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 dont want to blow your carb budget on beans.
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 dont want to blow your carb budget on beans.
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 3 tablespoons heavy whipping cream
- 1 cup chopped tomatoes
- 1/2 teaspoon kosher salt
- 1 teaspoon creole seasoning
- 2 teaspoons lime juice
- 1/4 cup sliced black olives
- 1/2 cup chopped scallions
- 2 tablespoons sugar free mayonnaise
- 4 cups cooked cauliflower florets well drained
- 1 teaspoon creole seasoning (you can get this in the spice a
- 3 tablespoons canned chipotle in adobo sauce
- 1 tablespoon avocado oil (or other light tasting oil)
- 2 cups mashed avocado
- 2 cups full fat sour cream
- 1 cup finely shredded cheddar cheese
- 2 tablespoons chopped cilantro (optional)
- Carbohydrate 1.26268036434328 g
- Cholesterol 1.92656249837138 mg
- Fat 0.796120520378777 g
- Fiber 0.24566510535538 g
- Protein 0.209686614536893 g
- Saturated Fat 0.361897655970002 g
- Serving Size 1 1 serving (19g)
- Sodium 89.9474666661446 mg
- Sugar 1.0170152589879 g
- Trans Fat 0.0488068020582969 g
- Calories 12 calories
Step-by-step
- 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.
Replacing traditional pinto or black beans with a pureed cauliflower base alters both the starch content and the moisture profile of the dish. Cooked cauliflower retains significant internal water even after draining. Squeeze the steamed florets inside a clean kitchen towel before blending to prevent a watery bottom layer. Process the vegetable thoroughly with heavy cream and avocado oil until the mixture reaches the viscosity of thick hummus. Spread this foundational layer firmly across the base of an eight-inch glass dish.
Managing Moisture and Texture Layers
Layering cold ingredients requires structural integrity to prevent sliding. Mash ripe avocados with fresh lime juice immediately before assembly; the citric acid slows enzymatic browning by lowering the pH level. Pat chopped tomatoes with paper towels to remove surface liquid before scattering them over the avocado. Full-fat sour cream acts as an effective moisture barrier when chilled for at least 30 minutes prior to serving. Finely shredded cheddar cheese adds friction, holding the scallions and sliced black olives in place.
- Refrigerate the assembled dish for up to five days under tight plastic wrap.
- Discard any accumulated liquid at the edge of the bowl before serving leftovers.
- Avoid freezing the dairy components, as emulsion breakdown causes severe separation upon thawing.
