Step 1

To prep, preheat oven to 350 degrees. Line two large baking sheets with parchment paper. Lay skewers across the top of a large stockpot. You will hang the cheese tortillas over the skewers to form the taco shell shape while cooling.

Step 2

Crush sliced almonds by hand or you can place them in a ziplock bag and crush them with a rolling pin or meat mallet.

Step 3

In a medium-sized bowl, mix together crushed almonds, cheddar cheese, parmesan cheese, almond flour, and taco seasoning.

Step 4

Using a 1/4 cup measuring cup, scoop six mounds of the cheese almond mixture onto each prepared baking sheet. Flatten the mounds into about a 4 to 5-inch diameter circle. You will need to do this in batches.

Step 5

Bake for 5 to 8 minutes, until the cheese melts together. Remove from the oven and let cool for about 30 seconds to 1 minute, until cool enough to handle, being careful not to burn yourself. Carefully pick up the cheese taco shell and drape it over a skewer. As the cheese cools it will harden to hold the shape of a hard taco shell.

Step 6

Let the hard taco shells cool completely before using. They work best if made the day before serving. Use with your favorite taco fillings and enjoy!