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Home Recipes Snacks

Low Carb Keto Tortilla Chips Recipe

tortilla chips featured image
Posted on January 27, 2020 By Faith Gorsky
Jump to RecipePrint Recipe

This Homemade Low Carb Keto Tortilla Chips Recipe will become your go-to tortilla chips recipe! It’s perfect when you’re craving crispy chips paired with salsa, guacamole, or queso.

Low Carb Keto Tortilla Chips with Garlicky Bacon Guacamole

Tortilla chips are without a doubt a favorite snack food, right up there with popcorn and hot dogs! They’re served at sporting events, movie theaters, parties and gatherings, and even just snack time at home.

There was no way we wanted to give up tortilla chips just because we live a keto lifestyle. So we found a way to include them! You won’t believe how easy our Homemade Low Carb Tortilla Chips are to make!

This recipe is from our Crowd-Pleasing Snacks and Party Food Appetizers e-book, and we recommend serving it along with our Garlicky Bacon Guacamole recipe from that e-book as well.

A Brief History of Tortilla Chips and Where They Come From

The method of making corn into tortillas is credited to the Aztec Indians in Mexico, and simplified recipes for tortillas were included in American cookbooks as early as the 1890’s. Tortilla chips (known as tostadas in Mexico), made from fried leftover tortilla dough, were being made in southern California in the early 1900’s.

By the 1940’s, tortilla chips were being mass-produced in Los Angeles. After that, their popularity exploded. (Read more about the history of tortilla chips on CNN, World Food History, and Wikipedia.)

Front View of Low Carb Keto Tortilla Chips

Different Kinds of Tortilla Chips

Tortilla chips are most commonly made from corn, but they can also be made from flour and recently they’re being made out of just about anything! We’ve seen them made out of sweet potato, quinoa, lentils, kale, etc.

It seems like the sky is the limit in terms of what you can make tortilla chips out of. The one thing we couldn’t find on the market was keto tortilla chips, so we decided to come up with our own version.

How Corn Tortilla Chips Are Made

Coarse masa, which is corn (commonly a blend of white and yellow corn) that has been soaked in food-grade lime and water solution to break down the hulls, is used in making corn tortilla chips.

The kernels are then ground into flour, mixed with water and salt to form a dough, shaped into thin disks (traditionally using a tortilla press), baked, and then cut into wedges and fried.

What a process, right? (You can read more about making corn tortilla chips on Made How and Science Direct.)

Flour Tortillas

Flour tortillas are derived from corn tortillas, made from an unleavened wheat and water-based dough that’s shaped and cooked like corn tortilla chips. Like corn tortillas, flour or wheat tortillas can also be made into chips, but it’s not nearly as common as corn tortilla chips.

(Read more about flour tortillas on Wikipedia.) Maybe because they’re not as sturdy and good for dipping into things like guac, queso, and salsa?

Keto-Friendly Tortilla Chips on a Low Carb Diet

We kept this recipe super simple, with just three ingredients (not including salt and pepper).  We took inspiration from fat head dough for our tortilla chips recipe.

To make low carb tortilla chips, first you start by melting mozzarella cheese and mixing it with enough almond flour and a touch of flaxseed meal to form a dough. It’s seriously that easy!

Then you will roll out the dough, cut it into chips, and bake! Boom you’re done!

PRO TIP: Don’t skip out on the flax seed! It gives it better texture. If you want it to blend in and not look “speckled” then use golden flax seed meal instead of regular flaxseed meal.

How Many Carbs in Tortilla Chips?

These low carb homemade tortilla chips only have 2.6g net carbs per serving whereas normal tortilla chips pack a whopping 15-20g net carbs per serving.

Pro Tip: This recipe makes 6 servings and number of chips vary depending on how big you cut your chips and how thin you roll out the dough.

These homemade tortilla chips are the perfect low carb chips to bring to a party or football season. Try these keto tortilla chips with the following recipes. They are sure to be a crowd pleaser!

  • Creamy Crab Salad Recipe – totally dippable and will impress your friends and family
  • Crack Chicken – Elevate your keto appetizer with our famous crack chicken recipe
  • Cheesy Garlic and Kale Dip – Not a fan of kale? This dip will change your mind!
  • Buffalo Chicken Dip – It’s so good you will want to eat it with a spoon!
  • Baked Creamy Garlic Parmesan Hot Artichoke Dip – perfect for game day!

