Keto/Low-Carb Nacho Platter
Ingredients
Base (Keto “Chips”)
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2 cups pork rinds (or baked cheese crisps)
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Optional: sliced zucchini, bell peppers, or radish chips
Meat & Protein
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1 lb ground beef, chicken, or turkey
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1 tsp chili powder
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½ tsp cumin
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½ tsp smoked paprika
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Salt & pepper
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½ cup sugar-free salsa or low-carb tomato sauce
Cheese
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2 cups shredded cheddar, Monterey Jack, or Mexican blend
Toppings
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½ cup diced tomato
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½ cup diced red onion
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½ cup sliced jalapeños
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¼ cup sliced black olives
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½ cup cooked bacon, crumbled
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¼ cup fresh cilantro
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Sour cream or guacamole for serving
Instructions
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Cook the meat:
Brown your protein in a skillet. Drain excess fat, season, then stir in salsa or tomato sauce. -
Prepare the base:
Spread pork rinds (or low-carb chips) on a large oven-safe platter or sheet pan. -
Layer:
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Add a layer of cooked meat
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Sprinkle shredded cheese
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Add any “raw” toppings you want baked (like onions or jalapeños)
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Melt the cheese:
Bake at 375°F / 190°C for 5–7 minutes until cheese is melted and bubbly. -
Finish:
Top with fresh tomato, olives, cilantro, sour cream, and guacamole. Serve immediately.
Tips & Variations
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Extra crunch: Broil the assembled nachos 1–2 min for crispy cheese edges
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Spicy: Add sliced pickled jalapeños or hot sauce drizzle
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Vegetarian: Use keto-friendly refried beans or roasted cauliflower crumbles
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Cheesy layer hack: Mix shredded cheese with a little cream cheese for gooey pulls
Macro-Friendly Notes
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Net carbs: ~5–7g per serving (depending on base and toppings)
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Protein: High, thanks to meat & cheese
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Fat: Satisfying, great for keto
If you want, I can make a “mega keto game-day nacho platter” version that’s fully loaded and visually insane—like the kind that makes everyone fight over the last bite.