Square image of cheesy keto taco shells filled with ground beef, tomatoes, guacamole, sour cream and cilantro on a white plate with a green and white tablecloth under it.
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5 from 4 votes

Cheesy Keto Taco Shells with Jalapeno Cilantro Sauce

Are you looking for easy keto taco shell recipes made with cheese? Our crispy Keto Taco Shells are a great low carb alternative to tortillas!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Main Course
Cuisine: Mexican
Servings: 12 Taco Cups
Calories: 253kcal
Author: Chrystal Johnson

Equipment

Ingredients

  • 12 slices Colby jack cheese or sub with desired cheese
  • 1 pound Taco meat I used grassfed ground beef
  • 2 tomatoes chopped
  • 2 jalapenos
  • Juice from ½ a fresh lemon
  • ¼ cup extra virgin olive oil
  • ¼ cup full fat Greek yogurt plus extra for topping
  • 1 clove garlic minced
  • 1 cup cilantro loosely packed, stems removed
  • ½ tablespoon apple cider vinegar
  • Pinch sea salt

Instructions

  • Preheat your oven to 375˚ F.
  • Line a baking sheet with unbleached parchment paper, then place the sliced cheese on your lined baking sheet, leaving about an inch between each slice.
    Cheese slices on a parchment paper lined baking sheet.
  • Place the pan in the oven and bake the cheese slices for 5 minutes, then remove the pan from the oven. Your baked cheese slices should be golden brown and beginning to bubble.
    Baked cheese slices on a parchment paper lined baking sheet.
  • Allow the cheese slices to cool on the pan for two minutes. Using a spatula, gently lift each cheese slice and place one in each cup of a muffin pan. Carefully press the baked cheese into each cup to form a similar shape. Allow them to cool in the cups for 10 minutes. While cups are cooling, prepare the Jalapeno Cilantro Sauce.
    Keto Taco Shells being formed in a muffin pan.
  • Slice jalapenos horizontally, trim and remove all (or some) of the seeds, depending on your desired heat preference. Place the pieces of jalapeno into a food processor. Add the juice of half a lemon, olive oil, Greek yogurt, minced garlic, apple cider vinegar, cilantro and sea salt. Pulse the ingredients several times until everything has been broken down and blended into a smooth sauce. Place in your refrigerator until you're ready to use the sauce.
    Blended up jalepeno cilantro sauce
  • Remove the formed cheese cups from your muffin pan and place them on a tray or platter. Place a few tablespoons of taco meat into each keto taco shell, followed by freshly chopped tomato, a drizzle of jalapeno cilantro sauce, extra Greek yogurt and cilantro and/or any of your favorite taco toppings (salsa, guacamole, shredded cheese, etc.).
    Square image of cheesy keto taco shells filled with ground beef, tomatoes, guacamole, sour cream and cilantro on a white plate with a green and white tablecloth under it.

Nutrition

Calories: 253kcal | Carbohydrates: 2g | Protein: 14g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 198mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 565IU | Vitamin C: 6mg | Calcium: 206mg | Iron: 1mg