Fatheads and Guacamole - Prepping for Cinco de Mayo

Have you ever been at work or in class all day dreaming about dinner?  That's me on a regular basis, but yesterday my foodie day dreams were on another level.  It was mid-day when I remembered we had a several ready-to-eat avocados at home and the day dream of chips and guacamole started dancing in my head.

Being KETO eliminates all chips from the picture.  I've made a few Bread/Stromboli recipes in the past, but decided to give fathead crackers a try. 

 

 

I used this recipe as inspiration with a few modifications as listed below:

  • About 1 1/2  cups of almond flour (started with 3/4cup as per the recipe) 
  • 1 cup of shredded sharp cheddar cheese 
  • 1 ounce of cream cheese
  • About 1/4 cup of egg whites (this should have been one egg, but we ran out)

Preheat oven to 425 degrees 

In a microwave safe dish: Combine almond flour, sharp cheddar cheese and cream cheese in the bowl - mix well and then warm for about 1 minute.  Remove from microwave and mix well - return bowl to microwave and heat again for 1 minute.  Then add 1 egg and mix well before rolling out the dough.

Line a baking sheet with parchment paper and then place dough onto parchment paper and top with a second piece of parchment before rolling out the dough.  Roll dough and then cut into small square bite size pieces before baking. 

Once dough is cut into small squares and pop into the oven for 5 minutes.  Remove from oven and flip dough over and bake for another 5 minutes. 

As for the guacamole: 
We used three ripe and ready to eat avocados - a pinch or two of dried red pepper flake, a dash of sea salt and a bit of lime juice.