Keto Nachos | Two Ways!
Our keto nachos can be made two ways using homemade low carb tortilla chips or pork rinds, and will satisfy your nacho cravings minus all the carbs!
Chips/Pork Rinds (base layer)
low carb tortillas
Ground Beef (middle layer)
ground beef (80/20)
red onion, diced
red chili powder
pink himalayan salt
red pepper flakes
shredded cheddar cheese
black olives, sliced
Low Carb Tortilla Chips
Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
Cut your low carb tortillas up into triangles and place them onto the baking sheet so they aren’t touching one another.
Spray them with coconut oil spray and bake for 5-7 minutes (watch them because they will burn quickly if left unattended).
Turn the heat to broil for 1-2 minutes, while keeping an eye on them, for a crispy, browned tortilla chip.
Best stored in a zip top bag on the counter.
Heat a large skillet to medium high heat and add the beef and onion.
Break up the meat using a spoon and cook through until no longer pink and the onions are tender.
Add all of the seasonings and combine until fully incorporated.
Remove from heat and set aside.
Make Your Nachos:
Create a layer of your baked tortilla chips or pork rinds in an oven safe skillet.
Top the chips/pork rinds with the meat and then with the cheese and diced tomatoes.
Broil for 1-2 minutes until cheese has melted.
Top with remaining toppings and serve immediately.
Net Carbs Per Serving: 5g
Yields: 4 Servings
**Nutrition is for keto nachos using low carb toritlla chips. It will vary if using pork rinds.