If you’re looking for more low carb snacks, check out the following

  • Low Carb Stuffed Mushrooms
  • Bacon-Wrapped Jalapeno Poppers
  • Pimento Cheese with Celery
  • Summer Sausage Cucumber Bites with Cream Cheese
  • Salami and Cheese Pinwheels

All of these low carb snacks are perfect for game day, holiday parties or family gatherings. If you don’t want to make them now, bookmark the link or pin them for later!

Close Up of Low Carb Keto Tortilla Chips

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If you need a little more hand holding and want something longer term, you may be interested in our 4 week keto meal prep course. It comes with 4 weeks of keto meal plans (1200, 1500 and 1800 calorie levels), weekly keto grocery lists, 40 keto recipe ebook, how to meal prep ebook, videos and more!

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Or if you’ve been doing keto for a while and just need a little help meal planning, we’ve got you covered! Get 1 week of keto meal plans for free!

If you loved this post or any of our recipes, please leave a comment below. We love hearing from you! You can also tag #theketoqueens on social media. To stay up-to-date, FOLLOW US on Instagram @theketoqueens, Twitter, and Facebook.

Low Carb Keto Tortilla Chips with Garlicky Bacon Guacamole

Low Carb Keto Tortilla Chips Recipe

This Low Carb Keto Tortilla Chips Recipe will become your go-to tortilla chips recipe when you’re craving crispy chips paired with salsa, guacamole, or queso.
Author: Faith
Servings: 6 servings
Calories: 147
Prep Time: 25 minutes mins
Cook Time: 12 minutes mins
Total Time: 37 minutes mins
Print Pin Rate

Ingredients

  • 1 1/2 cups 170 g part-skim shredded mozzarella
  • 1/2 cup 56 g almond flour
  • 1 tablespoon golden flaxseed meal
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  • Preheat the oven to 375F. Line 2 large baking sheets with parchment paper or silpat liners.
  • Melt the cheese in a double boiler or microwave. If you’re using the microwave, place the cheese in a large glass bowl, microwave it for 1 minute, and then in 15 second-intervals after that, checking and stirring until it’s melted.
  • Once the cheese is melted, use a fork to mix in the almond flour, flaxseed meal, salt, and pepper. Use your hands to knead it a bit until it looks like dough. (If the dough cools too much, you may need to microwave it for a few seconds so it’s easier to work with.)
  • Divide the dough into 2 equal balls. Spread or roll each ball of dough out onto the prepared baking sheets until each is a rectangle about 8 by 10-inches. Cut each into square or triangle-shaped chips. Spread the chips out on the baking sheets so they’re not touching.
  • Bake until golden brown on both sides, about 10 to 15 minutes, flipping the chips once halfway through.
  • Serve, or store the chips for up to 3 days in an airtight container at room temperature. To re-crisp the chips after the first day, bake them for 5 minutes at 350F.

Notes

  • Don't skip out on the flax seed! It gives it better texture. If you want it to blend in and not look "speckled" then use golden flax seed meal instead of regular flaxseed meal.
  • This recipe makes 6 servings and number of chips vary depending on how big you cut your chips and how thin you roll out the dough.
Nutrition Facts
Low Carb Keto Tortilla Chips Recipe
Amount Per Serving
Calories 147 Calories from Fat 98
% Daily Value*
Fat 10.9g17%
Saturated Fat 122g763%
Polyunsaturated Fat 2.6g
Sodium 289mg13%
Carbohydrates 4.3g1%
Fiber 1.7g7%
Protein 9.2g18%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @TheRealKetoQueens or tag #TheKetoQueens!

 

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4.80 from 35 votes (6 ratings without comment)

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Comments

  1. Essie says

    Hi! I am new to Keto and can’t wait to try these! I am struggling to find golden flaxseed so could I use regular flaxseed meal?

    Thanks

    Reply
    • Faith Gorsky says

      Essie, Yes, you can use regular flaxseed meal, the chips will just look a little different. Hope you enjoy the recipe!

      Reply
  2. Jovanna Morgan says

    These were awesome! To quote my son “mom, these are my favorite!”.

    Reply
    • Faith Gorsky says

      Jovanna, You made our day, thanks so much for letting us know you and your family are enjoying this recipe!! xoxo

      Reply
  3. Laurie says

    4 stars
    I made these yesterday and we really enjoy the flavor. I had a bit of a time rolling the dough thinly enough so the chips are a little too thick, but next time I’ll use a sheet of parchment on the top as well as on the bottom when rolling it out as you suggest. Do you think I could substitute vegan Havarti or vegan Monterey Jack with success? I know there are so many differences between cheeses that I thought I’d ask before I experiment. Thanks!

