I’ve tried all of the keto taco shell opportunities so that you don’t have to! There are tortillas made out of coconut flour and almond meal but, in my expert California opinion, if you’re going in the “keto taco” direction, you must go with this cheddar cheese keto taco shell.
Making the shell is really pretty simply once you fuss through it the first time. The flavor of this taco shell is really perfect for the taco experience, since your senses are expecting the cheddar flavor anyway. You really aren’t expecting coconut or almond in that bite, putting them lower on the list, in my opinion.
OK, so brass tacks, because if you don’t fuss a bit, these things won’t work out for those tacos.
First, I mention that these are “cheddar” taco shells. That’s all they are! That’s it! There is nothing in this keto taco shell other than grated cheddar cheese. The basic concept is that you place grated cheddar in a circle on a non-stick baking surface and you bake it for about 10 minutes. It will melt in a round circle and that is your taco shell. That’s it! The fussy part is getting it off the mat and shaping it so that it has that taco shell curve to it. That is where you are going to fuss just a bit.
When you pull the melted cheddar cheese circles (aka future “taco shells”) out of the oven, in the first minute, it will be entirely too oooey-gooey to work with. Let it sit for about one minute. Enter the fuss: Don’t let it sit for five minutes. You have a little window of opportunity to form your taco shape. Too soon and you’ll just go “oooey goooey.” Too late and your taco shell will be a tostada instead — a flat, round disk.
To shape your curved taco shell, you’re going to set up a little hanging rack using miscellaneous stuff in your kitchen. This is a common system in taco-loving keto kitchens: The mason jars with wooden spoons. The mason jars hold the spoons as little racks that are about to receive your cheese rounds so that they can cool in the form of a taco shell. If it’s not obvious, you will want jars that are the same height and you will want a spoon with a handle long enough that your taco shell fits on it. If you’ve got these things, you have what you need.
After about one minute of cooling time, you simply scrape your cheese round off the non-stick baking pan and carefully lay it over your rack hack. Proceed with the rest of your meal prep and your keto taco shell will be ready for you. I’ve left these on the counter through the day and into the next day, ready for my meal. They just hang out and wait. The fuss is over and the taco-eating begins.
The recipe here makes four taco shells. Bake two at a time and, likely, you can remove the first two from your shaped cooling rack when the next batch is ready to hang. I don’t tend to make more than four at a time because it’s usually just me eating them anyway. If you are going to scale, you will want to get a couple more “racks” set up for the project.
These keto taco shells are the perfect flavor for authentic Mexican food.
And, yes, I eat tacos with taco shells just like these and I’ve lost over 140 pounds and am at my maintenance weight. I lost the weight with the keto diet and intermittent fasting. You might want to check out the before and after photos while you’re here!
Amanda Rose, Ph.D. lives in the Giant Sequoia National Monument with her husband and two sons. She founded the Eat Like A Bear website to support the awesomely inspiring community on Facebook, Eat Like A Bear!
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