Serves: 4
Ingredients:
1 Tbsp. avocado oil or olive oil
2 chicken breasts, finely diced
½ Tbsp. kosher salt
½ Tbsp. freshly ground black pepper
1 Tbsp. garlic powder
1 Tbsp. chili powder
3/4 cup sugar-free barbecue sauce (look for options with no added sugars)
1 13-ounce bag of keto-friendly tortilla chips (look for almond flour or coconut flour-based chips)
2 cups shredded keto-friendly cheese blend (look for options with minimal carbs)
1/2 red onion, finely sliced
1 tomato, diced (use in moderation, as tomatoes contain carbs)
4-6 strips of bacon, cooked and crumbled
2 Tbsp. fresh parsley, finely chopped
1/2 cup full-fat sour cream (keto-friendly)
1 avocado, diced
Directions:
Preheat the oven to 350°F (175°C).
Heat the avocado oil or olive oil in a pan over high heat. Cook the diced chicken with kosher salt, black pepper, garlic powder, and chili powder for two to three minutes until the chicken is cooked through.
Add the sugar-free barbecue sauce to the cooked chicken and simmer until the sauce thickens and coats the chicken, about five minutes. Remove from heat.
On a baking sheet or ovenproof dish, spread out a layer of keto-friendly tortilla chips.
Layer the chips with the keto barbecue chicken, shredded keto-friendly cheese, red onion, and crumbled bacon.
Repeat with another layer of chips and toppings.
Bake in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly.
Drizzle full-fat sour cream over the nachos and sprinkle diced avocado on top.
Nutrition Information (Approximate per serving):
Calories: 600-650 calories
Total Fat: 46-50 grams
Saturated Fat: 15-20 grams
Trans Fat: 0 grams
Cholesterol: 100-120 mg
Sodium: 1,100-1,200 mg
Total Carbohydrates: 10-15 grams (depending on the quantity of tomato used)
Dietary Fiber: 6-8 grams
Sugars: 1-2 grams
Net Carbs: 4-7 grams (total carbs minus fiber)
Protein: 35-40 grams