25+ Healthy & Delicious Keto Baked Avocado Recipes You Need to Try

Avocados have become a superstar in the world of keto diets—and for good reason.

Packed with healthy fats, fiber, and essential nutrients, they’re a versatile and satisfying base for countless recipes.

When baked, their creamy texture and rich flavor take center stage, making them the perfect vessel for savory fillings, cheesy toppings, and even indulgent breakfast options.

Whether you’re new to keto or a seasoned pro, these 25+ keto baked avocado recipes are guaranteed to keep your taste buds happy while supporting your low-carb lifestyle.

From hearty breakfasts with bacon and eggs to elegant appetizers featuring crab or smoked salmon, this collection has something for every craving and occasion.

Each recipe combines the goodness of avocado with carefully selected keto-friendly ingredients, ensuring you get all the flavors you love without compromising your health goals.

25+ Healthy & Delicious Keto Baked Avocado Recipes You Need to Try

Avocados are a keto diet staple, but baking them elevates their flavor and versatility to new heights.

These 25+ keto baked avocado recipes show just how creative and satisfying low-carb meals can be.

From hearty breakfast options to indulgent appetizers and everything in between, these dishes prove that eating healthy doesn’t mean sacrificing flavor.

Whether you’re meal prepping for the week or impressing guests with a delicious and nutritious dish, these recipes are here to inspire.

Each one combines simple, wholesome ingredients to create meals that are as easy to prepare as they are enjoyable to eat.

Try these recipes today and turn your love for avocados into a culinary adventure.

With so many options to choose from, there’s no limit to how delicious and exciting your keto journey can be!

Baked Avocado with Bacon and Eggs

This keto-friendly dish is the perfect way to start your day with a nutritious and delicious breakfast. The creamy avocado combined with crispy bacon and a perfectly baked egg creates a savory flavor that’s satisfying and filling, without breaking your keto diet.

Ingredients:

• 2 ripe avocados
• 4 eggs
• 4 slices of bacon
• Salt and pepper to taste
• Fresh herbs (optional, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the avocados in half and remove the pits. Scoop out a small portion of the flesh to make room for the egg.
3. Place the avocado halves on a baking sheet lined with parchment paper.
4. In each avocado half, crack an egg gently, making sure it fits into the center.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes, or until the egg is cooked to your liking.
7. While the eggs bake, cook the bacon in a skillet until crispy. Once cooked, crumble the bacon into small pieces.
8. After baking, sprinkle the crumbled bacon over the avocado halves. Optionally, garnish with fresh herbs.
9. Serve immediately and enjoy!

Baked avocado with bacon and eggs is an ideal meal for anyone following a keto diet. Not only does it provide healthy fats and protein, but the crispy bacon adds a satisfying crunch that complements the rich, creamy avocado. This dish can be easily customized with additional toppings, such as cheese or hot sauce, for an extra flavor boost. Perfect for breakfast or a light lunch, this recipe is sure to become a regular in your keto meal rotation.

Keto Baked Avocado Fries

For a low-carb alternative to traditional fries, keto baked avocado fries are the way to go. These fries are crispy on the outside and creamy on the inside, making them an irresistible snack or side dish. Paired with a tangy dipping sauce, they offer a deliciously healthy way to enjoy avocados.

Ingredients:

• 2 ripe avocados
• 1 cup almond flour
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Olive oil spray (for baking)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice the avocados into wedges, being careful to keep the shape intact.
3. In a shallow bowl, whisk the eggs together. In another shallow bowl, combine the almond flour, Parmesan cheese, garlic powder, paprika, salt, and pepper.
4. Dip each avocado wedge into the egg wash, then coat it with the almond flour mixture, pressing gently to ensure the coating sticks.
5. Place the coated avocado wedges on a baking sheet lined with parchment paper, and lightly spray with olive oil.
6. Bake for 12-15 minutes, or until golden brown and crispy.
7. Serve with a dipping sauce of your choice (such as ranch or keto-friendly mayo).

