These Low Carb Taco Cups are an easy low carb recipe that can be a low carb appetizer for Christmas or New Year’s!

I’m going to give you a minute to take it all in. These Low Carb Taco Cups are amazing! The shell is made completely from toasted cheddar cheese just like our Low Carb Tacos and I think they are even easier to make. Low Carb Tacos have to hang over something to let them harden into a taco shell shape but to make these tasty cheese cups you just press the baked cheese into a mini muffin tin and let it cool. Then you fill the shells with seasoned taco meat, a little pico de gallo, and a dollop of sour cream. It’s the ultimate low carb appetizer! Of course you don’t have to limit yourself to making these as appetizers, you could whip up some for lunch or make them into dinner. They are a low carb recipe for all occasions :).

Low Carb Taco Bites

Prep Time  20 mins
Cook Time 40 mins
Total Time 1 hr

These cheesy Low Carb Taco Cups are the perfect low carb appetizer!

Author: Kat Jeter & Melinda Caldwell
Source : homemadeinterest.com


  • 2 cup Packaged Shredded Cheddar Cheese
  • 1 pound Ground Beef
  • 2 tablespoon Chili Powder
  • 2 tablespoon Cumin
  • 1 teaspoon Salt + more to taste
  • 8 teaspoons Sour Cream for garnish
  • Pico de Gallo for garnish


  1. Preheat oven to 350F.
  2. On a baking sheet lined with parchment paper or a silicone mat place 1 Tablespoon piles of cheese 2 inches apart.
  3. Place baking sheet in the oven and bake for 5-7 minutes or until the edges of the cheese are brown.
  4. Let the cheese cool for 1 minute then lift it up and press it into the cup of a mini muffin tin pushing it down to form a cup.
  5. ...................................


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