Keto Carrot Taco Shells Recipes

THE BEST KETO TACO SHELLS

Steps:

• Preheat your oven to 200C/390F. Line 2 cookie sheets with parchment paper.
• Balance a long handled wooden spoon over two mugs to set your shells (you can also use aluminum foil to make a mold or line the edge of your dish drainer with parchment paper).
• Make 8 equal sized piles of cheese, leaving plenty of room between them for spreading.
• Bake for 10-15 minutes until the cheese has stopped bubbling and is brown (you may need to cook 1 cookie sheet at a time depending on how much space you have to set the shells). If your cheese isn't cooked enough, your shells can be chewy instead of crispy.
• Use a spatula to gently remove the cheese and place over the wooden spoon, leave to cool for 3-5 minutes, until set.
• Once cooled, fill with your favorite mexican toppings, such as; Pork Carnitas, Guacamole and Pico Di Galo.

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.