Keto Guacamole-Bacon Bites
0.9g
Net Carbs
2.9g
Protein
4.8g
Fat
0.7g
Fiber
59
Calories
Ingredients:
- 1 tablespoon fresh hot jalapeno pepper, chopped FNDDS
- 1 teaspoon lime juice, unsweetened USDA
- 1/4 cup cream cheese USDA
- 1/8 teaspoon black pepper, ground USDA
- 1/8 teaspoon table salt USDA
- 1 teaspoon fresh cilantro FNDDS
- 1/2 cup fresh avocado FNDDS
- 2 tablespoons fresh young green scallions, chopped FNDDS
- 1/2 teaspoon fresh garlic FNDDS
- 6 thin slcs cooked bacon FNDDS
- 1/2 indv bag bbq chips, protein, gluten free Quest Nutrition
Directions:
- In a medium bowl, roughly mash avocado with a fork. Add softened cream cheese and mix until evenly incorporated, leaving some small avocado chunks. Add thinly sliced scallions, minced jalapeno, lime juice, chopped cilantro, minced or pressed garlic, salt and pepper. Mix until well combined and jalapeno is evenly distributed.
- Onto a plate covered with parchment paper, drop rounded tablespoons full of guacamole, resulting in 9 guacamole mounds. Place in the freezer for 15-20 minutes, or until exterior is almost solid.
- While the guacamole is in the freezer, cook the bacon until crisp.* Drain on a paper towel lined plate.
- Into a flat bottom bowl, crush the chips resulting in ¼ cup roughly broken up chips. Crumble the bacon and add to the bowl with the chips, mixing until evenly distributed.
- Remove the guacamole from the freezer. Use your hands to form each guacamole mound into a ball and roll in the chips/bacon, gently pressing to coat. Place on a serving plate and repeat until all guacamole balls are evenly coated. Serve immediately. One coated guacamole bite is one serving.
*Many people have a favorite technique for cooking bacon, so use whatever technique you like best. We like to bake on a parchment paper covered sheet pan at 350°F for 20-30 minutes, until crisp.
