These Zero Carb Taco Cups are a brilliant, keto-friendly twist on taco night that skips the flour tortillas entirely. By using melted cheese to form crispy, golden-brown miniature taco shells right in a muffin tin, you get a shatteringly crisp, savory vessel perfect for holding seasoned ground beef and all your favorite toppings. They are excellent as a fun game-day appetizer, a low-carb meal-prep lunch, or a quick finger-food dinner.
Ingredients
The Crispy Cheese Cups
2 Cups Shredded Sharp Cheddar Cheese (or Monterey Jack, Colby, or a Mexican blend)
The Taco Filling
1 lb Lean Ground Beef (or ground turkey/chicken)
2 Tablespoons Homemade Taco Seasoning (see recipe below to keep it strictly zero-carb, as store-bought packets often contain added cornstarch/sugar)
1/4 Cup Water
Zero/Low-Carb Topping Options
Sour cream
Sliced jalapeños
Fresh cilantro
Hot sauce or sugar-free salsa
Sliced black olives
Diced avocado or guacamole
NEXT PAGE
ADVERTISEMENT
