Keto taco shells

 


Keto taco shells

Ingredients

475 ml (230 g) shredded cheddar cheese

½ tsp ground cumin

Instructions

Preheat the oven to 400°F (200°C). Mix cheese and cumin. Form small piles (about 1/4 cup, 55g each) of cheese on a large baking sheet lined with parchment paper. Leave plenty of room in between piles, or the cheese might melt together.

Bake in the oven for 8-10 minutes or until the cheese is bubbling with light golden brown patches around the edges— the cheese can burn easily so watch carefully. Let cool for 30 seconds.

Place a wire rack with wide grates (about 1" or 2.5 cm) over the sink

Carefully, place the middle of the cheese "tortillas" over 2 grates on the rack before the cheese completely cools, allowing the edges of each tortilla to drape down around, forming a taco shell shape.

Let the tortilla cool completely for a few minutes. Serve with fillings of your choice.

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