These Keto Cheese Shell Taco Cups are the easiest way to get your taco on…low carb style!
I’m a huge fan of replacing carby tortillas with straight-up cheese, but it’s not always so easy to get the shape right…at least for me…
Want my solution? Put the cheese on inside a muffin tin!
Depending on the side of your muffin pan (I used Jumbo because…come on) you can make mini or huge cups.
I just placed slices of Colby cheese on parchment and baked at 375 for a few minutes. They will still be bubbly when you take them out.
6–8 slices of Colby jack cheese, or preferred cheese
2 Roma tomatoes, diced
3 tbsp diced red onion
1/2 fresh jalapeno, diced finely
Juice from 1 lime
3 tbsp cilantro
Sour cream, taco meat of choice, avocado, etc
Preheat oven to 375
Place slices of cheese on a parchment-lined baking sheet with a few inches in between slices
Bake for about 5 minutes or until bubbly and just starting to brown at the edges
Remove baking sheet and let cool a couple of minutes
Carefully pick up slices and place in a muffin tin to form a cup shape, let cool additional 10 minutes
Place Roma tomatoes, onions, jalapeno, lime juice, and cilantro in a medium covered bowl in the fridge for at least 30 minutes, or serve immediately -it gets more flavorful the longer it is in the fridge
Assemble cups by filling with preferred fillings and enjoy!
Would you try this recipe? Let us know in the comments below.
You might need:
Muffin tin - Click here
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