Keto Taco Cups

These keto taco cups are a crispy, cheesy twist on traditional tacos—perfect for low-carb lovers. I use cheddar cheese slices to create crunchy shells, then stuff them with taco-seasoned ground beef, fresh veggies, and a dollop of sour cream. They’re fast to make, ridiculously tasty, and always a hit whether it’s dinner or game day.

Why You’ll Love This Recipe

I love how these taco cups bring all the best parts of a taco—crunch, spice, and freshness—without the carbs. The cheese shell gives each bite a rich, savory flavor and satisfying texture. They’re simple enough for a quick dinner but impressive enough to serve guests. Plus, I can customize them with any toppings I have on hand. Whether I’m meal prepping or making something fun for taco night, this recipe is always a winner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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

Directions

1. I preheat the oven to 375°F.

2. I place the cheddar slices on a parchment-lined baking sheet. Parchment is non-negotiable here—no sticking allowed.

3. I bake the cheese for about 5 minutes, just until bubbly and lacy around the edges.

4. I let them cool for about 3 minutes so they’re easier to handle but still flexible.

5. I gently press each melted slice into a muffin tin to form a cup shape.

6. I let the cups cool and set in the tin for 10 to 15 minutes.

7. While the cheese cups are setting, I brown the ground beef in a skillet, then stir in taco seasoning and a tablespoon of water. I let it simmer for 5 minutes.

8. I remove the cups from the muffin pan, place them on a serving plate, and fill each one with the taco beef.

9. I top each cup with chopped lettuce, diced tomato, a spoonful of sour cream, and a sprinkle of green onion.

Servings and timing

This recipe makes 8 taco cups, which I find perfect for 4 servings (2 per person). It takes about 15 minutes to prep, 10 minutes to cook, and 15 minutes to cool and assemble—so I’m done in around 40 minutes total.

Variations

• I sometimes swap the ground beef for shredded chicken or ground turkey.

• If I’m going spicy, I add jalapeño slices or hot sauce.

• For a vegetarian version, I use seasoned cauliflower rice or sautéed mushrooms.

• I love adding avocado slices or a sprinkle of cotija cheese for extra flavor.

• If I want a different shell base, I’ve also tried slices of pepper jack or colby jack cheese.

Storage/Reheating

I store leftover cheese cups and taco meat separately in airtight containers in the fridge. The cheese cups stay crisp for up to 3 days. I reheat the meat in the microwave or skillet, then fill the cups right before eating. I don’t recommend microwaving the filled cups—it makes them soggy.

FAQs

How do I keep the cheese cups from sticking?

I always use parchment paper on the baking sheet—never foil or bare pans. The cheese will stick without it.

Can I make these taco cups ahead of time?

Yes, I prep the cheese cups and meat in advance, then store them separately. I assemble them just before serving so the cups stay crisp.

What cheese works best for the cups?

I prefer deli-style cheddar slices because they melt and crisp up perfectly. Shredded cheese doesn’t work as well for forming cups.

Are these taco cups freezer-friendly?

I don’t recommend freezing them. The cheese cups lose their texture and become chewy after thawing.

Can I make them dairy-free?

I haven’t tried a dairy-free version, but if there’s a good meltable dairy-free cheese slice, it might work. I’d test a small batch first.

Conclusion

These keto taco cups are one of my favorite low-carb recipes to whip up when I want something quick, delicious, and full of taco flavor. The crispy cheddar shells are satisfying and fun, and I can load them up however I like. Whether I’m feeding a crowd or just keeping it simple for myself, these little taco bites never disappoint.