How To Make Zero Carb Cheese Taco Shells Food

LOW-CARB KETO CHEESE TACO SHELLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
• Wrap the handle of a wooden spoon with aluminum foil. Balance between 2 tall cans.
• Spread Cheddar cheese on the prepared baking sheets into four 6-inch circles placed 2 inches apart.
• Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes. Cool for 2 to 3 minutes. Lift with a spatula and drape over the wrapped wooden handle; cool until set, about 10 minutes.

THE BEST KETO TACO SHELLS

Steps:

• Preheat your oven to 200C/390F. Line 2 cookie sheets with parchment paper.
• Balance a long handled wooden spoon over two mugs to set your shells (you can also use aluminum foil to make a mold or line the edge of your dish drainer with parchment paper).
• Make 8 equal sized piles of cheese, leaving plenty of room between them for spreading.
• Bake for 10-15 minutes until the cheese has stopped bubbling and is brown (you may need to cook 1 cookie sheet at a time depending on how much space you have to set the shells). If your cheese isn't cooked enough, your shells can be chewy instead of crispy.
• Use a spatula to gently remove the cheese and place over the wooden spoon, leave to cool for 3-5 minutes, until set.
• Once cooled, fill with your favorite mexican toppings, such as; Pork Carnitas, Guacamole and Pico Di Galo.

CRISPY CHEESE TACO SHELLS (LOW CARB KETO TACO SHELLS)

Steps:

• Preheat the oven to 375 degrees F and place one rack in the upper third and the other rack in the lower third of the oven. Line two large sheet pans with parchment paper. I like to trace 3, 6-inch circles on each parchment, so my shells are the same size. (Flip the parchment over so you don't get pencil or pen on the cheese.)
• Measure 1/3 cup (1 1/2 ounces) of shredded cheese per circle and spread evenly to the edges of the circle.
• Bake for 5 minutes and swap the positions of the baking sheets. Bake another 5-10 minutes or until little holes have appeared in the surface of the cheese and the edges begin to brown.
• Remove from the oven and blot with a paper towel before removing to wooden spoons or spatulas suspended by glasses to shape taco shells. (I now use a taco shaper which I have linked to in the post and it is much easier to shape the shells.) Leave on the pans to cool flat for chalupa or tostada shells.
• Cool completely and store in an air-tight container on the counter for a few days or in the refrigerator for up to two weeks.
• * Make sure to use ONLY pre-shredded cheddar cheese from a bag like Kraft brand. This never sticks to the parchment. I tried a mixed blend of Mexican cheese and it stuck a little and didn't get crispy. ALSO, if the cheese isn't cooked enough, it will stick. Make sure it starts to turn evenly browned - not dark, but not bright orange any more.
• 1 carb per shell.

KETO CHEESE TACO SHELLS (FAST, EASY, CRISPY!)

Steps:

• Preheat the oven to 375 degrees F (191 degrees C). Line either two jelly roll pans or one XL baking sheet with parchment paper.
• Meanwhile, setup wooden spoons sitting horizontally across two overturned glasses (see picture above with the cheese on it). This way, they'll be ready once the cheese taco shells are out of the oven.
• Remove the pan(s) from the oven and cool without disturbing for about 1 minute.