There are some foods that just make the weekend mornings taste that much better. After my successful Ket0 Almond Poppyseed Bread Recipe, I figured that with some adaptation that could be turned into a Keto Blueberry Muffin Recipe too. Not only was it easy to […]
One day while driving this idea to make Nacho Fries out of Avocados hit me, so now we have this tasty Keto Avocado Nacho Fries Recipe to be thankful for. There are a few easy tips and tricks to getting this to turn out just right, but rather than frying them we opted to bake them in a cast iron skillet. You could of course also make these in an air fryer too if you want to. I prefer to make them in the cast iron skillet because it just seems to present much easier, and then you don’t have to worry as much about the avocados falling apart when you try to remove them.
Depending on how ripe your avocados are when you make them, these Avocado Nacho Fries can have varying degrees of firmness. If you like them to be more solid and have a firmer bite to them then use a less ripe avocado. Don’t use an avocado that is overly ripened, as that might not survive the part where you coat them in pork rinds. Sometimes you can just grab the avocado slices right up and eat them, other times a fork is recommended.
KETO AVOCADO NACHO FRIES RECIPE
Ease of Preparation: Medium
Prep Time: 15 Minutes
Cooking Time: 30 Minutes
Total Time: 45 Minutes
- 1 to 2 Large Ripe Avocados
- 1/2 Bag Pork Rinds
- 3 Teaspoons Cumin
- 1/2 Teaspoon Cayenne Pepper
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1 Teaspoon Chili Powder
- 1/2 Cup Shredded Mexican Blend Cheeses or Pepper Jack
- 1/4 Can RoTel Fire Roasted Diced Tomatoes and Green Chilies
- 2 TBSP Sour Cream
- 1 Jalapeno (Sliced)
- 1 Fresh Green Onion (Sliced)
- In a Food Processor grind up the bag of Pork Rinds until they are all tiny little crumbs, like the size of bread crumbs.
- Peel and Slice Avocados into 8 pieces each if you can, and set on some parchment paper while we work on coating them.
- Season the Avocado Slices with the half of the seasoning, and season the pork rinds with the other half.
- Dip the Avocado Slices one at a time into the pork rind dust and press the pork rinds gentle into the soft flesh of the Avocado Slice.
- Set the Avocado Slices back on the Parchment Paper when you are done.
- If necessary, Repeat this process once more by putting the already coated Avocado Slices back into the Pork Rind crumbs one at a time and re-coat them to make sure they are extra coated on every nook and cranny.
- Place Avocado Slices in a Cast Iron Skillet (Or in your Air Fryer Basket if you prefer) with spacing between them so that they can properly crisp all around.
- Bake the Avocado Slices in the oven at 400*F for about 25 minutes.
- Carefully remove the skillet from the oven when the pork rinds begin to get a dark golden brown color.
- Sprinkle half the Shredded Cheese on top of the Avocado Slices, and place the RoTel Fire Roasted Diced Tomatoes and Green Chilies in the middle of the pan on top of the Avocado Slices.
- Sprinkle the remaining Cheese on top of the tomatoes and return to the Oven for about 3-5 minutes more to properly melt the cheese and warm up the tomato mixture.
- Carefully remove from the oven again, and garnish with Sour Cream and Green Onions, or other favorite Nacho Toppings of your choice. (Hot Sauce is always a good idea!)
I have to admit, I have always eaten Belgian Waffles a little differently than everyone else. Unlike the majority of people that probably like their waffles sweet, I tend to prefer mine totally different. For the sake of typical presentation, and how my wife likes to eat her’s, I will show them with Butter and Lakanto Maple Flavored Monkfruit Syrup on them. I on the other hand like to eat mine with sausage patties, 4 over-easy eggs (one on each waffle section) and Jalapeno Tabasco sauce. Maybe I was just born to be Keto, LOL!
If you have tried our hugely popular Keto Pancake Recipe before, this recipe is very similar. You could make this with 1 & 1/2 Cups of Almond Flour instead if you prefer, but we figured for this recipe we would feature Coconut Flour and also flavor these a little differently. This produces a thicker batter, which makes the waffles very fluffy and full too. If you follow the recipe as written you should get 3 Full-size Belgian Waffles out of it, depending of course on the size of your waffle maker at home.
If you like your waffles a little crispier than fluffy, you can opt to add some oil to the waffle mix too which will help crisp up the outer edges. Once you get these bad boys out of the waffle iron you will want to top them and eat the right away. Feel free to top them with some fresh blueberries or strawberries and some homemade whipped cream if you prefer that over butter and syrup. Or try them my way with the sausage, eggs, and hot sauce!
