The Pioneer Woman Tasty Kitchen
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Nacho Cheese Triangles

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

These high protein Nacho Cheese Triangles are the perfect gluten-free Super Bowl snack.

Ingredients

  • 2 cups Blanched Almond Flour
  • 1 teaspoon Celtic Sea Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Chipotle Powder
  • 1 teaspoon Chili Powder
  • 8 ounces, weight Cheddar Cheese, Grated
  • 1 whole Egg

Preparation

In a large bowl, combine almond flour, salt, baking soda, chipotle, chili and cheese.

In a smaller bowl, whisk egg.

Mix wet ingredients into dry. Knead dough with hands if necessary to ensure proper distribution of ingredients. Form dough into a large circle about ⅔-inch thick. Cut dough like a pizza, into 16 slices.

Using a metal baking spatula, transfer triangles to a parchment-lined baking sheet. Bake at 375°F for 9–10 minutes.

Serve.

6 Comments

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Dylan Donaghue on 8.15.2021

I don’t know where to get Celtic sea salt, and never having heard of it, I wonder if it’s different from regular sea salt. I’ll probably try this recipe with 2 eggs rather than 1, since many have commented on its dryness. Thanks for sharing! I’m just looking for high-protein foods that don’t contain meat.

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LavandulaLady on 1.26.2011

I’m wondering if a liquid ingredient was omitted from the list? Seems to me 1 egg will not be able to hold that amount of dry ingredients together! But I’ll give it a try…

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countrycricket on 1.26.2011

trying this tonight with taco soup. i am on low carbs, but the husband is looking for ways to amp his protien, this might be a great addition!

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on 1.26.2011

I am going to try these with chickpea flour. I’ve been making a chickpea frittata and seems like this would be perfect with that flour as well.

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Renee on 1.26.2011

Ooooh, boy! These look great!! Perfect for my low carb lifestyle! Thank you for sharing!

One Review

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on 1.26.2011

I am munching on my first batch of these made with chickpea flour – specifically Bob’s Red Mill Garbanzo/Fava flour. While I don’t like a bean flour in sweet baked goods, I DO like it for savory things AND I’ve been making a chickpea flour frittata with it.

I have no experience with the type of almond flour Elana uses (read her blog, she uses a specific flour for her specific results) so guessed a few things and all came out ok :)!

I added a 4 oz can – with liquid – of diced green chiles for a bit more liquid. The dough still seemed not quite cohesive enough so I added water, a T at a time like you would with a pie crust…just until the dough held together.

Don’t know how these compare to the almond flour version, but they are delicious. Thank you Elana!

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