WebCarbs: 14g. Fiber: 3g — 11% of the DV. Net carbs: 11g. Saturated fat: 1g — 5% of the DV. Sodium: 280mg — 12% of the DV. Allergen info: HIPPEAS® brand tortilla …
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WebCombine ingredients – almond flour, lupin flour, xanthan gum and salt in a bowl. Mix with water until dough forms. Divide the dough into eight balls to make mini tortillas or four …
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WebOn a cutting board place 3 low carb tortillas and drizzle about 1/2 tsp olive oil over each one. Brush the olive oil all around to cover the whole tortilla and then cut …
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WebKeto Tortilla Chips - Baking Method. This section explains how to make this low carb tortilla chips recipe step by step. For a full printable recipe, see the recipe …
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Web1/2 cup low-sodium chicken stock; 1 tablespoon coconut sugar sub another dried sweetener; 115 ounce can black beans drained & rinsed; 3 cups shredded rotisserie …
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WebQuest Nutrition Tortilla Style Protein Chips, Loaded Taco, Low Carb, Gluten Free . Sponsored . $52.09 . Free shipping . Quest Nutrition Tortilla Style Protein Chips Loaded …
WebWe make it rain with sea salt, so you can eat them straight out of the bag or with your favorite dip or salsa. Made with trustworthy ingredients: Cassava Flour, Avocado Oil, …
The base ingredient of chilaquiles is the corn tortilla, which as you can imagine, packs a ton of carbs. To make keto chilaquiles, we will need low carb corn tortillas.
Quickly pour salsa over chips and reduce heat to medium-low. Simmer the chips in sauce, undisturbed, until chips absorb some of the liquid and soften, for about 10 minutes. Divide chilaquiles between two plates. Sprinkle half of the cheese on each, drizzle with half of the crema, and serve.
Crack the eggs into the skillet and season with salt and black pepper. Cook, without flipping, until the whites are set but the yolks are still runny, 3 to 4 minutes. Gently stir the tortilla chips into the tomato sauce in two batches until coated.
On a cutting board place 3 low carb tortillas and drizzle about 1/2 tsp olive oil over each one. Brush the olive oil all around to cover the whole tortilla and then cut each tortilla into 8 equal wedges. Spread the wedges evenly over the baking sheet and then sprinkle with sea salt. Bake in the preheated oven for 5 minutes.