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!
Nacho Cheese Triangles
Ingredients
- 2 cups blanched almond flour (not almond meal)
- 1 teaspoon celtic sea salt
- 1 teaspoon baking soda
- 1 teaspoon chipotle powder
- 1 teaspoon chili powder
- 1 8 ounce bar cheddar cheese, grated
- 1 large egg
Instructions
- In a large bowl, combine almond flour, salt, baking soda, chipotle, chili, and cheese
- In a small bowl Whisk egg
- Mix wet ingredients into dry
- Form dough into a large circle, 1-inch thick
- Cut dough like a pizza, into 12 slices
- Using a metal baking spatula move slices apart, leaving 2-inches between
- Bake at 375°F for 9-10 minutes
- Serve with Guacamole
Equipment
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.
Jen Duncan 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!
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!
chs says
Any ideas for subbing the eggs? Shouldn’t Steelers fans avoid any snack with cheese in it? Go Pack!
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!
Heather says
Those look delicious! I can’t wait to try them!
Go Packers!
Kristin says
My daughter has a nut allergy. What flour would work in place of almond and still be gf?
Ann from Montana 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!
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.
Alta says
I think these would be really tasty!
beashtangiyogi says
supper recipe
thanks allot
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!
Audrey Jensen says
It looks like guacamole to me. And I agree Go Pack! I grew up in Oshkosh, live in TX now.
Karen says
These look amazing! I have a dairy allergy as well so I’m going to try these with Daiya.
Alex says
Karen, I was just thinking I would try these with Daiya as well – please let us know how it turns out!
Valerie @ City|Life|Eats 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.
Angela says
I, too, cannot have dairy, but I have not heard of Daiya. What is it and what is it made from?
Michele says
Me too, me too, me too! Yes, please let us know how this turns out with Daiya!
Angela says
I, too, cannot have dairy, but I have never heard of Daiya. What is it and what is it made from?
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
Heather says
I have a package of Daiya in my fridge. Please let me know how it works, too. I’ve never used Daiya before.
Karen R says
I have some Daiya in the freezer, might have to give that a shot!
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.
Heather says
thanks for letting us know the daiya worked!