KETO BELGIAN WAFFLE RECIPE
Ease of Preparation: Easy
Prep Time: 5 Minutes (assuming you’ve already softened the Cream Cheese)
Cooking Time: 4 Minutes per Waffle
Total Time: 9+ Minutes
- 1/3 Cup Coconut Flour
- 8oz Cream Cheese (softened)
- 6 Large Eggs
- 1 Tablespoon Maple Flavor
- 1/2 Teaspoon of Baking Powder
- 4 Teaspoons Lakanto Monkfruit Sweetener
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Xanthan Gum
- For Syrup: Lakanto Monkfruit Syrup
- Pour the 1/3 Cup Coconut Flour into a Large Mixing Bowl or a Food Processor.
- Place the Softened Cream Cheese in next.
- Pour the Maple Flavor on top.
- Crack the 6 Large Eggs and add to the mixture.
- Add the Lakanto Monkfruit Sweetener, Baking Powder, and Xanthan Gum, and blend thoroughly.
- Pre-heat your Waffle Iron, and spray with either Avocado Cooking Spray or your preferred Non-stick spray.
- You will probably need to cook this waffle on the iron’s darker settings, about 3/4 of the way dark is about right on our Waffle Iron.
- Cook for about 4 minutes or until the Waffle Iron tells you it is ready.
- Plate them and smother with butter, or toppings of your choice. If you like the flavor of Maple Syrup you should consider the Lakanto Maple Flavored Monkfruit Syrup.
Optional: If you want your waffles a little crispy you can add some extra oil to this batter too. Additionally, you can experiment with adding different flavoring extracts or spices to the mix to make them taste the way you like. Sometimes we add pumpkin spice mix for a seasonal flavor, other times we may add Pecans or Lily’s Dark Chocolate Chips for some variety too.
One of my favorite sweet foods for breakfast when I was living in Mississippi was the Almond Poppyseed Bread that the Mennonites would sell at roadside stands. This was one of their biggest hits, and I swear that everyone in town ate it for breakfast […]
The other day I was thinking about what kind of Mexican style food I could make that would not only LOOK the part, but taste satisfying too. The idea hit me that if I melted cheese to JUST the right consistency I could roll it around some stuffing to make an Enchilada type of dish. Usually when it comes to traditional enchiladas I prefer cheese enchiladas with red sauce, but I thought that stuffing Cheese with Cheese might be overkill. (Feel free to knock yourself out though if you want to try that cheese inception).
I usually buy my Rotisserie Chickens from the store, and strip all of the meat off of them for various recipes, but you can feel free to use an air fryer to make your own bone-in Chicken Breast or Roasted Chicken if you want to. I would not recommend trying to make this recipe with canned chicken though.
My wife and I both think that this dish not only satisfies all of our cravings for enchiladas, but it probably also tasted even better than the real thing. Somehow having the melty cheese as the corn tortilla replacement makes this taste even more rich and satisfying.
KETO CHICKEN ENCHILADA RECIPE
Ease of Preparation: Moderate
Prep Time: 10 Minutes
Cooking Time: 10 Minutes
Total Time: 20 Minutes
- 1 Rotisserie Chicken Breast (Shredded)
- 2 Cup Mexican Style Cheese (Shredded)
- 1/2 Bunch Green Onion (Chopped)
- 2 Table Spoon Diced Green Chilis
- 2 Tablespoon Sliced Black Olives
- 4 Tablespoons Sour Cream
- 6 Tablespoons Red Enchilada Sauce
- Shred the Rotisserie Chicken Breast with two forks until uniformly separated.
- Add Green Chilis to the Chicken and stir.
- On a Large Baking Sheet, cover it with 2 pieces of Parchment Paper cut in half. It is important that you cut this down the middle now, as it will make the later steps much easier.
- Place the shredded cheese onto the baking sheet in Four equal sized piles.
- Bake the Cheese in the oven at 350*F for about 7 minutes, or until it is bubbling hot AND the edges just begin to get a brown crisp to them.
- When the cheese is ready, remove from the oven and spoon the Chicken and Green Chili mixture into the Cheese near the edge that is closest to you. You do not want to place it in the middle like a taco, as you are going to be rolling this into an Enchilada.
- Roll the cheese carefully over the chicken to make a solid “tortilla”-style roll.
- Place onto plate, and spoon on the Red Enchilada Sauce mixture.
- Top with Sliced Black Olives, Sour Cream, and Chopped Green Onion.
SPECIAL NOTE: The nutrition facts include ALL of the ingredients, so if you want to make this dish even MORE LOW CARB you can cut out the Sour Cream, Olives, and Green Onion, and you would make this dish almost Completely CARB-FREE.