Ingredients
- 1 cup cheddar cheese (shredded)
- 1 cup Monterey Jack cheese (shredded)
- ¼ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- ½ tablespoon garlic powder
Nutrition Info Per Serving
Serving Size
1 shell
Carbohydrates
1
g
Protein
9
g
Fat
12
g
Calories
149
Next taco tuesday, try this recipe for low carb cheese taco shells. With just a few simple ngredients, you can get all the savory crunch of regular taco sheels, while also feeling assured that they align with your keto dietary choices.
Instructions
- Preheat oven to 400°F.
- In a bowl, combine all ingredients with hands.
- Line a baking sheet with parchment paper.
- Arrange cheese mixture into 6 circles on baking sheet. Make all circles an even layer.
- Bake for 5-7 minutes.
- Meanwhile, line 2 wooden spoon handles with aluminum foil and spray with nonstick spray. Lay the spoons horizontally on top of 2 cans.
- When shells are done baking, remove from oven and let cheese cool about 1 minute.
- Using a spatula, drape the cheese shells over the wooden spoons and let rest and cool completely for 10 minutes.
- Fill taco shells and enjoy!