Quesadilla with Creamy Avocado Dip

    A very tasty tortilla can be made out of egg whites and almond flour! This will not have the same texture as bread, but the cheese and avocado dip bring this meal together.

    20 g 40% heavy cream

    11 g mayonnaise, Hellman’s

    5 g olive oil

    23 g hass avocado

    10 g European-style butter

    30 g egg whites

    5 g almond flour, Bob’s Red Mill

    12 g cheese, Kraft Cheddar, block style, grated

    Optional: salt/pepper, pinch of garlic powder or cayenne pepper

    Measure all ingredients on a gram scale. In a small mixing bowl, combine the cream, mayonnaise, olive oil, and avocado. Blend until smooth with a hand mixer or use a fork to mash together for a chunkier consistency. Mix in the optional ingredients, if using. Mix the egg whites and almond flour together very well. Melt the butter in a small nonstick frying pan on medium heat. Pour the egg white mixture into the pan in a very thin layer. Cook until the egg is opaque, and then carefully flip to cook the other side. Let the edges brown and crisp slightly. Turn the heat off and sprinkle the cheese on top. Fold in half to melt the cheese. Remove the eggs from the pan and slice into wedges, scrape the remaining fat out of the pan onto the eggs, and serve with the avocado dip.

    Dietitian’s Corner: Avocado is the perfect keto food. It has naturally a 4:1 ratio, and it has full of heart-healthy fats. Avocados are made up of large amounts of monounsaturated fatty acids, which lower blood cholesterol. Avocado is also high in fiber, making them a natural treatment for constipation.