Keto Nacho Chips: Have A Low Carb Snack with Keto Tortilla Chips and Guacamole!

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A Low Carb Snack with Keto Tortilla Chips and Guacamole. The final keto tortilla chip recipe is packed full of flavor, crunch and gives your taste buds total satisfaction!


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Well, how did today’s recipe strike ya? I’m quite excited to have found it myself. I personally think it looks pretty tasty!

My name is Marc Gil, the owner of Live Well Corner. I’m happy you’re here with me today. I seriously love checking out great health-oriented recipe vids. It would seem that you feel the same. 🙂

If the A Low Carb Snack with Keto Tortilla Chips and Guacamole video really did do it for you, you should watch the other Keto recipes featured here. It only gets better from here!

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Here’s where you want to go…

I just wanted to say a few things…

There are obviously many diet plans in the world. The sheer volume of diet options is ridiculously overwhelming.

So once the choice has been made, and it’s time to start menu planning, it’s important that you stay committed to your plan. A lack of focus is often to blame for weight loss failure. It’ll likely take you back to the very beginning.

This is why you definitely want to compile a small library of recipes that fit within your particular diet plan. So you’d want to compile videos ONLY related to raw-food veganism, if that happens to be your chosen diet plan.

Make sense?


Hopping from one diet to the next is certainly something that I’ve done in the past. And when I really think about it, there’s only one reason why…

Food and drinks that one diet program doesn’t allow you to consume, a totally different program fully allows. It’s always super tempting to dabble. If the person on the screen tells you it’s healthy, you should probably eat it, yeah? And one thing that’s clear… Cooking videos are often completely will-weakening. 😉

Choose a lifestyle that you’re thrilled to stick with. That’s how long-term results will be achieved. While each diet is completely unique in its approach, many say that healthy food and a slight caloric deficit are really all it take to help you reach your goals.

Makes sense. Eat clean, don’t stuff your face all the time, and the fat should come right off. Add some exercise into the mix and look out!

This, of course, is the world’s most popular weight loss advice. There’s probably good reason for this!

Of course, not all diet plans follow this model. And even if they don’t, you may want to stick with them anyway. Macro-nutrient ratios are a key focus of many diet plans out there. It could be detrimental to your results to stray from your diet’s particular ratio.

Please stay the course. Your future self will thank you for it!

And with that, please have yourself a wonderful, healthy day! Do consider clicking the Facebook “Like” button on the right sidebar of this site if you appreciate this content. It’ll only take you two seconds, and it will help this site to grow. 🙂

And finally, feel free to leave a comment down below and let me know what you thought about the A Low Carb Snack with Keto Tortilla Chips and Guacamole recipe video you just watched above.

Thanks a lot!

Until next time,

Marc Gil

US Customary – Weight
2 Cups Shredded Mozzarella Cheese
1 Cup Shredded Romano Cheese or Parmesan
4 Tbsp Cream Cheese
2 Tsp White Wine Vinegar
3 Egg Yolks
1 Tsp Salt
2 ½ Cups Almond Flour (252g)

Preheat oven to 400 degrees (375 degrees convection)
Prepare four cookie sheets and five pieces of parchment paper that will fit the cookie sheets.
Combine the mozzarella, romano cheese and cream cheese and warm in microwave until melted
Add the vinegar, egg yolks, salt and almond flour. Mix with hands until dough loses its stickiness. This takes about two minutes of mixing with your hands.
Make a ball with the dough and place it in the bowl. Cut it into four sections. You will roll each section separately.
Roll thin between two pieces of parchment paper.
Bake each sheet for 7-10 minutes until browned.
Remove from oven and slide the parchment paper off of the pan onto a surface you can use your pizza cutter with.
Cut the cooked dough into triangles and place the triangles onto the cookie sheet. Put the pieces so that the side that was the bottom is now the top.
Bake for an additional 10 minutes or until browned and crispy.
As the chips cool, they get a little crunchier.

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