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prep time
15 min
cook time
25 min
ready time
40 min
Keto Pickle Nachos
These aren’t any ordinary nachos, they’re special pickle nachos. The nachos themselves are made with baked cheese and slices of pickle chips. After you bake the nachos in your oven, you can load them up with toppings like you would any other plate of nachos. This recipe includes ground beef, nacho cheese sauce, lettuce, and avocado. Other toppings you can add to the nachos at your discretion are pickled jalapenos, guacamole, or sour cream. The dish is best served warm and fresh for a group as a Keto Superbowl appetizer or another type of party food. However, it could serve as a filling snack for yourself as well. If you do have leftovers, keep them stored in an airtight container in your refrigerator for up to 24 hours. Reheat the leftovers in your microwave.
Keto Superbowl food
If you’re looking to entertain on game day, why not make this perfect Keto Superbowl side dish recipe? The pickle chips are easy for grabbing and sharing with a group. You can load your favorite toppings onto the nachos or stick with the original recipe here.
What types of pickles to choose
Avoid pickle flavors that have added sugars. “Bread and butter” pickle chips may be too sweet for the Keto diet. Look for gherkin or dill flavored pickles. Other savory flavors, like garlic, might work as well. You could even pick your favorite whole pickles and cut the chips yourself.
What is Mexican cheese?
Mexican cheese isn’t really anything authentically Mexican. It’s just the name for a blend of cheeses. Mexican blend cheese usually has a combination of monterey, cheddar, and quesadilla cheese. You could even make your own blend at home is mild white and yellow cheese.
Net Carbs
0.9 g
Fiber
0.2 g
Total Carbs
1.1 g
Protein
8.2 g
Fats
10.1 g
128 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Mexican blend cheese
18 tbsp, grated
Dill Pickle Chips
12 chips
Ground beef
8 oz
Salt
0.25 tsp
Black pepper
0.25 tsp
Onion powder
0.25 tsp
Garlic powder
0.25 tsp
Cumin, ground
0.5 tsp
Paprika
0.5 tsp
Cayenne
0.13 tsp
Butter, unsalted
2 tbsp
Cream Heavy Whipping
3 tbsp
Cheddar cheese
0.25 cup, shredded
Shredded lettuce
0.5 oz
Avocado
1 oz
Recipe Steps
steps 5
40 min
Step 1
Preheat an oven to 375 F (190 C) and spray a 12-ct muffin pan with cooking spray. Fill the base of each muffin cup with ½ TB of shredded Mexican cheese. Prepare the pickles by placing the individual chips on a paper towel and using a second paper towel to absorb excess moisture.Step 2
Next, place a pickle in the center of each muffin cup. Add 1 TB of shredded cheese on top of each pickle. Bake the tray of pickle chips for 12 or more minutes. Look for dark brown and orange edges where the cheese has crisped up.Step 3
Once the pickle chips have cooled, you can remove them from the muffin pan and arrange them on a plate. To make the beef topping, break up raw ground beef in a pan. Cook the beef over medium-high heat on a stove while you season it with salt, pepper, onion powder, garlic powder, cumin, paprika, and cayenne. Break the beef up so it’s in small crumbles, and cook until it’s browned and done.Step 4
To make the nacho cheese sauce, melt the butter in a saucepan over low heat. Once melted, whisk the heavy cream into the pan. Stir the ingredients until they begin to bubble, then add the shredded cheddar. Whisk until your creamy cheese sauce comes together.Step 5
To assemble the nachos, arrange the beef over your plate of pickle chips. Next, add shredded lettuce to the beef. Drizzle the warm nacho cheese on top, then add diced avocado over the cheese. Enjoy while warm!
