KETO Avocado Parmesan "Bread"
Intro: KETO Avocado Parmesan "Bread"
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!
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.
STEP 7: BAKE FOR 30 MINUTES
Bake for 30 minutes, turning after 15 minutes so both sides are browned.
STEP 8: REMOVE FROM OVEN
Remove from oven and cool on baking sheet.
STEP 9: TRANSFER TO SERVING DISH
Transfer to serving dish and enjoy!
Comments
Ronna Farley 4 months ago