Keto Jalapeño Bacon Cheese Taco Shells 🌮

Name: Keto Jalapeño Bacon Cheese Taco Shells
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 slices cooked bacon (finely chopped); 1 small jalapeño (very thinly sliced); 1 ½ cups shredded Mexican blend cheese

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Craving some crispy, mouthwatering keto tacos on your keto journey? We've got you covered! Our Keto Taco Shells recipe is a godsend for all you low-carb warriors out there.

Whipped up with just one simple ingredient – a shredded Mexican blend cheese – these low-carb taco shells are not only super tasty but also incredibly easy to whip up. Thought tacos were a no-go zone on your keto diet? Think again! These cheese-based shells offer a fantastic low-carb spin on the traditional corn or flour tortillas. The result? The perfect crunch to satisfy those Mexican food cravings.

Keto taco meat in a cheesy keto taco shell.

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Preparation and cooking overview

Making Keto Taco Shells is a breeze, whether you choose the stovetop or oven method. You'll start by shaping shredded cheese into a circle, adding your favorite goodies like bacon and jalapeño, then cooking until the cheese bubbles up and the edges get nice and crispy. In just under 10 minutes, you'll have delicious, low-carb taco shells ready to be loaded with your choice of keto-friendly fillings.

Chef's note

We highly recommend using freshly shredded cheese for the best results. Pre-shredded cheese may contain additives to prevent clumping, which can affect the texture and crispiness of the cheese shells. Don't be afraid to experiment with different types of cheese to create a unique flavor profile. Enjoy these crunchy, cheesy shells with your choice of keto-friendly fillings for a delicious and satisfying meal!

Keto Jalapeño Bacon Cheese Taco Shells filled with assorted taco fillings on a wooden cutting board

Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 Minutes
Difficulty Level: Easy
Recipe Makes 4 Servings

🌮 Ingredients for this keto taco shells recipe

2 slices cooked bacon, finely chopped
1 small jalapeño, very thinly sliced
1 ½ cups shredded Mexican blend cheese

Ingredient substitutions

Cheese: You can use different types of cheese, such as sharp cheddar cheese, Monterey Jack, or pepper jack, depending on your preference or availability. Each cheese will bring a unique flavor to the keto cheese taco shells.
Bacon: If you prefer a vegetarian option, you can omit the bacon or substitute it with meatless bacon or crumbled tempeh.
Jalapeño: For a milder taste, you can replace the jalapeño with sliced bell pepper or remove the seeds and ribs from the jalapeño to reduce the spiciness.

Additional ingredients

Low carb taco meat: You can add Ground beef, fish, chicken, or turkey and season with your favorite keto-friendly homemade taco seasoning for a delicious filling.
Shredded lettuce: Add a fresh, crunchy element to your snack.
Diced tomatoes: Include these for a burst of juicy flavor.
Sour cream or Greek yogurt: Add a dollop for a keto-friendly creamy, tangy contrast.
Guacamole or sliced avocado: Enhance the richness and creaminess.
Salsa: Choose a keto-friendly salsa to add a flavorful kick.
Fresh cilantro: Sprinkle some chopped cilantro for added freshness and flavor.

Cooking tools required

To make this Keto Taco Shells recipe, you'll need the following:

Non-stick pan
Spatula
Taco shell maker
Baking sheet

Tools substitute options

If you don't have a non-stick pan, use a regular pan and add a little oil to prevent the cheese from sticking.
If you don't have a shell maker, use a muffin tin or give a taco shape by hand.
You can use a silicone baking mat instead of parchment paper for the oven method.
Additionally, you can use a different type of baking sheet, such as a metal or ceramic baking sheet, but be sure to line it with parchment paper or a silicone baking mat to prevent the cheese from sticking.

How to make Keto Taco Shells: step-by-step guide

Cooking methods

Stovetop method with your cast iron skillet
Or, oven method

Preparation steps

Finely chop 2 slices of cooked bacon.
Thinly slice 1 small jalapeño.
Measure out 1 ½ cups of shredded Mexican blend cheese.
Depending on your chosen method, prepare a non-stick pan or baking sheet with parchment paper.
For the stovetop method, gather your kitchen tools, including a spatula and a rolling pin. If using the oven method, preheat the oven to 375°F.

