Recipe: Keto Taco Shells

Keto Taco Shells | Freckled Italian

I love making shredded chicken in my slow cooker with a little salsa, but I can only do lettuce wraps for tacos so many times before I start to really miss having an actual tortilla to pick up and eat like a real taco. These low-carb taco shells are incredibly easy to make and so delicious, you might not believe that they only require one ingredient. Seriously, one. That's right--the only thing that stands between you and a keto-friendly taco is a little handful of shredded cheese. Let's get cooking.

Keto Taco Shells | Freckled Italian

Ingredients (makes 4 taco shells):  

  • About 6 ounces of shredded cheese (I like to use cheddar)

For the filling and toppings, follow this recipe for my crock-pot chicken tacos.


  1. Preheat your oven to 350 degrees. Separate the cheese into sections of about 1.5 ounces.
  2. Line a baking sheet with a silicone baking mat (affiliate link) and make small circular piles of cheese--usually I can only do two at a time so they have enough room (they will spread out a bit in the oven). Pat the cheese down so each pile is in one even layer. Bake for 8-10 minutes, or until the edges begin to brown. Allow to cool slightly (just a couple minutes).
  3. Lay a wooden spoon or spatula over two overturned glasses and carefully transfer the baked cheese circle so that it lays over the handle, allowing it to cool into the shape of a taco shell. (You can also leave them flat and use them as a tostada.)
  4. Fill with your choice of protein and top with chopped lettuce, avocado, salsa, sour cream, or whatever else you like on your tacos. Taco shells will keep for a few days in the fridge, but they do best freshly made, while they're still a little warm.
Keto Taco Shells | Freckled Italian