OMGosh these nachos! These keto nachos are SO good that everyone is going to love them, even if they are not following the keto lifestyle.
To make them you need to make some keto tortillas first and then bake the tortillas until crispy (you can also deep fry them but I preferred the baked version).
Since you are already making tortillas you can double the batch and have some ready to make tacos too. The tortillas are freezer friendly so I made a large batch just to keep them on hand when Mexican food cravings strike. Speaking of cravings, pair our Mexican Cauliflower Rice with your favorite dishes!
Whether you’re looking for something yummy to make for game day without feeling like you’re missing out or just need a quick weeknight meal, you’re going to love these keto nachos made with homemade tortilla chips.
And although we’ve kept our nachos vegetarian, that doesn’t mean that you can’t pile on the meat. They’d be great with loads of spicy ground beef, pulled pork, or chicken. Layer the chips with lots of cheese, veggies, and whatever meat you’d like for a meal (or appetizer) that the whole family will go crazy for.
Ingredients for Keto-Friendly Tortillas:
- 1 Cup almond flour
- 2 Tbsp coconut flour
- 1/2 Tsp baking powder
- 1 Tsp xanthan gum (referral link)
- 1 Egg
- 2 Tbsp water
- 1 Tsp apple cider vinegar
- Salt to taste
- Olive oil or melted butter for brushing
For the nachos:
- 1/4 cup green peppers, chopped
- 1/4 cup red onion, chopped
- 1/4 cup Mexican cheese, shredded
- 3 Tbsp tomatillo sauce
- 2 Tbsp enchilada sauce
- Guacamole on the side
How to Make Keto Nachos
- Add the almond flour, coconut flour, baking powder, xanthan gum, and salt to a food processor and pulse until finely ground. Add the apple cider vinegar and pulse for a couple of seconds.
- Add the egg and water and pulse until a dough forms.
- Transfer to a ziplock bag and refrigerate for 15 minutes.
- Roll the dough between 2 pieces of parchment paper until very thin and cut into the shape you want (in this case we are cutting them into triangles).
- Preheat oven to 350 degrees.
- Grease a baking pan and place the tortillas into it. Brush with the melted butter or olive oil and sprinkle some extra salt on top.
- Bake for 15 minutes or until golden brown.
- Remove from the oven and let it cool for 10 minutes before moving.
- Transfer to a plate and top with chopped green peppers, chopped red onion, and shredded cheese. Drizzle with tomatillo sauce and enchilada sauce.
These tortilla chips are great for just dipping in salsa or guacamole. And they’re great for dipping in hummus, too!
Want a quick and dirty printable version of this recipe? Print it out using the recipe card below.
Keto Nachos with Homemade Tortilla Chips
Ingredients
For the tortillas:
- 1 Cup almond flour
- 2 Tbsp coconut flour
- 1/2 Tsp baking powder
- 1 Tsp xanthan gum
- 1 Egg
- 2 Tbsp water
- 1 Tsp apple cider vinegar
- Salt to taste
- Olive oil or melted butter for brushing
For the nachos:
- 1/4 Cup green peppers chopped
- 1/4 Cup red onion chopped
- 1/4 Cup Mexican cheese shredded
- 3 Tbsp tomatillo sauce
- 2 Tbsp enchilada sauce
- Guacamole on the side
Instructions
- Add the almond flour, coconut flour, baking powder, xanthan gum and salt to a food processor and pulse until finely ground. Add the apple cider vinegar and pulse for a couple of seconds.
- Add the egg and water and pulse until a dough forms.
- Transfer to a ziplock bag and refrigerate for 15 minutes.
- Roll the dough between 2 pieces of parchment paper until very thin and cut into the shape you want (in this case we are cutting them into triangles).
- Preheat oven to 350 degrees.
- Grease a baking pan and place the tortillas into it. Brush with the melted butter or olive oil and sprinkle some extra salt on top.
- Bake for 15 minutes or until golden brown.
- Remove from oven and let it cool for 10 minutes before moving.
- Transfer to a plate and top with chopped green peppers, chopped red onion and shredded cheese. Drizzle with tomatillo sauce and enchilada sauce.
Notes