Keto baked avocado fries are a fantastic snack or side that’s both healthy and delicious. The combination of crispy almond flour and Parmesan coating with the creamy avocado creates a perfect contrast in texture, making them a satisfying treat. They’re low in carbs and rich in healthy fats, making them an excellent choice for anyone on a keto diet. With the right dipping sauce, they can easily become a crowd favorite, offering a guilt-free alternative to traditional fries.

Baked Avocado with Shrimp and Garlic Butter

This keto baked avocado recipe combines succulent shrimp with a rich, buttery garlic sauce, all served in the creamy flesh of an avocado. It’s a quick, easy, and gourmet meal that’s perfect for dinner or a special occasion.

Ingredients:

• 2 ripe avocados
• 12 large shrimp, peeled and deveined
• 4 tablespoons butter
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the avocados in half and remove the pits. Scoop out a small portion of the flesh to create a space for the shrimp.
3. In a skillet, melt the butter over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
4. Add the shrimp to the skillet, seasoning with salt and pepper. Cook the shrimp for 2-3 minutes on each side, until pink and opaque.
5. Remove the shrimp from the skillet and set aside. Add lemon juice to the garlic butter and stir.
6. Place the avocado halves on a baking sheet and fill each half with the cooked shrimp.
7. Spoon some of the garlic butter mixture over the shrimp and avocado.
8. Bake in the oven for 8-10 minutes, or until the avocado is heated through.
9. Garnish with fresh parsley before serving.

Baked avocado with shrimp and garlic butter is a luxurious, keto-friendly dish that combines the richness of avocado with the delicate flavor of shrimp. The buttery garlic sauce adds depth and enhances the natural flavors, making each bite a delightful experience. This recipe is perfect for a quick dinner or for impressing guests with something special. With its low-carb profile and high-fat content, it checks all the boxes for a satisfying and keto-approved meal.

Baked Avocado with Cheese and Spices

This cheesy, savory baked avocado recipe is packed with flavor and is the perfect snack or light meal for anyone following a keto diet. The combination of gooey melted cheese, aromatic spices, and creamy avocado will have you craving more with every bite.

Ingredients:

• 2 ripe avocados
• 1/2 cup shredded cheddar cheese
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the avocados in half and remove the pits. Scoop out a small portion of the flesh to create a space for the cheese.
3. Place the avocado halves on a baking sheet lined with parchment paper.
4. In a small bowl, mix the cumin, chili powder, paprika, salt, and pepper. Sprinkle this spice mixture evenly over the avocado halves.
5. Top each avocado half with shredded cheddar cheese.
6. Bake for 10-12 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh cilantro before serving.

Baked avocado with cheese and spices is a perfect blend of creamy, spicy, and cheesy goodness. The avocado provides a rich, buttery base, while the cheese melts to create a satisfying and indulgent topping. The spices bring a flavorful kick that enhances the natural taste of the avocado, making it a delicious option for a quick snack or appetizer. This dish is low in carbs but high in flavor and healthy fats, making it a great choice for anyone on a keto diet.

Baked Avocado with Ground Beef and Salsa

This hearty keto recipe turns avocado into a flavorful vessel for seasoned ground beef and tangy salsa, making for a filling and satisfying meal. It’s a great option for a quick dinner or even a party dish, as it’s both nutritious and delicious.

Ingredients:

• 2 ripe avocados
• 1/2 lb ground beef
• 1/2 cup salsa (preferably homemade or low-carb)
• 1/4 cup shredded cheese (cheddar or Mexican blend)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the avocados in half and remove the pits. Scoop out a little bit of the flesh to create room for the filling.
3. In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
4. Add the cumin, chili powder, salt, and pepper to the beef. Stir in the salsa and cook for an additional 2-3 minutes until heated through.
5. Place the avocado halves on a baking sheet lined with parchment paper.
6. Spoon the seasoned beef mixture into the center of each avocado half.
7. Top each stuffed avocado with shredded cheese.
8. Bake for 10-12 minutes, or until the cheese is melted and the avocado is warmed through.
9. Garnish with fresh cilantro before serving.

