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Fat Head Nachos

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Fat Head nachos are an incredible stroke of genius if I don’t say so myself. Low carb, grain free nacho heaven. Oh and did I mention the melted cheese and sour cream are gooey and beyond delicious. Are you drooling yet?

UPDATE: Scroll down for my new quick and easy cooking video.

If you have been missing nachos because you want to avoid the high carbs, corn and unhealthy oils that are in regular nachos, then these will be an absolute treat for you.

Fat Head nachos. Absolutely a stroke of genius. Low carb, grain free nacho heaven. | ditchthecarbs.com

Fat Head Nachos

We have recently been away on holiday, and I love to cook and develop recipes when I have more time on my hands. Fat Head nachos is a recipe that has been on my mind for so long, but because I thought it would take a lot of preparation, I had just never managed to find the time to make it.

In reality it didn’t take any longer than if I had just made the meat sauce. I used the time whilst it was cooking away on the stove top to make the Fat Head tortilla chips.

Fat Head nachos. An absolute stroke of genius. Low carb, grain free nacho heaven.Click To Tweet

Now I really must give credit to Tom Naughton (comedian and former health writer), and his Fat Head movie. Tom is the original creator of the infamous Fat Head pizza. If you haven’t seen his movie on nutrition take a look here. And if you want a real laugh (if it weren’t so sad) take a look at his stand up comedy lecture on science for dummies smart people. He really is a genius, above and beyond his Fat Head pizza invention (or was it his brother?).

Fat Head Tortillas

To make the Fat Head tortillas, you simply make the Fat Head pizza base, but instead of adding herbs such as rosemary or other pizza flavours, I added 1 teaspoon of dried coriander/cilantro, 1 teaspoon of cumin powder and a good pinch of chilli to the Fat Head pastry mix.

Roll it out as shown here, between two sheets of baking parchment/paper as thin as you can. Bake it until one side is golden, then flip it over and bake the other side until golden.

Remove from the oven and with kitchen scissors or a sharp knife, cut the Fat Head pastry into triangle tortilla shapes, then pop them back on the baking tray one last time to really crisp up.

TOP TIP – keep a watchful eye on them, it will only take a minute or two before they are ready. Make sure they don’t burn. It is better to eat a slightly soft tortilla chip than a burnt one.

Fat Head nachos. Absolutely a stroke of genius. Low carb, grain free nacho heaven. | ditchthecarbs.com

Fat Head Nachos – the toppings

This really is when you can go to town. I love a meat sauce, avocado, salsa, sour cream and melted cheese. The toppings are really what brings Fat Head nachos to life and adds so much colour.

I would have added jalepenos but we were away from my pantry and couldn’t find any in the local store. But add whatever you love and make it colourful. Who wants boring beige anyway? #banishthebeige

Fat Head nachos. Absolutely a stroke of genius. Low carb, grain free nacho heaven. | ditchthecarbs.com

Fat head Nachos – the quick & easy cooking video

FatHead nachos. Absolutely a stroke of genius. Low carb, grain free nacho heaven. | ditchthecarbs.com
4.35 from 88 votes
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Fat Head Nachos

Whilst the meat and sauce are cooking, you make the Fat Head tortilla chips. See the conversion below to see how to make these using almond flour or coconut flour.

Course Coconut Flour Recipes, Dinner
Cuisine Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword Keto nachos
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 426 kcal

Ingredients

Fat Head Tortilla Chips

Nacho Meat Sauce

Topping Options

Metric grams - US measurements

Instructions

Nacho Meat Sauce

  1. Gently fry the diced onion in oil until clear then add the meat, breaking it up into tiny pieces as it cooks and browns. This should take up to 5 minutes.

  2. Add the spices and tinned/canned tomato and tomato paste. Stir then simmer on a low heat for 15 minutes (uncovered to thicken the meat sauce) whilst you make the Fat Head tortilla chips and toppings.

Fat Head Tortilla Chips

  1. Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.

  2. Stir then microwave on HIGH for another 30 seconds. Remove and stir again. Add the egg, salt, and spices. Mix.

  3. Place the Fat Head pastry between 2 pieces of baking parchment/paper and roll into a thin, rectangle (see photos here). Remove the top baking paper/parchment. 

  4. Slide the baking paper/parchment with the Fat Head pastry, on a baking tray (cookie tray) or pizza stone, and bake at 220C/425F for 12-15 minutes, or until browned on the top. Flip the FatHead pastry over (onto baking paper/parchment) and brown the other side.

  5. Once cooked, remove from the oven and cut into tortilla chip triangle shapes.  Bake again at 220C/425F for 3 - 5 minutes.

Putting It All Together

  1. Place a handful of Fat Head tortilla chips on a plate or serving dish.

  2. Spoon the hot meat sauce over the tortilla chips.

  3. Add the grated/shredded cheese which will melt on the hot meat sauce all by itself, then top with everything you love. Serve with a big side salad and plenty of olive oil (optional).

