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!
- 1 ½ cups (168g) shredded mozzarella cheese
- 2 tbsp (1 oz) cream cheese
- ⅓ cup + 1 tbsp (44g) flax meal
- ¼ cup (28g) ground sunflower seed meal
- 1 ½ tsp (7.5g) psyllium husk powder
- ½ tsp salt
Optional Nacho Garnishes:
- ½ cup (~100g) finely chopped tomatoes
- ½ cup (56g) shredded cheddar cheese
- ½ cup (120g) sour cream
- 1 tbsp roughly chopped cilantro
- 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.
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 this, you can pulse sunflower seeds in a blender until ground.
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 this substitution will change the final nutritional content of the recipe.
Add Protein: To add protein to these nachos, add ground beef, ground turkey, or ground chicken. Season the meat with chili powder, cumin, and paprika.
Additional Garnish Options: Guacamole, chopped red onion, chopped white onion, chopped jalapeños, chopped bell peppers, and/or chopped green onions would be delicious additions to these nachos! Note that any additional ingredients added will change the final nutritional content of the dish.
Net Carbs: Per serving, these keto nachos contain 4.7 grams of net carbs. The garnishes listed in the Ingredients are included in this amount, but the chip flavoring seasonings are not. If you make the chips without adding garnishes or seasonings, each serving contains 1 gram of net carbs.
Room Temperature Storage: These low carb nachos, once cooled, can be stored at room temperature in an airtight container or glass jar for 1-2 days.
Refrigerator Storage: If you store the chips in the refrigerator, they will likely become too soft. If you choose to store in the refrigerator, I would suggest crisping them back up in the oven before serving.
Keywords: nut free keto nachos, keto nachos recipe, low carb nachos