Low Carb Tacos with Cheese Shells

Who said that you cannot eat tacos on keto? This one is a delicious recipe for making really delicious Mexican tacos. We are going to replace the regular flour used to make tortillas with crunchy cheese shells.

In this particular recipe, we use cheddar cheese to make the shells. For topping, we cook ground beef and bacon then add cubed avocado, tomato, onion, lettuce and mayonnaise or sour cream (optional) on the taco.

You can make square cheese shells and serve the topping on the top like the photo below.

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For topping
  • ½ lb Ground beef
  • 1 clove garlic
  • 1 slice bacon
  • 1/3 cup chopped avocado
  • 1/3 cup tomato cut in brunoise
  • 1/4 cup onion cut in brunoise
  • 1 tsp chili pepper
  • Mayonnaise for topping, optional
  • salt
  • black pepper
For cheese shells
  • 4 slices cheddar cheese


Heat the oil in a pan and add the onion and garlic, sprinkle with salt and pepper. Add the meat then cook gently for 5 minutes, or until browned all over, stirring occasionally.

Spray 8-inch (20 cm) non-stick skillet with cooking spray and heat over medium-high heat and add bacon until it’s cooked and remove from heat

Cut onion, tomato and avocado into small pieces for topping.

Spray 8-inch (20 cm) non-stick skillet with cooking spray and heat over medium-high heat and add the cheese, when the cheese is completely cooked at the bottom, you can now flip it carefully and fry the opposite side until they’re brown. You can also bake the cheese in the oven as well instead of frying it.

Next, remove cheese from heat and put on a plate. If you want to make the taco shell shape, bend the cheese carefully while it’s still warm, soft and moldable. As the cheese cools down, the shell will become hardened.

Place beef, avocado, tomato, purple onion and bacon pieces and sprinkle with chilli pepper and salt. You can add mayonnaise and sour cream as well.


Macros per serving: Calories: 292 kcal – Fat: 21.9 g – Net Carbs: 1.9 g (total carbs: 3.1 g, Fiber 1.2 g) – Protein: 20.4 g