Low Carb Nachos on a Lazy Sunday

These low-carb keto nachos are:

  • Savory
  • Salty
  • Satisfying
  • Gluten-free

The main ingredients for these keto nachos include:

  • Pork rinds or Siete almond flour tortillas toasted , or the chips
  • Ground beef
  • Avocado
  • Shredded cheddar cheese
  • Sour cream

Optional ingredients:

  • Olives
  • Chopped onion
  • Salsa
  • Bell peppers
  • Guacamole
  • Cilantro
  • Jalapenos
  • Your favorite veggies that are low carb

Health Benefits of Keto Nachos

Nachos might not seem like your go-to health food, but when transformed into a keto recipe, you might be surprised at the potential health benefits. Not only does this low-carb version of a Mexican classic help regulate blood sugar, but it also boosts heart health. 

Regulates Blood Sugar

You might be wondering if too much protein is a potential risk on the keto diet — a condition that is called gluconeogenesis. This is when your body turns your dietary protein into glucose in the absence of carbs. 

The truth is gluconeogenesis is a critical bodily function and there’s a reason your body has this process. In fact, the notion that too much protein can kick you out of ketosis or cause heart disease is based on bad science.

Protein has minimal effects on insulin levels, and fat has even less of an effect, suggesting that more protein and fat — and fewer carbs — are better for blood sugar regulation[*]. By regulating your blood sugar, you will likely feel a more sustained level of energy without the dips and spikes carbohydrates can cause. 

Heart Healthy

A few foods in this keto nacho recipe can promote a healthy heart. Avocados and grass-fed beef are the most abundant on the list, but adding low-carb, keto-friendly veggies will also promote heart health. 


Avocados, whether you slice them up as a nacho topping or mash them into keto guacamole, are a powerhouse of healthy fats and nutrients. 

Avocados are high in potassium, an essential mineral and electrolyte that plays an important role in cardiovascular health, hydration, and muscle health. Adequate potassium is linked to lower blood pressure levels, which means a lower risk of heart attacks and stroke[*].

Just 100 grams of avocado contains about 14% or your daily dose of potassium — higher even than bananas, a famously high-potassium (but high sugar) fruit[*].

Grass-Fed Beef

Conjugated linoleic acid (CLA) is a fatty acid found in high amounts in grass-fed and pastured meat and dairy products[*]. In fact, you’ll get anywhere from 300-500% more CLA in grass-fed beef and dairy than non-grass-fed animals[*]. Aside from the ethical concerns, this nutritional benefit is a great reason to switch to grass-fed or pastured (similar to grass-fed with some differences) beef, dairy, pork, chicken, and eggs.

Higher levels of CLA are linked to a lower risk of heart disease in population-based studies, although this could have more to do with the high vitamin K2 content of grass-fed meat and dairy.

Grass-fed and pastured beef are also higher in vitamin K2 than their conventional counterparts. Vitamin K2 is a nutrient that helps shuttle calcium from your bloodstream into your bones where it belongs[*]. This helps keeps your bones strong and mineralized while protecting against artery calcification.

Pork Rinds: The Secret Ingredient to Low-Carb Keto Nachos

Nacho chips are the foundation of any nacho recipe. And without your usual tortilla chip option, you might be wondering how to replace them. The answer? Pork rinds. Pork rinds are made with pork skin and fat, resulting in a delicious, crunchy, salty chip.

If the idea of pork rinds turns you off, you can try a low-carb Siete. Cheese chips are made by melting hard cheese on parchment paper and baking it in the oven so it hardens into a crisp. Using these cheesy crisps in this recipe might take your cheese consumption over the top, but that’s for you to decide.

Just beware if you’re using a low-carb tortilla chip or almond flour-based chip, they are higher in carbs than cheese chips or pork rinds. You might have to watch your serving size more closely. Check out more of the best alternative to ensure you stick within your macros.


  • ⅓ lb ground beef
  • 1 ¼ tsp chili powder
  • 1 tsp cumin
  • ½ tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • ¼ tsp pepper
  • ⅛ tsp onion powder
  • ⅛ tsp red pepper flakes
  • 1 package (about 30g) pork rinds
  • ½ cup shredded grass-fed cheddar cheese

Optional additional ingredients: 

  • ¼ cup black olives, chopped
  • 1 avocado, mashed
  • ¼ cup sour cream
  • ¼ cup salsa


  1. In a large pan over medium heat, brown the ground beef. Drain the excess grease, and stir in the spices.
  2. In a large bowl, add pork rinds, beef, shredded cheddar, olives, avocado, sour cream, and salsa.
  3. Optional: Place your pork rinds (or alternative chip) and cheese on a baking sheet, and melt the cheese before adding the rest of your ingredients.
  4. Serve and enjoy.


