Keto Sheet Pan Nachos
Craving a bold Tex-Mex breakfast that’s still keto-friendly? These Keto Sheet Pan Nachos replace chips with roasted jalapeños and load up on cheesy, meaty goodness. A quick, low-carb meal ready in under 30 minutes that keeps you satisfied and energized without breaking ketosis.
Equipment
- Sheet pan
- Parchment paper
- Saucepan
- Skillet
- Mixing spoon
- Knife and cutting board
Ingredients
- 12 jalapeños sliced in half and cored
- 1 lb ground beef
- 1 packet taco seasoning or homemade
- ½ cup bone broth
- 1 large tomato diced
- ½ small white onion diced
- 1 jalapeño diced (for topping)
- ¼ cup Mexican blend shredded cheese for topping
- ¼ cup sour cream
- ½ cup guacamole
- Fresh cilantro and lime wedges for garnish
Cheese Sauce (Queso):
- 2 tbsp butter
- 1 cup heavy cream or half and half
- 2 cups shredded cheddar or cheddar-Monterey Jack mix
- 4 tbsp cream cheese
- Salt pepper, and optional cayenne or smoked paprika to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a sheet pan with parchment paper.
- Prep Jalapeños: Halve and core the jalapeños. Arrange cut-side up on the pan.
- Make Cheese Sauce: In a saucepan, melt butter, then whisk in heavy cream and cream cheese. Stir until smooth. Add shredded cheese and spices, whisking until creamy. Set aside.
- Cook Ground Beef: Brown ground beef in a skillet. Add taco seasoning and bone broth, simmering 5 minutes until slightly reduced. Stir in diced tomato.
- Assemble Nachos: Spread queso on the sheet pan. Layer the seasoned beef, shredded cheese, onion, tomato, and diced jalapeño.
- Bake: Bake for 10–15 minutes until bubbly and golden. Roast jalapeños separately on another sheet until slightly blistered.
- Combine: Pour cheesy beef mixture over roasted jalapeños.
- Serve: Top with sour cream, guacamole, cilantro, and lime wedges.
Notes
Nutrition (Per Serving)
- Calories: 439 kcal
- Total Fat: 50.5 g
- Protein: 14.2 g
- Total Carbs: 14.1 g
- Fiber: 8.1 g
- Net Carbs: 6 g