These Nut-Free Keto Nachos are a perfect low-carb snack to enjoy for dinner, on game day, or as a holiday appetizer! These low carb nachos are gluten-free, grain-free, and only require 40 minutes to make!
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Easy and delicious nut-free keto nachos
These keto nacho chips have crispy edges and are filled with a mouthful of flavor in each bite! With the addition of delicious garnishes, these nut free keto nachos are going to be hit with anyone who tries this dish!
To keep this recipe low in carbs, the chips are made using my fathead dough recipe, but without the almond flour.
Instead, I use a mixture of ground sunflower seed meal and flax meal. If you have a tree nut allergy, this is a nut-free keto nacho recipe that you’ll want to keep on-hand!
Keto nut free fathead nachos FAQs
Before you get started with making these keto nachos, read these helpful answers to frequently asked questions about this recipe and about making keto chips:
How to make keto chips crispy?
The key to making these chips crisp is to roll them thin and, after baking them, allowing them to cool fully on a wire rack before serving. By allowing them to cool on a wire rack, they will become deliciously crispy!
Note that you must use 2 pieces of parchment paper to roll the dough out between. If you only use one, the dough will stick to the rolling pin.
Where to find ground sunflower seed meal?
I purchase this brand of ground sunflower seed meal from Amazon and really love it.
If you don’t want to buy sunflower seed meal, you can pulse sunflower seeds in a blender until ground.
What ingredient variations are there for this recipe?
There are a few ways that you can “customize” these nachos and serve them up in different ways!
- Ground Sunflower Seed Meal Substitution: If you do not have a nut allergy, you should be able to substitute in almond flour for ground sunflower seed meal at a 1:1 ratio. Note that, due to my allergies, I cannot test this ingredient substitution for you. Additionally, note that this substitution will change the final nutritional content of the recipe.
- Optional Chip Flavoring Seasonings: To add additional flavor to the keto chips, add ¼ tsp dried basil + ¼ tsp oregano, or ¼ tsp onion powder, garlic powder, or paprika when preparing the dough.
- Meat: If you’d like to add some protein, feel free to add ground beef, ground turkey, or ground chicken. Seasoning the meat with chili powder, cumin, and paprika will taste great!
Any ingredient additions or substitutions will alter the nutrition information found in the recipe card below.
What is needed to make low carb nachos?
You will need a microwave, mixing bowl, blender, spatula, parchment paper, rolling pin, pizza cutter or sharp knife, and a cooling rack.
Note that you cannot use wax paper or aluminum foil (tin foil) in place of parchment paper. The chips will stick to the paper. Parchment paper is essential here.
What to serve with keto chips?
Serve these keto chips with your favorite nacho garnishes! The following garnishes are included in this recipe and in the final nutrition content:
- Finely chopped tomatoes
- Shredded cheddar cheese
- Sour cream
- Roughly chopped cilantro
For additional flavor, consider adding guacamole, chopped red onion, chopped white onion, chopped jalapeños, chopped bell peppers, and/or chopped green onions. Serve it with creamy dips like this cottage cheese queso.
You can also serve it alongside savory dishes like these broccoli cheese soup, no-bean chili, or chicken bacon spinach soup!
If you choose to add or omit garnishes and serve with other dishes, note that the final nutritional content will change.
How many servings in this nut free keto nachos recipe?
This recipe yields 7 servings in total, with 10 nachos per serving.
How many net carbs are in keto nachos chips?
Keto nachos and cheese make a great ketogenic-friendly snack. They’re hearty and filling, but don’t come with the carbs attached! Each serving contains just 4.7 grams of net carbs.
How to store keto nachos?
These low carb nachos, once cooled, can be stored at room temperature in an airtight container or glass jar for 1-2 days.
If you store the chips in the refrigerator, they will likely become soft. If, however, you choose this option, I would suggest crisping them back up in the oven before serving.
From start to finish, this recipe only requires 40 minutes!
How to make low carb nachos chips
Preheat oven to 350 degrees. To a large glass bowl, add shredded mozzarella and cream cheese.
