Keto-Friendly Low-Carb Nacho Platter

Ingredients

For the Nacho Chips:

• 1 cup of shredded mozzarella cheese
• 1 cup of almond flour
• 1 teaspoon of garlic powder
• 1/2 teaspoon of paprika
• 1/2 teaspoon of salt

For the Toppings:

• 1 cup of cooked ground beef or chicken (seasoned with taco spices)
• 1/2 cup of shredded cheddar cheese
• 1/4 cup of diced tomatoes
• 1/4 cup of sliced jalapeños (optional)
• 1/4 cup of sliced black olives
• 1/4 cup of diced red onion
• 1/4 cup of sour cream
• 1/4 cup of guacamole or avocado slices
• Fresh cilantro, chopped

Instructions

Make the Nacho Chips:

1. Preheat your oven to 350°F (175°C).
2. In a microwave-safe bowl, melt the shredded mozzarella cheese for 1-2 minutes, stirring halfway through.
3. Combine the melted cheese with almond flour, garlic powder, paprika, and salt until a dough forms.
4. Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thick.
5. Cut the dough into triangles using a pizza cutter or knife.
6. Arrange the triangles on a baking sheet lined with parchment paper.
7. Bake for 10-12 minutes, or until the chips are golden and crisp. Let them cool.

Prepare the Toppings:

1. While the chips are baking, cook the ground beef or chicken in a skillet over medium heat, seasoning with your preferred taco spices (like chili powder, cumin, garlic powder, onion powder, salt, and pepper).
2. Once cooked, set aside.

Assemble the Nachos:

1. Arrange the cooled nacho chips on a serving platter.
2. Distribute the cooked meat evenly over the chips.
3. Sprinkle shredded cheddar cheese on top.
4. Broil in the oven for 1-2 minutes until the cheese is melted.
5. Top with diced tomatoes, jalapeños, black olives, and red onion.
6. Add dollops of sour cream and guacamole.
7. Garnish with fresh cilantro.

Serve and Enjoy:

Serve the nacho platter warm, with extra guacamole or salsa on the side if you like.