Baked avocado with ground beef and salsa is a satisfying and filling dish that’s perfect for dinner. The ground beef adds protein and flavor, while the salsa provides a zesty kick that balances perfectly with the creamy avocado. This dish is not only keto-friendly but also easy to prepare and packed with nutrients, making it a great option for busy weeknights or casual gatherings. With the melted cheese on top, it becomes a savory delight that everyone will enjoy.

Baked Avocado with Spinach and Feta

For a lighter yet still indulgent option, baked avocado with spinach and feta offers a delicious and nutrient-packed meal. The creamy avocado pairs wonderfully with the earthy spinach and tangy feta, making for a tasty dish that’s both comforting and healthy.

Ingredients:

• 2 ripe avocados
• 1 cup fresh spinach (roughly chopped)
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the avocados in half and remove the pits. Scoop out a little bit of the flesh to create room for the filling.
3. Heat olive oil in a skillet over medium heat. Add the spinach and sauté for 2-3 minutes, until wilted.
4. Remove the spinach from heat and stir in the garlic powder, salt, and pepper. Add the crumbled feta cheese and mix until well combined.
5. Stuff each avocado half with the spinach and feta mixture.
6. Place the stuffed avocado halves on a baking sheet lined with parchment paper.
7. Bake for 8-10 minutes, or until the avocado is heated through and slightly softened.
8. Serve with a lemon wedge for a burst of freshness.

Baked avocado with spinach and feta is a light yet flavorful dish that offers a balance of healthy fats, greens, and tangy cheese. The sautéed spinach enhances the creamy avocado, while the feta cheese adds a punch of flavor. This recipe is perfect for anyone looking for a nutritious, low-carb meal that doesn’t sacrifice taste. Whether enjoyed as a quick lunch or a side dish with dinner, this recipe is sure to please your taste buds while keeping you on track with your keto lifestyle.

Baked Avocado with Tuna Salad

A fresh and satisfying twist on the traditional tuna salad, this baked avocado recipe combines creamy avocado with a flavorful tuna filling. It’s a keto-friendly dish that’s perfect for lunch or a light dinner, offering a combination of healthy fats, protein, and omega-3s.

Ingredients:

• 2 ripe avocados
• 1 can (5 oz) tuna in olive oil, drained
• 2 tablespoons mayonnaise (preferably avocado-based or sugar-free)
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/4 cup diced celery
• 1 tablespoon chopped red onion
• Salt and pepper to taste
• Paprika for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the avocados in half and remove the pits. Scoop out a small portion of the flesh to create space for the tuna salad.
3. In a mixing bowl, combine the tuna, mayonnaise, Dijon mustard, lemon juice, celery, red onion, salt, and pepper. Stir well to combine.
4. Stuff each avocado half with the tuna salad mixture, pressing it down gently.
5. Place the stuffed avocados on a baking sheet lined with parchment paper.
6. Bake for 8-10 minutes, or until the avocado is warm.
7. Sprinkle paprika on top for a touch of color and added flavor.

Baked avocado with tuna salad is a simple yet satisfying meal that provides a great balance of flavors and nutrients. The creamy avocado acts as the perfect base for the protein-packed tuna salad, and the Dijon mustard and lemon juice give it a tangy kick. This dish is ideal for anyone on a keto diet, as it’s low in carbs and high in healthy fats. It can be enjoyed as a main meal or served as an appetizer for gatherings. With its refreshing and light taste, it’s a recipe you’ll want to keep in your regular rotation.

Baked Avocado with Chicken and Pesto

For a flavorful and fulfilling keto meal, baked avocado with chicken and pesto is a wonderful choice. The combination of tender chicken, creamy avocado, and aromatic basil pesto offers a delightful balance of flavors that’s both refreshing and indulgent.

Ingredients:

• 2 ripe avocados
• 2 boneless, skinless chicken breasts
• 1/4 cup pesto (store-bought or homemade)
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, and olive oil. Cook them in a skillet over medium heat for 6-7 minutes on each side, until fully cooked. Once done, shred the chicken into bite-sized pieces.
3. Cut the avocados in half and remove the pits. Scoop out a small portion of the flesh to make room for the filling.
4. In a mixing bowl, combine the shredded chicken and pesto. Stir well to coat the chicken evenly with the pesto sauce.
5. Stuff each avocado half with the pesto chicken mixture, pressing it down gently.
6. Top each stuffed avocado with shredded mozzarella cheese.
7. Place the stuffed avocado halves on a baking sheet lined with parchment paper.
8. Bake for 8-10 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh basil leaves before serving.