    Reply
    • Faith Gorsky says

      Laurie, Yes, this recipe definitely works best rolled out between 2 sheets of parchment paper. We haven’t tried this recipe using vegan cheese, but it might work! Our biggest concern is whether the vegan cheese will actually melt enough to form a cohesive dough. If it melts really well, it could work! If you decide to play with the recipe, please let us know how it goes. 🙂

      Reply
  4. Shelby says

    Has anyone actually made these?? The cheese and flour is almost impossible to incorporate. They taste like burnt chips that have been dropped in sand. Eweeee!
    Still looking for a good chip recipe..😢

    Reply
    • Faith Gorsky says

      Shelby, We’re so sorry you had trouble making these! Yes, many people have made this recipe (read through the comments above), and have also tagged us on social media to show us their photos of these chips and they look great! But we’d be happy to help you troubleshoot. 🙂 Similar to fathead dough, as mentioned in the recipe it helps to rewarm this dough a little in the microwave if it gets too difficult to handle. Be patient as you mix in the almond flour, flaxseed meal, salt, and pepper because it really will combine quite well with a little bit of kneading like the recipe says. Once you get everything mixed properly, it’s helpful to roll the dough out between 2 pieces of parchment paper. Additionally, making sure the ingredients are properly incorporated will help with the sandy texture you mention – ours were not sandy at all! We hope you find these tips helpful! Best of luck finding your perfect keto chip!

      Reply
  5. Dana says

    I’m thinking maybe you could leave these bigger and to make tostada’s….. 😊

    Reply
    • Lara says

      Yummmmmmm! Great idea!

      Reply
  6. Marjorie McCormick says

    Can you use coconu flour I have made them they taste great but my stomach hurts after I eat them I think it’s the almond flour

    Reply
    • Faith Gorsky says

      Marjorie, We haven’t tried this recipe using coconut flour instead of almond flour, but it may work. If you want to play with the recipe, remember that coconut flour absorbs liquid differently than almond flour so you’ll only need about 1/4 the amount of coconut flour as almond flour. If you try it, please let us know how it goes!

      Reply
  7. Catie Brown says

    I wonder if they would turn out in a fryer?

    Reply
    • Faith Gorsky says

      Catie, We haven’t tried these chips in a fryer. We’re a little cautious because of the high cheese content, we think they might just melt into goo in the oil. But if you decide to try it, please let us know how it goes!

      Reply
      • Anna says

        These are great! Just made them and prefer them over the store-bought parmesan chips which I find too salty. Very easy but you have to watch them in the oven like a hawk. I flipped mine after 5 mins on the second try and did another 5 mins. Wonderful!

  8. Aggy says

    5 stars
    Just made a batch and they came out great! I heated the mozzarella on the stove and I was worried about how the cheese would react to the heat and how well the flour would be incorporated but it came together just like dough. Thank you for sharing this great recipe!

    Reply
    • Faith Gorsky says

      Aggy, We’re so happy to hear you enjoyed these! 🙂

      Reply
    • Lara says

      We’re so happy you loved them and they came out great!

      Reply
  9. Lara B says

    I just made these, they are amazing!!! Thank you so much. My husband and kids love them too. You do not even need a dip, they are really good.

    Reply
    • Faith Gorsky says

      Lara, We’re so happy to hear you and your family enjoyed these!! We love them as-is too. 🙂

      Reply
  10. Felicia says

    can they be frozen?

    Reply
    • Faith Gorsky says

      Felicia, Yes! To freeze the chips: 1) store them layered between sheets of wax paper or parchment paper in an airtight container in the freezer; 2) when you want to eat them, let them thaw to room temperature; 3) to re-crisp the chips, bake them for 5 minutes at 350F.

      Reply
  11. Tammy McGinnis says

    5 stars
    it sounds good i been craving tortilla chips and i saw this i cant wait to try it is there a recipe for the gracomoli that is low keto carb related thanks

    Reply
    • Faith Gorsky says

      Tammy, We love serving these tortilla chips with the Garlicky Bacon Guacamole recipe in our Crowd-Pleasing Snacks and Party Food Appetizers e-book! We find this guac is a perfect pairing with these chips. Hope you enjoy the recipes if you give them a try!

      Reply
  12. Ana says

    5 stars
    They were so good! Chips alone were delicious almost didn’t need a dip!

