These keto nachos are so good! To make them, simply replace the tortilla chips with crunchy pork rinds. The result is comparable to the real thing, and it's also very easy to make - this recipe is ready in less than 30 minutes.
Many of us miss our old favorites when we transition to a keto diet. Happily, many of those favorites have excellent keto versions. These keto nachos are a great example. In this recipe, I simply replace the tortilla chips with plain pork rinds, add the toppings, and bake the dish until it's warm and bubbly. Yum!
Ingredients
See the recipe card for exact measurements. Here's a look at the ingredients.
Spice Mix:
I season the ground beef with kosher salt, black pepper, chili powder, garlic powder, onion powder, ground cumin, and cayenne pepper.
For the Nachos:
Olive oil, lean ground beef (85/15), pork rinds (make sure they are plain), shredded cheese (Monterey Jack, cheddar, or provolone), and pickled sliced jalapenos.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cook the ground beef until it's no longer raw. Drain, then mix in the spices.
Spread the pork rinds in a greased baking dish. Top them with the cooked ground beef, cheese, and jalapeños.
Bake briefly to melt the cheese, for about 5 minutes at 400°F. Serve with sour cream, guacamole, and salsa.
Recipe Tips
- It's best to use large, puffy pork rinds in this recipe. And please use pork rinds and not pork crackling. You want large, puffy pieces for scooping out the meat and cheese.
- You can use ground pork or ground poultry (chicken or turkey) instead of ground beef. If using poultry, make sure to use dark meat. White meat is too dry.
Recipe FAQs
The original dish is simply tortilla chips topped with melted cheese. It originates in Mexico and is served as an appetizer or a snack. Variations like mine, which include ground beef, can be served as a main course.
Pork rinds work beautifully as a replacement. They're crunchy and savory and make the perfect vehicle for scooping up the beef mixture, as shown in the photo below. Alternatively, use veggies such as mini peppers.
Almost. The main downside is that pork rinds become soggy faster than tortilla chips. In my experience, though, this hasn't been an issue. Unless you're trying to keep leftovers, the pork rinds remain crunchy for the time it takes to finish this meal.
You can keep the meat mixture for 3-4 days in an airtight container in the fridge and reheat it in the microwave. I don't recommend trying to keep leftovers of the whole dish. The pork rinds will become soggy.
Serving Suggestions
These nachos are obviously a great appetizer or party snack. But I often serve them as our main course at dinner. The kids love it, and so do we! As a main course, this recipe feeds four. As an appetizer, it can easily feed eight people.
When I serve these nachos as a main course, I add a simple steamed vegetable or a salad. Here are a few of my favorites:
Recipe Card
Keto Nachos with Pork Rinds
Video
Ingredients
Spices:
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
Nachos:
- 1 tablespoon olive oil - plus extra for the baking dish
- 1 pound lean ground beef - 85/15
- 4 ounces pork rinds - plain
- 8 ounces shredded cheddar - 2 cups
- ½ cup pickled jalapenos - sliced
Instructions
- Heat the oven to 400°F. Lightly grease a rimmed casserole dish with olive oil. A 9 X 13-inch baking dish works well, as shown in the video. In the photos, I made half the recipe, so I used a smaller baking dish.
- Mix the salt, pepper, garlic powder, onion powder, smoked paprika, chili powder, ground cumin, and cayenne pepper in a small bowl. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef. Cook, stirring and breaking up the meat until it's no longer raw, for about 5 minutes. Drain well. It's important to drain well, or the meat juices will make the pork rinds soggy.
- Return the drained beef to the skillet. Lower the heat to medium and stir in the spice mixture. Cook, stirring, for about 2 more minutes. Remove from heat.
- Spread the pork rinds in a single layer on the prepared pan. Top them with the cooked ground beef, then sprinkle the shredded cheese evenly on top. Arrange the jalapenos on top of the cheese.
- Bake until the meat is cooked through and the cheese is melted, for about 5 minutes. Serve immediately with your choice of toppings such as hot sauce, sour cream, guacamole, or salsa.
Notes
- Instead of using onion powder, you can finely chop a small onion and cook it with the meat.
- It's best to use large, puffy pork rinds in this recipe. And please use pork rinds and not pork crackling. You want large, puffy pieces for scooping out the meat and cheese.
- The nutrition info doesn't include any extra toppings such as sour cream or guacamole.
- You can keep the meat mixture for 3-4 days in an airtight container in the fridge and reheat it in the microwave. I don't recommend trying to keep leftovers of the whole dish. The pork rinds will become soggy.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