Baked avocado with chicken and pesto is a flavorful and protein-packed meal that’s perfect for keto enthusiasts. The rich, creamy avocado serves as an ideal vessel for the pesto chicken, while the melted mozzarella adds a satisfying layer of cheese. This dish is not only delicious but also nutrient-dense, providing healthy fats, protein, and a boost of flavor from the pesto. It’s an excellent option for a quick dinner or a light lunch, offering a refreshing twist on the traditional chicken and avocado combination.

Baked Avocado with Sausage and Onions

This keto baked avocado recipe combines the savory flavors of sausage and caramelized onions with the creaminess of avocado, resulting in a dish that’s both satisfying and rich in taste. Perfect for any time of day, it’s a delicious and hearty way to enjoy the benefits of avocados while sticking to your low-carb lifestyle.

Ingredients:

• 2 ripe avocados
• 2 links of keto-friendly sausage (such as Italian or chorizo), casing removed
• 1/2 small onion, thinly sliced
• 1 tablespoon olive oil
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the sausage and cook, breaking it up with a spoon until browned and cooked through.
3. Remove the sausage from the skillet and set aside. In the same skillet, add the sliced onions and cook over medium heat for 5-7 minutes, stirring occasionally, until they are soft and caramelized.
4. Cut the avocados in half and remove the pits. Scoop out a small portion of the flesh to create space for the filling.
5. Mix the cooked sausage with the caramelized onions. Season with smoked paprika, salt, and pepper, and stir well.
6. Stuff each avocado half with the sausage and onion mixture.
7. Place the stuffed avocados on a baking sheet lined with parchment paper.
8. Bake for 8-10 minutes, or until the avocado is warm and slightly softened.
9. Garnish with fresh parsley before serving.

Baked avocado with sausage and onions is a flavorful, hearty dish that’s perfect for keto dieters. The richness of the avocado blends beautifully with the savory sausage and sweet caramelized onions, creating a deliciously satisfying meal. The smoky paprika adds depth and enhances the savory profile of the dish, making it an ideal option for lunch or dinner. This recipe is easy to prepare and provides a great balance of healthy fats, protein, and low-carb vegetables, making it a great choice for anyone looking to stay on track with their keto journey.

Baked Avocado with Shrimp and Lemon Zest

This light and refreshing baked avocado with shrimp and lemon zest is a perfect choice for anyone looking for a keto-friendly meal that is both elegant and packed with flavor. The combination of juicy shrimp, creamy avocado, and a bright citrusy finish makes this dish a delightful treat for any occasion.

Ingredients:

• 2 ripe avocados
• 12 large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the avocados in half and remove the pits. Scoop out a small portion of the flesh to make room for the shrimp.
3. In a skillet, heat olive oil over medium heat. Add the shrimp, garlic powder, salt, and pepper. Sauté for 2-3 minutes on each side until the shrimp are cooked through and pink.
4. Add lemon zest and lemon juice to the shrimp, stirring gently to coat.
5. Stuff the avocado halves with the cooked shrimp mixture.
6. Place the stuffed avocados on a baking sheet lined with parchment paper.
7. Bake for 8-10 minutes, or until the avocado is warm and slightly softened.
8. Garnish with fresh parsley and serve immediately.

Baked avocado with shrimp and lemon zest is a refreshing, flavorful dish that brings a perfect balance of creamy, citrusy, and savory flavors. The lemon zest adds a zesty touch that enhances the natural sweetness of the shrimp, while the avocado provides a rich and buttery base. This recipe is a great choice for a light yet satisfying meal, and the shrimp adds a good source of protein and omega-3s. Ideal for lunch or a dinner with a fresh twist, this dish is sure to impress while keeping you on track with your keto lifestyle.

