1 1/2cupsshredded cheeseideally Cheddar or a taco/Mexican blend
Instructions
Preheat oven to 375 F.
Line a baking sheet with parchment paper (or a non-stick silicone baking mat) and divide the cheese mixture into 6 portions of 1/4 cup cheese each, spacing them out evenly on the sheet.
Bake the cheese shells for 6-8 minutes or until the edges begin to brown.
Remove from the oven and let cool for 1-3 minutes, until they are cool enough to handle but not becoming stiff.
Carefully lift the cheese shells off the parchment paper and shape them into taco shells. You can drape them over a wooden spoon or my preferred method: over the sides of a loaf pan (two shells per loaf pan).
Let the cheese shells cool completely before filling them with your favorite keto-friendly taco ingredients. Enjoy!