For crunchy hard low-carb taco shells, just make them out of cheese! Simply melt in rounds, shape, and let cool.
Prep Time10 minutesmins
Total Time20 minutesmins
Course: Dinner
Cuisine: American, Mexican
Keyword: keto, Low Carb
Servings: 6Shells
Calories: 110kcal
Author: Kristin McConnell
Ingredients
2CupsCheddar Cheese
Instructions
Preheat the oven to 375°F, and line a large baking sheet with parchment paper. I like to use these silicone baking mats.
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.
Let the cheese circles cool for a few minutes, and while still pliable, peel them from the parchment, and hang them over a wooden spoon that is held between two jars, cups, etc.
Let the cheese hang until hardened and completely cooled into the shape of a taco shell.
Notes
Grated cheddar is recommended, but any similar type of grated cheese will work. Even a blend of different grated cheese can be used.