Baked Avocado with Pulled Pork and BBQ Sauce

For a low-carb twist on a Southern favorite, this baked avocado with pulled pork and BBQ sauce offers smoky, savory flavors in every bite. The tender pulled pork combined with creamy avocado and a tangy, sugar-free BBQ sauce makes for a delicious and keto-friendly meal.

Ingredients:

• 2 ripe avocados
• 1 cup cooked pulled pork (preferably keto-friendly and sugar-free)
• 2 tablespoons sugar-free BBQ sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the avocados in half and remove the pits. Scoop out a little bit of the flesh to create space for the pulled pork.
3. In a small bowl, mix the pulled pork with BBQ sauce, apple cider vinegar, smoked paprika, salt, and pepper until well combined.
4. Stuff each avocado half with the pulled pork mixture.
5. Place the stuffed avocados on a baking sheet lined with parchment paper.
6. Bake for 10-12 minutes, or until the avocado is warmed through.
7. Garnish with fresh cilantro before serving.

Baked avocado with pulled pork and BBQ sauce is a mouthwatering, hearty dish that satisfies both your savory and tangy cravings. The rich, creamy avocado acts as the perfect base for the tender pulled pork, while the sugar-free BBQ sauce adds a smoky, tangy flavor that enhances the dish. This keto-friendly recipe is perfect for lunch, dinner, or a BBQ-inspired meal, offering a delicious way to enjoy pulled pork without the carbs. Packed with protein and healthy fats, it’s a filling and satisfying choice for anyone on a low-carb diet.

Baked Avocado with Turkey and Cranberry Sauce

For a keto-friendly Thanksgiving-inspired meal, this baked avocado with turkey and cranberry sauce offers a fresh take on traditional flavors. The combination of lean turkey, tangy cranberry sauce, and creamy avocado creates a deliciously light, yet indulgent dish perfect for the season.

Ingredients:

• 2 ripe avocados
• 1/2 lb cooked turkey breast, shredded
• 2 tablespoons sugar-free cranberry sauce
• 1 tablespoon Dijon mustard
• 1/4 teaspoon cinnamon
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the avocados in half and remove the pits. Scoop out a small portion of the flesh to make space for the turkey.
3. In a bowl, combine the shredded turkey, cranberry sauce, Dijon mustard, cinnamon, salt, and pepper. Stir until well mixed.
4. Stuff each avocado half with the turkey and cranberry mixture.
5. Place the stuffed avocados on a baking sheet lined with parchment paper.
6. Bake for 8-10 minutes, or until the avocado is warmed through.
7. Garnish with fresh thyme before serving.

Baked avocado with turkey and cranberry sauce is a comforting and festive dish that brings the flavors of Thanksgiving into a low-carb, keto-friendly meal. The turkey provides lean protein, while the cranberry sauce adds a tart, sweet touch that pairs beautifully with the creamy avocado. This dish is a great option for a light holiday meal or for anyone looking to enjoy classic flavors without the carbs. It’s easy to prepare, flavorful, and perfect for anyone following a keto lifestyle or simply looking for a nutritious, satisfying meal.

Baked Avocado with Spinach and Ricotta

This baked avocado with spinach and ricotta is a light and creamy keto-friendly dish that’s packed with flavor. The combination of earthy spinach, smooth ricotta, and rich avocado creates a filling and nutritious meal perfect for lunch or dinner.

Ingredients:

• 2 ripe avocados
• 1 cup fresh spinach (chopped)
• 1/4 cup ricotta cheese
• 1 tablespoon olive oil
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the avocados in half and remove the pits. Scoop out a little of the flesh to make room for the filling.
3. In a skillet, heat olive oil over medium heat and sauté the spinach until wilted, about 2-3 minutes.
4. Remove from heat and stir in the ricotta cheese, nutmeg, salt, and pepper.
5. Stuff each avocado half with the spinach and ricotta mixture, pressing it down gently.
6. Place the stuffed avocados on a baking sheet lined with parchment paper.
7. Bake for 8-10 minutes, or until the avocado is warm and slightly softened.
8. Garnish with fresh basil before serving.

