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Keto Crispy Cheese Taco Shell Bowls

Close-up of a golden brown, lacy Keto Crispy Cheese Taco Shell Bowl resting on a white plate.
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Make sturdy, crispy taco shell bowls using only melted cheese. This low carb recipe creates a perfect base for your favorite keto taco fillings.

Ingredients

Scale
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon taco seasoning (ensure it is low carb)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper or a silicone mat.
  2. In a bowl, mix the mozzarella, cheddar, Parmesan, and taco seasoning until combined.
  3. Place small mounds (about 2 tablespoons each) of the cheese mixture onto the prepared baking sheet, leaving space between them. Flatten each mound slightly into a circle about 3 to 4 inches wide.
  4. Bake for 8 to 10 minutes, or until the cheese is fully melted and the edges are golden brown and bubbly.
  5. Remove the baking sheet from the oven. Work quickly while the cheese is hot and pliable.
  6. Carefully drape each hot cheese circle over the outside of an inverted small bowl or over a taco mold to form a bowl or shell shape. If you do not have a mold, you can gently fold them into a taco shape.
  7. Let the cheese cool completely, about 10 to 15 minutes, until it hardens into the desired shape.
  8. Gently remove the hardened Keto Crispy Cheese Taco Shell Bowls from the molds. Use immediately or store carefully.

Notes

  • For extra crispiness, you can bake the cheese slightly longer until the edges are very dark brown, but watch closely to prevent burning.
  • If the cheese cools before you can shape it, return the baking sheet to the warm oven for 1 minute to soften it again.
  • Use these bowls as a low carb tortilla substitute for taco salads or chili.

Nutrition

Find it online: https://eatableempress.com/keto-crispy-cheese-taco-shell-bowls/