CRISPY CHEESE TACO SHELLS (LOW CARB KETO TACO SHELLS)
Making crispy cheese taco shells is easier than you think. These low carb taco shells are crunchy, delicious and taking the keto world by storm!
Provided by Kim Hardesty
Categories Dinner
Time 25m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 171 kcal, Carbohydrate 1 g, Protein 10.6 g, Fat 13.6 g, Sodium 273 mg, SaturatedFat 7.6 g, Cholesterol 38 mg, ServingSize 1 shell, UnsaturatedFat 3.8 g
KETO CHEESE TACO SHELLS (FAST, EASY, CRISPY!)
Learn how to make cheese taco shells perfectly every time, along with lots of tips for quick, easy, CRISPY low carb keto taco shells.
Provided by Maya Krampf
Categories Main Course
Time 15m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 152 kcal, Carbohydrate 0.4 g, Protein 9 g, Fat 12 g, Sodium 1 mg, ServingSize 1 serving
LOW-CARB KETO CHEESE TACO SHELLS
Try these cheese taco shells made from baked Cheddar cheese and shaped into a taco; these are a great gluten-free, low-carb, and keto option.
Provided by Fioa
Categories Main Dish Recipes Taco Recipes
Time 28m
Yield 4
Number Of Ingredients 1
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.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 0.7 g, Cholesterol 59.3 mg, Fat 18.7 g, Protein 14.1 g, SaturatedFat 11.9 g, Sodium 350.9 mg, Sugar 0.3 g
LOW-CARB "TACOS"
This is a great low-carb alternative to your standard homemade tacos. I love Mexican food and wasn't willing to part with tacos after starting my low-carb diet. This always satisfies my craving.
Provided by Sarah
Categories Salad Taco Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Cook and stir ground beef, onion, and jalapeno peppers together in a skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Stir taco seasoning into meat mixture; bring to a simmer and cook until flavors combine, about 5 minutes.
- Stir meat mixture, shredded lettuce, tomato, Cheddar cheese, salsa, and sour cream together in a large bowl. Divide taco mixture among 4 bowls and top each with avocado slices.
Nutrition Facts : Calories 520.8 calories, Carbohydrate 16.3 g, Cholesterol 114.9 mg, Fat 34.9 g, Fiber 5.1 g, Protein 34.9 g, SaturatedFat 12.5 g, Sodium 1061.9 mg, Sugar 4.9 g
LOW CARB TACO SHELLS
I got this from a friend when I started on the South Beach Diet, and this has helped satisfy my cravings for mexican food.
Provided by Brian Davis
Categories Cheese
Time 3m
Yield 1 shell
Number Of Ingredients 2
Steps:
- Place 1/3 cup of cheese in thin layer on parchment paper.
- Microwave on high for one minute, or until cheese is bubbly.
- While the cheese is still flexible with parchment paper still attached, bend the cheese over a round object to give it a taco shell shape.
- The smaller in diameter the object is, the closer to a normal taco shell shape you will have.
- Let the cheese cool while around the object.
- When it has cooled, peel it from the parchment paper.
- Use this to make tacos, with normal fillings such as taco seasoned meat, lettuce, tomatoes, cheese, and sour cream, or you can also make smaller version of these shells to serve as low carb chips.
TACO SHELLS
This is an excellent, easy method for making low-fat taco shells. NOTE: More than one ingredient is required. The cooking oil ingredient is not to be used.
Provided by Happy Hippie
Categories Tex Mex
Time 10m
Yield 12 serving(s)
Number Of Ingredients 2
Steps:
- Drape tortillas over individual rungs on oven rack.
- Bake at 400 degrees until crisp (approximately 5 minutes.).
- Carefully remove the taco shells and allow to cool.
Nutrition Facts : Calories 55.6, Fat 1.1, SaturatedFat 0.2, Sodium 10.8, Carbohydrate 10.7, Fiber 1.5, Sugar 0.2, Protein 1.4
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- Add egg whites, coconut flour, baking powder and water in a bowl. Combine well (should be a uniform, watery mixture).
- Heat a skillet (any size you want your tortillas to be) to low heat. Wait until the pan is hot, spray with cooking spray, and drop some of the mixture into the center (i like to use a 1/4 measuring cup).
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- Make tortillas according to directions here. Or check out my post above for other keto taco shell ideas - coconut tortillas, crispy cheese taco shells, bowls, and more!
- Brown ground beef in large skillet over medium-high heat, about 8-10 minutes. Once browned, add taco seasoning and water and stir to combine. Simmer until beef mixture has thickened.
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- Place the cheese in heaps of ⅓ of a cup on the parchment paper, and spread each out into the shape of a 4-5 inch circle. Be sure to leave some space between each circle, as they will expand a bit as they melt.
- Bake for 5 minutes, rotate the tray in the oven, and bake for an additional 3-5 minutes until the edges are beginning to brown very slightly, and the cheese takes on a lace-like appearance.
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- Beef and Chorizo Empanadas. Not only are these empanadas low-carb, but they’re also gluten-free. You use almond flour and cheese for the dough and then stuff these with ground beef, a pork sausage alternative (I love chicken!)
- Beef Teriyaki Lettuce Cups. These lettuce cups are so hearty it’s hard to believe you’re not chowing down on noodles as well. The best part about is that this low-carb main dish cooks throughout the day in a slow cooker.
- Caprese Balsamic Chicken. Add some extra protein to your Caprese salad with this balsamic chicken version. Cooking the meat with garlic, balsamic vinegar and a hint of sugar (try coconut sugar) and finishing it off in the oven with fresh mozzarella means you’ll have a juicy, melty chicken you won’t be able to stop eating.
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- Using a ¼ cup scoop out the shredded cheese and place them in circles on the baking tray. Use the palm of your hand or the bottom of the measuring cup to flatten the circle out a bit. Make sure to leave enough space in between. I can fit 2-3 per tray.
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