Crispy Keto Taco Cups

You should try this easy keto taco cups recipe. These crispy 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. Sub out cheddar cheese and form them over inverted muffin tins and you have a perfect taco holder!

Ingredients for this Recipe:

• 12 oz. ground beef
• 12 tbsp shredded cheddar cheese
• 1 tomato, seeded and chopped
• 1/4 cup sour cream
• 1 lime, cut into wedges
• 1 tsp olive oil
• 1 scallion, sliced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 ½ tsp chili powder
• 2-3 tbsp water
• salt and pepper to taste

How to Make Crispy Keto Taco Cups:

Step 1:

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with a piece of parchment paper or a Silpat baking mat.

Step 2:

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.

Step 3:

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.

Step 4:

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.

Step 5:

Allow cheese to cool and firm up before removing from the muffin tins.

Step 6:

Repeat with the next 6 cheese rounds.

Step 7:

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.

Step 8:

Add cumin, smoked paprika, chili powder, and 2 tablespoons of water; season to taste with salt and pepper. Continue cooking for 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.

Step 9:

Fill taco cups with taco beef, chopped tomato, scallion, and a teaspoon of sour cream per cup.

Step 10:

Squeeze in some lime juice over the top and enjoy these keto friendly taco cups!

Other Recommending Keto Recipes –

Keto taco bowls recipe – Keto Taco Bowls with Avocado Salsa

Keto meatloaf recipe – Keto Meatloaf Muffins

keto codfish recipe – Atlantic Cod Recipe with Garlic-Herb Butter

Keto avocado recipe – Keto loaded Avocado Recipe with Baked Eggs, Bacon & Cheese

Print Recipe

Crispy Keto Taco Cups

(No Ratings Yet)

Loading...

Dinner – Mexican

Serves: 4

Prep Time: 15 minutes – Cooking Time: 10 minutes – Total Time: 25 minutes

Keto taco cups recipe, easily made with homemade cheese cup and nicely cooked beef fillings, easy to make and super delicious, perfect keto dinner. Enjoy!

Ingredients

• 12 oz. ground beef
• 12 tbsp shredded cheddar cheese
• 1 tomato, seeded and chopped
• 1/4 cup sour cream
• 1 lime, cut into wedges
• 1 tsp olive oil
• 1 scallion, sliced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 ½ tsp chili powder
• 2-3 tbsp water
• salt and pepper to taste

Instructions

1

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with a piece of parchment paper or a Silpat baking mat.

2

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.

3

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.

4

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.

5

Allow cheese to cool and firm up before removing from the muffin tins.

6

Repeat with the next 6 cheese rounds.

7

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.

8

Add cumin, smoked paprika, chili powder, and 2 tablespoons of water; season to taste with salt and pepper. Continue cooking for 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.

9

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!

Nutrition

• 332 Calories
• 4.9g Carbohydrates
• 298g Fat
• 1.2g Fiber
• 14.3g Protein

Notes

All nutrition information is only estimated information based on an online nutritional calculator. It is not guaranteed to be accurate and is not to be construed as medical advice. Please use your preferred nutrition calculator to check the nutrition information.