Keto Taco Cups

Keto taco cups are an easy, low carb way to get your taco fix without the tortillas. You melt slices of cheddar into crispy shells, tuck them into a muffin tin, then fill them up with seasoned ground beef, lettuce, tomato, sour cream, and green onion. They've got that crunchy-cheesy thing going on with all the classic taco flavor in every bite. Great for dinner, game day, or honestly just because you want tacos. They are soooo good!

How to Make Keto Taco Cups

Here's how it works. Start with sliced cheddar cheese and line them up on a baking sheet with parchment paper (don't skip the parchment, trust me). Bake them just until they're bubbly around the edges and looking a little lacy. Then let them cool for a few minutes so they're easy to handle but still pliable. You'll gently press each one into a muffin tin to shape them into little cups. This part feels weird the first time, but it works, promise.

While the cheese cups are cooling and setting, cook up your ground beef with taco seasoning. I like to add just a tablespoon of water so the seasoning coats everything without making the filling too wet. You want it flavorful and saucy, but not so drippy that it leaks out of your cheese cups. Once the beef is ready, chop your toppings and get everything prepped to assemble.

To put them together, gently pop the cheese cups out of the muffin tin and set them on a plate or serving tray. Then spoon in the taco meat, sprinkle on some chopped lettuce and tomato, and finish with a little sour cream and green onion on top. That's it. They're crunchy, cheesy, and full of flavor. If you're making them ahead, you can store the cups and filling separately, then fill them right before serving so they stay crisp.

Ingredients You'll Need For This Recipe

• 8 slices deli style cheddar cheese
• ½ lb ground beef
• 1 ½ tablespoon taco seasoning
• ¼ cup lettuce, chopped small
• 1 roma tomato, diced small
• ⅓ cup sour cream
• 1 green onion, sliced

Step By Step Instructions

1. Preheat the oven to 375 degrees F.
2. Arrange the cheese slices on a parchment-lined baking sheet.
3. Bake for 5 minutes until they are bubbly.
4. Cool for 3 minutes.
5. Mold them inside the muffin tins to form a cup.
6. Cool inside the muffin tin for 10-15 minutes.
7. Meanwhile, brown ground beef, then add taco seasoning and tablespoon of water. Simmer 5 minutes.
8. Remove the cups from the muffin pan and arrange on a platter or plate. Then fill with the ground beef, lettuce, tomato, and top with a dollop of sour cream and green onions.

Tips and Tricks

Use parchment paper, not foil or a bare pan – The cheese will stick to anything that isn't parchment. If you skip it, you'll be scraping cheese off your pan and crying a little inside.

Let the cheese cool just enough before molding – You want it firm enough to lift without tearing, but still bendy enough to shape. Around 2 to 3 minutes out of the oven is the sweet spot.

Don't overload the cups – A little filling goes a long way. Too much and the cups can tip or crack. You're going for taco bites, not taco explosions.

I hope you give these keto taco cups a try, because they're seriously fun to make and even better to eat. If you do, let me know how they turn out or what toppings you added, there's no wrong way to taco. xoxo Olivia

If you enjoyed this tasty keto dinner, try these others:

• Baked Honey Mustard Drumsticks
• High Protein Chicken Salad
• Easy Chicken Fajitas (Pan & Oven Methods)

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