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    Home » Recipes » Keto Jalapeño Bacon Cheese Taco Shells 🌮

    Keto Jalapeño Bacon Cheese Taco Shells 🌮

    Published: Oct 14, 2019 · Updated: May 16, 2023 by Cast Iron Keto · 4 Comments

    Jump to Recipe Print Recipe

    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.
    Jump to:
    • Preparation and cooking overview
    • Chef's note
    • 🌮 Ingredients for this keto taco shells recipe
    • Ingredient substitutions
    • Additional ingredients
    • Cooking tools required
    • Tools substitute options
    • How to make Keto Taco Shells: step-by-step guide
    • Cooking methods
    • Preparation steps
    • Cooking instructions
    • Stovetop method
    • Oven method
    • How to make it healthier
    • Time-saving tips
    • What can I prepare ahead of time?
    • Storage and reheating instructions
    • Storage
    • Reheating
    • Recipe wrap-up and conclusion
    • Frequently asked questions
    • 📖 Recipe

    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

    1. Finely chop 2 slices of cooked bacon.
    2. Thinly slice 1 small jalapeño.
    3. Measure out 1 ½ cups of shredded Mexican blend cheese.
    4. Depending on your chosen method, prepare a non-stick pan or baking sheet with parchment paper.
    5. 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

    1. Heat a non-stick pan over medium heat.
    2. Once the pan is hot, sprinkle ¼ cup of shredded cheese into a circle shape.
    3. Add a few pieces of chopped bacon and jalapeño to the cheese.
    4. Cook until the cheese is melted and bubbly and the edges are crispy about 3-5 minutes.
    5. 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.
    6. 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

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

    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.

    📖 Recipe

    a single taco being held close to the camera. Other tacos on a serving board in the background

    Keto Jalapeño Bacon Cheese Taco Shells

    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!
    4.67 from 3 votes
    Print Rate Pin Recipe
    Course: basic
    Cuisine: Mexican
    Keyword: basics, cheese, easy
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4
    Calories: 66kcal

    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.

    Nutrition

    Nutrition Facts
    Keto Jalapeño Bacon Cheese Taco Shells
    Amount Per Serving
    Calories 66 Calories from Fat 48
    % Daily Value*
    Fat 5.3g8%
    Carbohydrates 0.4g0%
    Fiber 0.1g0%
    Protein 4.2g8%
    *

    Nutritional values are estimates only and do not include carbs from sugar alcohols.

    # Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
    « Keto Apple Pie 🥧
    EASY Keto Taco Meat (Ground Beef) 🌮 »

    Reader Interactions

    Comments

    1. Jerome Bedard says

      October 15, 2019 at 11:03 pm

      Shouldn't yield be 6 instead of 4?

      Reply
      • Alex Lester says

        October 22, 2019 at 1:42 pm

        No, you'll use a heaping 1/4 cup so 1 1/2 cups will yield 4.

        Reply
    2. Lisa says

      October 21, 2020 at 3:18 pm

      What an awesome idea! Thanks!

      Reply
    3. LC says

      October 23, 2020 at 10:50 pm

      OMG these were so delicious! And they held together way better than regular shells. My kid loved them!

      Reply

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