Enjoy your favorite appetizer without the guilt! These keto nachos are amazingly delicious and are a real crowd pleaser, even with those who aren't doing keto. The homemade keto tortillas will become a staple in your menu!
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.
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.