Keto Nachos (Pork Rind Nachos)
Loaded nachos built on pork rinds instead of tortilla chips — beef, melted cheddar, sour cream and avocado, about 3 g net carbs per serving.
Serves 3 (1 sharing tray) · Prep 10 min · Cook 12 min
Ingredients
- 60 g pork rinds
- 250 g ground beef, browned with taco spices
- 120 g grated cheddar
- 1 small tomato, diced
- 4 tbsp sour cream
- ½ large avocado, mashed with lime and salt
- sliced jalapeño
- Taco spices for the beef (chilli, cumin, paprika, garlic, salt); fresh coriander and lime
Method
- Heat the oven to 200 °C.
- Spread the pork rinds on a lined tray. Top with the beef and cheddar.
- Bake 5–6 minutes until the cheese melts. Pork rinds soften if left longer.
- Top with tomato, jalapeño, sour cream and the mashed avocado. Serve straight away.
Tip. Serve immediately, because pork rinds lose their crunch under wet toppings within about 10 minutes.
Nutrition per serving
| Nutrient | Per serving |
|---|---|
| Calories | 581 kcal |
| Fat | 45 g |
| Protein | 38 g |
| Total carbohydrate | 5.8 g |
| Fibre | 2.8 g |
| Net carbs | 3 g |
Calculated from USDA FoodData Central values for the weights listed; cooking fat counts 70% as eaten (our method). Seasonings are not counted. One serving is 15% of a 20 g net-carb day.
Fitting it to your macros
Need more protein? Increase the main protein ingredient by a third. Need more fat to stay full? Add butter, olive oil or avocado on the plate. The keto macro calculator gives your own daily targets, and Ketora can build a full week around recipes like this.
Frequently asked questions
How many net carbs are in keto nachos (pork rind nachos)?
About 3 g net carbs per serving (5.8 g total carbohydrate minus 2.8 g fibre), calculated from USDA data for the exact ingredient weights in this recipe.
Can I make it ahead?
It is best fresh, but leftovers keep 2–3 days in the fridge.