Fortunately, it’s pretty easy to get away with Mexican food while on the ketogenic diet. But what about the tortillas?! Don’t worry, I think you’ll be amazed by not only how easy these are to make, but how delicious they actually are!
Cheddar Cheese Taco Shells
Yield: 6 shells // Serving size: 1 shell // Prep time: 5 min // Cook time: 7 min
- 1 6oz bag of Organic Valley Shredded Cheddar Cheese
- Preheat the oven to 350 degrees.
- Line a baking sheet. You can use parchment paper but a silicone mat is best, because the cheese comes off easily every time.
- Drop piles of cheese (1/4 cup per shell) on mat in the shape of a flat tortilla shell.
- Bake cheese for 5-7 minutes, until edges are crispy.
- Let the cheese cool for 1 minute before shaping shell. I generally lay the cheese over a rolling pin in order to achieve the proper shape.
Don’t wait too long to shape the cheese, because once it cools it becomes brittle.
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