KETO 7 LAYER DIP
Steps:
- In a large skillet over medium heat, cook and crumble the ground beef. While cooking mix in your chili powder, ground cumin, salt, pepper and garlic powder. Cook until beef is cooked through. Remove from heat and set aside.
- Layer the cooked taco meat in a 9 x 13 casserole dish. Spoon the sour cream on top of the beef, followed by the taco sauce. Layer your lettuce, followed by your shredded cheese, tomatoes and black olives.
- Serve with Pork Rinds or as a Taco Bowl.
Nutrition Facts : Calories 307 kcal, Carbohydrate 6 g, Protein 17 g, Fat 23 g, ServingSize 1 serving
7 LAYER KETO TACO DIP
The 7 layer keto taco dip recipe is impressive for many reasons. The first is because of how delicious the dish turns out to be. The second reason is how healthy and keto friendly it is. And lastly, because this low carb Mexican dip is incredibly easy to make.
Provided by Annie Lampella
Categories Appetizers
Yield 10
Number Of Ingredients 8
Steps:
- Spread guacamole onto the bottom of a 2.2 quart baking dish or small casserole dish.
- Spread a thin layer of sour cream on top the guacamole.
- Scattered the diced onions on top.
- Add sliced black olives evenly over the top.
- Spoon cooked and seasoned ground beef over the top of the layers.
- Sprinkle shredded cheese evenly over the ground beef
- Top the dip with pico de gallo shredded lettuce.
Nutrition Facts : Calories 259 calories, Carbohydrate 5 carbs, Protein 10.4 grams of protein, Fat 20.2 grams fat
KETO 7 LAYER DIP - LOW CARB
This Keto 7 Layer Dip is the perfect low carb appetizer for all of your Mexican-themed party needs - or if you just have an insane craving for 7 layer dip but don't want to blow your carb budget on beans.
Provided by Mellissa Sevigny
Categories Keto appetizers
Time 15m
Number Of Ingredients 18
Steps:
- Combine the cooked cauliflower, mayonnaise, Creole seasoning, heavy whipping cream, cumin, chipotle, and avocado oil in a blender or food processor.
- Blend until mostly smooth and thick.
- Mash the avocados with a fork until a slightly chunky consistency is reached.
- Stir in the lime juice, salt and pepper.
- In an 8 inch trifle bowl or casserole dish, spread the cauliflower layer evenly over the bottom.
- Spread the sour cream layer over the cauliflower layer.
- Drop the avocado mixture by spoonfuls over the sour cream layer and carefully spread out until fully covered.
- Sprinkle the Creole seasoning over the avocado layer.
- Spread the chopped tomatoes over the avocado layer.
- Sprinkle the shredded cheese evenly over the tomatoes.
- Toss the scallions on over the tomato layer.
- Dot the olive slices evenly over the top of the scallions.
- Garnish with chopped cilantro if using.
- Serve immediately, or store covered in the refrigerator for up to 5 days. Do not freeze.
Nutrition Facts : ServingSize 1/2 cup, Calories 190 calories, Fat 15g, Carbohydrate 6g, Fiber 3g, Protein 4g
SEVEN LAYER NACHO DIP - LOW CARB
Satisfying classic seven layer dip with all of the flavors you love without the carbs. This is a dish that the whole family will love.
Provided by Bran
Categories Appetizer
Time 30m
Number Of Ingredients 19
Steps:
- In a large skillet over medium-high heat brown the ground beef with the seasonings.
- Use a hand mixer to beat together the sour cream, hot sauce and cream cheese until smooth. (You can add more seasonings if desired.)
- Spread the beef in a single layer in an 8x11 or similar sized casserole dish. Dollop the sour cream mixture over the beef and carefully spread the mixture over the top of the ground beef.
- Top with the remaining layers of toppings and serve. See post for serving suggestions.
Nutrition Facts : ServingSize 6 oz, Calories 319 kcal, Carbohydrate 6 g, Protein 16 g, Fat 26 g, Sodium 465 mg, Fiber 3 g
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- Chop the onion and mince the garlic. In a large skillet heat the oil and sauté the onion. When semi-translucent add in the garlic. Sauté together for 1 min until the garlic becomes fragrant. Add in the ground beef. Cook the beef until it is nicely browned and fully cooked. Remove from heat and spread beef on the bottom of a 9×13 pan. Allow this layer to cool to at least room temperature.
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