Kale Avocado Chili Dip With Keto Crackers
Eazy delicious and healthy recipe
Ingredients
- 75 g Flaxseed
- 75 g Pumpkin seeds
- 50 g Sesame seeds
- 40 g Almond flour (4 tbsp.)
- 2 tbsp slightly liquid coconut oil
- 3 avocados
- 200 g Kale
- 1 small green chili pepper
- 4 tbsp olive oil
- 1 organic lemon
- salt & pepper
Instructions
- Put seeds and kernels in a bowl with almond flour, pour 125 ml of hot water over them, and put them aside for 12 minutes. Then add coconut oil and salt, and mix everything.
- Spread mixture on a baking sheet. Bake cracker mixture in a preheated oven at 175 °C top and bottom heat (gas: level 2-3) for 25-30 minutes. Then remove, let cool for 10 minutes and break the crackers into pieces.
- Meanwhile, for the dip, halve, and pit avocados, lift flesh out of the skin with a spoon and roughly dice.
- Clean kale, pluck the greens from the stems, wash, shake dry and chop. Cut chili pepper in half lengthwise, remove seeds, wash and chop.
- Place avocado, kale, and chili with olive oil and coarsely puree in a blender.
- Season everything with salt, lemon zest and juice, and pepper. Pour dip into a bowl, garnish with watercress and serve with crackers.
Notes
Nutritional values in 1 serving:
| Protein | 10 g (10 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| Fat | 31 g (27 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| Carbohydrates | 6 g (4 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| Added sugar | 0 g (0 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| dietary fiber | 8.3 g (28 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187} |