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Keto Cheese Shell Taco Cups – vegetarian recipe
Stav Kogan

Keto Cheese Shell Taco Cups

Incredibly crispy, savory, and ridiculously easy-to-make Keto Cheese Shell Taco Cups. We're swapping out the shell for a crunchy, baked cheese cup and filling it with a vibrant, fresh pico de gallo. The perfect low-carb appetizer, snack, or light meal.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 52 minutes
Servings: 13 serving
Calories: 107
Ingredients Method Nutrition

Ingredients
  

  • For the Cheese Cups
  • 8 oz (226 g) 8 slices provolone or cheddar cheese, about
  • For the Pico de Gallo
  • 2 roma tomatoes, finely diced - about 1 cup / 150g (5.3 oz)
  • 1/4 cup (40 g / 1.41 oz) red onion, finely diced
  • 1/2 fresh jalapeño, seeded and finely diced
  • 1/4 cup (10 g / 0.35 oz) fresh cilantro, chopped
  • 1 tbsp (15 ml) fresh lime juice
  • Salt and pepper to taste
  • for Perfect Taco Cups
  • Use pre-sliced provolone or cheddar for perfectly uniform circles. Avoid heavily processed cheese slices as they may not crisp up properly.
  • Watch the cheese closely! You want golden brown edges, not dark brown. Overbaking can make the cups taste bitter and become too brittle.
  • Feel free to add cooked ground beef, shredded chicken, or a dollop of sour cream and guacamole for a more substantial taco cup.

Method
 

  1. Make the Cheese Cups
  2. Preheat your oven to 375°F (190°C).
  3. Line a large baking sheet with parchment paper.
  4. Place the 8 cheese slices on the parchment paper, ensuring they are spaced at least 2 inches apart.
  5. Bake for 5-7 minutes, or until the edges are golden brown and the center is bubbly. Watch them closely to prevent burning.
  6. Remove the baking sheet from the oven and let it cool for about 1-2 minutes, just until the cheese is cool enough to handle but still pliable.
  7. Carefully lift each melted cheese circle with a spatula and drape it over the back of a muffin tin, pressing gently to form a cup shape.
  8. Let the cheese cups cool completely on the muffin tin until they are firm and crispy.
  9. Prepare the Pico de Gallo
  10. While the cheese cups cool, combine the diced tomatoes, red onion, jalapeño, cilantro, and lime juice in a medium bowl.
  11. Season with salt and pepper to taste and mix well.
  12. For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  13. Assemble and Serve
  14. Once ready to serve, carefully remove the crispy cheese cups from the muffin tin.
  15. Fill each cheese cup with a spoonful of the fresh pico de gallo.
  16. Serve immediately and enjoy!
  17. Work quickly when shaping the cheese cups. If they harden too fast, pop them back in the warm oven for 30 seconds to make them pliable again.

Nutrition

Calories: 107kcalCarbohydrates: 1.5gProtein: 7gFat: 8g

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