Keto Huarache

Discover the vibrant flavors of Mexican cuisine without breaking your keto goals with this mouthwatering Keto Huarache recipe! Crafted with a low-carb dough made from almond and coconut flour, these oval-shaped "huarache" bases boast a chewy texture and golden, crisp finish achieved in just minutes on the stovetop. Topped with juicy shredded chicken, creamy avocado, crisp lettuce, ripe tomato, and melted cheddar cheese, this dish strikes the perfect balance of hearty and fresh. A dollop of tangy sour cream and a sprinkle of fragrant cilantro complete the vibrant layers, making each bite irresistibly satisfying. Ready in under an hour and customizable with your favorite toppings, this keto-friendly twist on a traditional Mexican dish is perfect for weeknight dinners or casual gatherings. Serve with fresh lime wedges for a final burst of zesty brightness!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Almond Flour
• 0.5 cups Coconut Flour
• 1 teaspoon Xanthan Gum
• 1 teaspoon Salt
• 2 large Eggs
• 0.5 cup Water
• 2 tablespoons Olive Oil
• 2 cups Cooked Chicken Breast
• 1 large Avocado
• 0.5 cups Lettuce Leaves
• 1 medium Tomato
• 0.5 cup Sour Cream
• 0.5 cup Grated Cheddar Cheese
• 2 tablespoons Cilantro
• 1 optional Lime

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine almond flour, coconut flour, xanthan gum, and salt. Whisk until thoroughly mixed.

Step 3

Add the eggs and water to the dry ingredients and mix until a dough forms. If the dough is too dry, add more water, a tablespoon at a time.

Step 4

Divide the dough into four equal portions. Roll each portion into a ball, then flatten it between two pieces of plastic wrap to form an oval shape, about 1/4 inch thick.

Step 5

Heat olive oil in a skillet over medium heat. Cook each huarache base for about 2-3 minutes on each side until golden brown.

Step 6

Transfer the cooked bases to the prepared baking sheet.

Step 7

Top each huarache base with shredded cooked chicken, sliced avocado, chopped lettuce, diced tomato, and grated cheddar cheese.

Step 8

Place the baking sheet in the preheated oven and bake for 10 minutes until the cheese is melted and bubbly.

Step 9

Remove from the oven and garnish with sour cream and freshly chopped cilantro.

Step 10

Serve hot with lime wedges on the side if desired.

Nutrition Facts

Serving size	(1486.6g)

Amount per serving	% Daily Value*
Calories	3204.7

Total Fat 225.9g	0%
Saturated Fat 57.8g	0%
Polyunsaturated Fat 6.4g
Cholesterol 776.2mg	0%
Sodium 4500.7mg	0%
Total Carbohydrate 131.3g	0%
Dietary Fiber 64.5g	0%
Total Sugars 33.3g
Protein 200.4g	0%

Vitamin D 94IU	0%
Calcium 1155.5mg	0%
Iron 17.4mg	0%
Potassium 1925.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.5%

Protein: 23.9%

Carbs: 15.6%