Keto Tostada Recipe
Low-carb tostadas with keto cheese shells are packed with protein, veggies, and fun toppings for a flavorful lunch or light dinner. Top crispy keto cheese shells with your favorite Mexican-inspired toppings.
Servings: 2
Calories: 624kcal
Equipment
Ingredients
For the tostada tortilla shell:
- 1 cup shredded cheddar cheese or Mexican cheese blend
For the toppings:
- 1 cup iceberg lettuce shredded
- ½ pound cooked chicken or ground beef
- ½ cup tomato or salsa
- 1 whole avocado or guacamole
- ½ cup sour cream
- 2 ounces queso fresco crumbled
- 1 small lime juiced
- 1 tablespoon cilantro garnish
Instructions
- Preheat the oven to 350 °F.
- Place the cheese in ¼ cup mounds on a baking sheet lined with parchment paper. Arrange so the cheese is flat in one single layer, approximately 4 inches in diameter.1 cup shredded cheddar cheese
- Bake in the preheated oven for 8-12 minutes until the center melts and the edges turn golden brown (but don’t burn!).
- Remove from the oven and let cool for 5 minutes. The cheese will firm as it cools.
- Serve warm, topped with all your favorite low-carb tostada toppings.1 cup iceberg lettuce, ½ pound cooked chicken, ½ cup tomato, 1 whole avocado, ½ cup sour cream, 2 ounces queso fresco, 1 small lime, 1 tablespoon cilantro
Notes
It's best if your cooked protein has some seasoning to it. Leftovers usually do, but if yours is plain, give a dash of Mexican seasoning or a few pinches of garlic powder, oregano, and salt before serving.
Nutrition
Serving: 2tostadas | Calories: 624kcal | Carbohydrates: 6g | Protein: 48g | Fat: 45g | Saturated Fat: 22g | Sodium: 689mg | Fiber: 0.5g | Net Carbohydrates: 6g
Tried this recipe?Tag a photo with @primal_mom and #pehrecipe on Instagram to share with us!