Transfer bowl to microwave and microwave for 1 minute. Remove bowl from microwave and, using a spatula, mix melted cheese before returning bowl to microwave to microwave for additional 30 seconds. Mix again.
To the bowl of melted cheese, add flax meal, ground sunflower seed meal, psyllium husk powder, and salt. Add optional chip flavoring seasonings at this time.
Using your hands, mix ingredients until well-combined and you can easily roll dough into a ball. Transfer mixing bowl of dough to refrigerator to chill for 30 minutes.
Remove chilled dough from refrigerator.
Spray two pieces of parchment paper with cooking spray. Lay one piece down, spray side up, placing dough in the center. Lay the other piece down, spray side down so it touches the dough, and lightly press down.
Using a rolling pin, roll the dough until it is an even layer. The dough should be thin enough that the chips will be able to get crispy, but not so thin that they will burn when baking, about ⅛” in thickness.
Remove and discard the top piece of parchment paper. Carefully slide a baking tray beneath the parchment paper with the dough on top.
Using a pizza cutter or sharp knife, slice dough into triangles and carefully pull cut dough apart so chips are not touching.
Transfer baking sheet to oven and bake until chips are golden, about 5-8 minutes, watching carefully so as to avoid chips burning.
Remove baking sheet from oven and carefully transfer baked chips to a wire rack to fully cool.
Serve chips with desired nacho garnishes and enjoy!
This low carb nachos recipe is suitable for many diet types
This snack can be enjoyed by those following a wide variety of diets. It’s suitable for the following:
- Keto and Low-Carb: One serving of these nachos contain just 4.7 grams of net carbs.
- Gluten-Free: This snack does not contain any gluten products.
- Grain-Free: No grain products are used in these nachos.
- Nut-Free: This recipe is free from nut-containing ingredients.
- Egg-Free: These keto-friendly nachos are not made with eggs.
- Coconut-Free: No coconut products were used in this recipe.
- Refined Sugar-Free: This snack is made without sugar or sweeteners.
Looking for more keto snack recipes?
If you enjoy snacking like I do, you’ll love these other keto snack recipes:
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Nut-Free Nachos
Ingredients
Chips:
- 1 ½ cup 168g shredded mozzarella cheese
- 2 tablespoons 1 oz cream cheese
- ⅓ cup + 1 tbsp, 44g flax meal
- ¼ cup 28g ground sunflower seed meal
- 1 ½ teaspoon 7.5g psyllium husk powder
- ½ teaspoon salt
Optional Nacho Garnishes:
- ½ cup ~100g finely chopped tomatoes
- ½ cup 56g shredded cheddar cheese
- ½ cup 120g sour cream
- 1 tablespoon roughly chopped cilantro
Instructions
- Preheat oven to 350 degrees.
- To a large glass bowl, add shredded mozzarella and cream cheese. Transfer bowl to microwave and microwave for 1 minute. Remove bowl from microwave and, using a spatula, mix melted cheese before returning bowl to microwave to microwave for additional 30 seconds. Mix again.
- To bowl of melted cheese, add flax meal, ground sunflower seed meal, psyllium husk powder, and salt. (Add optional chip flavoring seasonings at this time.) Using your hands, mix ingredients until well-combined and you can easily roll dough into a ball. Transfer mixing bowl of dough to refrigerator to chill for 30 minutes.
- Remove chilled dough from refrigerator. Spray two pieces of parchment paper with cooking spray. Lay one piece down, spray side up, placing dough in the center. Lay the other piece down, spray side down so it touches the dough, and lightly press down. Using a rolling pin, roll the dough until it is an even layer. The dough should be thin enough that the chips will be able to get crispy, but not so thin that they will burn when baking, about ⅛” in thickness. Remove and discard the top piece of parchment paper. Carefully slide a baking tray beneath the parchment paper with the dough on top.
- Using a pizza cutter or sharp knife, slice dough into triangles and carefully pull cut dough apart so chips are not touching.
- Transfer baking sheet to oven and bake until chips are golden, about 5-8 minutes, watching carefully so as to avoid chips burning. Remove baking sheet from oven and carefully transfer baked chips to a wire rack to fully cool. Serve chips with desired nacho garnishes.
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