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Keto Crispy Cheese Taco Shell Bowls

Close-up of a perfectly baked, golden-brown Keto Crispy Cheese Taco Shell Bowl with lacy edges.
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Make low carb, crispy taco shell bowls using only melted cheese. These keto cheese shell recipes form sturdy bases for your favorite keto 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 keto compliant)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a bowl, mix the mozzarella, cheddar, Parmesan, and taco seasoning until combined.
  3. Place 1/4 cup portions of the cheese mixture onto the prepared baking sheet, spacing them about 3 inches apart. Flatten each portion into a rough circle, about 3 inches in diameter.
  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 lift one hot cheese circle using a spatula and drape it over the outside of an inverted small bowl or a taco mold to create a bowl shape. Alternatively, fold it over a wooden spoon handle to create a taco shape.
  7. Let the cheese cool completely in the mold (about 5 to 10 minutes) until it hardens into a crispy shell.
  8. Gently remove the hardened Keto Crispy Cheese Taco Shell Bowls and repeat with the remaining cheese circles.

Notes

  • For extra crispiness, you can bake the formed shells for an additional 2-3 minutes after shaping, once they have slightly cooled but are still warm.
  • Use a mix of high-moisture cheeses like mozzarella and lower-moisture cheeses like Parmesan for the best structure.
  • These cheese taco holders are best used the day they are made for maximum crunch.

Nutrition

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