Keto taco crisps are the keto diet version of tacos or nachos. These crispy, golden brown cheddar cheese cups are the perfect solution when you are craving tacos, but don’t want all of the carbs that come with a typical taco. These low-carb snacks were inspired by Frico, a classic Italian crispy cheese cracker typically made from baked parmesan. Sub out cheddar cheese and form them over inverted muffin tins and you have a perfect taco holder! Another favorite way of making the homemade keto chips is using mozzarella cheese. The baked melted cheese becomes the equivalent of low carb tortilla chips. Once shaped and cooled down, they can be treated like regular tortilla chips, in this case little cups. Simmer the ground beef in the dry ingredients (spices ) to give it that Mexican flavor without using those taco seasoning packets, so it’s more like the real thing.
If you’re sticking to the low carb diet you’ll love this easy recipe because it has 14.3 g protein to 4.9 g carb. Definitely one of the best keto snacks you can whip up in less than 30 minutes. Serve these cheese crisps as an appetizer or a crunchy snack, no traditional tortilla chips needed.
Nutrition Facts
Nutritional Information: *
Calories: 332
Fat: 298g
Protein: 14.3g
Carbs/Serving:
Total Carbs: 4.9g
Fiber: 1.2g
Net Carbs: 3.7g
*Source: HappyForks.com recipe analyzer.
Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.
This article contains affiliate links.
Ingredients
- 12 tablespoons shredded cheddar cheese
- 1 teaspoon olive oil
- 12 oz. ground beef
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 ½ teaspoon chili powder
- 2-3 tablespoons water
- salt and pepper to taste
- 1 scallion, sliced
- 1 tomato, seeded and chopped
- ¼ cup sour cream
- 1 lime, cut into wedges
Equipment
- Cutting board and knife
- Parchment-lined baking sheet
- Muffin tin
- Skillet
Instructions
- Preheat the oven to 350 degrees F. 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 cheese to cool to room temperature and firm up before removing from the muffin tins.
- Repeat with 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 to taste 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 proper consistency.
- 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!
Storage Instructions
Store any leftover keto nacho chips and ground beef in an airtight container and refrigerate for up to 3 days.
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Keto Taco Crisps
Keto taco crisps are the keto diet version of tacos or nachos. These crispy, golden brown cheddar cheese cups are the perfect solution when you are craving tacos, but don’t want all of the carbs that come with a typical taco. These low-carb snacks were inspired by Frico, a classic Italian crispy cheese cracker typically made from baked parmesan. Sub out cheddar cheese and form them over inverted muffin tins and you have a perfect taco holder! Another favorite way of making the homemade keto chips is using mozzarella cheese. The baked melted cheese becomes the equivalent of low carb tortilla chips. Once shaped and cooled down, they can be treated like regular tortilla chips, in this case little cups. Simmer the ground beef in the dry ingredients (spices ) to give it that Mexican flavor without using those taco seasoning packets, so it's more like the real thing.
If you're sticking to the low carb diet you'll love this easy recipe because it has 14.3 g protein to 4.9 g carb. Definitely one of the best keto snacks you can whip up in less than 30 minutes. Serve these cheese crisps as an appetizer or a crunchy snack, no traditional tortilla chips needed.
Nutrition Facts Nutritional Information: * Calories: 332 Fat: 298g Protein: 14.3g Carbs/Serving:Total Carbs: 4.9g
Fiber: 1.2g
Net Carbs: 3.7g
*Source: HappyForks.com recipe analyzer.
Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.
Ingredients
- 12 tablespoons shredded cheddar cheese
- 1 teaspoon olive oil
- 12 oz. ground beef
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 ½ teaspoon chili powder
- 2-3 tablespoons water
- salt and pepper to taste
- 1 scallion, sliced
- 1 tomato, seeded and chopped
- ¼ cup sour cream
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 350 degrees F. 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 cheese to cool to room temperature and firm up before removing from the muffin tins.
- Repeat with 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 to taste 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 proper consistency.
- 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!