Baked avocado with spinach and ricotta is a rich, creamy dish that’s perfect for a light but satisfying meal. The spinach provides a healthy boost of greens, while the ricotta adds a smooth and mild flavor that complements the buttery avocado. This dish is not only keto-friendly but also a good source of fiber, healthy fats, and protein, making it a great choice for a wholesome meal. Whether you’re craving a savory lunch or a side dish for dinner, this baked avocado recipe is sure to please.

Baked Avocado with Sauteed Mushrooms and Goat Cheese

For a savory and earthy keto-friendly option, try this baked avocado stuffed with sautéed mushrooms and creamy goat cheese. The rich, earthy flavor of mushrooms combined with the tangy goat cheese makes this dish both satisfying and delicious.

Ingredients:

• 2 ripe avocados
• 1 cup mushrooms, sliced (preferably cremini or button)
• 1 tablespoon olive oil
• 2 tablespoons goat cheese, crumbled
• 1/4 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the avocados in half and remove the pits. Scoop out a little of the flesh to create room for the filling.
3. In a skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, until golden brown and tender.
4. Season the mushrooms with thyme, salt, and pepper. Remove from heat.
5. Stuff each avocado half with the sautéed mushrooms and top with crumbled goat cheese.
6. Place the stuffed avocados on a baking sheet lined with parchment paper.
7. Bake for 8-10 minutes, or until the avocado is warmed through and the cheese is slightly melted.
8. Garnish with fresh parsley before serving.

Baked avocado with sautéed mushrooms and goat cheese is a luxurious yet simple keto meal that brings out the best of savory flavors. The tender, caramelized mushrooms pair wonderfully with the tangy goat cheese, while the creamy avocado provides a perfect base. This dish is rich in healthy fats, low in carbs, and full of flavor, making it an excellent choice for a satisfying lunch or a comforting side dish. The combination of earthy mushrooms and creamy cheese makes it a perfect dish for those who love bold, savory flavors.

Baked Avocado with Bacon, Egg, and Hollandaise Sauce

Take your breakfast to the next level with this keto-friendly baked avocado topped with crispy bacon, a perfectly baked egg, and a luscious homemade hollandaise sauce. This combination of flavors is not only satisfying but also a great way to start your day.

Ingredients:

• 2 ripe avocados
• 4 slices of bacon
• 2 eggs
• 1/2 cup unsalted butter
• 2 egg yolks
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the avocados in half and remove the pits. Scoop out a little of the flesh to create space for the egg.
3. Cook the bacon in a skillet until crispy. Once done, crumble the bacon into small pieces.
4. Crack one egg into the center of each avocado half. Bake for 12-15 minutes, or until the eggs are cooked to your liking.
5. While the eggs bake, prepare the hollandaise sauce. In a small saucepan, melt the butter over low heat.
6. In a separate bowl, whisk the egg yolks, lemon juice, salt, and pepper until smooth. Slowly drizzle in the melted butter while continuing to whisk until the sauce thickens.
7. Once the eggs are done baking, remove them from the oven and drizzle the hollandaise sauce over the top.
8. Sprinkle with crumbled bacon and garnish with fresh chives.

Baked avocado with bacon, egg, and hollandaise sauce is an indulgent yet keto-friendly breakfast option that combines rich flavors and textures. The crispy bacon, creamy avocado, and perfectly baked egg provide a satisfying base, while the velvety hollandaise sauce adds a luxurious touch. This dish is a great source of healthy fats, protein, and flavor, making it the perfect way to kick off your day. It’s not only delicious but also an impressive meal for brunch or special occasions.

Baked Avocado with Crab Meat and Lemon Aioli

This baked avocado with crab meat and lemon aioli is a light yet luxurious keto dish. The sweetness of the crab meat pairs perfectly with the creamy avocado, while the tangy lemon aioli adds a refreshing finish. It’s an elegant and flavorful choice for a keto-friendly appetizer or light dinner.