  • Calories: 984
  • Fat: 65.5g
  • Carbohydrates:13.9g (5.5g net)
  • Protein: 83.2g

If the idea of pork rinds turns you off, you can try a low-carb Siete. Cheese chips are made by melting hard cheese on parchment paper and baking it in the oven so it hardens into a crisp. Using these cheesy crisps in this recipe might take your cheese consumption over the top, but that’s for you to decide.

Just beware if you’re using a low-carb tortilla chip or almond flour-based chip, they are higher in carbs than cheese chips or pork rinds. You might have to watch your serving size more closely. Check out more of the best alternative to ensure you stick within your macros.

To learn more about how you can reach optimal health set up a free 45 minute Discovery Call to discuss your individualized plan. There is no time like the present to get a jump start on your health.

Samantha Lee Lander


Functional Diagnostic Nutrition Practitioner, CHEK Holistic Lifestyle Coach, NESTA Certified Personal Trainer, NASM Certified Personal Trainer, ACSM Wellness and Nutrition Coach, and Metabolic Typing.  

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Alternative options for Carbohydrates….

How in the world do you replace high-carb foods with carb-friendly food ?

Here are some great substitutes for some of our favorite foods.

  • Pasta – Zucchini noodles, spaghetti squash, shirataki (konjac) noodles
  • Rice- cauliflower rice
  • Apples, Bananas, Oranges- Berries
  • Potatoes- Mashed Cauliflower
  • Milk and Soy milk – unsweetened almond milk or cashew milk
  • Pizza – Fat head Pizza ( recipe below)
  • Bread- Lettuce wraps, Low- carb cassanava tortillas
  • Chips – Pork rinds, cheese whips carb free chips
  • Candy bars- Chocolate sweetened with stevia or monk fruit
  • Peanuts- Macadamia nuts or almonds
  • All -purpose and whole wheat flour- Almond flour, coconut flour, hazelnut flour
  • Sugar- stevia, xylitol (from birchwood), erythritol, monk fruit
  • cornstarch – arrowroot powder or xanthin gum
  • yogurt – coconut milk or almond milk unsweetened.


This type of dough is often referred to as a “fat head” dough, as the concept was invented by the creators of the documentary “Fat Head”

Heat oven to 425 F. Line a baking sheet with parchment paper. In a sauce-pan or toaster oven add mozzarella cheese. Heat in 30-second intervals, stirring between each one, until the cheese is very melty and stretchy.

Add the almond flour, baking powder, xanthin gum, and salt to the cheese. Fold into the cheese with the wooden spoon. Once the almond flour is completely incorporated, add the egg and mix until the dough is formed.

Turn the dough out onto a piece of parchment paper. Wet your hands with water and knead the dough until it is uniform in color. You should not see white or yellow spots throughout. Continue wetting your hands, as needed, to prevent sticking. the more you knead the dough, the easier it should be to manipulate.

Cut the dough into four parts. Roll the dough out on the parchment paper to your desired thickness and shape ( round for sandwich and long for breadstick. I think you get the idea. Put the dough onto a baking sheet. Bake until the tops are golden brown which is about 10-15 minutes.

1.5 cups shredded mozeralla

1 cup of almond flour

1.5 teaspoon baking powder

1/4 teaspoon xanthan gum

1/4 sea salt

1 beaten egg.


So we all have those days where we just can’t manage to cook a nice dinner or lunch for our little ones. We just wish we had some healthy options in the freezer we can pop in the toaster oven. Well I have done some research on which frozen foods for kids are the most well balanced and cleanest. I wanted to find some that include veggies and protein. I looked to avoid products with soy, artificial ingredients and sugar the best I could. I know for Jaxson he loves a lot of the Earth’s Best products and Vans. He will gobble up the gluten free vans waffles and they have no sugar. Make sure you read the label because some of them do contain sugar. I love the Kidfresh products and there is a wide variety of main meals and sides all free of artificial products and most free of sugar. I have posted some products below with direct links to order so you can save time running to grocery stores all over town!