Cooking instructions

Stovetop method

Heat a non-stick pan over medium heat.
Once the pan is hot, sprinkle ¼ cup of shredded cheese into a circle shape.
Add a few pieces of chopped bacon and jalapeño to the cheese.
Cook until the cheese is melted and bubbly and the edges are crispy about 3-5 minutes.
Use a spatula to carefully remove the taco shell from the pan and shape it with the holder or by draping it over a rolling pin.
Repeat with the remaining cheese and fill with your favorite toppings; eat as it is, or enjoy it with taco salad. It will be worth it.

Oven method

Preheat your oven to 375°F.
Line a baking sheet with parchment paper.
Sprinkle ¼ cup of shredded cheese into a circle shape on the parchment paper.
Add a few pieces of chopped bacon and jalapeño to the cheese.
Bake for 7-8 minutes, until the cheese is melted and the edges are crispy.
Remove from the oven and let cool for a minute or two.
Use a spatula to carefully remove the shell from the parchment paper and shape it by draping it over a rolling pin.
Repeat with the remaining cheese and fill with your authentic taco filling.

Note: Be careful not to overcook the shells, as they can become too crispy and break easily. Keep a close eye on them while cooking to ensure they don't burn.

Keto Jalapeño Bacon Cheese Taco Shell taking shape while being suspended by a wooden spoon between two glasses

Chef's pro tip

To ensure that the cheese bacon taco shells hold their shape and are easy to remove from the pan or baking sheet, wait until the cheese is fully melted before adding the bacon and jalapeño on top.

How to make it healthier

While this recipe is already a healthier version, you can make it even healthier by using leaner cuts of bacon or omitting it altogether. Use low-carb taco seasoning to your filling and add more meat to your tortilla chips. Undoubtedly, beef and low-carb fish tacos are considered one of the most delicious snacks ever.
Additionally, you can add some extra fiber and nutrients by serving with a side of leafy greens, such as spinach or kale, or by filling them with extra veggies, like diced tomatoes or sliced avocado. Finally, be mindful of portion size and enjoy these crunchy tacos with bacon and jalapenos.

Time-saving tips

Pregrate the cheese to save time!

What can I prepare ahead of time?

You can cook the bacon ahead of time and store it in an airtight container in the refrigerator.
You can also slice the jalapeño and store it in an airtight container in the fridge. However, it is recommended to prepare them fresh, as they can become soggy when stored.

Storage and reheating instructions

Storage

Allow the leftover taco shells to cool to room temperature, and then transfer them to an airtight container. Place a layer of parchment paper between each shell to prevent them from sticking together. They are stored in the refrigerator for up to 3 days.

Reheating

To reheat bacon taco shells, place them on a baking sheet and heat them in the oven at 350°F for 3-5 minutes or until they are heated and crispy again. Alternatively, you can reheat them in the microwave for 30 seconds to 1 minute or until they are heated through. Be careful not to overheat them; you don't want chewy tacos.

Recipe wrap-up and conclusion

Wrapping up, our Crispy Cheese Taco Shells, loaded with crunchy bacon and a kick of jalapeño, are the ultimate keto-friendly swap for traditional tortillas. They're a breeze to make, needing just three ingredients and a few minutes of your time. Plus, they're a hit with the whole family.

What's not to love? They're high in protein, low in carbs, and even gluten-free – perfect for anyone navigating dietary needs or restrictions. And the best part? You can top them off with all your favorite taco fillings – think avocados, juicy tomatoes, or a dollop of salsa.

Whether you're whipping up a quick weeknight dinner or need a crowd-pleasing appetizer for your next gathering, these keto taco shells are your go-to. So, why wait? Go ahead and give them a try – your taste buds will thank you!

Frequently asked questions

Unfortunately, corn shells are not keto-friendly as they are high in carbs. Instead, shredded Mexican blend cheese is an alternative to taco shells.

One low-calorie taco shell made with this recipe contains approximately 1.5g of carbs.

To keep them crispy, it's best to store them separately from the filling. You can also reheat them in the oven for a few minutes before adding the taco shell mix to maintain their crispiness.

Yes, you can, as long as you use low-carb ingredients. For this recipe, we make keto-friendly taco shells with shredded cheese and fill them with bacon and jalapeño for added flavor.

One hack is to use a wooden spoon or a kitchen utensil to drape the cheese over and let it cool for a few seconds. This will help create the classic shape.

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