These Keto Taco Cups are the perfect way to satisfy your taco craving without the extra carbs. Instead of a traditional taco shell, these cups are made from cheese. They are packed with flavor and a nice crunch making it a simple yet tasty meal that your whole family will enjoy.
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Why this recipe works
- This Keto Taco Cups recipe is easy to make and requires minimal ingredients.
- It’s also a great way to use up any extra cheese that you have lying around.
- Plus, it’s customizable – add your favorite taco toppings to suit your preference.
- The result is a crunchy, cheesy cup that's filled with flavor and protein for a busy weeknight meal.
Ingredients
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- cheddar cheese
- olive oil
- ground beef
- ground cumin
- smoked paprika
- chili powder
- water
- salt
- black pepper
- scallion
- plum tomato
- sour cream
- large lime
Equipment
- baking sheet
- Parchment Paper
- Silpat Baking Mat
- Cast Iron Skillet
- Wooden Spoon
- Liquid Measuring Cup
- Grater
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat the oven to 350°F/177°C. Line a rimmed baking sheet with a piece of parchment paper or a Silpat baking mat.
- Spoon shredded cheddar cheese onto the prepared baking sheet using 1 Tablespoon per mound. Lightly spread out, leaving 2-3 inches between each mound. You will be able to bake 6 at a time on a standard baking sheet.
- Bake until the cheese rounds are melted in the center and the edges begin to brown. Set aside to cool for 1-2 minutes but do not let harden.
- Lift melted cheese rounds with a spatula and press on the back of an inverted muffin tin to form cups. The cheese will be very pliable while warm.
- Allow the cheese to cool and firm up before removing them from the muffin tins.
- Repeat with the next 6 cheese rounds.
- In the meantime, add olive oil to a medium skillet. Heat over medium heat. Add ground beef and cook, stirring occasionally, until the meat is nicely browned, 5-6 minutes, drain any excess fat.
- Add cumin, smoked paprika, chili powder, and 2 Tablespoons of water; season with salt and pepper.
- Continue cooking 1-2 minutes, just until the spices become fragrant, and the meat is nice and juicy. If necessary, add an additional tablespoon of water to obtain the proper consistency. Taste for seasoning, if needed, adjust any seasoning.
- Fill taco cups with taco beef, chopped tomato, scallion, and a teaspoon of sour cream per cup. Squeeze in some lime juice over the top and enjoy.
How to store, reheat, and freeze
Storage - Store leftover taco cups in an airtight container in the refrigerator for up to 3 days.
Reheating - Reheat leftover taco cups by microwaving until warmed through or place them on a parchment paper-lined baking sheet and heat in the preheated oven at 350°F/177°C for 5 minutes.
Freezing - Taco cups can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator, then reheat as directed above.
💭 Expert Tips
Expert Tip: Shredding the cheese yourself really works for best for this recipe and gives you the best low-carb taco cups. You can use the pre-shredded if you are in a hurry though.
Frequently Asked Questions
You can lightly spray the muffin tin with nonstick cooking spray so that removal is easy.
They will need to cool for about 5 to 10 minutes.
You could try adding diced onions, jalapenos, cilantro, guacamole, or salsa as a topping. Have fun and make it your own!
📖 Variations
Do you want to change up this recipe?
- Use our Homemade Taco Seasonings instead of the spices.
- Shredded Chicken can be used for this recipe as a shortcut.
- Use ground chicken or turkey instead of ground beef.
- Try adding some diced bell peppers for added flavor and texture.
- Add a bit of heat with some cayenne pepper or hot sauce.
- Top each taco cup with your favorite taco toppings to make it your own.
Serving Suggestions
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If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Keto Taco Cups
Equipment
Ingredients
Instructions
- Preheat the oven to 350°F/177°C. Line a rimmed baking sheet with a piece of parchment paper or a Silpat baking mat.
- Spoon shredded cheddar cheese onto the prepared baking sheet using 1 Tablespoon per mound. Lightly spread out, leaving 2-3 inches between each mound. You will be able to bake 6 at a time on a standard baking sheet.
- Bake until the cheese rounds are melted in the center and the edges begin to brown. Set aside to cool for 1-2 minutes but do not let harden.
- Lift melted cheese rounds with a spatula and press on the back of an inverted muffin tin to form cups. The cheese will be very pliable while warm.
- Allow the cheese to cool and firm up before removing them from the muffin tins.
- Repeat with the next 6 cheese rounds.
- In the meantime, add olive oil to a medium skillet. Heat over medium heat. Add ground beef and cook, stirring occasionally, until the meat is nicely browned, 5-6 minutes, drain any excess fat.
- Add cumin, smoked paprika, chili powder, and 2 Tablespoons of water; season with salt and pepper.
- Continue cooking 1-2 minutes, just until the spices become fragrant, and the meat is nice and juicy. If necessary, add an additional tablespoon of water to obtain the proper consistency. Taste for seasoning, if needed, adjust any seasoning.
- Fill taco cups with taco beef, chopped tomato, scallion, and a teaspoon of sour cream per cup. Squeeze in some lime juice over the top and enjoy.
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