nacho cheese triangles gluten-free recipe

Nacho Cheese Triangles

These Nacho Cheese Triangles are the perfect healthy gluten free Super Bowl snack to quiet the hunger of your rowdy guests come the big game.  Full of high protein almond flour, egg, cheese and spices, no one will guess that they are gluten free.

Better yet?  You can serve them to Steelers and Packers fans alike.  Who do you want to win?  And more important, what will you be serving for Super Bowl XLV?

Nacho Cheese Triangles
Ingredients
Instructions
  1. In a large bowl, combine almond flour, salt and baking soda, chipotle, chili and cheese
  2. In a smaller bowl whisk egg
  3. Mix wet ingredients into dry
  4. Knead dough with hands if necessary to ensure proper distribution of ingredients
  5. Form dough into a large circle about ⅔-inch thick
  6. Cut dough like a pizza, into 16 slices, here's a great "how to" shot from my friend Jen @ userealbutter.com
  7. Using a metal baking spatula transfer triangles to a parchment paper lined baking sheet
  8. Bake at 375° for 9-10 minutes
  9. Serve with Savory Avocado Spread or your favorite dip

I hope you enjoy these healthy gluten free savory scone style treats as much as my younger son does!

One of my favorite sites is Apartment Therapy and I love their blog The Kitchn.  So, I’m honored to have been featured on thekitchn.com in several of posts of late including 10 Inspiring Blogs for Food and Gluten Free Cooking, 10 Vegan Breakfast Ideas, and Cake Pops, as well as others.

The Kitchn also did a post featuring my chocolate cake from The Gluten-Free Almond Flour Cookbook.  Thanks Apartment Therapy!  And by the way, I love your book Apartment Therapy’s Big Book of Small Spaces by Maxwell Gillingham-Ryan.  And your other books too!

Comments

      • says

        I definitely want to hear how these turn out with Daiya, which I try to avoid but once every few months indulge in. I may try these with some nutritional yeast too. The recipe sounds delicious, but I have to avoid dairy because I am really intolerant to it.

          • Karen says

            Angela,

            Daiya is a relatively new vegan cheese made from tapioca starch, pea protein, and a few other ingredients. It is probably the closest thing to cheese that doesn’t come from a cow – it melts, stretches and even smells like the real thing IMHO… and it’s delicious!

            http://www.daiyafoods.com

            I haven’t had a chance to try the recipe yet but was planning to in a short bit :-) Will keep you guys posted.

      • Nancy Cherven says

        These are delicious using Daiya cheese alternative. I have not had to alter anything else in many of the recipes I have used it in. Enjoy

    • Karen says

      Okay, just pulled a batch using Daiya out of the oven… they’re delicious! Nice level of heat, good texture, the Daiya incorporates well.

  1. Kristine says

    Well, considering that I reside in Green Bay….Go Pack Go! And in Green Bay, every Sunday is like a Super Bowl feast! So I love to see all the appetizer recipes! One question: What do you have for the dip on this picture? Thanks for all the inspiration Elana!

  2. Doreen says

    Appleton WI here. Super Pack fan! No appeitizers here. I’ll probably eat cucumber chips with a dip, and dh, peanuts in the shell.

    • says

      Georgia,

      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 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.

    • Cynthia says

      Unfortunately, this is probably not the website for your daughter’s nut allergies. These recipes really don’t lend themselves to substitutions. It’s a totally different texture. There are lots of other gluten-free sites/cookbooks that don’t use nut flour. I’d look at those that are really strict about allergen ingredients. Sorry to not have any to point you towards, though. Best of luck!

  3. Kathy says

    Elana,

    You are so amazingly talented! I am so thankful for you and your blog. I am truly inspired by what you create and share. Blessings to you!

  4. Maria says

    I haven’t really decided what I’ll be serving for the Super Bowl, other than homemade salsa with some organic corn chips. These look yummy, though! Thanks again, Elana!

    Go Pack, Go!

