Keto Cheese Taco Shells

Ingredients

1 ½ cups shredded cheddar cheese
1 ½ cups shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 large egg
Salt and pepper to taste
Cooking spray or parchment paper

Directions

Preheat the oven to 375°F. Line a baking sheet with parchment paper or spray it with cooking spray.
In a large bowl, combine the shredded cheddar cheese, shredded mozzarella cheese, garlic powder, onion powder, chili powder, salt, and pepper. Mix well.
In a separate bowl, whisk the egg until well beaten. Add the egg to the cheese mixture and stir until fully combined.
Scoop about 2 tablespoons of the cheese mixture onto the prepared baking sheet, shaping it into a circle about 4 inches in diameter. Repeat with the remaining mixture, leaving space between each scoop.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden and the cheese is melted.
Remove the baking sheet from the oven and let the cheese rounds cool for 1-2 minutes. While still warm, gently lift each cheese round and drape it over a rolling pin or a taco shell mold to create the taco shape. Allow to cool completely in this shape.
Once cooled, fill the taco shells with your favorite keto-friendly fillings, such as seasoned ground beef, lettuce, avocado, and sour cream.

Serves 4.
Calories: 250
Net Carbs: 2g
Protein: 15g
Fat: 20g

For added flavor, consider mixing in some chopped jalapeños or spices like cumin into the cheese mixture. You can also experiment with different types of cheese, such as pepper jack or gouda, for a unique twist.