Low Carb Nachos Recipe

This Low Carb Nachos Recipe is a cheesy and crunchy recipe, which features pork rinds instead of corn chips. It’s the ultimate keto game day snack, ready in about 20 minutes.

Low Carb Nachos Recipe Ingredients

The Base & Meat

• 1 large bag (approx. 3-4 oz) pork rinds (chicharrones), plain or spicy flavor
• 1 lb ground beef (80/20)
• 2 tablespoons homemade taco seasoning (cumin, chili powder, paprika, garlic powder, onion powder)
• 1/4 cup water
• 2 cups shredded cheddar cheese or Mexican blend (shredded off the block)

The Hot Toppings

• 1/2 cup pickled jalapeño slices
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro

The Cold Toppings (Serve on the side or top after baking)

• 1/2 cup sour cream
• 1/2 cup guacamole or diced avocado
• 1/3 cup sugar-free salsa or pico de gallo

How To Make Low Carb Nachos Recipe

1. Preheat: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Cook the Beef: In a large skillet over medium-high heat, brown the ground beef. Break it up with a wooden spoon as it cooks. Drain the excess grease if preferred. Add the taco seasoning and water. Simmer for 2-3 minutes until the liquid reduces and the meat is saucy but not watery.
3. Arrange the Base: Spread the pork rinds out in a single, even layer on the prepared baking sheet. Discard any tiny broken crumbs at the bottom of the bag, as they will just burn.
4. Layer: Sprinkle half of the shredded cheese over the pork rinds. Spoon the seasoned ground beef evenly over the cheese. Top with the remaining cheese, the diced red onion, and jalapeños. (Note: Layering cheese under the meat helps protect the rinds from getting soggy).
5. Bake: Place in the oven and bake for 5-8 minutes, or just until the cheese is fully melted and bubbling. Watch closely so the pork rinds don’t scorch.
6. Finish: Remove from the oven. Sprinkle with fresh cilantro. Serve immediately with sour cream, guacamole, and salsa on the side.

Recipe Tips

• The “Soggy” Factor: Pork rinds can get soggy if they sit under wet ingredients for too long. To prevent this, serve immediately. Do not put cold wet toppings (salsa/sour cream) on the nachos until the very second you are ready to eat, or serve them as dips on the side.
• Cheese Barrier: Putting a layer of cheese directly on the pork rinds before adding the meat creates a barrier that keeps the rinds crunchier for longer.
• Pork Rind Alternative: If you don’t like pork rinds, you can slice mini bell peppers in half, remove the seeds, and use them as the “chip” base. Bake them for 5 minutes to soften slightly before adding toppings.
• Shred Your Own Cheese: Pre-shredded cheese contains potato starch (carbs) and doesn’t melt as well. For that gooey “restaurant style” pull, grate a block of cheddar or Monterey Jack yourself.
• Seasoning Check: Store-bought taco seasoning packets often contain cornstarch or maltodextrin (sugar). Make a quick blend of chili powder, cumin, and salt to keep it strictly low carb.

What To Serve With Low Carb Nachos Recipe

These nachos are a party on a plate, but they go well with:

• Low Carb Margarita: The perfect drink pairing.
• Queso Dip: If you need even more cheese.
• Cauliflower Wings: Buffalo style.
• Jalapeño Poppers: Bacon-wrapped and cream cheese filled.

How To Store Low Carb Nachos Recipe

• Storage: Nachos do not store well. The pork rinds will become soft and chewy once refrigerated with the toppings. This is a “eat it all now” dish.
• Meal Prep: You can cook the taco meat in advance and store it in the fridge. When cravings strike, just assemble the rinds and cheese and bake fresh.

Low Carb Nachos Recipe Nutrition Facts

• Calories: 450
• Total Fat: 35g
• Saturated Fat: 14g
• Cholesterol: 95mg
• Sodium: 850mg
• Total Carbohydrates: 3g
• Dietary Fiber: 1g
• Sugar: 1g
• Protein: 28g
• Net Carbs: 2g

Nutrition information is estimated per serving (based on 4 servings).

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