Ingredients:

• 2 ripe avocados
• 1/2 cup crab meat (fresh or canned, drained)
• 1 tablespoon mayonnaise (preferably avocado-based or sugar-free)
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the avocados in half and remove the pits. Scoop out a small portion of the flesh to create space for the crab meat.
3. In a bowl, mix the crab meat, mayonnaise, Dijon mustard, lemon juice, lemon zest, salt, and pepper. Stir gently to combine.
4. Stuff each avocado half with the crab mixture, pressing down gently.
5. Place the stuffed avocados on a baking sheet lined with parchment paper.
6. Bake for 8-10 minutes, or until the avocado is warmed through.
7. Garnish with chopped parsley before serving.

Baked avocado with crab meat and lemon aioli is a wonderfully refreshing dish that balances the richness of the avocado with the delicate, sweet flavor of the crab. The addition of lemon aioli ties the dish together, bringing a zesty and creamy finish. This recipe is not only delicious but also low in carbs and high in healthy fats, making it perfect for anyone following a keto diet. Whether enjoyed as a light meal or as an elegant appetizer, this dish will impress with its sophisticated flavors.

Baked Avocado with Pesto Chicken and Sun-Dried Tomatoes

This baked avocado with pesto chicken and sun-dried tomatoes offers a vibrant and flavorful combination of ingredients. The creamy avocado acts as a perfect vessel for the herby pesto chicken and tangy sun-dried tomatoes, making this dish both satisfying and keto-friendly.

Ingredients:

• 2 ripe avocados
• 2 boneless, skinless chicken breasts
• 2 tablespoons pesto (store-bought or homemade)
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup shredded mozzarella cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, and a little pesto. Bake or grill the chicken breasts for about 20 minutes or until fully cooked. Once cooked, shred the chicken into bite-sized pieces.
3. Slice the avocados in half and remove the pits. Scoop out a small portion of the flesh to create space for the filling.
4. In a bowl, combine the shredded chicken, remaining pesto, and chopped sun-dried tomatoes.
5. Stuff each avocado half with the pesto chicken mixture and top with shredded mozzarella cheese.
6. Place the stuffed avocados on a baking sheet lined with parchment paper.
7. Bake for 8-10 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh basil before serving.

Baked avocado with pesto chicken and sun-dried tomatoes is a flavorful and satisfying dish that’s both keto-friendly and packed with nutrients. The creamy avocado serves as the ideal base for the savory pesto chicken, while the sun-dried tomatoes add a sweet, tangy burst of flavor. Topped with melted mozzarella cheese, this dish becomes a cheesy, satisfying meal that is both filling and indulgent. It’s a perfect option for a quick and delicious lunch or dinner.

Baked Avocado with Zucchini Noodles and Parmesan

For a low-carb, vegetable-packed dish, baked avocado with zucchini noodles and parmesan is a perfect choice. The creamy avocado pairs wonderfully with the fresh zucchini noodles, and the parmesan adds a savory, salty finish. This dish is light but satisfying, making it ideal for a healthy keto meal.

Ingredients:

• 2 ripe avocados
• 1 medium zucchini, spiralized into noodles
• 1/4 cup grated parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the avocados in half and remove the pits. Scoop out a small portion of the flesh to create space for the noodles.
3. In a skillet, heat olive oil over medium heat and sauté the zucchini noodles for 2-3 minutes, just until tender. Season with garlic powder, salt, and pepper.
4. Stuff each avocado half with the sautéed zucchini noodles and top with grated parmesan cheese.
5. Place the stuffed avocados on a baking sheet lined with parchment paper.
6. Bake for 8-10 minutes, or until the cheese is melted and the avocado is warmed through.
7. Garnish with fresh basil before serving.

Baked avocado with zucchini noodles and parmesan is a light and flavorful keto dish that combines the creamy richness of avocado with the crisp, fresh taste of zucchini noodles. The parmesan adds a delicious salty and umami flavor, while the garlic seasoning gives the dish a savory kick. This is a great choice for anyone looking to add more vegetables to their diet without compromising on taste. It’s low in carbs, high in healthy fats, and provides a satisfying and wholesome meal that is perfect for any occasion.

Baked Avocado with Italian Sausage and Ricotta

This baked avocado with Italian sausage and ricotta combines savory sausage, creamy ricotta, and buttery avocado for a filling and delicious keto-friendly meal. It’s a hearty dish perfect for a satisfying lunch or dinner, packed with protein and healthy fats.

