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Nacho Cheese Triangles

nacho cheese triangles gluten-free recipe

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


  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
  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!

posted on January 25, 2011, 67 comments

  1. Karen

    These look amazing! I have a dairy allergy as well so I’m going to try these with Daiya.

  2. Kristine

    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!

  3. Doreen

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

  4. Kristin

    My daughter has a nut allergy. What flour would work in place of almond and still be gf?

    • Ann from Montana @ fromthefrontporch.com/WPBlog


      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

      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!

  5. Those look delicious! I can’t wait to try them!

    Go Packers!

  6. Kathy


    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!

  7. chs

    Any ideas for subbing the eggs? Shouldn’t Steelers fans avoid any snack with cheese in it? Go Pack!

  8. Maria

    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!

  9. Jen Duncan @ jenduncan.typepad.com

    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!

  10. Holly@Life as a Lofthouse @ life-as-a-lofthouse.blogspot.com

    These sound so delicious! New to your site :) Im lovin it!!

  11. Liz N

    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.

  12. JKMichelson

    I can make almond flour at home and will do.

  13. Jennifer Smith

    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!

  14. cindy drozda @ cindydrozda.com

    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!

  15. These look great! Will have to try them with Daiya…..wonder if I have cheddar in there…and I’ll use egg replacer. Yum!

  16. aimee

    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!”

  17. James

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

  18. 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!

  19. nicolette @ momnivore's dilemma @ momnivoresdilemma.blogspot.com

    if only rice cheese had real flavor.


    this looks delectable though!

  20. Teri

    I made these, Elana, and they were sooo salty! I wonder if I did something wrong.. :(

    • Tara

      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

        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.

    • Mia

      I always use half the salt that her recipes call for. She has stated many times that she likes salty things.

    • Mia

      Another thought… You may want to decrease the amount of salt depending on how salty the cheese is.

    • Mia

      I made them without added salt and turned out yummy! I used a goat cheese cheddar that was salty enough.

    • Amy

      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.

  21. Georgia Pellegrini @ georgiapellegrini.com

    these cheese triangles are fun and creative…I’m also always a fan of anything paired with fresh guacamole

  22. Mia

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

  23. Angela

    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. :)

  24. 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. ;)


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

  25. Kate

    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!!

  26. Timbo @ robbinspt.com

    Looks excellent, will give it a taste test tonight and use them for the Steeler’s victory!

  27. Getting ready to make these right now! Can’t wait.

    • 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.

  28. 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!!

  29. Willie

    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! :-)

  30. 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

  31. gayle

    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!

  32. Helen

    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?

  33. Jodi

    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!!!

  34. Just purely fabulous! Thank you for the recipes.

  35. 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!

  36. Sue Ryan

    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

  37. Beth

    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

  38. kim

    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. ↑ back to top