also cook these on a non-stick skillet over medium heat for 2-3 minutes per side instead of baking. Just transfer to a mold immediately after cooking to shape.
• Storage: Store unused baked shells in an airtight container at room temperature for 1-2 days. Reheat in a hot oven or skillet to regain crispiness.