Keto Nachos with Lemon Pepper Garlic Seasoning: A Low-Carb Tex-Mex Treat

• Preheat your oven to 350°F (175°C).

**Prepare the Keto Chips:**

• In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave for 1 minute, stirring halfway, until melted and well combined.
• In a separate bowl, mix the almond flour, baking powder, paprika, garlic powder, onion powder, and salt.
• Combine the cheese mixture with the dry ingredients, mixing well to form a dough.
• Roll out the dough between two sheets of parchment paper until thin. Cut into triangle shapes.
• Place the triangles on a parchment-lined baking sheet and bake for 10-12 minutes, until golden brown and crisp.

**Prepare the Toppings:**

• In a skillet, heat the olive oil over medium heat. Add the ground beef, chili powder, cumin, salt, and black pepper. Cook until the beef is browned and cooked through, about 6-8 minutes. Drain any excess fat.

 **Assemble the Nachos:**

• Preheat your oven to 375°F (190°C).
• Arrange the baked keto chips on an oven-safe platter or baking sheet.
• Sprinkle the shredded cheddar cheese over the chips.
• Evenly distribute the cooked ground beef over the cheese.
• Sprinkle diced tomatoes, jalapeños, and red onions over the top.
• Place the nachos in the oven and bake for 5-7 minutes, until the cheese is melted and bubbly.

 **Finishing Fry and Seasoning:**

• In a small frying pan, heat a thin layer of olive oil over medium-high heat.
• Add the assembled nachos and fry for 1-2 minutes per side until lightly crispy. Do this in batches if necessary.
• Remove from oil and immediately dust with the lemon pepper, garlic powder, and salt seasoning blend.

**Serving**

• Transfer the nachos to a serving platter.
• Dollop with sour cream and guacamole.
• Garnish with chopped fresh cilantro.
• Serve immediately and enjoy!