nachos with basil dip
Author: Dereck (Caregiver)
INGREDIENTS:**
g Lo-Dough Bases
ml MCT Oil
g Cheese, cream, Philadelphia
ml KetoCal 4:1 LQ (Unflavoured)
g Basil, fresh
g Salt
g Pepper, black
Directions:
1. Brush the Lo-dough base with the MCT oil on both sides and season with salt and pepper.
2 bake on a wire rack at 170oc for 10/15 minutes until crisp on both sides.
3 in a food processor place the cream cheese, basil, the rest of the mct oil, ketocal and walnuts, season to taste, pulse until you have a smooth texture,
4 serve the nachos with the basil dipping sauce
Nutrition Information (for entire recipe):
Carbohydrate:
3.07
Calories: 225
Fat:
20.91
Protein:
3.55
Ratio:
3.16:1
Tags:
KetoCal LQ Unflavored3:1 ratioMCT Ketogenic DietSavoryMain MealSnackVegetarian
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
