The Ultimate Keto Nachos Recipe

I crafted Keto Nacho Chips using an unexpected pantry staple, and the result looks so much like real tortilla chips I had to triple-check my carb count.

Okay, real talk: I made The Ultimate Keto Nachos because every low carb version I tried was boring and floppy, and honestly I couldnt take it anymore. I used superfine almond flour to make legit tortilla chips that actually snap and shredded sharp cheddar cheese that melts into long, sinful strings.

I tested and burned a few batches, messed up the oven settings, but when it came together it felt like cheating. This is bold, a little messy, and totally addictive — the kind of snack that makes you stop scrolling.

Try it once and Keto Nacho Chips will haunt your cravings.

Ingredients

• Almond flour: low carb, high healthy fats and vitamin E, gives nutty body
• Psyllium: mostly fiber so it firms chips and helps digestion, kinda gluey
• Ground beef: high protein, very filling, adds meaty flavor and savory juiciness
• Sharp cheddar: lots of fat and protein, melts great and gives tangy punch
• Cream cheese: adds creaminess, more fat than protein, helps sauce stay smooth
• Avocado: rich in monounsaturated fats and fiber, makes guac creamy and bright
• Lime juice: adds bright acidity, balances fat and helps avocado from browning
• Tomato or pico: bright, a few carbs, brings freshness and sweet acidic notes
• Pickled jalapenos: tangy heat, little calories, they lift flavor not make it insane

Ingredient Quantities

• 1 1/2 cups superfine almond flour (about 150 g)
• 3 tablespoons psyllium husk powder
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt, plus extra for sprinkling
• 1 large egg
• 2 tablespoons extra virgin olive oil
• 3/4 cup hot water
• 1 pound ground beef (about 450 g)
• 2 tablespoons olive oil, divided for cooking
• 1 small yellow onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced
• 2 tablespoons tomato paste (optional, small amount is fine)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Pinch cayenne pepper (optional, if you like heat)
• 1/4 cup beef broth or water
• 2 cups shredded sharp cheddar cheese (about 8 oz)
• 1 cup shredded Monterey Jack cheese (about 4 oz)
• 4 ounces cream cheese, room temperature
• 1/3 cup heavy cream
• 1/2 cup sour cream
• 2 ripe avocados (for guacamole)
• 1 lime, juiced
• 1/4 cup chopped fresh cilantro
• 1/4 cup finely chopped red onion
• 1/2 cup diced tomatoes or pico de gallo
• 1/4 cup sliced black olives
• 1/4 cup sliced pickled jalapenos
• 2 green onions, thinly sliced for garnish
• Extra sea salt and black pepper for seasoning to taste

How to Make this

1. Make the tortilla chips first so theyre ready: whisk 1 1/2 cups superfine almond flour, 3 tablespoons psyllium husk powder, 1 teaspoon baking powder and 1/2 teaspoon fine sea salt in a bowl; add 1 large egg, 2 tablespoons extra virgin olive oil and 3/4 cup hot water, stir until a soft dough forms, let sit 5 minutes so the psyllium swells.

2. Preheat oven to 375 F and line a baking sheet with parchment. Press the dough between two sheets of parchment to about
1.5 mm thick, peel the top paper off and cut into triangles with a pizza cutter or sharp knife, sprinkle extra sea salt on top.

3. Bake chips 12 to 16 minutes until edges are golden, rotate the sheet halfway. Let chips cool on a rack so they crisp up; theyll firm as they cool.

4. While chips bake, brown the beef: heat 1 tablespoon olive oil in a skillet over medium high, add 1 small diced yellow onion and 2 cloves minced garlic, cook until soft. Add 1 pound ground beef and cook till no longer pink, break it up.

5. Add 2 tablespoons tomato paste if using, then stir in the spice mix: 2 tablespoons chili powder, 1 tablespoon ground cumin, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and a pinch of cayenne if you like heat. Pour in 1/4 cup beef broth or water, lower heat and simmer until mixture is saucy but not soupy, about 5 minutes.

