All the crunch, none of the carbs, and of course bacon. Introducing an upgrade to boring old cheese taco shells… Keto Jalapeño Bacon Cheese Taco Shells!
Keto Jalapeño Bacon Cheese Taco Shells really don’t need an introduction they are exactly as delicious as you might expect… 100% delicious. Now we’re all about tacos over here at Cast Iron Keto and we’re excited to share with you our favorite low carb/gluten-free taco shells. These cheese shells make the best keto tacos and they couldn’t be easier to make. All you need is:
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shredded Mexican blend cheese
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crumbled bacon
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fresh jalapeño
We’re also skipping how most folks make keto cheese taco shells in the oven and using our handy cast iron skillet. You’ll cut your cooking time down a ton by forgoing the oven and who doesn’t love quick and easy?
Let’s get to the how-to:
How do I make the cheese into a shell?
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You’ll start by adding just a spritz of oil to a cast-iron skillet set over medium heat. We use avocado oil spray.
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Once the pan is hot you’ll add a heaping 1/4 cup of cheese to the skillet in a 5″ circle.
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Place the bacon and a few slices of jalapeño on top and cook until the cheese melts and the bottom is crispy, about a minute or two.
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Gently flip and cook another 30 seconds.
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Lay the cheese over a wooden spoon handle to create the shell. Let it sit on the handle for a few minutes until you’re ready to do the next shell, this allows the shell to harden in its shape.
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Set each one aside on a paper towel to drain excess grease while making the remaining shells.
Can I please make these cheese taco shells in the oven?
Yes, you can although I’m not sure why you’d want to. Maybe if you’re making a lot at one time? That would probably be easier. So, here’s the how-to for the oven:
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Preheat oven to 350° F.
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Line a baking sheet with parchment paper.
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Place the circles of the cheese about 2″ apart on the sheet until the edges start to brown. Bake for 7 minutes. Remove from oven and let cool for a minute or two.
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Move forward with the next step of placing the cheese over a wooden spoon to create the shell shape.
What should I stuff these low carb taco shells with?
Any taco fillings you want! Keto ground beef taco meat, fish tacos, you name it.
How do I store the shells if not eating right away?
Personally, I am unfamiliar with this concept of leftover tacos, but for the rest of you; wrap them in aluminum foil and store at room temperature for one day. You can also refrigerate the shells.
What is the nutritional information for this low carb recipe?
As always, you can find the full nutritional breakdown including the carb count (total carbs and net carbs) at the bottom of the recipe card. You can find the serving size/yield at the top of the recipe card. You should always double-check your specific ingredients as different brand’s ingredients may have different values.
Looking for other Mexican- inspired Keto recipes? Check out these other free low carb / free keto recipes:
Keto Jalapeño Bacon Cheese Taco Shells
Ingredients
- 2 slices cooked bacon finely chopped
- 1 small jalapeño very thinly sliced
- 1 ½ cups shredded Mexican blend cheese
Instructions
- In a well seasoned or slightly greased skillet over medium heat, place ¼ cup of the cheese into a circle. Top with a few pieces of bacon and jalapeño.
- Cook about 2 minutes then flip with a spatula and cook another 30 seconds to a minute. To create the shell lay the shell over the handle of a wooden spoon, (see images above in post).
- Fill with your desired taco fillings and serve immediately.
Shouldn’t yield be 6 instead of 4?
No, you’ll use a heaping 1/4 cup so 1 1/2 cups will yield 4.