I just started a KETO diet and I've been doing some research, trying to find KETO recipes that I'd like. A dear friend of mine gave me this recipe to try and I really liked it! I made a few slight changes. The original recipe called it "bread" and I can see it being used that way, but it's so much more than that. You can use it as a taco shell or tortilla shell or the base of a KETO salad piling your favorite salad ingredients on top or make smaller rounds and use as a snack like you would crackers. They're great like that paired with your favorite cheese! It has a pleasant texture and a nice "nutty" toasted avocado taste. As long as I'm on this diet I will surely have these on hand!

Supplies

SUPPLIES: large rimmed baking sheet, no-stick aluminum foil, measuring spoons, measuring cups (not in picture), large spoon, fork, 2 quart bowl, flat rimmed baking dish, pancake turner and hot pad

INGREDIENTS: 1 large RIPE avocado, 1 large egg, 1 cup grated Parmesan cheese, 1 teaspoon mayonnaise, salt and black sesame seeds

Step 1: PREPARE BAKING SHEET AND HEAT OVEN

Heat oven to 350 degrees F. Line a rimmed baking sheet with no-stick aluminum foil. Set aside.

Step 2: PREPARE AVOCADO

Cut avocado in half. Remove pit and peel.

Step 3: SMASH AVOCADO

Place pitted and peeled avocado in flat rimmed dish. With a fork, smash avocado until smooth with some small pieces remaining. Transfer to a bowl.

Step 4: ADD EGG

To the same bowl, add the egg, mayonnaise and grated Parmesan

Step 5: MIX WELL

Mix well until all ingredients are combined. Mixture will be the consistency of tuna salad.

Step 6: MAKE ROUNDS ON BAKING SHEET

Using a 1/4 cup measure, place 5 - 6 mounds on the prepared baking sheet. Spread evenly with the back of a spoon. Sprinkle each with a small amount of seas salt and some black sesame seeds.