6. Make the cheese sauce: in a small saucepan over low heat combine 2 cups shredded sharp cheddar, 1 cup shredded Monterey Jack, 4 ounces cream cheese (room temp) and 1/3 cup heavy cream. Stir constantly until melted and smooth, remove from heat and fold in 1/2 cup sour cream to keep it creamy; taste and season with salt and pepper.

7. Quick guacamole: mash 2 ripe avocados with juice of 1 lime, 1/4 cup chopped cilantro, 1/4 cup finely chopped red onion, salt and pepper to taste. Keep refrigerated until assembly.

8. Assemble the nachos on a baking sheet: arrange chips in a single layer, spoon warm beef over them, drizzle or dollop the cheese sauce evenly. Scatter 1/2 cup diced tomatoes or pico de gallo, 1/4 cup sliced black olives and 1/4 cup sliced pickled jalapenos over top.

9. Broil 1 to 2 minutes just to bubble the cheese and warm toppings if needed, watch closely so nothing burns. Finish with dollops of guacamole and extra sour cream, sprinkle 2 thinly sliced green onions and remaining cilantro, adjust extra sea salt and black pepper and serve immediately.

Equipment Needed

1. Mixing bowls (large for the dough, small for the guac)
2. Measuring cups and spoons plus a whisk for dry ingredients and blending
3. Baking sheet lined with parchment paper
4. Rolling pin and an extra sheet of parchment to press the dough thin
5. Pizza cutter or sharp knife to slice triangles
6. Cooling rack so the chips crisp as they cool
7. 10 to 12 inch skillet and a spatula for browning the beef
8. Small saucepan and a whisk or wooden spoon for the cheese sauce
9. Cutting board and a chef’s knife for chopping veggies

FAQ

The Ultimate Keto Nachos Recipe Substitutions and Variations

• Almond flour: swap for blanched sunflower seed flour 1:1 if you need a nut free option, it bakes very similar. You can also use hazelnut or cashew flour but theyre oilier so use a tad less and chill the dough before cutting.
• Psyllium husk powder: use ground flax or chia gel as a binder. For each tablespoon psyllium mix 1 tablespoon ground flax or chia with 3 tablespoons hot water, let it thicken. It will be a bit denser and less stretchy, or use 1/2 to 1 teaspoon xanthan gum for more elasticity.
• Ground beef: swap 1 for 1 with ground turkey or chicken, brown the same way but add a tablespoon olive oil if its very lean so it stays juicy. For richer flavor use ground pork or a beef pork mix, or use seasoned plant based crumbles for a meat free version.
• Shredded cheddar and heavy cream: for dairy free try melty vegan cheddar shreds in the same amount and replace heavy cream with equal parts canned coconut cream, expect a slight coconut note. If you just want a different flavor use grated aged gouda or Colby Jack in the same quantities.

Pro Tips

1) Make the chips extra crispy by rolling the dough as thin as you can and letting the psyllium fully hydrate first, then cool them on a rack so they firm up. If any chips seem a little soft after baking, pop them back in the oven for 3 to 5 minutes, they’ll crisp right up.

2) For the beef, brown it in a hot pan and let the onions get some color before adding spices, that caramelization gives way more depth than just dumping spices in. Don’t over-stir while it reduces, let it simmer so the flavors concentrate and the sauce clings to the meat.

3) Use freshly grated cheese not pre-shredded if you can, it melts way smoother because it doesn’t have anti-caking stuff on it. Melt everything low and slow, stir constantly, and add the sour cream off the heat so the sauce stays silky instead of breaking.

4) Layer smart when you assemble: put cheese directly on the chips where you want it to glue toppings down, add meat next and reserve wet stuff like pico or guac for after broiling. Broil only a short time and watch it the whole time or you’ll end up with burnt bits.

5) Make the guac last minute or press plastic directly on the surface to keep it green, and add lime gradually so it doesnt get too tangy. Also taste for salt at the end, different cheeses and pickles change how much you need so season finally, not earlier.