One of the things I find challenging on a keto / low carb WOE is that you really have to work at finding the crunch. I love the Zero Carb Taco Shells.
They are crispy, crunchy and so satisfying. They are the big sister to my Dorketos snack chips.
So exactly how are they Zero Carb Taco Shells?
They are made of cheese that has been melted and toasted to crisp perfection.
They take less than ten minutes to make. When the rest of the family is having their regular taco shells you’ll be able to have your taco… and eat it too.
I first shared the Zero Carb Taco Shells about a year ago when I discovered the oven method that made these so easy and fast. The oven method I use allows you to quickly bake up a batch of several tortillas or taco shells in just a few minutes at 400 degrees.
I use a quarter cup of shredded medium or sharp cheddar cheese per taco. There are NO CARBS AT ALL. Cool huh?
How to make the Zero Carb Taco Shells:
I use these all the time as flat tortillas and build up a tostada on them. Oh. So. Yum.
I draw 6 inch circles on parchment paper and place it ‘line’ side down on a cookie sheet and spread the cheese out within the circle.
When they come out of the oven I let them cool a few seconds and then I work quickly and gingerly (trying not to burn my fingers). Gently shape each shell around the rim of a large mixing bowl. You can also use the bowl of a large wooden spoon to fold the taco.
They cool and become firm quickly. If you need to return the taco shells to the oven for one minute to rewarm and try forming them again.
They are wonderful stuffed with traditional fixings or something a tad fancier like the shrimp and my Mango Salsa recipe above .
Tracy (my DH) was so very patient as I took the photographs before we ate. In fact he was a ‘hand model’ for me. 🙂
The cheese taco shells and tortillas can be stored for 3-5 days in a tightly covered container. These of course are yummy with the regular taco fixings. They are a morning delight stuffed with scrambled eggs and salsa. — Enjoy!
Zero Carb Taco Shells
Ingredients
- 1/4 cup medium or sharp cheddar cheese (shredded) — for each shell desired.
Instructions
- Heat oven to 400 degrees.
- Line a cookie sheet with parchment.
- Draw 6 inch circles on parchment and flip over.
- Sprinkle cheese within circle
- Place in oven 6-8 minutes until edges are brown and crispy.
- Remove from oven and using paper towels so as not to burn fingers, quickly and gently bend each shell over edge of large mixing bowl or bowl of mixing spoon to form shell.
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I tried this recipe last night , I didn’t have parchment paper so I used wax paper . My first attempt the cheese was stuck to the wax paper , had to throw it away . The second time I sprayed cooking spay on the wax paper then the cheese , I was able to get them off but they did not get crunchy, next time I’m going to use the parchment paper , but in the meantime I found a way to make no carb soft taco shells . Btw : my girlfriend loved them and loved the idea. So all was not lost. Thanks for the recipe!!
Thanks for letting us all know about the soft taco shells!
Silly question…do these need to be stored in the fridge? Thanks.
Actually no, they don’t 😉 They will stay crisper if you they are stored on the shelf in an airtight container. But they will only keep for a few days. They can be frozen, but may need a bit of re-crisping by warming a few seconds in a microwave or pan.