Keto taco shells

Keto taco shells

Homemade, crunchy, keto cheese taco shells! With only 2 ingredients and 10 minutes, you'll wonder why you haven't been making these for years.

Keto taco shells

Homemade, crunchy, keto cheese taco shells! With only 2 ingredients and 10 minutes, you'll wonder why you haven't been making these for years.
4 servingservings


  • 2 cups (8 oz.) 475 ml (230 g) shredded cheddar cheese
  • ½ tsp ½ tsp ground cumin
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  1. Preheat the oven to 400°F (200°C). Mix cheese and cumin. Form small piles (about 1/4 cup, 55g each) of cheese on a large baking sheet lined with parchment paper. Leave plenty of room in between piles, or the cheese might melt together.
  2. Bake in the oven for 8-10 minutes or until the cheese is bubbling with light golden brown patches around the edges— the cheese can burn easily so watch carefully. Let cool for 30 seconds.
  3. Place a wire rack with wide grates (about 1" or 2.5 cm) over the sink
  4. Carefully, place the middle of the cheese "tortillas" over 2 grates on the rack before the cheese completely cools, allowing the edges of each tortilla to drape down around, forming a taco shell shape.
  5. Let the tortilla cool completely for a few minutes. Serve with fillings of your choice.

Spice it up!

You can use taco seasoning in place of cumin for a spiced-up taco shell. Ensure the seasoning is additive-free and does not contain gluten, sugars, or starches.

Taco sliders

Make smaller cheese piles for mini taco sliders. A great appetizer for guests or perfect for little hands.

Rounded taco shells

If you want rounded taco shells, you can use a broomstick or a ladle handle lined with parchment paper. Suspend the stick over the sink or two raised objects on either side.


When selecting your fillings and toppings, it’s nice to have a balanced selection of fresh, savory, crunchy, soft, and spicy selections. Ground or shredded meat, grated cheese, sour cream, salsa, diced onions, chopped peppers, shredded lettuce, and diced tomatoes all come to mind.


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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!


  1. Nicole
    How do you shape the shells?
    Reply: #4
  2. Michele Cole
    You place a baking rack (oven rack) over the sink and lay the cheese circles over the rungs of the rack.
  3. Amy
    You can also shape the shells on the edge of a bowl.
  4. Matt
    The "rack" that they refer to is like the shelves inside your oven (a metal grill) and they are suggesting that you drape the fried cheese over that while it is still soft and let it cool and harden into a taco shape.
  5. Gentiann
    you can also place them on a rolling pin, a broom stick or any other cylindrical object.
    Reply: #15
  6. Bettie Jones
    I place oven proof Pyrex ramekins upside down on cookie sheet & spray with Pam & place cheese slices & bake & able to load with ground turkey/chicken salsa onion sour cream avocado etc -hope this helps
  7. Brian
    These work great in the microwave, I just put some parchment paper on a plate, then sprinkle the cheese in a circle. I do about 40-50 seconds, just until the cheese starts to brown a bit. Take it out of the microwave, wait a few seconds for the cheese to cool a bit, then you can easily peel it off the parchment paper and form into any shape you want. The shells end up softer (almost like a tortilla) if you stop cooking them before they start to brown. Go longer and they get nice and crispy, almost exactly like a hard shell taco.
  8. Merry
    Fabulous idea!
  9. All
    Just ate these tonight. GENIUS!!
  10. Vernette
    What type of cheese are you using?
  11. Louise
    Hello? What type of cheese, just cheddar or mozzerella? I'm trying mixure of the two since I don't have 8 ounces og either.
  12. Sofia
    I just recently found an easier way to do this.

    Just sprinkle shredded cheese on a frying pan at above medium heat. Try to get it in a circle. If it's a full fat cheese like mozzarella, it shouldn't need butter underneath. When the edges of the cheese gets dark and firm enough for you to slide a spatula under it, flip it and let it darken for a couple of seconds. Flip it over again. Now use either the spatula or a pair of tongs to pick it up and let it hang "to dry" on a ladle laid over a large saucepan.

    Hint: I used shredded cheese with Mexican spices (it was a mix from the supermarket). It gave it that extra kick :)

  13. Vanessa
    Another good idea is to make these in muffin tins, bake for the required time, then put in your fillings and bake another few minutes until warm. They aren't technically taco shaped, but they do the trick. I like the idea about folding them over a rack in the oven, too.
  14. Stephany
    Can you store these or do you need to serve immediately?