Keto Venezuelan Arepas with Avocado Salsa and Cheese

Allergens

Tree nuts (almond flour)

Ingredients

• 2 cups almond flour
• 1/4 cup psyllium husk powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup shredded mozzarella cheese
• 3 large eggs, divided
• 2 tablespoons olive oil
• 2 avocados, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño pepper, seeded and minced
• 2 tablespoons lime juice
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Instructions

1. In a large bowl, mix together almond flour, psyllium husk powder, salt, and baking soda.
2. Gradually add 3 eggs, one at a time, mixing until well combined.
3. Stir in shredded mozzarella cheese until incorporated.
4. Divide the dough into 6 equal portions and shape each portion into a ball. Flatten into a thick round cake about 1/2 inch thick. e) Heat olive oil in a large non stick skillet over medium heat. Cook arepas for 4 minutes on each side or until golden brown. f) In a separate bowl, mix together avocado, red onion, cilantro, jalapeño pepper, lime juice, garlic powder, salt, and pepper. g) Serve arepas warm with a generous scoop of avocado salsa on top.

Chef’s Insight

To ensure a perfect texture, don't overmix the dough when incorporating the eggs and cheese. A slightly lumpy consistency is desired.

Notes

This recipe is dairy-free, gluten-free, and keto-friendly.