Low Carb Tortilla Chips and Guacamole

Love Mexican food but now that you are eating low carb, thinking you will never enjoy your chips and guac again? No problem! We have a low carb tortilla recipe for you! Bonus is that guacamole is packed with awesome healthy fat. Pair that up with some full fat cheese, and you got a keto dream! 

Low Carb Tortilla Chips


§  2 cups Almond flour

§  1/2 tsp Chili powder

§  1/2 tsp Garlic Powder

§  1/2 tsp Cumin

§  1/4 tsp Paprika

§  1/4 tsp Sea salt

§  1 large Egg (beaten)

§  1/2 cup Mozzarella cheese (shredded)


1.      Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.

2.      In a large bowl, mix together the almond flour and spices.

3.      Add the egg and mix using a hand mixer, until a crumbly dough forms.

4.      In a small bowl, microwave the mozzarella until it's melted and easy to stir. Add to the dough mixture and knead/squeeze with your hands until well incorporated. If it stops incorporating before it's fully mixed, you can reheat it for 15-20 seconds again before kneading more.

5.      Place the dough between two large pieces of parchment paper. Use a rolling pin to roll out very thin, about 1/16 in (2 mm) thick.

6.      Cut the dough into triangles and arranged on the parchment lined baking sheet. Bake for 8 to 12 minutes, until golden and firm. Let chips sit to cool (they will crisp up as they cool).

Calories: 220 | Fat: 18g | Total Carbs: 8g | Net Carbs: 4g | Fiber: 4g | Sugar: 1g | Protein: 10g

While the chips are baking make the guacamole:


·        2 ripe avocados

·        1/2 teaspoon Kosher salt

·        1 Tbsp of fresh lime juice or lemon juice

·        2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion

·        1-2 serrano chiles, stems and seeds removed, minced

·        2 tablespoons cilantro (leaves and tender stems), finely chopped

·        A dash of freshly grated black pepper

·        1/2 ripe tomato, seeds and pulp removed, chopped

1.          Cut avocado, remove flesh: Cut the avocados in half. Remove seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon

2.          Mash with a fork: Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.

3.  Add salt, lime juice, and the rest: Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.

Add the chopped onion, cilantro, black pepper, and chiles. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

4. Cover with plastic and chill to store: Place plastic wrap on the surface of the guacamole cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve. (p.s. get some fun little personal guacaomle dipping bowls cause you know you wanna double dip!)

One serving ½ cup of guac

150 calories

2 grams of protein

9 grams of carbohydrates

13 grams of total fat

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