Easiest Way to Make Homemade Low carb keto cheese and bacon avacado boats

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, low carb keto cheese and bacon avacado boats. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Add avacado flesh, mayo and half the bacon to a blender. Blend until desired consistancy is reached. Skoop mixture and add half the mixture to half of the hollowed avacado. Before you jump to Low carb keto cheese and bacon avacado boats recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

Low carb keto cheese and bacon avacado boats is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Low carb keto cheese and bacon avacado boats is something that I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can have low carb keto cheese and bacon avacado boats using 7 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Low carb keto cheese and bacon avacado boats:

1. Get 1 avacado
2. Make ready 1/3 cup shedded mild chedder cheese
3. Take 1/3 cup shredded mozerella cheese
4. Make ready 1 strip turkey bacon
5. Get (Opional) sharp chedder, colby,jack cheese, pork or beef bacon
6. Prepare 1 pinch salt
7. Get 1 tablespoon mayo

Garnish with chives or sliced green onions, if desired, and serve immediately. How to Make a Low Carb Avocado, Bacon and Cheese Melt Slice the avocado in half lengthways, and remove the stone. Keep the skin on, but slice a tiny sliver of skin off the base so that the avocado remains level. In a small bowl, mix together cooked chopped bacon, salsa, and a little heavy cream.

Steps to make Low carb keto cheese and bacon avacado boats:

1. In a medium size bowl using a fork mix chedder and mozerella cheeses,but not with a mixer just use the fork or salad tongues to mix them together.do not heat.
2. Cut the avacado in half. With a knife start at the top and cut around the core to make as even of a cut as you can. There is a large hard seed in the middle you cannot cut through the seed. So carefully cut around the seed creating two equal halfs.
3. Carefully seperate both halfs but pulling them in opposite directions simultaniously.
4. With a spoon pit the half with the seed in it. Use the spoon to pry the seed out.
5. Using a tablespoon spoon out the avacado flesh in a small bowl
6. Set aside
7. Cook the bacon slice in a small skillet until its slighty crispy. (Optional) cook until crispy
8. Remove the bacon from the skillet
9. Add avacado flesh, mayo and half the bacon to a blender.
10. Blend until desired consistancy is reached.
11. Skoop mixture and add half the mixture to half of the hollowed avacado.
12. Repeat with the remaining half.
13. Cut remainder of bacon into strips and lay it across the stop of the mixture.
14. Add a pinch of sea salt,and pepper (Optional] garlic salt, garlic powder,pink mountain salt
15. Top both halves with the cheese mixture, microwave on high for one minute. (Bake in oven at 375) for 5 minutes or until cheese is melted.
16. Remove from oven.Serve warm.
17. Enjoy.

Keep the skin on, but slice a tiny sliver of skin off the base so that the avocado remains level. In a small bowl, mix together cooked chopped bacon, salsa, and a little heavy cream. This is the keto taco you've been waiting for – we're swapping out tortillas for avocado boats! This recipe is more of a keto taco salad. The presentation is so beautiful: perfectly cooked ground beef seasoned with homemade taco seasoning , nestled on top of chilled shredded lettuce, topped with cheese, salsa, sour cream, tomato, jalapeño.

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