In a medium bowl, mash the ripe avocado until you achieve your desired level of creaminess.
Add the diced red onion and chopped cilantro to the mashed avocados.
Squeeze the juice of one lime into the mixture. Season the guacamole with sea salt and black pepper to taste, and mix all the ingredients until well combined.
Then, gently fold the diced tomatoes into the mixture and transfer your homemade guacamole to a serving bowl.
Bake the keto tortilla chips
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the melted mozzarella cheese and blanched almond flour until you get a smooth dough consistency.
Place the dough between two sheets of parchment paper and roll it out thinly.
Use a pizza cutter or a knife to cut the dough into chip-sized triangles or your desired shape.
Transfer the chips to the prepared baking sheet and bake for 8 minutes or until golden brown and crispy.
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Nutrition
Nutrition Facts
Guacamole Dip with Keto Tortilla Chips
Amount Per Serving
Calories 107Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Sodium 5mg0%
Potassium 325mg9%
Carbohydrates 6g2%
Fiber 4g17%
Sugar 0.4g0%
Protein 1g2%
Vitamin A 98IU2%
Vitamin C 7mg8%
Calcium 8mg1%
Iron 0.4mg2%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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