Do you eat low carb but miss the crunch of taco shells? This low carb cheese taco shells recipe is a quick and easy solution!
Part of my own personal journey to health has included making sure that blood sugar levels are under control….especially since I have both type 1 and type 2 diabetes that runs in the family. So I have been very concerned about reducing the amount of carbohydrates and the type of carbs that I eat each day.
So I have been doing a moderately low carb diet over the past couple of weeks (up to about 65 grams a day). I am not eating any grains….even gluten free ones. Those grains can still cause blood sugar levels to spike, and I want to avoid that as much as possible!!
I have also been avoiding potatoes and many of the tuber vegetables that grow beneath the ground. Those are high in starch and can impact blood sugar levels.
Of course, processed sugar is a big no-no right now because that will really raise blood sugar! But along with the refined sugar that causes so many issues, I’m also avoiding some natural sugar substitutes as well….such as honey, maple syrup, sucanat and turbinado sugar. Even though there are more nutrients than found in white sugar and corn syrup, they cause a major roller coaster affect when it comes to blood sugar.
The final group where I am avoiding things is fruit. Now don’t get me wrong, I am eating some types of fruit. Berries, cherries, avocados, coconut, lemons, limes and a few others. But some other popular fruits such as pineapple and bananas are quite high in carbs in the form of natural sugar.
I am also eating more high quality fat and plenty of good protein! One benefit of this is that it significantly reduces carb and sweet cravings! In fact, I can specifically tell when I haven’t gotten enough fat because I really have some sweet cravings when that happens!
One thing that I love to eat is tacos! But I can’t exactly eat traditional flour or corn taco shells! And although I’ve done tacos in a bowl format, sometimes I just want that good crunch!
There is only one ingredient in these shells….cheese! Yep, cheese can be crunch when you cook it the right way! I do these in the microwave when I want something quick and easy to eat. And I usually make up a large batch of taco meat and keep some of the extra in the freezer in individual servings. That way I can just thaw it and heat it up and have tacos pretty quickly! I love to do that for simple lunches!!
You can also cook these in the oven at 350 for 7-8 minutes per batch.
- Cheese that has been shredded (cheddar and Monterrey jack work well)
- Place a sheet of parchment paper (NOT waxed paper) on a microwavable plate.
- Add 1/3 cup of cheese to the center and spread it out into a circle.
- Cook on high power for 1 minute to 1 minute 20 seconds, until the cheese starts browning a bit.
- Take it immediately out of the microwave and holding the parchment paper, shape the cheese into a taco shell shape. You can prop your shell in between two glasses, jars or cans of food until it sets.
- After a few minutes once the shell has hardened, remove it from the paper, fill it with taco filling and enjoy!