I love My Salt Block + Recipe

I am sure you have heard about how great a salt lamp is for you right ?Have you heard of the benefits of the Himalayan pink salt block? It is my new favorite way to cook in the kitchen. My steaks, pork chops and salmon are amazing.   So hopefully I can convince you to pop on Amazon and order yourself a salt block with the information below.

The Himalayan pink salt block is catching on and for good reason. Not only do these colorful prehistoric crystals make healthier, tastier and more interesting meals, they’re also just darn pretty to look at! Not enough, you say? Who doesn’t want to cook on this beautiful block.


1. Adds Healthy Minerals To Food

2. More Complex Taste Than Table Salt

3. A Hint of Salt, Not A Lot

4. Naturally Anti-Microbial Surface

5. Extreme Temperature Resistance

6. Superior Heat Distribution

7. Holds Temperature Longer

8. Use Heated or Chilled

9. Food Cures Through Contact

10. Blocks Double As Serving Platters

Where To Buy Your New Himalayan Salt Block click the salt block below to change your world!!

Here is the First Recipe I used on my Salt block …yummy

Himalayan Salt Block Recipe – Seared Flank Steak

Flank steak has to be pretty much the best thing short of a foot rub while drinking a root beer float.  But it’s tough.  It’s ornery.  There is a common strategy to making the flank steak supple enough to eat without popping your jaw out of joint: marinating.  I’ve made coffee and ginger marinades, lime and tequila marinades, smoked salt and chili pepper marinades, vinegar and sugar marinades… you name it.  Every time, great steak.  But think of the poor steak.  A wonderful, flavor-packed piece of meat forced to suffer quietly the insult of subjugation to intense acids and sugars and salts.  When we see a flank steak, we see a quandary.  How do we get that elemental flavor out of a meat that resists the teeth?  There is a solution, a way honor the humble yet noble flank steak in its naked beauty, a way that takes virtually no preparation ahead of time, a way results in a fun, incredibly juicy and savory dish.

There are two simple tricks to this dish (if you can call steak seared on a giant block of salt a dish): cutting the meat against the grain, and cooking it at a high temperature.  Oh, and cooking it NOT on steel, but on a block of ancient, super dense, mineral rich Himalayan salt.

1 2lb piece of flank steak
1 9x9x2 inch salt block

Place the block of Himalayan rock salt on the stove and set to low heat, gradually, over the course of 30 minutes, bringing it to high heat, until the block reaches a cooking temperature of 475 to 500 degrees F.  Cut the piece of flank steak length wise along the grain of the meat, creating two long strips.  Then, turning the piece perpendicular to the blade of your knife cut the strips across the fiber of the meat into 1/4 inch thick strips, each about 2 to 3 inches long.

When the Himalayan pink salt plate is hot, which you can tell by when a sample piece of meat sizzles vigorously (or however it is that a piece of meat sizzles when it is REALLY sizzling), or by moving your hand closer and closer to the hot Himalayan salt block until your hand definitely doesn’t want to get any closer at about 2 or 3 inches away, or by gunning it with one of those very cool infra-red thermometers and noting that it is 475 to 500 degrees F, you are ready to cook.

Flank steak sauteed on Himalayan Salt plates blocks bricks

Place about 12 pieces of steak onto the block.  After 15 to 20 seconds, flip and cook for another 15 to 20 seconds.  Serve immediately.

The major drawback to this dish is that no matter how fast you cook, you can generally eat faster.  I’ve noticed that when diners are hungry enough, it is possible to actually eat the entire pieces without chewing–sort of iguana style.  To avoid giving the impression that we are savages, we have conferred upon this dish a sophisticated name that distracts those we are trying to impress.  We call it bifsteak à l’iguanne.

Hence the name, steak a l’iguana.  A good way avoid just hovering over the stove wolfing down the hot, juicy, rare-on-the-inside, seared-golden-on-the-outside pieces of steak, is to bring the cooking to the table, where children can be controlled and adults are obligated to be civil.

Place the hot brick on a trivet and place the piping hot Himalayan salt brick on the table.  The block of Himalayan salt stores enough heat to allow for 3 to 5 courses.  (As the block cools, subsequent batches of steak will be saltier.)  And voilà, all the civility of a good fondue Bourguignonne with even better, more indubitably seasoned cooking.