These keto nachos are a low carb and grain free take on the classic Mexican dish! Made with simple ingredients and tasting JUST like real nachos!
SERVINGS:4
PREP:2minutes mins
COOK:10minutes mins
TOTAL:12minutes mins
Ingredients
1 serving keto tortilla chips * See notes
▢1-2 cups shredded cheese
▢1 cup salsa
▢1/2 cup guacamole
▢1/2 cup cheese sauce
▢1 large tomato
▢1 small onion
▢1 large green bell pepper
▢1/2 cup sour cream
Instructions
Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
Place your tortilla chips on the baking sheet, followed by the shredded cheese, and half the salsa. Transfer the sheet into the oven and bake for 10-12 minutes, or until the cheese has melted.
Remove the nachos from the oven. Top with spoonfuls of guacamole and the cheese sauce. Sprinkle the freshly chopped vegetables on top, and drizzle with sour cream. Serve immediately.
Notes
* You can use store bought keto tortilla chips. Quest tortilla chips yield 4 grams net carbs per package.
TO STORE: If you have leftovers, you can store them in the refrigerator, completely covered, for up to 3 days. You must remove the avocado from it, otherwise, it will brown and seep into the other ingredients.
TO REHEAT: Nachos must be reheated, in order for it not to be soggy. Place them in a preheated oven and bake for 6-7 minutes, until warm.
Nutrition
Serving: 1serving
Calories: 290kcal
Carbohydrates: 10g
Protein: 14g
Fat: 22g
Sodium: 906mg
Potassium: 604mg
Fiber: 7g
Vitamin A: 1416IU
Vitamin C: 45mg
Calcium: 230mg
Iron: 1mg
NET CARBS: 3g