Preheat the waffle bowl maker. There is no need to spray it with non stick cooking spray as long as the bowl isn't scratched.
In a small bowl, combine the shredded cheese, egg, seasonings and almond flour, if using. Mix well until fully combined.
Note: The almond flour adds more structure to the taco salad shell. If you want a lighter and crispier shell, don't use the almond flour. I personally like them both ways!
Place all of the batter into the waffle maker and press the lid closed. DO NOT open the lid for 4 minutes. If you open the lid before the time is up, you will have a gooey mess because the cheese needs time to firm up and create a nice crust.
Using a tongs or fork, remove the taco shell from the waffle bowl maker.
Unplug the waffle bowl maker when you are done using it.
Set the bowl aside to cool and assembly the ingredients you need to fill your taco salad bowl.
Keto Taco Salad Bowl Fillings and ToppingsWe used leftover taco meat that has been seasoned with our homemade keto taco seasoning, shredded Romaine lettuce, diced tomatoes, sour cream, more shredded cheese and a squirt of our favorite spicy mayo.