Avocados are another one of the Holy Grails of Keto. They are a great source of healthy fats. Plus, they are fairly versatile. Many keto gurus will even talk about eating one to two daily. That’s a lot of avocados.
I have not fully explored the avocado possibilities, but I do have a couple of favorites.
Well, since breakfast is my jam and it is the first meal of the day, let’s start there. I started off with a recipe I found. Basically, you would halve an avocado and scoop out a little bit. Beat an egg with some broth or water and add salt/pepper to taste. Here is the tricky part: getting the avocado to set level on a baking sheet. The recipe suggested cutting a little off the bottom so the avocado does not roll. I kept squishing it too much, so I tried putting them in a jumbo silicon muffin cup. When I would try to pour half the egg into each of the avocado halves, I found the egg really likes to stay together so I would always end up with half the egg in the bottom of the muffin cup (if I was lucky.) Then I would add some shredded cheese and broken up cooked bacon and bake at 400 degrees for 25 minutes. It looks and tastes great, but a lot of egg went to waste with spills, plus the egg that stays in the bottom of the cup just tastes weird.
I had to make some modifications. So now I do it more as a casserole type bake.
Preheat the oven to 400 degrees and spray a small baking dish (the one I use is 4×6 glass dish.)
- 4 eggs
- 1/4 cup of broth (dealer’s choice)
- salt/pepper to taste
- 1/2 cup of shredded cheddar cheese
- 2 slices of cooked bacon chopped up
Beat together the eggs, broth, and salt/pepper. Use a spoon to scoop out the avocado in chunks into the dish. Pour in the egg mixture, cheese, and bacon. Stir to spread the ingredients evenly in the dish. Bake for 30-35 minutes. Serves two and it reheats nicely. Mix up the dish by trying different cheeses or sub ham or sausage.
One additional thing this recipe taught me was a great avocado trick. If you have an avocado that needs ripening, then halve and bake it for a little bit until it is your desired softness. I only wished I would have known this before the guacamole debacle of 2017. The horror was unspeakable.
Speaking of guacamole, I have found a really good, and more importantly, easy recipe. Guacamole is great alone or as a condiment to add flavor and healthy fats to all sorts of foods. It’s kind of miraculous. You will need:
- 2 avocodos
- 3 tbsp. lime olive oil (okay, I know this might be hard to find, but it is so worth it. This adds a level of creaminess that is transcendent.)
- small tomato chopped (or five-ish cherry or grape)
- 1/4 cup chopped red onion
- 1 tsp. garlic powder
- dash of cayenne pepper
- 1/2 tsp. pink Himalayan salt
Super simple. Just scoop the avocados out with a spoon into a bowl. Smash it up with a fork. Add the olive oil and stir in the rest of the ingredients. See, simple.
Chips are a keto no-no, so I like to use cheddar Whisps as my vehicle of guac transport to my mouth. Yum.