  5. says

    Thanks Elana- Already printed it and added it to the binder. So happy to see when I rec’d your book from Amazon that there weren’t a bunch of repeats from here on your blog. :-) We are SO very fortunate to have you sharing your awesome eats. I’ll never be hungry or fat again!

  6. Liz N says

    I am totally making this on Sunday! I have all the ingredients at home, so there’s no excuses. I can’t wait to make this.

  7. Jennifer Smith says

    I will try to make it with Manchego, sheep’s cheese, which I tolerate better. Looks delish! I might have to make it today to take to Shirley Braden’s meeting tonight!

  8. says

    Elana, thank you so much for your excellent grain-free recipes! I finally found a source for organic almond flour, benefityourlife.com. They also have organic yacon syrup. Now that I can find the organic ingredients, I’ve bought your Almond Flour Cookbook, and am enjoying it very much! You are an inspiration!
    Cindy

  9. aimee says

    i love all your recipes and i’m very excited to try this one! i am sure you’re crazy busy but it would be so helpful to have the nutritional information for the recipes as well. i try to eat healthy, gluten free and low carb so a quick glance at the “label” would be awesome! i also think that other “low carbers” would be really happy with a lot of recipes from your site as well if it was indicated “low carb.” i know that low carb is not your ultimate intention but i think it goes hand in hand often with healthy, gluten-free recipes like yours. thanks for “listening!”

  10. James says

    Well I’m definitely making these.. Once again, Elana comes through.. and who else but Pittsburgh would anybody go for :-) GO STEELERS!

  11. says

    No TV so no Superbowl, but I don’t care about football anyway, so no big deal! I made these with my daughter this afternoon and they’re super yummy! I did the dough in the food processor which integrated the cheese a bit more, then pressed them out a bit thinner. They’re delicious! Thanks for another wonderful recipe!

    • Tara says

      Did you use celtic sea salt? I made the mistake of using regular table salt for a few of Elana’s recipes and they were rendered inedible. I think celtic sea salt must be much less “salty” tasting.

      • Teri says

        Thanks Tara, I did use celtic sea salt.. (and I usually like salty food), but this was strange, because I’m pretty sure I could taste the baking soda too, which was just awful. I’ll try again with half.. but it’s weird that a lot of people had great success.

    • Amy says

      i just made these and had the same salt issue. maybe it’s because i used 6oz daiya cheese and 2oz nutritional yeast instead of cheddar. while i read some comments before making these, didn’t read this one until batch was in the oven. i liked the texture and the flavor of the nachos, but had to throw out the batch due to saltiness. will definitely make again with no salt. also, dough wouldn’t hold together well with just the egg as only wet ingredient, so added another egg white and 2 1/2 T water.

  12. Mia says

    These look great! I will not be adding the spice, too hot for me. But am looking forward to the cheesy treats. Thanks Elena!

  13. Angela says

    Thank you, Karen! I found Daiya at Whole Foods last night! And yes, it tastes like real cheese! Can’t wait to try it in this recipe. :)

  14. says

    YOU WIN! I ordered more almond flour yesterday. I just couldn’t take it anymore. These look awesome. MMmm. Although there will be no football involved when I make them. ;)

    Cute football pops. Unless Baby Yum takes up football, I’m unlikely to make them but they are so creative! And they have homemade charm. ;)

    -Sea

    ps you may have deduced- I’m not a football fan! lol.

    • says

      I’m with you Sea. Not only do we not pay attention to football, we don’t even have a TV. LOL

      But, good snacks are good snacks no matter what you’re doing.

      I had trouble with the consistency of this recipe. It wouldn’t stick together, was very crumbly. I ended up adding an extra egg. The vote came out: 1 no, 1 ok, and 1 yes. Maybe I just need the right dip for them?

  15. Kate says

    I made these last night and they were AMAZING. Such a great healthy option! I used half the salt and more chili powder…love spicy food! I finished them off today for lunch (paired with a salad). Mmmm I love cheese :) Thanks Elana!!

