Keto Taco Cups

Looking for an amazing Keto Taco recipe? These keto taco cups are not only tasty, they are low carb to help you stay on track. These low carb cheese cups, which acts like keto taco shells. 

My family loves tacos. We eat them about every week. We have made them low calorie, low carb and now with this recipe, the keto taco cups are taken to a whole new level. 

What to Make with Keto Taco Cups

When I make keto taco cups, I want to top the tacos with avocado salsa. It adds healthy fat to this recipe and it is so creamy and delicious. 

How to Make Keto Taco Shells

We are using cheese to make these keto taco shells. First, you melt the cheese and then you mold it into the muffin tin or ramekin. This makes the cup out of the cheese. You can use this type of muffin tin, silicon dish or these ramekins. You will also need a Silpat mat. 

How Many Net Carbs are in Keto Taco Shells

These low carb taco cups are 4.5 grams of new carbs. 

Ingredients in Keto Taco Cups with Avocado Salsa

• 2 c. Colby Jack cheese, finely shredded, divided
• 1 lb. ground beef (80% lean)
• ¼ c. water
• 1 T. chili powder
• 1 T. ground cumin
• 1 t. garlic powder
• 1 t. onion powder
• 1 t. smoked paprika
• Sea salt and black pepper, to taste
• avocado salsa
  Optional
• 1/2 c. sour cream

Prep time: 15 minutes
Cook time: 15 minutes
Serves: 6

How to Make Keto Taco Cups

1. Preheat oven to 200°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.
2. Divide 1½ cups of the shredded cheese into 6 piles (approximately 1/4 cup each) on the prepared baking sheet and spread each pile into a thin circular layer. Place baking sheets in the pre-heated oven until the cheese is melted and slightly browned around the edges, around 5-6 minutes.
3. Remove from the oven and let cool for 2-3 minutes, then remove the cheese and press into 3” ramekins or a muffin tin to form cups. Let cool for several minutes before gently removing the cheese cups from the form.
   Note: If using ramekins, the taco cups can remain in the container for extra support when serving.
4. In the meantime, add the ground beef to a large skillet over medium heat and cook until the beef is browned and cooked through, approximately 6-8 minutes. Carefully drain excess grease from skillet and return to cooktop.
   Add water and season with chili powder, ground cumin, garlic powder, onion powder, and smoked paprika. Season with salt and black pepper, to taste, and stir to combine. Simmer for 2-3 minutes or until warmed through.
5. While the beef is cooking, make the avocado salsa.
6. To serve, fill the taco cheese cups with beef, avocado salsa, and remaining shredded cheese. Top with a dollop of sour cream, if using, and enjoy!

Print

Keto Taco Cups with Avocado Salsa

Ingredients

• 2 c. Colby Jack cheese finely shredded, divided
• 1 lb. ground beef 80% lean
• ¼ c. water
• 1 chili powder
• 1 ground cumin
• 1 t. garlic powder
• 1 t. onion powder
• 1 t. smoked paprika
• Sea salt and black pepper to taste
• Avocado Salsa

Optional

• 1/2 c. sour cream

Instructions

1. Preheat oven to 200°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.
2. Divide 1½ cups of the shredded cheese into 6 piles (approximately 1/4 cup eacon the prepared baking sheet and spread each pile into a thin circular layer. Place baking sheets in the pre-heated oven until the cheese is melted and slightly browned around the edges, around 5-6 minutes.
3. Remove from the oven and let cool for 2-3 minutes, then remove the cheese and press into 3” ramekins or a muffin tin to form cups. Let cool for several minutes before gently removing the cheese cups from the form.
4. Note: If using ramekins, the taco cups can remain in the container for extra support when serving.
5. In the meantime, add the ground beef to a large skillet over medium heat and cook until the beef is browned and cooked through, approximately 6-8 minutes. Carefully drain excess grease from skillet and return to cooktop.
6. Add water and season with chili powder, ground cumin, garlic powder, onion powder, and smoked paprika. Season with salt and black pepper, to taste, and stir to combine. Simmer for 2-3 minutes or until warmed through.
7. While the beef is cooking, make the avocado salsa.
8. To serve, fill the taco cheese cups with beef, avocado salsa, and remaining shredded cheese. Top with a dollop of sour cream, if using, and enjoy!