    Reply
    • Faith Gorsky says

      Ana, That’s awesome, we’re so happy to hear you enjoyed them! 🙂

      Reply
  13. Nat says

    5 stars
    This is the crunchy something I’ve been looking for since starting keto a couple of weeks ago. The dough was easy to work with and the taste yummy. Will definitely be one of my go to recipes.

    Reply
    • Faith Gorsky says

      Nat, We’re so happy to hear you enjoyed these!! They’re our go-to recipe when we want chips. 🙂

      Reply
  14. Tara says

    5 stars
    These are the best tortilla chips I’ve found so far and definitely my go-to. I use a cheddar jack taco mix instead of the mozz, and after they are done I coat them in nacho cheese popcorn seasoning. My chef-husband agrees, these are the closest you can get to Doritos!

    Reply
  15. Lisa says

    This recipe looks great, but my daughter is allergic to flax. is there anything else that could be used in its place?

    Reply
    • Faith Gorsky says

      Lisa, We haven’t experimented with this recipe using something other than flaxseed meal, but we think it could work using another binder, such as xanthan gum, psyllium husk powder, or beef gelatin. If you decide to play with the recipe, please let us know how it goes!

      Reply
    • Heidi says

      We just made these last night…and we didn’t have the flaxseed meal…so we just skipped it…and they were absolutely delish!

      Reply
      • Faith Gorsky says

        Heidi, We’re so happy to hear this recipe worked well for you and you enjoyed it! 🙂

  16. Donna says

    Do you think you could make the dough, cut out the triangles and freeze them so when you want some you can pull it out and bake them?

    Reply
    • Faith Gorsky says

      Donna, If you want to make these in advance, we recommend storing them for up to 3 days in an airtight container at room temperature. To re-crisp the chips after the first day, bake them for 5 minutes at 350F. You could try making them and then freezing them, thawing them, and re-crisping them in a 350F oven for 5 minutes. Please let us know how it goes if you give it a try!

      Reply
      • Donna says

        5 stars
        Let me just say, this has been my very favorite Keto recipe so far. I love them and am so grateful for that as they truly help with this WOE process. I did freeze the chips after I rolled out the mixture and cut them. I individually wrapped them in wax paper and froze them in a plastic bag. Then baked them from frozen. They came out exactly the same!! I plan on doing this with batches so whenever I have the craving, I can just pull them out and bake! Thank you again for these.. I share them on every Keto FaceBook page I can so others can enjoy!

      • Lara says

        Hi Donna,

        We are so happy that you love these! They are one of our favorites too! Thank you so much for sharing this recipe. We really appreciate it!

  17. Traci says

    5 stars
    These are my new go-to recipe when I need a chip for salsa or nachos. I made nachos with them tonight & they kept their crispiness. My family who doesn’t even try to be low carb liked them too.

    Reply
    • Lara says

      Yay! So glad you liked them!

      Reply
  18. Ellen says

    5 stars
    Thank you! Thank you! Thank you! Delish. Only spot if advice for people trying this recipe is use a steak knife to cut the shapes. Butter knife didn’t do a good enough job.

    Reply
    • Lara says

      Hi Ellen,
      We’re so glad you loved them! Such a good idea about the steak knife.

      Reply
      • Donna says

        Pizza cutter would work great also.

      • Lara says

        Yes!

  19. Elaine says

    I am attempting these and can not get anywhere close to two 8 by 10 pieces … barely one … I could not get it to spread. I did not have part skimmed milk so perhaps that is the reason. Trying to cook anyways to see the flavor because that seems to be OK ..

    Reply
    • Faith Gorsky says

      Elaine, We’re sorry to hear your dough wouldn’t spread! We haven’t tried this recipe using different ingredients, so if you used a different type of mozzarella, that may have been the cause. Also, it sometimes helps to re-warm the dough a bit in the microwave if it gets too stiff or difficult to handle. Additionally, it can be helpful to roll the dough out between 2 sheets of parchment paper. We hope this helps!

      Reply
  20. Kay says

    Thank you for this recipe. I can’t wait to try it and some of the others I’ve read. Do you have any YouTube how-to videos for new keto cooks like myself? 🙂

    Reply
    • Lara says

      No problem! We do not right now, but we hope to in the future 🙂

      Reply
  21. Tara says

    Thank you!! I have been trying to make a great low carb chip as we have some great dip options but very few dipping tools! These are just fantastic! I followed your recipe and they came out great! It did look like I might have burned a few on the edges but they actually were fine and a nice added extra- crispiness. I like how they puffed up a little. It seems that they are more satisfying than just a regular chip now! I am now thinking, if I could find a nice nacho cheese powder they would be a fantastic Doritos replacement! 😀

    Reply
    • Faith Gorsky says

      Tara, We’re so happy to hear you enjoyed these!! 🙂 We were thinking the same thing, it might be fun to play with the flavor of these chips. We’re going to try adding some smoked paprika and a little cayenne!

