The result is comparable to the real thing, and it’s also very easy to make - this tasty appetizer is ready in less than 30 minutes. Many of us sorely miss our old favorites when we transition to a keto diet. But happily, many of those favorites have excellent keto versions that are just as (or almost as) good as the original. So yes, you can still enjoy nachos on the keto diet! In this recipe, I simply replace the tortilla chips with crunchy pork rinds. Then add cheesy toppings and bake the dish until warm and bubbly. So delicious!
Ingredients
You’ll only need a few simple ingredients to make low-carb nachos. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Ground beef: I use lean ground beef in this recipe (85% lean and 15% fat). Leaner than that is not as flavorful, in my opinion. Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the dish could end up too salty. Spices: I use chili powder, garlic powder, onion powder, ground cumin, and cayenne pepper. Make sure they are fresh! A stale spice can easily ruin a dish. Plain pork rinds: I prefer to use plain pork rinds in this recipe. And while these homemade pork rinds are lovely, in this recipe, I prefer the commercial ones, which are large, puffy, and dry. Shredded Monterey Jack cheese: Other good cheeses to use in this recipe are sharp cheddar and provolone. Pickled sliced jalapenos: If you like your food spicy, you can use raw seeded jalapenos and cook them with the beef. Just remember to handle them with gloves so that they don’t burn your skin (or your eyes!)
Instructions
Making keto nachos is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: First, you cook the ground beef until no longer raw. Drain, then mix in the spices. Next, you spread the pork rinds in a greased baking dish. Top with the ground beef, then the cheese, and finally the jalapeños. Bake briefly to melt the cheese, about 5 minutes at 400°F. Serve the dish with sour cream, guacamole, and salsa.
Expert tip
Frequently asked questions
Variations and substitutions
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
You can use ground pork or ground poultry (chicken or turkey) instead of ground beef.Provolone is a good substitute for cheddar.Rather than use onion powder, you can finely chop a small onion and cook it with the meat.
Serving suggestions
These nachos are obviously a great appetizer or party snack. But I often serve them as our main course at dinner. The kids love it, and so do we! As a main course, this recipe feeds four. As an appetizer, it can easily feed eight people.
Storing leftovers
You can keep leftovers of the meat mixture for 3-4 days in the fridge, in an airtight container. But I don’t recommend trying to keep leftovers of the whole dish. The pork rinds will become soggy.
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