Low Carb Taco Shells
Crispy, golden, and irresistibly savory, these Low Carb Taco Shells are the perfect solution for taco lovers looking to cut back on carbs without sacrificing flavor. Made with a blend of shredded cheddar and Parmesan cheeses seasoned with cumin and paprika, these cheesy shells deliver a bold, smoky flavor that's completely gluten-free and keto-friendly. Quick and easy to prepare, they bake in just minutes before being molded into classic taco shells, creating a sturdy yet delicious base for all your favorite fillings. Whether you're building a taco night lineup or looking for a unique way to enjoy your low-carb lifestyle, these shells are as versatile as they are satisfying.
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Recipe Information
Ingredients
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Parmesan cheese
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
In a mixing bowl, toss together the shredded cheddar cheese, shredded Parmesan cheese, ground cumin, and ground paprika until evenly combined.
Using a 1/4-cup measuring scoop, take a portion of the cheese mixture and place it on the prepared baking sheet. Flatten it slightly with the back of a spoon to form a circle about 4-5 inches in diameter.
Repeat the process, leaving about 2 inches of space between each circle. Depending on the size of your baking sheet, you may need to work in batches.
Bake the cheese rounds in the preheated oven for 8-10 minutes, or until the edges are golden and bubbly.
While the cheese rounds are baking, prepare your taco shell molds. Place a wooden spoon or dowel across two upside-down mugs or cans to create a horizontal bar for shaping the shells.
Remove the baking sheets from the oven and let the cheese rounds cool for 30-60 seconds, just until they are firm enough to handle but still pliable.
Carefully lift each cheese round with a spatula and drape it over the wooden spoon or dowel to form a taco shell. Work quickly, as the cheese will harden as it cools.
Let the shells cool completely in their molded shape. Once hardened, remove them and repeat the assembly process with any remaining cheese mixture if needed.
Serve your low-carb taco shells with your favorite fillings, such as ground beef, shredded lettuce, diced tomatoes, guacamole, or sour cream. Enjoy!
Nutrition Facts
Calories |
306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 2.6 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.1 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 629 mg | 48% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 16 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
