These keto taco cups are full of flavor, easy to prepare and ideal for a quick weeknight dinner or a family-friendly meal-prep option.
Key to keeping this recipe keto is swapping a carb-heavy tortilla for a crisp Parmesan shell. The baked Parmesan forms a crunchy, salty cup that behaves like a taco shell without the extra carbs.
Keto Taco Cups
A simple mix of ground meat and spices creates a protein-rich dish with healthy fats—perfect for keto. To add brightness and texture, finish the cups with avocado, diced tomatoes or fresh herbs.
Parmesan cups provide a satisfying crunch and salty bite while keeping carbohydrate counts low, helping you stay in ketosis and continue burning fat as fuel.
Expert Tips
Use a tray with individual heatproof wells so the melted cheese can be shaped into cups as it cools; a cupcake or muffin tin works best.
Ground pork works well here, but you can substitute ground beef, chicken, lamb or even a mushroom mix to suit your preferences or dietary needs.
Sour cream is a classic topping, but other excellent options include extra grated cheese, plain Greek yogurt, or a yogurt-garlic-cucumber mix for a Mediterranean twist.
When the Parmesan cools it hardens into a sturdy shell you can pick up and enjoy in a few bites. Avoid traditional taco additions like beans and sugary sauces to keep the carbs low.
Recipe
Keto Taco Cups
233kcal
FatForWeightLoss (Aaron Day)
10 minutes
15 minutes
30 minutes
Ingredients
- 1 tbsp olive oil
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300 g Ground pork
10 oz — can substitute beef or chicken - 1 tsp Paprika
- 1 tsp Cumin
- 1/2 tsp Chili powder
- Salt to taste
- Black pepper to taste
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60 g Parmesan cheese
2 oz, grated - 3 tbsp Sour cream
Instructions
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Preheat the oven to 200°C (390°F).
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Heat the olive oil in a medium frying pan. Add the ground pork and season with paprika, cumin, chili powder, salt and pepper. Cook until browned and cooked through.
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Line a baking tray with parchment paper. Place six 2-tablespoon portions of grated Parmesan on the tray, spreading each into a flat circle about 13 cm (5 in) in diameter. You may need a second tray.
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Bake 5–7 minutes until the cheese melts and turns lightly golden at the edges. Remove from the oven and, while still warm, transfer each cheese disc into a well of a cupcake tin. Gently pinch a section of the rim to form a cup shape. Allow to cool and harden.
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Spoon the cooked pork into each Parmesan cup. Top with a dollop of sour cream and your preferred garnishes.
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Serve warm right away. Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Tips & Notes:
Expert Tips
Make the cheese cups in a tray with individual wells so the melted cheese can cool and hold its cup shape. Cupcake or muffin tins are ideal.
Swap the ground pork for ground beef, chicken, lamb or a mushroom blend if you prefer. Each makes a tasty filling depending on your diet.
Try different toppings: extra grated cheese, plain Greek yogurt, or a garlic-cucumber yogurt for a fresh twist.
Calories from Fat 153
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