Simple Low Carb Taco Shells

This month I've been switching up my diet a little bit and went from The Slow Carb Diet that I've been on pretty much since mid-April of 2016 and in February I've been on a low carb diet, specifically a ketogenic diet. Long explanation short, I've been eating lots of fats, a moderate amount of protein, and a very low amount of carbs. In a ketogenic diet, your body burns fat for energy instead of carbs.

While I haven't exactly LOVED being on a ketogenic diet and I haven't seen a ton of results, I have made a lot of yummy low carb foods that my family and I have really enjoyed. These low carb tacos have been a weekly meal for us on Taco Tuesday :) .

The taco shell is made from 2 slices of provolone cheese. It is DELICIOUS and tbh, I can eat like 5 (or 10) regular tacos and just two of these provolone taco shells fill me up. They are super easy to make.

Step One

 Overlap two slices of Sargento Provolone on a sheet of parchment paper. The parchment paper is a must.

Overlap two slices of Sargento Provolone on a sheet of parchment paper. The parchment paper is a must.

Step Two

 Microwave for 1 minute and 30 seconds or until the cheese looks like this.

Microwave for 1 minute and 30 seconds or until the cheese looks like this.

Step Three

 Grab the parchment paper while the cheese is still hot and fold it like this and hold it for about 30 seconds or until it is cooled enough to keep a taco shell shape.

Grab the parchment paper while the cheese is still hot and fold it like this and hold it for about 30 seconds or until it is cooled enough to keep a taco shell shape.

Step Four

 Fill it with taco meat and the toppings of your choice!

Fill it with taco meat and the toppings of your choice!