Description
Make crispy, low-carb taco shells or bowls using only cheese. These are perfect for your keto taco night.
Ingredients
Scale
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 1 teaspoon taco seasoning (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- In a bowl, combine the mozzarella cheese, Parmesan cheese, and taco seasoning, if using. Mix well.
- Place tablespoons of the cheese mixture onto the prepared baking sheet, spacing them about 3 inches apart. Flatten each mound slightly.
- Bake for 8 to 10 minutes, or until the cheese is fully melted, bubbly, and the edges are golden brown.
- Remove the baking sheet from the oven. Work quickly while the cheese is hot and pliable.
- To form taco shells, drape each hot cheese circle over the outside of an inverted muffin tin or over a wooden spoon handle resting between two cans.
- To form bowls, drape each hot cheese circle over the outside of an oven-safe bowl placed upside down on the counter.
- Let the cheese cool completely, about 5 to 10 minutes, until it hardens into the desired shape.
- Carefully remove the hardened cheese shells or bowls.
Notes
- Use parchment paper for easy removal; silicone mats work best for shaping.
- If the cheese cools before you can shape it, return the sheet to the warm oven for 1 minute to soften it again.
- You can use only mozzarella or only Parmesan, but mixing them provides better structure and flavor.
- Fill your keto shells with ground beef, shredded chicken, sour cream, salsa, and avocado.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1 shell
- Calories: 150
- Sugar: 0.5
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0.1
- Carbohydrates: 1
- Fiber: 0.1
- Protein: 10
- Cholesterol: 35