Cheesy, crispy keto nachos that can be used to scoop up a generous serving of Guacamole! The basic concept of this recipe was based on very thinly rolled Fathead dough before both sides being crisped up in the oven. Try this fool-proof version, then play around changing up the cheese or herbs I used…
Cut three sheets of baking parchment paper the same size as your largest baking tray.
Combine the almond flour, dried thyme and salt in a bowl.
In a separate microwave-friendly bowl, add the Gruyere, Cheddar and cream cheese.
Place the bowl of cheese in the microwave and heat on high for 1 minute. Add the almond flour mix to the melted cheese and mix well to combine. Leave to stand for a minute or two to cool down slightly
Add the egg to this melted cheese mixture and mix well to combine.
Tip the mixture out between two of your sheets of baking parchment paper.
Use a rolling pin to roll as thin as possible.
Place onto the tray and then remove and discard the top layer of parchment. Use a pizza cutter to roll along the dough, making small triangles.
Place the tray into the oven for 5 minutes, then remove the tray from the oven.
Here is the tricky part: Place your third sheet of parchment on top of the partially baked nachos and very gently – using a large egg-lifter or an extra pair of hands - flip the entire thing so that you can bake both sides.
Peel off (what is now the top layer) of parchment paper and use a pizza cutter again to make the slices more evident.
Place back into the oven for another 5 minutes. Remove and set aside to cool completely before easily breaking up into the little nacho triangles.
Delicious if you serve the keto nachos with M&L Guacamole! (The macros are calculated without any dip and are calculated at an estimate of approximately 45g / 1.6oz (or about 12 nachos) per serving. Bearing in mind you may lose some due to the edges burning, you could yield 5 snack servings / 5 people with this batch.)
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
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Macro Details per serving
Nutritional Information per serving
Calories 349Kcal / 1460kJ
Fat 30g of which saturates 11g Carbohydrates 2g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 1.3g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 2g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.