Recipe Notes

Fat Head pastry can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp) coconut flour.

Nutrition notes were calculated using the Fat Head tortilla chips and the meat sauce. Additional toppings are extra, because what and how much you use will be completely different for everyone.

Nutrition Facts
Fat Head Nachos
Amount Per Serving
Calories 426 Calories from Fat 267
% Daily Value*
Total Fat 29.7g 46%
Total Carbohydrates 8.1g 3%
Dietary Fiber 3g 12%
Sugars 3.5g
Protein 32g 64%
* Percent Daily Values are based on a 2000 calorie diet.

 

Fat Head nachos. Absolutely a stroke of genius. Low carb, grain free nacho heaven. | ditchthecarbs.com

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Comments

  1. This did not work well for me! The chip batter stuck to the parchment paper and I had to throw it out because the paper would not peel off! I’ll try them again using a well oiled cookie sheet and take my chances! What a HUGE disappointment!

    Reply

    • Did you make sure that it was parchment paper, not wax paper? It is a common mistake that would explain why you couldn’t take it off of the paper.

      Reply

  2. I’m wondering if I needed to poke holes in the dough, because it rose like a balloon. I found it was very easy to put together. Mine was a little dry, would you suggest more cream cheese?

    Reply

    • Yes, you can go over the surface of the dough with a fork and make little holes to prevent this from happening. Alternatively, as you see it rise I flip it over to crisp it up on both sides, that generally flattens the dough out.

      Reply

  4. These look amazing!! We have a tree nut allergy, is there a substitute for Almond meal or flour? We also have reactions to coconut flour. It makes Keto baking hard!

    Reply

    • I read on one of the recipes that some said you could substitute garbanzo bean flour. I on’t know, but it might be worth reading up on this substitute.

      Reply

      • If you’re on a keto diet, the garbanzo flour will be too high in carbs. Try using Coconut flour if you can’t consume almond flour.

        Reply

  6. You’re a godsend. I used coconut flour and added a little bit of ghee to the mix, because last time I made fathead dough it came out a little dry. It was hard to roll the dough very thin like you did, so mine are kind of like hybrid pita/tortilla chips, which is fine by me! Thank you so much for having this site with great recipes!

    Reply

  7. Tried these for a second time as my first ones burnt and tasted awful. This time I was very successful! I omitted the cream cheese and instead used about 2 cups of asiago. I’ve been reading the less moist your cheese the easier it is to cook to a hard texture. Needless to say they came out amazing!

    Reply

  10. For a crispier chip – pop them in the air fryer for about 4 minutes instead of the final bake step. I thought nachos and pizza were a thing of the past, but not anymore! Even the carb eating people in the house thought they were amazing.

    Reply

  11. You are a GENIUS, Libby! Dear Husband wanted nachos tonight; I knew there had to be a low-carb way. Sure enough, you came to the rescue with Fathead Nacho Chips.

    Reply

  12. I made these to goo with my taco salad on Saturday. These are brilliant! Without spices,they are perfect with hummus. Thank you so much. You and Kindra get me through each day of LC. 😁

    Reply

  13. Made these and loved them. For the first time I wasn’t sure exactly how thick to make them so did them from thicker to super thin. thinner is definitely better otherwise they do not crisp up. Has been added into the regular dinner rotation.

    Reply

  14. My foodie hubby didn’t even wait for the fathead chips to cool! He smelled them, popped up from his seat and started eating them right from the pan saying, “I can eat a ton of these!” I didn’t even bother to top them =) We didn’t have cumin/coriander handy so we swapped out 1 tsp of taco seasoning. 4 picky kids went after them like a hungry swarm of vultures right after they said they were too full to finish lunch. #WINNING! – I got 2 total lol. Next time I’ll made a quadruple batch…

    Reply

  16. Hi is 85 g almond meal/flour —> 1/4 Cup of Coconut flour?

    Is that right? Can we have the coconut flour measurements in gram too please.

    Reply

  17. Just tried the chips and they are tasty! How do you store the chips if you do not use them all in one sitting (without toppings). Can they sit in a tuber wear counter or should they be refrigerated ?
    Thank you!

    Reply

  18. So I’ve been reading through all of your fathead posts and I’m trying the pizza tonight! If it really is as good as everyone is saying… you should branch into desserts.: fathead cinnamon crisps, fathead dessert pizza (think cinnamon flavor!), fathead cobbler with the crust used as a crunchy cinnamony crumble over the top. Now I’m drooling!

    Reply

    • I just made these tonight for the first time. I don’t own a microwave. I put the first 3 ingredients in a glass pie dish at 350 for 5 minutes. Stirring frequently till soft throughout and cheese around edges just started to melt. Followed their instructions for the rest. Turned out great!

