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.

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!

🌮 Ingredients for this keto taco shells recipe
Ingredient substitutions
Additional ingredients
Cooking tools required
To make this Keto Taco Shells recipe, you'll need the following:
Tools substitute options
How to make Keto Taco Shells: step-by-step guide
Cooking methods
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.

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
Time-saving tips
What can I prepare ahead of time?

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
📖 Recipe

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.
Jerome Bedard says
Shouldn't yield be 6 instead of 4?
Alex Lester says
No, you'll use a heaping 1/4 cup so 1 1/2 cups will yield 4.
Lisa says
What an awesome idea! Thanks!
LC says
OMG these were so delicious! And they held together way better than regular shells. My kid loved them!