This delicious Mexican inspired keto nachos recipe is made with pork rinds instead of corn chips. They are quick and easy to make with just 2g net carbs, and super tasty.
Saute for another minute before adding the ⅓ cup Keto Enchilada Sauce. Add Salt and Pepper to taste and mix well.
⅓ cup Keto Enchilada Sauce, Salt, Pepper
Remove from the heat and set aside.
Preheat your broiler/grill to high or around 200c/390F.
Spray a sheet pan with olive oil and evenly spread out your 3 ounces Pork Rinds.
3 ounces Pork Rinds
Gently spoon over the ground beef mixture and sprinkle over the ½ cup Cheddar Cheese.
½ cup Cheddar Cheese
Broil/Grill until the cheese is melted and bubbling - about 5-8 minutes.
Sprinkle over the remaining diced onion, along with the ¼ cup Black Olives, 4 tablespoons Tomato, and 1 Scallion. To make fancy stripes with your ¼ cup Sour Cream, add it to a sandwich bag, snip off the corner and pipe it over your nachos.
¼ cup Black Olives, 4 tablespoons Tomato, 1 Scallion, ¼ cup Sour Cream
STORING: Keto nachos are best cooked and eaten fresh. They're not suitable for storing once assembled. You can store the ground beef filling in the freezer for up to three months or refrigerate for up to 3 days.