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. These Keto Taco Crisps were inspired by Frico, a classic Italian crispy cheese cracker typically made from baked parmesan. Sub out cheddar cheese and form them over inverted muffin tins and you have a perfect taco holder! These have become a fast family favorite!
Want more great appetizers?
If you are looking for the perfect party appetizer then look no further than these scrumptious Keto Mini BBQ Chicken Sliders! While they are delicious for everyone, they are perfect for anyone following a keto diet.
These easy Buffalo Chicken meatballs are perfect as an appetizer for parties or as a yummy game-day snack!
Planning for the Big Game?
Whichever team is your favorite, we are all anxious for the Big Game of the season! It’s always fun to get together with friends or even just enjoy a family game day. Whichever you prefer, OF COURSE, there has to be plenty of snack food! Never fear! We have 100 Mouth-Watering Appetizers for the Big Game that will have you scoring big!
Taco Crisps Ingredients:
- 12 T. shredded cheddar cheese
- 1 t. olive oil
- 12 oz. ground beef
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 ½ teaspoon chili powder
- 2-3 T. water
- salt and pepper to taste
- 1 scallion, sliced
- 1 tomato, seeded and chopped
- ¼ c. sour cream
- 1 lime, cut into wedges
Taco Crisps Directions:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with a piece of parchment paper or a Silpat baking mat.
- 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.
- 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.
- 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.
- Allow the cheese to cool and firm up before removing it from the muffin tins.
- Repeat with the next 6 cheese rounds.
- 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.
- Add cumin, smoked paprika, chili powder, and 2 tablespoons of water; season to taste with salt and pepper. Continue cooking 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.
- 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!
Print the Recipe:
Keto Taco Crisps Appetizer
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.
Ingredients
- 12 T. shredded cheddar cheese
- 1 t. olive oil
- 12 oz. ground beef
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 ½ teaspoon chili powder
- 2-3 T. water
- salt and pepper to taste
- 1 scallion, sliced
- 1 tomato, seeded and chopped
- ¼ c. sour cream
- 1 lime, cut into wedges
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 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 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 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!
Notes
HappyForks.com recipe analyzer.
Nutritional information provided for entertainment purposes only and is not to
be construed as medical advice.
Nutrition Information
Yield 4Amount Per Serving Calories 332Total Fat 298gCarbohydrates 4.9gNet Carbohydrates 3.7gFiber 1.2gProtein 14.3g
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