Keto Stuffed Avocado
Keto Stuffed Avocado
We are obsessed with avocados but this Keto Stuffed Avocado is next level! This is so quick and easy to make! With the right fat and protein, it's an appetizer that you'll want to eat again for lunch and dinner!
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Ingredients
- 2 whole avocados
- 1 cup shredded chicken
- 4 pieces bacon
- 1/2 lb American cheese
- 1/2 lb chorizo
- 1/2 can Rotel tomatoes
- 4 tbsp pico de gallo
- oil for frying
Keto Tortillas
- 2 ½ cup Ketonia mix sifted
- 1 tsp salt
- ½ tsp baking powder
- ⅓ cup lard or shortening
- ¾ cup hot water
Equipment
Sifter
Coffee Grinder
Magic Bullet Blender
KitchenAid Stand Mixer
Lose weight eating food you love.Shop now on Amazon!Instructions
Keto Tortillas
- Prepare the ingredients.
- Measure out your Ketonia mix and put it through a fine-mesh sifter. What does not fit through the sifter, place in a coffee grinder or small bullet and grind until fine and fits through the strainer. Transfer to a bowl fitted for a stand mixer and add your salt and baking powder. Mix dry ingredients with a paddle attachment until well combined. Add in your lard or shortening and mix on medium speed until crumbly and sand-like. You can also do this by hand by massaging the lard into your dry ingredients.
- For the hot water, your sink water most likely will be hot enough, but you can also heat some water on the stove. Add the hot water a little at a time, about ¼ cup. Let the water incorporate with the dry ingredients before adding more. Once the dough is a good consistency, soft and pliable, knead for 5 minutes on high. Or, if you’re doing it by hand, knead for 10 minutes. After removing the dough from the mixer, knead for a minute to form a smooth ball. Wrap with saran wrap and chill in the fridge for 20 minutes.
- Remove dough from the refrigerator and divide into 10 even portions. Roll out each piece of dough very thin, almost translucent, and transfer back in the fridge for 30 minutes to set in place. Heat a large skillet on medium-low and place one tortilla at a time on the ungreased skillet. Cook for 30 seconds on each side or until lightly browned spots appear and the dough is cooked thoroughly. Make sure not to burn them, or they will crisp up. Don’t expect perfectly round tortillas. It takes practice. Place cooked tortillas on a paper towel to cool.
- *Don’t be afraid to use the lard. The flavor it brings is absolutely amazing.
Keto Stuffed Avocado
- Heat oil in a skillet or deep fryer to 375*. Cut tortillas in half twice to create 40 little triangles. Once oil is hot, carefully drop tortilla pieces into the oil. Cook for about 1-2 minutes or until they float to the top. Remove and let dry on a paper towel.
- In a medium sauce pan, combine American cheese and Rotel. Let melt over medium-low heat. Meanwhile, cook your chorizo on a medium skillet for about 5 minutes. Drain chorizo after cooked. Add chorizo to your melted cheese and stir well.
- Dice your bacon. Cook your bacon in the pan you used for the chorizo for about 4 minutes or until crispy. Cool bacon bits on a paper towel.
- Slice your avocados in half and remove the pits. Using a very large spoon, scoop out the avocado from the skin. You can also just peel the skin off. Place avocado on a plate, hole side up, and fill with queso. Top with shredded chicken and bacon bits. Sprinkle 1 tbsp of pico on each halve. Enjoy!
Notes
Nutrition Facts
Keto Stuffed Avocado
Serving Size
0.25 avocado (5 chips)
Amount per Serving
Calories
536.04
% Daily Value*
Fat
39.93
g
61
%
Sodium
1604.88
mg
70
%
Carbohydrates
8.71
g
3
%
Fiber
7.89
g
33
%
Sugar
0.63
g
1
%
Protein
32.2
g
64
%
Iron
2.74
mg
15
%
Net Carbs
1
G
* Percent Daily Values are based on a 2000 calorie diet.
Scan the QR CodeFor More Keto Recipes!This Keto Stuffed Avocado is a keto-friendly lunch recipe.
Aunt Ger is our head Chef behind Ketonia responsible for creating the delicious Ketonia products you know and love. Geri strives to create delicious and keto-friendly recipes as well as keto-fy your favorite comfort foods to help you reach your goals and enjoy the keto journey.
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