Low Carb Nachos with Cheese and Guacamole
Indulge in the ultimate guilt-free snack with these **Low Carb Nachos with Cheese and Guacamole**—a delicious, wholesome twist on a classic favorite. Perfect for health-conscious individuals, this recipe swaps traditional tortilla chips for crispy, oven-baked zucchini rounds that deliver all the crunch without the carbs. Topped with gooey, melted cheddar cheese and paired with a vibrant, homemade guacamole loaded with fresh avocado, lime, jalapeño, and cilantro, every bite is bursting with flavor. Quick and easy to prepare in under 50 minutes, these veggie-packed nachos are a crowd-pleasing appetizer or snack that’s naturally gluten-free and keto-friendly. Serve them with a dollop of sour cream for a creamy finish or enjoy as-is for a light yet satisfying treat that’s perfect for your next gathering or game day celebration.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 units Zucchini, medium
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 1.5 cups Shredded cheddar cheese
- 2 units Avocado, ripe
- 1 unit Lime, juiced
- 0.25 cup Red onion, finely chopped
- 1 medium Tomato, diced
- 2 tablespoons Cilantro, chopped
- 0.25 teaspoons Garlic powder
- 1 unit Jalapeño, seeded and minced
- 0.5 cup Sour cream (optional)
Instructions
Preheat the oven to 400°F (200°C).
Slice the zucchinis into thin rounds, about 1/4 inch thick.
In a mixing bowl, toss the zucchini slices with olive oil, salt, and pepper.
Arrange the zucchini slices in a single layer on a baking sheet lined with parchment paper.
Bake in the preheated oven for 15-20 minutes until they start to crisp and turn golden brown, flipping halfway through.
Meanwhile, prepare the guacamole by mashing the avocados in a bowl.
Add lime juice, red onion, tomato, cilantro, garlic powder, jalapeño, and a pinch of salt. Mix well to combine and set aside.
Once the zucchini chips are done, remove them from the oven and evenly sprinkle with shredded cheddar cheese.
Return to the oven for 3-5 minutes until the cheese is melted and bubbly.
Remove from the oven and allow to cool slightly.
Transfer zucchini nachos to a serving platter, top with the prepared guacamole.
Serve with optional sour cream on the side.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.2 g | 190% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 2368 mg | 103% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 21.0 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1514 mg | 116% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 3119 mg | 66% | |
*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.
