Welp. I am officially jumping on the Keto train.
Surely by now, you’ve heard of Keto, right? If not, Google will give you full explanation better than I ever could. But to give you the gist of things, it’s basically a high fat/low-carb diet and folks are dropping like half their body weight in just a few weeks.
Ok. Maybe not weeks. But yeah, it’s a fast track to some serious weight loss which we all know I desperately need.
So, my first official keto post will be this one because it was SO simple and SO delicious with very minimal effort.
Keto Cheddar Cheese Taco Shells
All you need is some shredded cheddar (I prefer sharp cheddar for more flavor) and a baking sheet lined in parchment paper. A silicone mat will also work if you don’t have parchment paper on hand.
Pile the cheese in circular-ish shapes and try to keep the amount of cheese even inside the circle.
Bake for about 5 minutes in a 400 degree oven until they are bubbly and crispy around the edges. 
While they are cooking, gather some utensils and cans (or glasses/ bowls) that are all the same height. As soon as they come out of the oven, gently lay them across a spatula. Cool for a few minutes to form the taco shell shape.
If you want to skip this step and just eat them as “tortillas” I won’t tell anybody. They will taste great either way.
Serve them up with your favorite taco toppings ASAP. Don’t wait too long to eat them because they taste best while they are still warm.
Keto Cheddar Cheese Taco Shells
Ingredients
- 8 oz Shredded Cheddar Cheese Sharp has more flavor
Instructions
- Evenly spread 1 oz of cheese into circles on a parchment lined backing sheet.
- Bake for 5 minutes until spread thin, golden bubbly and crispy around the edges.
- While baking, gather up several wooden spoons, spatulas and cans or bowls that are all the same height.
- As soon as the come out of the oven, drape the cheese circles over the handle of a wooden spoon or spatula that is suspended above the counter on cans.
- Let cool slightly until the shell shape is set. Serve (and eat) immediately.
Note: These work best with REAL cheddar cheese, not any of that plastic stuff that rhymes with Belbeeta.
Please let me know in the comments if you try this recipe! It really works great and satisfies that craving for mexican food with very minimal effort.
Catch y’all later!
