Kale Guacamole with Rosemary Dill Crackers

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So I’m on this keto-kick. No surprise. I go all mad scientist mode at least once a year- and I was overdue for some serious dietary experimentation. If you’re on board with the ketogenic diet you’re going to go ape-shit for this recipe!

Kale Guacamole

Yield: 3 cups // Serving size: 1/2 cup
FAT: 14g // PROTEIN: 4g // CARB: 9g

Ingredients
3 avocados
4 slices bacon
2 limes
1/4 cup diced red onion
1 handful cilantro, finely chopped
1/2 fresh jalapeño, diced
1 clove fresh garlic, crushed
1 cup roasted kale
1/4 tsp. Himalayan sea salt
1/2 TBL. olive oil

Instructions
Preheat oven to 350 degrees.
Chop fresh kale and toss with olive oil.
Place kale and bacon on a baking sheet and bake until crispy (10-15 min).
Scrape out avocado insides and mash in mortar or pulse in processor.
Add: onion, cilantro, jalapeño, garlic, sea salt, and fresh lime juice.
Pull bacon and kale from oven.
Dice bacon.
Add bacon and kale to the mix.

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Rosemary Dill Crackers

Yield: 30 crackers // Serving size: 5 crackers
FAT: 16g // PROTEIN: 8g // CARB: 7g

Ingredients
1 3/4 cup almond flour
1/2 tsp. Himalayan sea salt
1 TBL. fresh rosemary, finely chopped
1 TBL. fresh dill, finely chopped
1 TBL. avocado oil
1 large egg

Instructions
Preheat oven to 350 degrees.
In large mixing bowl, combine almond flour, salt, dill and rosemary.
In a separate bowl, whisk avocado oil and egg.
Stir wet ingredients into dry.
Form dough into a ball and place between two sheets of parchment paper.
Roll dough into thin sheet.
Pull top paper off and flip dough onto baking sheet.
Cut dough into choice shapes with a knife or pizza cutter.
Bake until golden brown (10-15 min).

You’re welcome. 😉

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