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Cheese Shell Taco Cups

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.


Ingredients

Cheese cups
  • 6–8 slices of Colby jack cheese, or preferred cheese


Salsa
  • 2 Roma tomatoes, diced

  • 3 tbsp diced red onion

  • 1/2 fresh jalapeno, diced finely

  • Juice from 1 lime

  • 3 tbsp cilantro


Other, optional
  • Sour cream, taco meat of choice, avocado, etc


 

Instructions


  1. Preheat oven to 375

  2. Place slices of cheese on a parchment-lined baking sheet with a few inches in between slices

  3. Bake for about 5 minutes or until bubbly and just starting to brown at the edges

  4. Remove baking sheet and let cool a couple of minutes

  5. Carefully pick up slices and place in a muffin tin to form a cup shape, let cool additional 10 minutes

Salsa

  1. 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.



Be sure to tag us on Instagram if you make the dish #HouseofKetosis, or give us a follow at @Houseofketosis.




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