Okay, so, I love homemade guacamole, and avocados are absolutely wonderful in the fats they provide, but let’s be honest here: Those fats come at a HIGH price. Along with the great fats come a boatload of excess carbs us ketogenic dieters simply don’t want or need.
You can Google for “low-carb guacamole” all you want, but the fact is, avocados, tomatoes and most of the other fixin’s for it aren’t low-carb. So when my love and I made some a couple of weeks ago, we adored it on our keto-friendly cheese-chips, but we couldn’t eat a lot of it.
This got me to thinking…what can I do about it?
So, on a whim, I decided to come up with a keto-friendly dip I could use with my beloved cheese-chips, and what I hit on accidentally tasted like guacamole to me. I was so excited, I ran into our bedroom and woke my wife to tell her about it. Now, I’ll share it with you, because I don’t want to lose the recipe and because I don’t want to forget it. Since hardly anyone reads this blog, I guess those will suffice as reasons to post it.
What you need are:
- 4oz cream cheese (softened, if possible)
- ROUGHLY 1/4 cup minced cilantro
- 1/4 medium tomato, diced
- ROUGHLY 2 tbsp lime or lemon juice (I used lime)
- 2 scallions, chopped
- 1 clove garlic (optional)
- 5 tbsp extra virgin olive oil
Combine all the chopped ingredients with the softened cream cheese in a mixing bowl, and mix well, but don’t smash the tomatoes. Add the lime juice last.
And that’s it! Dip your LOVELY cheddar or Mexican or Taco blend cheese-chips in it and enjoy!
Delicious, and to me, it tasted JUST like guacamole. Your mileage may vary, of course, but give it a try!