      Reply
    • Barbara Gunn says

      In the popcorn section at your grocery store, there is a sprinkle cheese alternative that I use to season even regular foods. It’s called Kernel Season’s. It comes in many different flavors, and it has ZERO carbs.

      Reply
  22. Mel says

    I made these and they were just perfect. Really crunchy, baked a bit longer for more crunch. So easy and fast to make. Thank you for this receipe it’s my go to chip now…..

    Reply
    • Faith Gorsky says

      Mel, We’re so happy to hear you enjoyed this recipe! 🙂

      Reply
      • Tina says

        Is the flaxseed critical ingredient?

      • Faith Gorsky says

        Tina, The flaxseed meal acts as a binder in this recipe. Without it, you can possibly use a different binder (such as egg white, xanthan gum, beef gelatin. etc.), however, we haven’t tried this recipe with other substitutions. Please let us know how it goes if you decide to experiment!

  23. Vanessa says

    5 stars
    I will try this I only like these with guac.

    Reply
  24. Tracy says

    Why not using full fat cheese? Just curious.

    Reply
    • Lara says

      We tried making the tortilla chips with full fat cheese but the moisture content was different and yielded a less crunchy consistency

      Reply
    • Crista says

      I just tried making these with a full-fat pepper jack cheese and had success with simply giving them 3 extra minutes in the oven (I left the other tray in for an extra 5 minutes and they are slightly overdone, in my opinion. I’m still going to eat them, though. lol). Perfectly crunchy! If you’ve had store-bought cheese “chips,” that’s the best comparison I have to let you know how crunchy mine just came out.

      Reply
      • Mia says

        5 stars
        I love these! Turned out great even mixing all of the ingredients together and microwaved. I like them well done. Of course I like burnt potato chips too. I used an Alpine mix seasoning in them. Delicious with low carb jalapeno dip!

      • Faith Gorsky says

        Mia, We’re so happy you enjoyed these! I like mine on the crispy side too. 🙂

    • Isis says

      I didn’t have sk mozzarella, only the wet super fat kind for capreses salads, well, after melting all the liquid keeps floating to top so spend a lot of time stirring, draining stirring, draining. More fat = more moisture maybe
      My chips turned out consistency of a saltine cracker.

      Reply
    • Todd says

      5 stars
      Made these with full fat mild cheddar, mozzarella and parmesan mix together and was perfect. Doubled recipe and It yielded a nice amount of chips. The key is role dough thin. I added all ingredients together microwaved one minute stirred and again for 15 seconds. Made perfect workable dough. Put all dough between parchment paper and rolled as thin as possible. Remove top parchment and cut with pizza cutter. Took spatula and lifted each pice on parchment covered baking sheet (must not touch each other) sprinkled with very lightly with sea salt. Bake 375 for 11 min. Bake somewhat darker for more crunch. PERFECT!

      Reply
      • Faith Gorsky says

        Todd, We’re so happy to hear you enjoyed the recipe! Thanks for sharing it with you variations, it sounds delicious with that cheese mix!

      • Todd Dunkle says

        Thank you!! Had with homemade guacamole…OMG! Nice to have chips on Keto. Do not miss not having tortilla chips with this recipe.

      • Faith Gorsky says

        Todd, My pleasure! Lol, I definitely agree, these are the perfect way to satisfy a craving for chips!

  25. Jackie says

    5 stars
    So excited to try these! My family gets together for game night once a week and usually have tacos. Since going keto I just make a taco salad but it’s difficult not to want something crunchy to go with it when everyone else around you is crunching into their taco shells. Will definitely be trying this recipe this weekend. Thanks!

    Reply
    • Rachel says

      You can grate some cheddar and mix with parmesan and add some italian seasoning and then place a piece of parchment paper on a cookie sheet bake at 375 degrees for 8-10 minutes and then you got the crunch with no carbs at all. Just sayin

      Reply
      • Faith Gorsky says

        Rachel, Yup, we love cheese crisps too! 🙂

    • Laura Branham says

      How were they?

      Reply
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