      Reply

  20. Hey — has anybody tried to use the FatHead dough mix as the base for a lowcarb pita or naan substitute?

    Reply

    • Yeah makes a good naan – just add a fair old whack of garlic powder in there and maybe some basil. If you add a pinch of baking powder you can get it to stay really thick (and gets a bit more fluffy then if you dont)

      Reply

  21. Just tried this recipe and it was spot on. I made the chips and it was the first time using a fat head recipe. I happened to have some ranch powder too so sprinkled it on. Haven’t tried it with the whole cheese and meat etc yet. His highness and I thought we would like to dip them in salsa and queso instead – but they are very nice. Thanks for posting.

    Reply

  22. I get the flavor may be slightly different, but have you ever tried using a mexican cheese blend rather than the mozzarella in the base? I would think the flavor would be more in line for the tortilla but wasn’t sure if the texture would still work. (and I made the Fathead pizza last night- was so many levels of amazing!!)

    Reply

  23. OK I am so psyched to have found this recipe. I have been doing low carb on and off my whole life and the main reason i always cave or give up is because i miss pizza, crackers, quiches/tarts and bread! This is amazing and I’m so going to experiment with different recipes with this – thanks for sharing..i’m INSPIRED! 🙂 Kristen Hess/The Artful Gourmet

    Reply

  24. I imported this recipe into my fitness pal and there seems to be a discrepancy in the nutrition facts. According to my fitness pal there is 17g carbs and 6 fiber so that would equal 11g carbs per serving not 8.1…thought this recipe was too good to be true =(

    Reply

    • Nutrition panels are a guide only and are so dependant on which brands you use. I also have stopped using My Fitness Pal because it is so inaccurate (too many “user added” entries). I use cronometer.com which is the most accurate tool out there. Well done for checking with the brands you used, they vary so widely huh?

      Reply

  26. I’m on week one of my low/no carb diet and already dying for chips and queso.

    What kind of torturous diet says eat all the sausage queso you want but hey, no chips!

    This recipe is gonna help…I hope.

    I’m gonna try the cheese thing too, but that seems like it would be a greasy mess!

    Reply

    • Back in the day when I was low-carbing, I used bell peppers for “chips”. As I like bell peppers, it was a win for me.

      Reply

  27. Hi Libby,
    I have just discovered your site and I am very excited to start trying some of your recipes. My 7yo daughter is a T1 diabetic and I am always looking for new low carb recipes to try that she will actually like (a real challenge).
    There are plenty of great looking recipes for me to trial here – I am bound to hit some home runs!
    One question re: the nachos pastry, we don’t have/use a microwave. What would you suggest as an alternative to the two 30 sec blasts on High when preparing the pastry?

    Thanks,
    Nick – Australia

    Reply

    • Hi Nick and your amazing 7yr old. Are you a member of TypeOneGrit? I always point T1 in their direction, they are the most phenomenal bunch of supportive parents discussing all things T1. Back to the Fat Head. Yes it is easy to make without a microwave. Simply melt the cheeses together on the stove top very gently. Remove from the heat and add the flours then the eggs (so they don’t cook) and flavourings or seasonings. You will love it. Have you seen my Fat Head sausage rolls too? Great for school lunch boxes. 🙂

      Reply

  28. These look awesome. I’m going on a weekend trip this week, and I want to make nachos. These would be perfect to use, so I’m just wondering how long would these last in the fridge? I plan on making them today or tomorrow, and then won’t be using them till Saturday

    Reply

    • I would keep any leftover nachos in an airtight container in the fridge. I would also line the container and wrap over the nachos, with baking parchment to ensure they don’t go soggy. You can always heat them up in the oven and that would crisp them up again.

      Reply

  32. I made the tortilla chips tonight, but instead of rolling them out, I divided the ‘dough’ into equal portions and pressed them out using a tortilla press. It worked perfectly! I pressed the ‘dough’ between a folded piece of parchment then carefully peeled the tortilla and placed it onto the parchment-lined baking sheet. I adjusted the cook time due to the smaller portions. They only needed 7-8 minutes.

    Reply

  33. Could I bake these a little while longer after I’ve added the toppings or would they burn? I like my cheese nice and melted and the veggies warm.

    Reply

  34. Are these crunchy (like tortilla chips, hard and crispy?). All the low carb/keto crackers and chips I have tried turn out on the softer side. I’m really looking for something with that same texture.

    Reply

  38. Hi,

    I looked and couldn’t find this info (hopefully not right in front of me lol). What makes a serving – is the nutritional information for the entire recipe of chips and meat sauce?

    Reply

    • Yes, it is the nachos and meat and sauce for the entire recipe divided by 6 (serves 6). I haven’t included cheese or additional optional toppings as everyone is different and how much we add would be different. Great question, never be afraid to ask.

      Reply

  40. Do you think these would travel well? The chips I mean. We often struggle with temptation at Mexican restaurants when they bring out the chips, salsa, and queso dip. A baggie of these might be a good solution.

    Reply

  42. Wow, I received this recipe in my inbox this morning. I can not wait to try it. I look forward to your next holiday if this is the type of recipe we can expect. 🙂

    Reply

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