Crispy Cheese Low Carb Keto Tacos Recipes

CRISPY CHEESE LOW CARB KETO TACOS

Steps:

• Cook your ground beef or ground turkey first.
• Add all the taco meat seasonings. The cocoa powder is optional but it totally enhances the flavors of all the other seasonings!
• Continue cooking until ground beef and/or ground turkey is fully browned and cooked.
• Preheat the oven to 350 degrees before you start.
• Using a large baking sheet, cover it with a piece of parchment paper. This prevents the cheese from sticking to the pan. Don't skip this part.
• Place six circles of shredded cheese, roughly about 1/4 cup cheese in each circle.
• Bake for 10-15 minutes or until golden brown. If the cheese bakes too long, it will be extra crunchy. If the cheese bakes to little, it won't form a shell properly. You want to make sure the cheese is somewhat brown on the outsides and bubbly in the center. This is the best way I can explain it.
• Allow cooling for a minute, then carefully drape the taco shells over a wooden spoon to harden while they cool completely.
• Use a taco holder stand to keep the taco shell in the right position, add lettuce, taco meat filling, cherry tomatoes, and cheese.
• Drizzle sour cream over the top to enjoy the perfect crispy cheese keto tacos!
• Add ingredients to a squeeze bottle and shake well.
• The sour cream will be more liquified (not too much) and easily squeeze out of the bottle to use as a topping for tacos, pizza, enchiladas, and more.

KETO CHEDDAR TACO CRISPS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat.
• Toss together the Cheddar, Parmesan, chili powder, cumin and cayenne in a small bowl.
• Spoon heaping tablespoonfuls of the cheese mixture about 1 inch apart on the prepared baking sheet. Spread out each pile and lightly pat down (it's ok if there are gaps). Bake until the cheese is golden brown and bubbly, about 5 minutes.
• Let the crisps cool for a few seconds on the baking sheet and then use a metal spatula to lift and drape them over a rolling pin to cool completely. (You can also let them cool on the baking sheet for flat crisps.)
• Store at room temperature in an airtight container for up to 2 days.

LOW-CARB KETO CHEESE TACO SHELLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
• Wrap the handle of a wooden spoon with aluminum foil. Balance between 2 tall cans.
• Spread Cheddar cheese on the prepared baking sheets into four 6-inch circles placed 2 inches apart.
• Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes. Cool for 2 to 3 minutes. Lift with a spatula and drape over the wrapped wooden handle; cool until set, about 10 minutes.