Low-Carb Tortilla Chips / Nachos

Hello, Taco Tuesday 🌮

Healthy choices does not equal no fun, at least in my world.  One thing I know about myself:  if I can’t make something fun, then I’m just not doing it or sticking with it.  So … #tacotuesday remains!

Nachos were always a favorite of mine – I mean, come on, who doesn’t love a good chip?  It just seemed like it made sense for us to make this “snack” into a low-carb version after coming up with our own Homemade Taco Seasoning.

Now, before we get started … a little disclaimer … these can and will be dangerous.  Watch your portions!

Let’s get to the recipe:

Ingredients - Tortilla Chips / Nachos
Ingredients – Tortilla Chips / Nachos


  • 1 and 3/4 cups Shredded Mozzarella Cheese
  • 3/4 cup Almond Flour
  • 2 oz Cream Cheese, softened
  • 1 Egg
  • pinch of Himalayan / Sea Salt
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Chili Powder



  1. Preheat oven to 425º.
  2. Mix the shredded cheese and almond flour in a microwaveable bowl.  Add the cream cheese.  Microwave on high for 1 minute.
  3. Stir then microwave on high for another 30 seconds.  Remove and stir again.  Add the egg, salt, and spices.  Mix.
  4. Place the “dough” between 2 pieces of parchment paper and roll into a thin, rectangle.  Remove the top piece of parchment paper.
  5. Slide the parchment paper with the “dough” onto a baking tray and bake for 15 minutes, or until browned on the top.
  6. Once cooked, remove from the oven and cut into tortilla chip triangle shapes.
  7. Apply toppings of your choice.  (nutrition below does not include toppings)

Nutrition Facts

Nutrition - Tortilla Chip Nachos
Nutrition – Tortilla Chips / Nachos
  • Total Servings:  3
  • Serving Size:  1
  • Total Carbs:  21.7g  (14%)
  • Net Carbs:  15.7g
  • Fat:  44g  (65%)
  • Protein:  31.3g  (21%)

🍂  New Seasonal Food Hacks:
Low-Carb Fall Favorites

Additional Recipes:

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