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These easy, gluten free Keto Taco Shells use just 5 simple ingredients and are a simple weekend recipe idea. All you need is 15 minutes to make these low-carb taco shells! Perfect for Trim Healthy Mamas, those avoiding gluten, and for cheese-lovers!
The crunch and flavor of these keto shells are certain to take Taco Tuesday to a whole new level. You’ll be donning a sombrero and dancing the cha-cha once you taste them!
As you can see, the melted cheese and other simple ingredients really do create a shell! Not only does it make the perfect salty holder for meats and veggies, but it also crisps up perfectly as it cools.
There’s no reason to miss out on tacos when there is such an easy, low carb substitute recipe just like this. This means that tacos are back on the meal planning radar, maybe even weekly for Taco Tuesday!
Mexican-inspired dishes are so easy to keep gluten-free and keto friendly, too. Fill these shells with a variety of meats, veggies, and even more cheese.
Top with sour cream, diced hot peppers, cheese sauce, and your favorite Cholula.
The 5 Ingredients Needed For Keto Taco Shells
Wondering what you need to make a taco shell made of cheese? The ingredients listed below are literally all it takes!
- Coconut flour
- Shredded cheddar cheese
- Shredded Jack cheese
- Shredded Parmesan cheese
- Coarse ground Garlic salt with parsley
How to Make Keto Taco Shells In The Oven
Being able to make your own taco shells at home is going to save you from having to take so many trips to the store. Don’t you just love easy recipes that solve a problem?
- Take all the ingredients and mix them in a bowl. Add the cheeses and flour and salt and blend.
- Put parchment paper on a cookie sheet and 1/3 cup of the mixture on top of it. Smooth it out into a circle.
There should be about 3 shells made per sheet.
- Put in the oven and bake at 350 degrees for 15 minutes.
- Remove from the cookie sheet and put them into a taco holder. Push the middle down to create a taco shape.
- Let the shells cool and put them on a plate to serve. Fill and enjoy!
From start to finish, you’re looking at about 20 minutes of time. That’s a short price to pay for homemade taco shells!
Tips For The Best Low Carb Taco Shells
The biggest tip to remember is that you need to shape them as soon as you can touch them once they’re removed from the oven.
They will start to set fast so you don’t want to wait. Shape them into the taco shells while they’re still warm and moldable!
Can I change cheeses for this low carb taco shell?
You bet. You can literally use any type of cheese that you want for this recipe.
You can make it spicy or not, or change it up literally every time that you make them.
It’s also fun to add a variety of spices.
Mozzarella, basil, and garlic work if you want to make an Italian-inspired taco.
Pepper-jack, cayenne, cumin, and garlic to heat up your traditional taco shells.
Monterrey jack and cheddar blend for traditional fajita or taco fillings is my personal favorite.
What toppings go best in taco shells?
Beef and chicken are always hits, as is chorizo, too.
Adding in veggies such as peppers, onions, and even jalapenos is a great idea for this simple taco recipe.
Shrimp or other seafood can work, as well! The sky is the limit, my friend.
You can even make dessert tacos with berries (use a mild flavor of cheese for this, possibly with some stevia and cinnamon).
Can these taco shells be reheated to reshape?
This is a chance that you can reheat the shell in the microwave to make it pliable and moldable as well. Just be careful here as you might overheat it and melt it all the way down.
As you can tell, this cheesy taco shell recipe is fast, easy, and a hit for everyone who tastes it!
These Keto Taco shells are unbelievably good, and you'll never miss the carbs! They are full of flavor and crunch, and add a wonderful extra layer to any ingredients you choose to fill them with. They're so easy to make, and you can have them ready ahead of time, to make your Taco night even better. This is definitely one for your favorites category!
- 1/2 cup of coconut flour
- 1/2 cup of shredded cheddar cheese
- 1/2 cup of shredded PepperJack cheese
- 1/2 cup of shredded Parmesan cheese
- 1 teaspoon of coarse ground Garlic salt with parsley
Take all the ingredients and mix them in a bowl. Add the cheeses and flour and salt and blend.
Put parchment paper on a cookie sheet and 1/3 cup of the mixture on top of it. Smooth it out into a circle. There should be about 3 shells made per sheet.
Put in the oven and bake at 350 degrees for 15 minutes.
Remove from the cookie sheet and put them into a taco holder. Push the middle down to create a taco shape.
Let the shells cool and put them on a plate to serve. Fill and enjoy!
Amount Per Serving: Calories: 311Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 1013mgCarbohydrates: 14gFiber: 2gSugar: 4gProtein: 19g
I am not a medical or nutritional/diet professional. This information is not to be considered medical advice. You should independently calculate your own values. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.