Keto Nachos

 

Ingredients:

For the Nacho Chips:

• 1 1/2 cups shredded mozzarella cheese
• 1 cup almond flour
• 1/4 cup coconut flour
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt

For the Toppings:

• 1 lb ground beef or ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon taco seasoning (ensure it's sugar-free)
• 1 cup shredded cheddar cheese
• 1/2 cup diced tomatoes
• 1/4 cup sliced jalapeños
• 1/4 cup black olives, sliced
• 1/4 cup sour cream
• 1/4 cup guacamole
• Fresh cilantro, chopped (optional, for garnish)

Instructions:

1. Prepare the Nacho Chips:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a microwave-safe bowl, melt the mozzarella cheese in the microwave for about 1 minute or until fully melted.
3. In a separate bowl, mix together the almond flour, coconut flour, garlic powder, onion powder, paprika, and salt.
4. Add the melted mozzarella and egg to the dry ingredients. Mix well until a dough forms. You may need to knead it with your hands to fully combine.
5. Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thickness.
6. Remove the top sheet of parchment paper and cut the dough into triangle shapes to resemble nacho chips.
7. Transfer the parchment paper with the cut dough to the baking sheet.
8. Bake in the preheated oven for 10-12 minutes, or until the chips are golden brown and crispy. Let them cool on the baking sheet.

2. Prepare the Toppings:

1. In a large skillet over medium heat, add the ground beef or turkey. Cook until browned, breaking it up with a spoon as it cooks.
2. Add the diced onion and minced garlic to the skillet. Cook until the onion is softened, about 5 minutes.
3. Stir in the taco seasoning and cook for an additional 2 minutes. Remove from heat.

3. Assemble the Nachos:

1. Place the keto nacho chips on a large serving platter or baking sheet.
2. Top the chips with the cooked ground beef mixture.
3. Sprinkle the shredded cheddar cheese over the top.
4. Add the diced tomatoes, sliced jalapeños, and black olives.
5. Place the platter under the broiler for a few minutes, just until the cheese is melted.

4. Serve:

1. Remove the nachos from the broiler and top with dollops of sour cream and guacamole.
2. Garnish with freshly chopped cilantro if desired.
3. Serve immediately.

Nutrition Information (per serving, based on 6 servings):

• Calories: Approximately 400-450 calories
• Fat: Approximately 30-35g
• Carbohydrates: Approximately 7-9g (net carbs)
  • Fiber: Approximately 3-4g
• Protein: Approximately 20-25g
• Sodium: Approximately 600-800mg

Notes:

• The nutrition information provided is an estimate and may vary depending on the specific ingredients used.
• You can customize the toppings to your preference, adding ingredients like avocado, lettuce, or different types of cheese.
• These nachos are best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.