Nacho Cheese Triangles

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Ingredients
Instructions
Nutrition

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!

Ingredients
Serves:
12triangles
Print Recipe
Instructions
  1. In a large bowl, combine almond flour, salt, baking soda, chipotle, chili, and cheese
  2. In a small bowl Whisk egg
  3. Mix wet ingredients into dry
  4. Form dough into a large circle, 1-inch thick
  5. Cut dough like a pizza, into 12 slices
  6. Using a metal baking spatula move slices apart, leaving 2-inches between
  7. Bake at 375°F 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.

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

98 responses to “Nacho Cheese Triangles”

  1. Hi Elana! I’m new to your site and really enjoying it. I’m on a Keto plan and I was wondering how I would calculate the macros to figure out a net carb total per serving. I do have the Carb manager App but I’m too new to be sure I’m figuring this out correctly. THANKS for all you do for us :)

  2. I made these and they did not turn out right. I used 8oz of cheddar flavored Diaya cheese, but kept everything else the same. The end product had a strong bitter baking soda taste. Can anyone make a suggestion as to how I might fix that? Thanks.

  3. Hello Elana,
    Thank you so much for this wonderful site with gluten free recipes. I just made a batch of the nacho cheese
    triangles and they came out perfect! You are AWESOME!

    Tami

  4. 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

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

  6. 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.

    • Thanks NachoJones! I’m so glad that you and your wife are enjoying these as awesome little sandwiches!

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

    Thanks!

  8. 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?

    • 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 :-)

  9. 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?

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

    • 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.

  10. Just used this as a pizza dough by subbing the chili spices for Italian seasoning and it was great!!!

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