Keto Crispy Cheese Tacos

Keto Crispy Cheese Tacos

Prep Time 18 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4


  • ¾ cup shredded cheddar cheese, divided
  • salt and pepper
  • Cayenne pepper
  • Garlic seasoning
  • 8 ounces thin strip steak
  • ¼ stick butter
  • sour cream, for topping
  • sliced avocado, for topping
  • sliced jalapeño, for topping


  • Preheat oven to 375°F. Line a sheet pan with parchment paper or a Silpat. Set out four glasses that are similar in height and rest a wooden cooking spoon over each pair of glasses. These suspended spoons will be used to shape the tortillas.
  • Divide cheese into three mounds on top of lined sheet pan. Use hand to flatten and spread cheese into circles spaced 1-2 inches apart. Bake for 10-15 minutes, or cheese appears lacy and is golden-brown on the edges.
  • Use a spatula to carefully drape tortillas over suspended spoons to create tortilla shape. Allow to dry and harden.
  • Meanwhile, sprinkle salt, pepper, cayenne, and garlic over both sides of the steak. You may not use the whole packet.
  • Preheat a grill or grill pan to medium-high. If using a grill pan, melt butter over the top and allow to brown slightly. For medium rare or medium steak, cook for 2-3 minutes. Rotate steak 90 degrees using a fork, and cook for an additional 2-3 minutes. Flip steak with a fork, and repeat process. Remove steak onto a plate and allow to rest for 10-15 minutes, before slicing into thin strips against the grain.
  • To assemble, fill taco shells with pinch of lettuce, a few strips of steak, a dollop of sour cream, and avocado, a few thin slices of jalapeño.