About
Nobody can deny the irresistible urge to bite into a hot, crunchy taco! Unfortunately, flour and corn tortillas are out of the question for low carb diets. We’ve taken the same idea for cheese crisps and turned it into crispy taco shells. That’s right, these keto taco shells are made with golden brown cheddar cheese! A little sprinkle of cumin turns the taco shells into a perfectly seasoned vessel for your favorite taco fillings. Yum!
Ingredients
- 2 cup, shredded shredded cheddar cheese
- ½ teaspoon spices cumin seed
Instructions
- Heat a small pan to medium heat. You want the pan to be the size your taco shells will be. Prepare a 12-cup muffin tray by flipping it over on a flat surface.
- Sprinkle a half cup of cheese in a circular shape in your pan. Sprinkle a ⅛ tsp of cumin over the cheese. Use a spatula to gently form an even circular shape in the skillet as the cheese melts.
- Let the cheese turn golden brown throughout without burning. Use the spatula and skillet to gently tilt the melted cheese between muffin cups to form a taco shell shape. The cheese should harden almost instantly.
- Repeat this process for each taco shell. Fill with your favorite taco fillings!
Nutrition Facts
- Servings: 4
- Calories: 228.7kcal (per serving)
- Fat: 18.8g (per serving)
- Carbs: 0.8g (per serving)
- Protein: 14.1g (per serving)
