Carnivore Cheese Taco Shells recipe
Ingredients:
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1 ½ cups shredded cheese (cheddar, mozzarella, or a blend — use full-fat, hard cheese)
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Optional: a pinch of garlic powder or smoked paprika (if you tolerate spices)
Instructions:
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Preheat oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. -
Form cheese circles:
Place small mounds of shredded cheese (about 2-3 tablespoons each) spaced apart on the baking sheet. Flatten each mound into a thin, even circle roughly 4-5 inches in diameter. -
Bake cheese rounds:
Bake in the oven for about 5-7 minutes, or until the cheese is fully melted and bubbly with golden edges. -
Shape the shells:
Remove from oven quickly and let cool for 10-15 seconds until pliable but still warm. Carefully lift each cheese round with a spatula and drape over an inverted small bowl, rolling pin, or the bars of a cooling rack to shape taco shells. -
Cool and crisp:
Let them cool completely in the shape to harden into taco shells.
Tips:
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Work fast when shaping cheese as it hardens quickly.
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Use cheeses that melt well and crisp nicely, like cheddar or mozzarella.
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These shells are best eaten fresh but can be stored in an airtight container for a day or two (may lose crispness).
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Fill with cooked ground beef, shredded roast, or carnivore-friendly toppings like crispy bacon or cheese.
Want me to suggest some carnivore-friendly taco fillings or sauces?