Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine 1 cup of shredded cheddar cheese, 1 beaten egg, 1 cup of almond flour, along with 1 teaspoon each of paprika, garlic powder, onion powder, and a pinch of salt and pepper. Mix until a smooth dough forms.

Divide the dough into 6 equal portions. Roll each into a ball and flatten into 6-inch circles. Place on the prepared baking sheet.

Bake for 10-12 minutes or until golden edges and firm center.

Let the taco shells cool for 2-3 minutes, then mold each over the upside-down cups of a muffin tin.

Allow the molded taco shells to cool completely for at least 10 minutes before filling them.