Ingredients:

• 2 ripe avocados
• 2 Italian sausage links (remove casing)
• 1/4 cup ricotta cheese
• 1 tablespoon olive oil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the avocados in half and remove the pits. Scoop out a small portion of the flesh to create room for the sausage filling.
3. In a skillet, heat olive oil over medium heat and crumble the Italian sausage. Cook for 5-7 minutes until the sausage is browned and cooked through.
4. Remove the skillet from heat and stir in the ricotta cheese. Season with red pepper flakes, salt, and pepper.
5. Stuff each avocado half with the sausage and ricotta mixture, pressing it gently to fill.
6. Place the stuffed avocados on a baking sheet lined with parchment paper.
7. Bake for 8-10 minutes, or until the avocado is warmed through and slightly softened.
8. Garnish with fresh parsley before serving.

Baked avocado with Italian sausage and ricotta is a flavorful, satisfying dish that’s perfect for those following a keto diet. The spicy, savory sausage paired with creamy ricotta complements the rich, buttery avocado. This dish is hearty enough to be a complete meal, offering a great balance of protein, fats, and flavor. It’s an easy, flavorful way to enjoy a satisfying lunch or dinner that’s low in carbs and high in nutrients.

Baked Avocado with Goat Cheese and Walnuts

This baked avocado with goat cheese and walnuts is a simple yet elegant dish. The creaminess of goat cheese, the crunch of walnuts, and the smooth texture of the avocado create a delightful contrast, making this dish a perfect keto-friendly snack or appetizer.

Ingredients:

• 2 ripe avocados
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, chopped
• 1 tablespoon honey (optional for sweetness)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the avocados in half and remove the pits. Scoop out a small portion of the flesh to create space for the goat cheese and walnuts.
3. In a small bowl, combine the goat cheese and chopped walnuts. Season with salt and pepper.
4. Stuff each avocado half with the goat cheese and walnut mixture.
5. Drizzle olive oil over the stuffed avocados.
6. Place the stuffed avocados on a baking sheet lined with parchment paper.
7. Bake for 8-10 minutes, or until the avocado is warmed through and the cheese is slightly softened.
8. Optionally, drizzle with honey before serving for a touch of sweetness.

Baked avocado with goat cheese and walnuts offers a beautiful mix of textures and flavors. The creamy goat cheese pairs wonderfully with the crunchy walnuts, while the avocado provides a rich, buttery base. This dish is both simple to make and satisfying, with healthy fats from the avocado and walnuts and a rich flavor profile from the goat cheese. Whether served as a light snack or appetizer, it’s a delicious keto-friendly choice that balances savory and sweet elements.

Baked Avocado with Smoked Salmon and Capers

Baked avocado with smoked salmon and capers is a luxurious, keto-friendly meal that brings together the rich flavors of avocado and smoked salmon, elevated by the tang of capers and the zestiness of lemon. Perfect for breakfast or a light dinner, this dish is quick to prepare yet indulgent in flavor.

Ingredients:

• 2 ripe avocados
• 4 ounces smoked salmon, sliced
• 1 tablespoon capers
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the avocados in half and remove the pits. Scoop out a small portion of the flesh to create space for the smoked salmon.
3. Place slices of smoked salmon in each avocado half, pressing gently to fit.
4. Sprinkle capers over the smoked salmon and drizzle with fresh lemon juice and zest.
5. Season with salt and pepper, then place the stuffed avocados on a baking sheet lined with parchment paper.
6. Bake for 8-10 minutes, or until the avocado is warmed through and slightly softened.
7. Garnish with fresh dill before serving.

Baked avocado with smoked salmon and capers is a sophisticated yet simple keto dish that combines fresh, bold flavors. The creaminess of the avocado complements the smoky richness of the salmon, while the capers and lemon add a tangy brightness. This dish is perfect for a brunch, lunch, or light dinner, offering a perfect balance of healthy fats, protein, and omega-3s. The combination of flavors is both refreshing and indulgent, making it a must-try for anyone following a keto lifestyle.

Note: More recipes are coming soon!