    • says

      i too had to use 2 eggs to even get the flour saturated. but 2 eggs worked like a charm. i have a hard time finding “large” eggs. all seem to be roughly the same size, but two of my local farm’s eggs worked great. i also used 1/2 t cayenne & 1/2 t pimenton to sub for chipotle powder, which i have yet to find.

  16. says

    I just made these and only cut my round into eight triangles to get a bigger, scone-like biscuit. Elena, they’re divine!! I’m not surprised; your recipes are always wonderful. These kind of taste like those deadly cheddar biscuits at Red Lobster, a taste I never thought I’d be able to indulge in again because of the terrible ingredients. What a treat!!

  17. Willie says

    Elana, you’re our hero today! I just made your Nacho Cheese Triangles for Super Bowl XL, but they’re so good I’m afraid they’re going to disappear before I can get the Avocado spread made or before the game even starts! :-) Note: I didn’t have any Chipotle powder so subbed some Chipotle Tabasco sauce.

    I opened my first bag of Honeyville almond flour this morning and started out with your Silver Dollar Pancake recipe – awesome!!! Topped with berries and some sugar-free maple syrup they were a huge hit!

    Next I made your Sesame Crackers served with cream cheese and sugar-free cranberry sauce. I’m watching as they disappear too! Note: Next time I need to get them rolled a bit thinner. The ones on the edges that are thinner are a bit crunchier, but even the thicker ones are delicious.

    Will finish with one of your dessert recipes and call it a day. I can’t thank you enough for all your hard work and recipes. You’re making me a very popular mom around here! :-)

  18. says

    Do you think I could use Bob’s Red Mill GF Biscuit and Baking Mix instead of the Almond flour? I’ve yet to use almond flour, so not familiar with substituting for it.

    Thanks for all your great recipes!

    Be well,

    Dr. Liz

  19. gayle says

    This recipe is fantastic and i have already baked two batches this week. I didn’t have large eggs so used two and the recipe worked well. This is such an easy recipe. Each time i substituted the spices depending on what i was making (last night i made with freshly chopped rosemary). I served with goat cheese. Even though i baked the snack with cheddar cheese the goat cheese went really well with the finished product. Wonderful recipe!

  20. Helen says

    I have been GF for the last six years, but also need to avoid nuts. My Doctor is advising a high protein diet so I need a substitute for almond flour.
    Please do you have a suggestion?

  21. Jodi says

    Made these today and WOW are they amazing! Super simple and took me no time at all! I went very light on the chipotle seasoning, because I don’t like spice. I also added garlic powder. When making the dough, it keep cracking and wouldn’t stay together very good, so I whisked another egg and added about half of that egg. Worked perfectly!!! These (with the added garlic) remind me of Red Lobsters garlic cheese biscuits! (honestly, even better!) I suppose if you rolled the dough out thinner they could serve as crackers! I will NEVER make the usual biscuits again…these are amazing! Thanks for sharing!!!

  22. says

    Oh my goodness! These are so good. I truly enjoyed them. I made a slight change. I did not have any of the chilli powder or chipotle powder, so I used red pepper flakes (first I grinded them). Then I added fresh rosemary and garlic. In addition, I added two tablespoons of flaxseed meal, and an additional egg. Also, to off set the salty factor, I added a little sweetener.

    Thanks again!

  23. Sue Ryan says

    I just made these! Awesome.. I did change the spice to be more garlic cheese triangles cuz my boys LOVE garlic bread and are carb eaters.
    Will make these again for sure.
    Thank so much

  24. Beth says

    Thank you so much! All of your recipes are amazing! I am Australian and I have recently discovered your site. I just made these and am in food heaven. I am about to make a double batch again as they are all gone already – less than 15minutes out of the oven. My family descended on the ktchen before they were even out of oven.

    Thank you thank you, from the bottom of my heart, thankyou

  25. kim says

    I can’t believe how great these are! I followed the recipe, but added an extra egg since they weren’t that large. I’m amazed and can’t wait to try many more almond flour recipes….Thank you for sharing!!!!

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Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer.