Keto-Friendly Low-Carb Nacho Platter

By deiv3 on September 20, 2024

Keto-Friendly Low-Carb Nacho Platter

Ingredients
For the Nacho Chips:
1 cup shredded mozzarella cheese
1 cup almond flour
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
For the Toppings:
1 cup cooked ground beef or chicken (seasoned with taco spices)
1/2 cup shredded cheddar cheese
1/4 cup diced tomatoes
1/4 cup sliced jalapeños (optional)
1/4 cup sliced black olives
1/4 cup diced red onion
1/4 cup sour cream
1/4 cup guacamole or avocado slices
Fresh cilantro, chopped
Instructions
Prepare the Nacho Chips:
Preheat your oven to 350°F (175°C).
In a microwave-safe bowl, melt the shredded mozzarella cheese for about 1-2 minutes, stirring halfway.
Mix the melted cheese with almond flour, garlic powder, paprika, and salt until a dough forms.
Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thickness.
Cut the dough into triangle shapes using a pizza cutter or knife.
Place the triangles on a baking sheet lined with parchment paper.
Bake for 10-12 minutes or until the chips are golden brown and crispy. Let them cool.
Prepare the Toppings:
While the chips are baking, cook the ground beef or chicken in a skillet over medium heat. Season with your favorite taco spices (e.g., chili powder, cumin, garlic powder, onion powder, salt, and pepper).
Once cooked, set aside.
Assemble the Nacho Platter:
Arrange the cooled nacho chips on a serving platter.
Sprinkle the cooked meat evenly over the chips.
Add shredded cheddar cheese on top.
Broil in the oven for 1-2 minutes or until the cheese is melted.
Remove from the oven and add diced tomatoes, jalapeños, black olives, and red onion.
Dollop sour cream and guacamole on top.
Garnish with fresh cilantro.
Serve and Enjoy:
Serve the nacho platter warm with additional guacamole or salsa on the side if desired.