Venezuelan Keto Arepas with Shredded Chicken and Avocado Cream

Allergens

Gluten (from almond flour), Dairy (from mozzarella cheese)

Ingredients

• 2 cups almond flour
• 1 cup shredded mozzarella cheese
• 3 large eggs
• 4 tablespoons coconut oil, divided
• 1 lb boneless, skinless chicken breasts
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• 2 ripe avocados
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup red onion, finely chopped
• 1 tablespoon lime juice
• 1/4 teaspoon garlic powder
• Optional: Salsa Chimichurri

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together almond flour, mozzarella cheese, and eggs until a dough forms. Divide the dough into 6 equal portions. Shape each portion into a round disk and place them on the prepared baking sheet.
3. Bake for 20 minutes or until golden brown. Remove from the oven and let cool.
4. In a large skillet, heat 2 tablespoons of coconut oil over medium high heat. Season the chicken with cumin, turmeric, salt, and pepper. Cook for 6 8 minutes per side or until fully cooked. Let it rest, then shred the chicken using two forks.
5. In a small bowl, mash avocados with lime juice, cilantro, red onion, garlic powder, and a pinch of salt.
6. Split each arepa in half and toast them in a skillet with the remaining coconut oil until crispy.
7. Fill each toasted arepa with shredded chicken and top with avocado cream. Serve immediately. Optionally, garnish with salsa Chimichurri.

Chef’s Insight

The combination of almond flour and mozzarella cheese gives these arepas a delightful crumbly texture that perfectly complements the tender shredded chicken and creamy avocado sauce.

Notes

Ensure that the almond flour used is finely ground for optimal texture in the arepas.