Embark on a flavor-packed journey with these Keto-Friendly Epic Beef Nachos Supreme, where every bite is a celebration of bold tastes without the carb overload. The ingenious swap of cauliflower rice as the nacho base ensures a satisfying crunch without compromising your ketogenic goals.

The savory and well-seasoned ground beef layer, adorned with a melty cheddar cheese blanket, forms the heart of these nachos. The toppings, a colorful array of lettuce, tomatoes, olives, onions, and cilantro, add freshness and depth to each mouthful. A dollop of sour cream crowns the creation, imparting a creamy richness that complements the ensemble.

With the nutrient content carefully curated for a ketogenic lifestyle, these nachos are more than a dish—they’re an epicurean journey into the realm of guilt-free indulgence. Spice it up with optional jalapeño slices if you dare, and revel in the satisfaction of savoring nachos that align perfectly with your keto ambitions.

Keto-Friendly Epic Beef Nachos Supreme:


Beef Layer:

  • 1 pound ground beef
  • 1 tablespoon taco seasoning (ensure it’s low-carb or make your own)
  • 1/4 cup water

Nacho Base:

  • 1 large head of cauliflower, cut into florets
  • 1 tablespoon olive oil
  • Salt and pepper to taste


  • 1 1/2 cups shredded cheddar cheese
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup sliced black olives
  • 1/4 cup diced red onions
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup sour cream
  • Jalapeño slices (optional, for extra heat)


  1. Prepare the Beef Layer:
    • In a skillet over medium heat, brown the ground beef. Drain excess fat.
    • Add the taco seasoning and water, simmering until the mixture thickens. Set aside.
  2. Make the Nacho Base:
    • Preheat the oven to 400°F (200°C).
    • In a food processor, pulse the cauliflower florets until they resemble rice grains.
    • Heat olive oil in a skillet, add the cauliflower rice, and sauté until tender. Season with salt and pepper.
    • Spread the cauliflower rice evenly on a baking sheet and bake for 15-20 minutes or until it starts to crisp up.
  3. Assemble the Nachos:
    • On a large serving platter or individual plates, spread the roasted cauliflower rice as the nacho base.
    • Evenly distribute the seasoned ground beef over the cauliflower rice.
  4. Add Toppings:
    • Sprinkle shredded cheddar cheese over the beef layer.
    • Distribute toppings such as shredded lettuce, diced tomatoes, sliced black olives, diced red onions, and fresh cilantro.
  5. Finish and Serve:
    • Drizzle sour cream over the top and garnish with jalapeño slices if desired.

Nutritional Content (Per Serving, assuming 4 servings):

  • Calories: 500-600 kcal
  • Protein: 30-35g
  • Fat: 35-40g
    • Saturated Fat: 15-20g
  • Carbohydrates: 10-15g
    • Dietary Fiber: 5-8g
    • Sugars: 5-6g
  • Net Carbs: 5-7g