Salsa de guacamole con totopos cetogénicos

Esta combinación de guacamole apto para keto con totopos de harina de almendras es una revolución para la hora del tentempié.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Prepare the guacamole dip ---
2. 2In a medium bowl, mash the ripe avocado until you achieve your desired level of creaminess.
3. 3Add the diced red onion and chopped cilantro to the mashed avocados.
4. 4Squeeze 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. 5Then, 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. 7Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
8. 8In a mixing bowl, combine the melted mozzarella cheese and blanched almond flour until you get a smooth dough consistency.
9. 9Place the dough between two sheets of parchment paper and roll it out thinly.
10. 10Use a pizza cutter or a knife to cut the dough into chip-sized triangles or your desired shape.
11. 11Transfer the chips to the prepared baking sheet and bake for 8 minutes or until golden brown and crispy.