Keto Nachos
These keto nachos are a delicious, low-carb take on a classic Mexican-inspired favorite, perfect for a cozy, shared snack.
Ingredients
- 1 serving keto tortilla chips sturdy, thick low-carb chips work best
- 1-2 cups shredded cheese Mexican blend or sharp cheddar preferred
- 1 cup salsa divided (half for baking, half for topping)
- 1/2 cup guacamole freshly mashed avocado is highly ideal
- 1/2 cup cheese sauce low-carb variety, gently warmed slightly
- 1 large tomato seeded and very finely diced
- 1 small onion peeled and very finely chopped
- 1 large green bell pepper seeded and carefully diced
- 1/2 cup sour cream reserved for the final finishing drizzle
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Spread the keto tortilla chips across the baking sheet in a single, even layer.
- Sprinkle the shredded cheese evenly over the chips and spoon half of the salsa over the top.
- Bake for 10 to 12 minutes, or until the cheese is golden and bubbly.
- Remove from the oven, then top with spoonfuls of guacamole, the warmed cheese sauce, diced tomato, onion, and green bell pepper. Finish with a drizzle of sour cream and serve immediately.
Notes
Store leftovers in a covered container in the fridge for up to 3 days. Remove any guacamole or sour cream before refrigerating. Reheat in the oven at 350 degrees Fahrenheit for 6-7 minutes.