Keto-Friendly Venezuelan Arepas with Shredded Beef & Avocado Salsa

Allergens

Tree Nuts (Almond Flour)

Ingredients

• 2 large green plantains
• 1 cup almond flour
• 2 tbsp coconut oil, melted
• 1 tsp salt
• 1/4 tsp black pepper
• 1 lb shredded beef (cooked)
• 2 ripe avocados
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground cumin

Instructions

1. Preheat the oven to 375°F (190°C).
2. Peel and slice the plantains, then cut into 1 inch thick slices.
3. In a large bowl, combine almond flour, salt, pepper, and coconut oil. Mix until crumbly.
4. Press the plantain slices into the flour mixture to coat evenly. e) Place coated plantains on a baking sheet lined with parchment paper and bake for 20 25 minutes or until golden brown. f) In a small bowl, combine avocado, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, garlic powder, onion powder, and ground cumin to make the salsa. g) Remove plantains from the oven and let cool slightly. Cut a deep pocket in each arepa, fill with shredded beef, and top with avocado salsa.

Chef’s Insight

To achieve the perfect texture for the plantain slices, be sure not to overcook them in the oven.

Notes

This recipe is keto-friendly and gluten-free.