Salsa de guacamole con totopos cetogénicos

Ingredientes

• 1 ripe avocado (peeled and pitted)
• 1/4 cup red onion (finely diced)
• 1/4 cup tomato (finely diced)
• 2 tablespoons chopped fresh cilantro
• Juice of 1 lime
• Sea salt and freshly cracked black pepper (to taste)
• 1 cup blanched almond flour
• 2 cups shredded mozzarella cheese

Preparación

1. 1

   --- Prepare the guacamole dip ---

2. 2

   In a medium bowl, mash the ripe avocado until you achieve your desired level of creaminess.

3. 3

   Add the diced red onion and chopped cilantro to the mashed avocados.

4. 4

   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.

5. 5

   Then, gently fold the diced tomatoes into the mixture and transfer your homemade guacamole to a serving bowl.

6. 6

   --- Bake the keto tortilla chips ---

7. 7

   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

8. 8

   In a mixing bowl, combine the melted mozzarella cheese and blanched almond flour until you get a smooth dough consistency.

9. 9

   Place the dough between two sheets of parchment paper and roll it out thinly.

10. 10

    Use a pizza cutter or a knife to cut the dough into chip-sized triangles or your desired shape.

11. 11

    Transfer the chips to the prepared baking sheet and bake for 8 minutes or until golden brown and crispy.