Gather all the ingredients. Note - if you already have the Keto Korean BBQ Bulgogi made, skip to step 6).
Use a blender or food processor to blend ingredients (1/2 onion, garlic, jalapeno, Soy Sauce, Swerve/Monkfruit, Sesame Oil and black peppetogether to form marinade. Transfer marinade to a zip-lock bag.
Add in sliced beef and massage in the marinade ensuring equal distribution.
Place zip-lock bag flat in the fridge for 24 hours (up to 36 hourflipping over at least once half way through the marinate.
After marination is complete, add 1 tbsp of Sesame Oil to a large Teflon fry pan and bring up to temperature on high, should take around 1 minute. Once up to temp, transfer beef only and cook for about 3-4 minutes while occasionally mixing until browned. Transfer to holding plate.
Preheat oven to 425F.
Line a baking sheet with a silicone baking mat (parchment paper works too). Place 1/4 cup of shredded cheese on the silicone baking mat and spread cheese around to form a circle roughly 2-3 inches in diameter. Repeat with rest of the 11 shells (or how many ever you have room foand ensure they are not touching each other.
Finely chop onion, green onion, cilantro (stems and aland set aside in holding bowls. Note - you can just mix all these into 1 bowl to simplify the process.
Once the oven reaches temperature, bake in the center of the oven for 6 minutes.
Once 6 minutes have passed, pull the tray from oven and place on a heat-safe top. Take about 1 tbsp of Keto Korean BBQ Bulgogi and place in the center of each cheese shell. Repeat for remaining cheese shells and place back into the oven. Bake for additional 1-2 minutes until edges have begun to brown.
Pull the tray from the oven and let cheese shells cool down for about 1-2 minutes. After cooled, transfer cheese shells to a serving plate. Top with chopped onions, green onions, cilantro and a squeeze of Sriracha. To enjoy, fold cheese shell like a taco shell and consume!