Elana's Pantry

New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

savory scones

Nacho Cheese Triangles

92 Comments Affiliate Links

These high-protein Nacho Cheese Triangles are made with just 7 ingredients. They’re an easy savory scones recipe and also a great healthy breakfast recipe. We like to serve them as a gluten-free Super Bowl snack because they quiet the hunger of rowdy guests. Full of high-protein ingredients like almond flour, egg, and cheese, no one will guess that they’re gluten-free and low-carb because they taste so good!

I’ve been strictly gluten-free since 1998, when I was diagnosed with celiac disease. Way back when in 2001, I went paleo and have been totally grain-free ever since. During that time I’ve created hundreds of easy grain-free recipes with as few ingredients as possible. Why? To save you time in the kitchen! These easy savory scones are another healthy recipe that you can whip up in minutes.

I hope you enjoy these gluten-free savory scones as much as we do!

Print Recipe
Nacho Cheese Triangles
Serves:12
Ingredients
Instructions
  1. In a large bowl, combine almond flour, salt, baking soda, chipotle, chiii, and cheese
  2. In a smaller bowl whisk egg
  3. Mix wet ingredients into dry
  4. Form dough into a large circle, 1 inches thick
  5. Cut dough like a pizza, into 12 slices
  6. Using a spatula move slices apart, leaving 2 inches between
  7. Bake at 375° for 9-10 minutes
  8. Serve with Guacamole

Here are some of my other healthy low-carb snack recipes:

If you are on a dairy-free diet, the Paleo Tortilla Chips and Salt and Pepper Cracker recipes above do not contain dairy. For more dairy-free recipes, take a look at my Dairy-Free Diet page.

Comments

  1. I love your nacho cheese triangles Italian style. I went to our grandsons birthday and the theme was Italian so we switched out the seasonings for Italian with garlic and onion granules and ground fennel, then used raw sheep Romano…wow so yum. This is a great, versatile base.
    Thanks for sharing

    Reply

  2. Alana, should these be chewy or crispy? Not sure what texture you shoot for, but I did like the pairing with guacamole very much!

    Reply

  3. I loved reading the comments for all the great ideas and wanted to share one of my own. First my wife and I cut them square so they are a little more like little bread slices. Then we spread some cream cheese on them (whatever kind is around) add a piece of lunch meat or some pepperonis or prosciutto…whatever. And then they make awesome little sandwiches. Thanks so very much Elana. Can’t wait to get my hands on one of your cookbooks.

    Reply

  4. Assuming there are any left, what is the best way to store these? And are they better warm or at room temperature?

    Thanks!

    Reply

  5. Wondering about the pan. Does it need to be greased? Is a pizza stone ok or what pan would you suggest?

    Which cookbook is this recipe in?

    Reply

    • Kathy, no need to grease the pan. This recipe is only on my website. For the most part the recipes in my books and on my website are different. Approximately 5 recipes per each book are on the site, maybe even less :-)

      Reply

  6. Do you think using an Almond flour/Coconut flour combo would work here? I realize you would need more liquid so maybe another egg or maybe just water. Have you ever tried something like this?

    Reply

      • Thanks! I made them with just Almond Flour and did a sweeter version for breakfast. I added cinnamon and vanilla.

        Reply

    • I tried with Coconut flour since I didn’t have Almond flour. I had to add a total of 3 eggs and about 1/2 cup of water just to get it to kind of stay together. I’m trying Almond flour next time….once I find out where to get it.

      Reply

  9. 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!!!!

    Reply

  10. 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

    Reply

  11. 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

    Reply

  12. 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!

    Reply

  14. 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!!!

    Reply

  15. 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?

    Reply

  16. 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!

    Reply

  17. 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

    Reply

  18. 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! :-)

    Reply

  19. 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!!

    Reply

    • 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.

      Reply

  22. 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!!

    Reply

  23. 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.

    Reply

    • 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?

      Reply

  24. 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. :)

    Reply

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

    Reply

    • 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.

      Reply

      • 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.

        Reply

    • 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.

      Reply

  29. 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!

    Reply

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

    Reply

  31. 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!”

    Reply

  33. 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

    Reply

  34. 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!

    Reply

  36. 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.

    Reply

  38. 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!

    Reply

  39. 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!

    Reply

  41. 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!

    Reply

    • 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.

      Reply

    • 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!

      Reply

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

    Reply

  46. 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!

    Reply

      • 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.

        Reply

          • 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.

      • 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

        Reply

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

      Reply

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