Keto Nachos Recipe

Low Carb Nacho Recipe
I love a good plate of loaded nachos. It is the perfect snack, the perfect dinner and also makes for a great lunch. Nachos are the best! And guess what? There IS such thing as keto nachos! Our recipe will satisfy your craving for nachos while still enabling you to stick to your low carb lifestyle. Let us show you how…
Nacho chips- how in the world could those ever be made keto? Regular corn tortilla chips have around 12 grams of carbohydrates for just 10 chips. Considering that I like about 20-30 chips for my massive nacho plate, that is way to many carbs! It makes sense though seeing as tortilla chips are essentially made from all corn, a very high carb food. So clearly, tortilla chips are out of the question.

Our recipe for low carb nachos starts by making homemade keto chips. Trust me when I say that these chips are going to be your new favorite snack. Made with shredded mozzarella cheese and cream cheese, they are super cheesy and also full of fats (hurray for keto approved fats!). The almond flour also adds some healthy fats to your keto diet and gives the chis a nice, subtle nutty taste.
We add a little bit of salt and some cumin to the chips to give them a Mexican flair. If you have some low carb taco seasoning on hand, you can definitely use that as well. The blend of spices will be perfect for the chips. Toss in a little cayenne powder to give the keto chips a nice kick! Of course, you can just stick to salt and pepper for a more neutral (yet delicious) tasting chip.
The ingredients for the chips are microwaved to create a melty, cheesy dough that you then roll between parchment paper until nice and thin. The thinner the dough, the crispier your chips will be! After the chips are cut and baked, they are ready to be covered in your favorite nacho toppings.

Our recipe sticks to the classic nacho toppings but feel free to mix it up and pile on your favorites (just make sure they are low carb!). A ripe avocado is the perfect, low carb, Mexican addition to your nacho plate. Wondering how to know when your avocado is ripe? Just give it a gentle squeeze! A ripe avocado will give a little and be slightly soft when you squeeze it. Ripe avocados will also have a darker colored skin and be more black than green.
Jalapeno and sour cream are two other nacho classics that we had to use. Sure, there is already a lot of cheese in these chips but why not add some more?! We covered our nachos in shredded cheddar cheese just as any good nachos should be!
Serve your nachos with some shredded chicken or some salsa – the keto salsa from Low Carb No Carb is amazing! You can always just eat these chips plain without any toppings! No matter how you create your nacho plate, we know that this recipe and these low carb chips will wow you. Tell us all about how much you love keto nachos in the comments below! Enjoy.

Keto Nachos

Macros per serving:
• 342 Calories
• 28g of Fat
• 17g of Protein
• 5g of Net Carbs

CourseLunch, Snack

CuisineMexican

Servings6 servings

Prep Time20 minutes

Cook Time20 minutes

Ingredients

Nacho Chips

2cups

shredded mozzarella cheese

3/4cup

almond flour

1 1/2tbsp

cream cheese

1

egg

1/8tsp

salt

1tsp

ground cumin

Toppings

1

avocado, peeled, pitted, chopped

1cup

shredded cheddar cheese

1

jalapeno, chopped

1/4cup

sour cream

Instructions

Preheat your oven to 425 degrees F.

Start by making the tortilla chips. In a large bowl, mix together the shredded mozzarella cheese, almond flour, and cream cheese.

Place the mix in the microwave and heat on high for a minute. Stir well and then heat for another 30 seconds. Stir well, mixing the melted cheese and almond flour well.

Add the egg, salt and cumin to the bowl and mix well.

Scoop the dough onto a parchment lined sheet tray. Place a second piece of parchment on top and then use a rolling pin to roll the dough into a very thin rectangle between the parchment.

Remove the top piece of parchment paper and then bake the thin dough sheet in the preheated oven for 12-15 minutes or until the dough begins to brown.

Remove the tray from the oven and immediately cut the dough into triangle chips.

Once cut, return the chips to the oven to bake for another 4 minutes then let the chips cool.

Divide the chips between 6 bowls and top with the nacho toppings. Microwave for about 30 seconds per bowl to melt the cheese and then enjoy while warm!