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


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


  1. Preheat oven to 350 degrees.
  2. Chop fresh kale and toss with olive oil.
  3. Place kale and bacon on a baking sheet and bake until crispy (10-15 min).
  4. Scrape out avocado insides and mash in mortar or pulse in processor.
  5. Add: onion, cilantro, jalapeño, garlic, sea salt, and fresh lime juice.
  6. Pull bacon and kale from oven.
  7. Chop bacon.
  8. 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


  • 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


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

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