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Party-Perfect Keto Cheese Shell Tacos
These crispy keto cheddar cheese cups are the perfect solution when you are craving tacos, but don’t want all of the carbs that come with a typical taco.
These were inspired by Frico, a classic Italian crispy cheese cracker typically made from baked parmesan.
Plus, they look fancy without much work. You’ll be the hit of the party with these crunchy, cheesy little bites!
Ingredients You’ll Need For This Recipe:
Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4
Ingredients:
- 12 T. shredded cheddar cheese
- 1 t. olive oil
- 12 oz. ground beef
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 ½ teaspoon chili powder
- 2-3 T. water
- salt and pepper to taste
- 1 scallion, sliced
- 1 tomato, seeded and chopped
- ¼ c. sour cream
- 1 lime, cut into wedges
Nutritional Information:
Calories: 332
Fat: 298g
Protein: 14.3g
Carbs/Serving:
Total Carbs: 4.9g
Fiber: 1.2g
Net Carbs: 3.7g
Step-by-step Guide:
1 – Preheat the oven to 350 degrees F. Line a rimmed baking sheet with a piece of parchment paper or a Silpat baking mat.
2 – Spoon shredded cheddar cheese onto the prepared baking sheet using 1 tablespoon per mound.
3 – Lightly spread out, leaving 2-3 inches between each mound.
4 – Bake until the cheese rounds are melted in the center and the edges begin to brown.
5 – Set aside to cool for 1-2 minutes, but do not let the cheese harden.
6 – Lift melted cheese rounds with a spatula and press on the back of an inverted muffin tin to form cups.
The cheese will be very pliable while warm.
7 – Allow cheese to cool and firm up before removing from the muffin tins.
8 – Repeat with next 6 cheese rounds.
9 – In the meantime, add olive oil to a medium skillet. Heat over medium heat.
10 – Add ground beef and cook, stirring occasionally, until the meat is nicely browned, 5-6 minutes. Drain any excess fat.
11 – Add cumin, smoked paprika, chili powder, and 2 tablespoons of water; season to taste with salt and pepper.
12 – Continue cooking 1-2 minutes, just until the spices become fragrant, and the meat is nice and juicy.
If necessary, add an additional tablespoon of water to obtain proper consistency.
13 – Fill taco cups with taco beef, chopped tomato, scallion, and a teaspoon of sour cream per cup.
14 – Squeeze in some lime juice over the top and enjoy!
Pro Tips for Success:
-
Use pre-shredded cheese to save time—but double-check it’s not coated with starch if you want to stay strict keto.
-
Add avocado slices or a spoon of guacamole for extra flavor and healthy fats.
- Make it dairy-free with vegan cheese and dairy-free sour cream—there are some great melty options out there now.
These Keto Taco Crisps are everything we love about party snacks — cheesy, crispy, and loaded with flavor, but still low-carb!
Serve them at your next celebration and watch them disappear fast.
Whether it’s a BBQ, picnic, or game day tailgate, these bites bring the fun (without the bun!).
Keto Cheese Shell Tacos
Yield:
4
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Ingredients
- 12 T. shredded cheddar cheese
- 1 t. olive oil
- 12 oz. ground beef
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 ½ teaspoon chili powder
- 2-3 T. water
- salt and pepper to taste
- 1 scallion, sliced
- 1 tomato, seeded and chopped
- ¼ c. sour cream
- 1 lime, cut into wedges
Instructions
1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with a piece of parchment paper or a Silpat baking mat.
2. Spoon shredded cheddar cheese onto the prepared baking sheet using 1 tablespoon per mound.
3. Lightly spread out, leaving 2-3 inches between each mound.
4. Bake until the cheese rounds are melted in the center and the edges begin to brown.
5. Set aside to cool for 1-2 minutes, but do not let the cheese harden.
6. Lift melted cheese rounds with a spatula and press on the back of an inverted muffin tin to form cups.
7. Allow cheese to cool and firm up before removing from the muffin tins.
8. Repeat with next 6 cheese rounds.
9. In the meantime, add olive oil to a medium skillet. Heat over medium heat.
10. Add ground beef and cook, stirring occasionally, until the meat is nicely browned, 5-6 minutes. Drain any excess fat.
11. Add cumin, smoked paprika, chili powder, and 2 tablespoons of water; season to taste with salt and pepper.
12. Continue cooking 1-2 minutes, just until the spices become fragrant, and the meat is nice and juicy.
If necessary, add an additional tablespoon of water to obtain proper consistency.
13. Fill taco cups with taco beef, chopped tomato, scallion, and a teaspoon of sour cream per cup.
14. Squeeze in some lime juice over the top and enjoy!
Notes
Calories: 332
Fat: 298g
Protein: 14.3g
Carbs/Serving:
Total Carbs: 4.9g
Fiber: 1.2g
Net Carbs: 3.7g
