Irresistible Keto Mini Taco Cups | Low-Carb, Flavor-Packed Appetizers!

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories while still melting well.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often cheaper.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Banana peppers provide a milder flavor and are often less expensive.

Preheat oven to 350°F.

Shred 2 cups of cheddar cheese.

Place tablespoon-sized mounds of shredded cheese on a parchment-lined baking sheet, spacing them about 2 inches apart.

Bake cheese in the oven for 5-7 minutes until the edges are golden and crispy.

Remove cheese from the oven and let cool slightly before handling.

Press the cheese mounds into a mini muffin pan to form taco shells and let them cool completely to harden.

In a skillet over medium heat, add 1 pound of ground beef and cook until browned, breaking it into smaller pieces.

Drain excess fat from the cooked beef.

Add 1 tablespoon chili powder, 1 tablespoon cumin, and 1-2 teaspoons Celtic Sea salt to the beef and stir to combine.

While the beef is cooking, prepare the toppings: remove seeds from the tomato and dice it finely, and shred the lettuce as thinly as possible.

Assemble the taco cups by placing a small amount of sour cream at the bottom of each cheese shell, followed by the seasoned beef, diced tomatoes, shredded lettuce, and a little salsa on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens