Keto Taco Cups + Keto Taco Shells

Taco Tuesday is our favorite night of the week! These Keto Taco Cups only take about 30 minutes to make, making it a perfect weeknight dinner.  These easy to make Keto Taco Shells are made out of cheddar cheese, and after your first bite, you’ll forget all about traditional crunchy taco shells.

What I love about this recipe is how easy it is to make and just how versatile the recipe is.  By changing up the size of the muffin tin used to make the taco shells, you can make the Taco Cups into an appetizer or a main course.  By changing up the cheeses used to make the shells or by adding spices to the shells, you can customize the recipe to really make it your own.  The Keto Taco Shells also make a great addition to any Taco Bar.  Tacos are also a great place for hiding vegetables.

Making Keto Taco Cups starts with shredding the cheese to make the Keto Taco Shells.  It’s important to use a block of cheese and shred it yourself.  Pre-shredded cheese is tossed with either potato starch or rice starch to prevent it from clumping in the bag.  This also prevents the cheese from melting properly and forming a shell.  You can save some time by buying sliced cheddar cheese from the deli or pre-sliced packages.

How To Make Keto Taco Shells

Making Keto Taco Shells is easier than you think.  These low-carb Taco Shells are crunchy and delicious and are the ultimate Keto hack.  This recipe makes 12 Taco Shells.

Equipment:
parchment paper or silicone mat
baking sheet
muffin-tin
non-stick cooking spray (not needed if using silicone mat or muffin tin)
cheese grater

Ingredients:
3 cups shredded cheddar cheese
1 tbsp taco seasoning, optional

Directions:
Preheat oven to 400 degrees and line a large baking sheet with parchment paper.

Spoon 1 ½ – 2 tablespoons cheese a few inches apart. Bake 6 minutes – until bubbly. Let cool on baking sheet for a minute. Meanwhile, grease the bottom of a muffin tin with cooking spray.

When cheese has slightly cooled, carefully pick up melted cheese slices and place on bottom of muffin tin, pressing gently mold the cheese around the inverted muffin tin. Let cool 15 minutes.  Use these shells in place of traditional taco shells.

It may seem a little overwhelming, but it really is simple – I promise.

Keto Taco Cups

While the shells are cooking and cooling, make the filling and prepare your toppings. I like to use a divided serving dish, like you would use to serve veggies and dip, and place my taco toppings around it.  This is the way my Mom always did it growing up, and is something I still do today.  Whether it’s for just or family, or if we’re having guests over for Tacos, we always serve the toppings this way.

Everything for Keto Taco Cups can be prepared ahead of time, making dinner take only 20 minutes!  For a busy weeknight, that’s my kinda meal.  Taco Cups make a great dinner, but they can easily be made into an appetizer.  Make bite-sized Taco Cups, by making the Keto Taco Shells on a mini-muffin tin instead!

Category, , , DifficultyBeginner

Yields1 Serving
Prep Time5 minsCook Time7 minsTotal Time20 mins

For Keto Taco Shells
 3 cups cheddar cheese, shredded
 1 tbsp taco seasoning (optional)
For Taco Meat
 1 lb ground beef
 1 tbsp olive oil
 ½ onion, minced
 1 clove garlic, minced
 ½ jalapeño, minced (optional)
 1 ,15oz can petite diced tomatoes
 1 lime, juiced (2 tbsp)
 2 tbsp chili powder
 1 ½ tbsp cumin
 2 tsp each; salt, paprika and onion powder
 1 tsp each; black pepper and cayenne
 ½ tsp oregano
 cinnamon

Keto Taco Shells
1

Preheat oven to 400 degrees and line a large baking sheet with parchment paper.

Spoon 1 ½ - 2 tablespoons cheese a few inches apart. Bake 6 minutes - until bubbly. Let cool on baking sheet for a minute.

Meanwhile, grease the bottom of a muffin tin with cooking spray.

When cheese has slightly cooled, carefully pick up melted cheese slices and place on bottom of muffin tin, pressing gently mold the cheese around the inverted muffin tin.

Let cool completely.

Taco Meat
2

In a small bowl, combine chili powder, cumin, salt, pepper, cayenne, paprika, onion powder, oregano and cinnamon. Set aside.

3

In a large pan, over medium-high heat, add olive oil and heat until shimmering. Add onion and jalapeño (if using) to pan, and season with 2 tsp of the spice mix.

Cook, stirring frequently until translucent - 3-5 minutes. Stir in garlic and cook 30 seconds.

4

Add ground beef to pan, and add remaining spice mix. Cook, breaking up any large chunks of beef, until no pink remains - about 10 minutes.

5

Stir in diced tomatoes, and cook, stirring frequently for another 10 minutes. Reduce heat to low, and let simmer 5 minutes.

To Serve
6

Transfer meat to a large bow, and serve family style with favorite toppings and cooled Keto Taco Shells.

Taco Topping Ideas
7

- shredded cheddar cheese
- romaine lettuce
- 
tomatoes

- sour cream

- avocado

- salsa

- guacamole

- cilantro

- queso fresco

- pickled hot peppers
- 
limes

Ingredients

For Keto Taco Shells
 3 cups cheddar cheese, shredded
 1 tbsp taco seasoning (optional)
For Taco Meat
 1 lb ground beef
 1 tbsp olive oil
 ½ onion, minced
 1 clove garlic, minced
 ½ jalapeño, minced (optional)
 1 ,15oz can petite diced tomatoes
 1 lime, juiced (2 tbsp)
 2 tbsp chili powder
 1 ½ tbsp cumin
 2 tsp each; salt, paprika and onion powder
 1 tsp each; black pepper and cayenne
 ½ tsp oregano
 cinnamon

Directions

Keto Taco Shells
1

Preheat oven to 400 degrees and line a large baking sheet with parchment paper.

Spoon 1 ½ - 2 tablespoons cheese a few inches apart. Bake 6 minutes - until bubbly. Let cool on baking sheet for a minute.

Meanwhile, grease the bottom of a muffin tin with cooking spray.

When cheese has slightly cooled, carefully pick up melted cheese slices and place on bottom of muffin tin, pressing gently mold the cheese around the inverted muffin tin.

Let cool completely.

Taco Meat
2

In a small bowl, combine chili powder, cumin, salt, pepper, cayenne, paprika, onion powder, oregano and cinnamon. Set aside.

3

In a large pan, over medium-high heat, add olive oil and heat until shimmering. Add onion and jalapeño (if using) to pan, and season with 2 tsp of the spice mix.

Cook, stirring frequently until translucent - 3-5 minutes. Stir in garlic and cook 30 seconds.

4

Add ground beef to pan, and add remaining spice mix. Cook, breaking up any large chunks of beef, until no pink remains - about 10 minutes.

5

Stir in diced tomatoes, and cook, stirring frequently for another 10 minutes. Reduce heat to low, and let simmer 5 minutes.

To Serve
6

Transfer meat to a large bow, and serve family style with favorite toppings and cooled Keto Taco Shells.

Taco Topping Ideas
7

- shredded cheddar cheese
- romaine lettuce
- 
tomatoes

- sour cream

- avocado

- salsa

- guacamole

- cilantro

- queso fresco

- pickled hot peppers
- 
limes

Keto Taco Cups

* Post and recipe contain affiliate links. Purchasing through a link may result in my earning a small commission at no additional expense to you.

Leave a Reply: