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Keto Crispy Cheese Taco Shell Bowls

A single serving of Keto Crispy Cheese Taco Shell Bowls filled with seasoned meat, topped with melted cheese, avocado, and sour cream.
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Make crispy, low-carb taco bowls using only cheese as the shell structure. These bowls hold your favorite keto fillings.

Ingredients

Scale
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon cream cheese, softened

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the cheddar, Monterey Jack, and Parmesan cheeses.
  3. Stir in the softened cream cheese until the mixture is evenly combined.
  4. Place 1/4 cup portions of the cheese mixture onto the prepared baking sheet, spacing them about 3 inches apart. Flatten each portion slightly into a circle, about 4 inches in diameter.
  5. Bake for 8 to 10 minutes, or until the cheese is fully melted and the edges are golden brown and bubbly.
  6. Remove the baking sheet from the oven. Work quickly while the cheese is hot and pliable.
  7. Invert an oven-safe bowl or ramekin over one cheese crisp. Gently press the edges of the cheese down around the outside of the bowl shape to form a taco bowl structure.
  8. Let the cheese cool completely (about 5 to 10 minutes) in the inverted shape until it hardens.
  9. Carefully remove the hardened cheese bowl from the mold. Repeat with the remaining cheese crisps.
  10. Fill the cooled keto cheese bowls with your preferred keto taco fillings, such as seasoned ground beef, sour cream, avocado, and salsa.

Notes

  • Use a mix of cheeses for the best flavor and melting consistency.
  • If the cheese hardens before you can shape it, return the baking sheet to the warm oven for 1 minute to soften slightly.
  • These bowls are best eaten the day they are made for maximum crispness.

Nutrition

Find it online: https://savorsensations.com/keto-crispy-cheese-taco-shell-bowls/