We just made Cheese Taco Shells on a Blackstone griddle — and I’ll share a no-fail method that works every time.
Cheese shells are an excellent low-carb, keto-friendly alternative to traditional taco shells. Cheese contains very few carbs, making it a great replacement for people following a keto diet.
The key to making perfect cheese taco shells on a griddle is parchment paper. Cooking cheese on a hot griddle can be unpredictable — even on a well-seasoned surface — so parchment creates a reliable nonstick barrier and simplifies cleanup.
Blackstone Griddle Grills on Amazon
I own two Blackstone griddles. One is a compact model I keep with our RV for camping. It folds and disassembles for easy storage — perfect for small spaces. The other is my 36″ Blackstone griddle, which gives me a much larger cooking surface.
Both have advantages. The compact griddle is ideal for cooking for a family of four while camping; it heats quickly and evenly so meals come together fast. The 36″ griddle is great for larger projects, like preparing multiple meals at once or making a batch of cheese taco shells and other recipes for the week.
I use the 36″ for bigger recipes — you may have seen my Keto Philly Cheesesteaks and Keto Fried Cauliflower Rice made on it. The griddle makes those recipes easy and consistent.
Watch the TikTok Video showing How we Make these Keto Taco Shells
@ketofriendlyrecipes Keto Cheese Taco Shell – no fail technique! ##ketorecipes ##cheesetacoshell ##blackstonegriddlecooking ##ketotaco ##ketotacoshells ♬ original sound – ❤️Jennifer Marie❤️
The short video demonstrates the parchment technique and shows the final result.
Types of Cheese You Can Use to Make These Taco Shells
Most sliced or easily-melted cheeses work well. Avoid fresh, spreadable cheeses like feta, cottage cheese, ricotta, mascarpone, or cream cheese; they don’t crisp the same way when fried.
Some of my favorites for taco shells are:
- Cheddar
- Colby Jack
- Mozzarella
- Pepper Jack
- Gouda
- Havarti
- Jarlsberg
That list is a starting point — feel free to experiment with your preferred melting cheeses.
I also grill Queso Fresco, but I use it differently: cut into sticks and grilled as cheese sticks to dip in marinara. Those are delicious and don’t need any crust.
Can You Make Cheese Shells in a Frying Pan on the Stovetop?
Yes — the same parchment technique works on a stovetop frying pan. You can use precut round parchment or custom-cut squares. This method removes the need to buy specialty cheese wraps: you can make your own at home for a fraction of the cost.
Will Parchment Paper Catch Fire on the Griddle or in the Oven?
Parchment paper typically has a burn point around 450°F. It won’t ignite at normal cooking temperatures, but it can burn if exposed to an open flame or extreme direct heat. Keep the paper flat and away from flames, and it’s safe to use.
Do not substitute wax paper — wax paper is coated and unsuitable for high heat. Use parchment specifically for frying cheese.
Are the Cheese Shells Crispy or Soft?
You control the texture by cooking time. A lighter, golden color yields a soft, pliable shell; a deeper golden brown produces a crisp shell.
For soft shells: remove the cheese just after it has fully melted and started to bubble, before it browns. For crispy shells: cook until the cheese browns and firms up; flipping can help if you want crispness on both sides. Always let the shell cool slightly before shaping or filling.
Keto Taco Shells Recipe Ingredients
- Slices of your favorite cheese or about 1/3 cup shredded cheese
- Parchment paper for a nonstick surface
Equipment Needed
- Griddle or frying pan
Keto Taco Shells Recipe Instructions
Full recipe details are available in the printable recipe card below, but the basic steps are:
- Preheat the griddle or frying pan over medium heat.
- Place a sheet of parchment on the cooking surface. Add a slice or a circle of shredded cheese, spreading to cover the parchment where desired.
- Cook until the cheese melts and bubbles and the bottom forms a golden crust.
- Optional: flip to brown the other side for a crispier shell if you have room on the parchment to safely flip it.
- For a soft shell: remove as soon as the cheese is fully melted and bubbly without browning. For a crispy shell: cook until both sides show golden brown color.
- Remove from heat and allow to cool until warm. You can fold the warm shell into a taco shape by placing it in a taco holder or folding the parchment around a form while it cools.
- Store leftover shells with parchment between each shell in the refrigerator for up to five days.
Keto Taco Shells Recipe Nutrition
Estimated per serving (1 taco): Calories 176; Total Carbs 1.3g; Net Carbs 1.3g; Fat 14.5g; Protein 10g. Macros will vary slightly by cheese type.
Looking for more amazing griddle grill recipes?
If you want to expand your griddle repertoire without extra fuss, try an Easy Griddle Grill Recipes collection. A few favorites include loaded fried rice, lemon garlic shrimp skewers, grilled asparagus with Parmesan, and glazed garlic salmon. The griddle delivers fast, consistent results for a wide variety of dishes.
Below are photos that show the process we used to make these keto taco shells on the Blackstone griddle.
We sometimes cover the cheese briefly to help it melt evenly, but a cover is not required.
Flip the shells if you prefer them crispier.
Keto Taco Shells Recipe
Pin Recipe
Equipment
-
Parchment paper for a nonstick surface
-
Griddle or frying pan
Ingredients
- 1 Slice of cheese or 1/3 cup shredded cheese
Instructions
-
Preheat the griddle or frying pan over medium heat.
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Place parchment on the cooking surface. Lay a slice of cheese or a 1/3 cup of shredded cheese in a circle so the bottom of the parchment is covered.
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Cook until the bottom forms a golden crust and the cheese is fully melted and bubbling.
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Optional: flip to cook the other side for extra crispness. Flipping is not required for this technique to work.
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For a soft shell: remove when fully melted and bubbly without browning. For a crispy shell: cook until golden brown on both sides.
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Remove from heat and cool to a warm temperature. Use the parchment corners to place the hot shell into a taco holder so it cools in taco shape.
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Store with parchment between shells in the refrigerator for up to five days. Freezing has not been tested.
Notes
Nutrition facts are provided as a courtesy.