Preheat your oven to 400°F (200°C).

In a microwave-safe bowl, combine mozzarella cheese and cheddar cheese. Microwave for 30 seconds at a time, stirring in between, until the cheeses are fully melted.

Add almond flour, psyllium husk, and keto taco seasoning to the melted cheese. Stir until the dough is thick and sticky.

Roll the dough into small balls (about 2 tablespoons of dough per ball) and place them on a parchment-lined baking sheet.

Flatten each ball into a thin round disc using your fingers or a rolling pin.

Bake for 5-7 minutes, or until the edges are golden brown.

Remove from the oven and let the shells cool for a few minutes. While they cool, fold each shell into a taco shape and allow them to harden.

Fill with your favorite fillings and enjoy!