Keto Steak Nachos
Transform your snack game with these irresistible Keto Steak Nachos—a low-carb twist on a classic favorite! Perfect for anyone following a keto lifestyle or simply craving bold, indulgent flavors, this recipe features crispy, oven-baked cheddar cheese chips as the base in place of traditional tortilla chips. Juicy, seasoned chunks of sirloin steak take center stage, complemented by fresh toppings like diced tomatoes, sliced jalapeño, creamy avocado, and sour cream, all tied together with a sprinkle of fragrant cilantro. With a quick prep time of just 15 minutes, this protein-packed dish is ideal for game day gatherings, family dinners, or even a solo indulgence. Whether you're after a satisfying snack or a shareable platter, these keto nachos deliver big flavor without compromising your low-carb goals.
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Recipe Information
Ingredients
- 2 cups Cheddar cheese, shredded
- 12 ounces Sirloin steak
- 1 large Avocado
- 1 cup Sour cream
- 1 medium Jalapeño, thinly sliced
- 1 medium Tomato, diced
- 2 tablespoons Cilantro, chopped
- 1 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Create the cheese chips by spooning small mounds (about 2 tablespoons each) of shredded cheddar cheese onto the parchment paper, spacing them 2 inches apart. Flatten each mound slightly with the back of the spoon.
Bake the cheese chips in the preheated oven for 5–7 minutes, or until the edges are golden and crispy. Remove from the oven and set aside to cool.
While the cheese chips are in the oven, prepare the steak. Pat the steak dry with paper towels and season both sides with salt, black pepper, garlic powder, and chili powder.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the steak and cook for 3–4 minutes on each side for medium-rare, or until your desired doneness. Remove the steak from the skillet and let it rest for 5 minutes.
Dice the steak into bite-sized pieces after it has rested.
Assemble the nachos by arranging the cooled cheese chips on a serving platter.
Top the cheese chips with diced steak, diced tomato, sliced jalapeño, and chopped cilantro.
Slice the avocado and place it on top or to the side as a garnish.
Finish with dollops of sour cream over the nachos. Serve immediately and enjoy!
Nutrition Facts
Calories |
2570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.3 g | 257% | |
| Saturated Fat | 99.9 g | 500% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 4071 mg | 177% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 20.5 g | ||
| Protein | 164.8 g | 330% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 2006 mg | 154% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2622 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
