Loaded Twice Baked Faux-tato with Cauli & Avocado {LCHF, Keto}

IMG_4693.JPGOne millimeter to the right and this recipe post could have been subtitled “the time I lost my eye cooking bacon.” But alas, I was not, and lesson to bring home: get a splatter guard for your pans because when you’re used to cooking bacon in the oven you might lose an eye from bacon grease splatter like an amateur.

Now that you’re fully appetized and I’ve totally whet your palate, let’s talk about twice baked potatoes. Too carby, am I right? Who needs ’em? Well, not YOU because you’ve just stumbled on this recipe. And if you enjoy whipped cauliflower then you’ll love this faux baked potato made with avocado which just makes it ULTRA creamy. I hope you enjoy it!

Alternatively, if you prefer your cheddar cold on a baked potato, you can cook the faux-tato first and add the cheese before serving. It’s up to you!

Loaded Twice Baked Faux-tato with Cauli & Avocado {LCHF, Keto}
Serves 2
You won't miss carby baked potatoes with this cauli-avocado whip in an avocado shell, topped with the works! Macros: 5g NET CARBS // Calories 550 // Fat 49g // Carbohydrate 14g // Fiber 9g // Protein 16g.
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  1. 2 cups chopped cauliflower (steamed)
  2. 1 large ripe avocado
  3. 1/2 - 1 tsp sea salt (see instructions below)
  4. 1/8 tsp freshly cracked black pepper
  5. 1 tbsp heavy cream
  6. 4 tbsp butter (melted)
  7. 1/4 tsp onion powder
  8. 1/2 cup shredded cheddar
  9. 1/2 cup crumbled bacon divided
  10. 1 tbsp chopped green onions
  11. 1 tsp chopped chives
  12. sour cream
  1. Before you cook, steam your cauliflower, cook and crumble the bacon, and melt the butter.
  2. Preheat your oven to 375F
  3. Slice an avocado in half the long way (you will use this as your shell). Twist and split apart.
  4. Remove and discard the nut, then carefully remove the avocado meat and set aside.
  5. In a blender, or with an immersion blender, combine steamed cauliflower (drained if it was frozen first), avocado meat, salt, pepper, cream, onion powder and butter. Blend until smooth.
  6. Use a spoon to taste and see if it fits your salt preferences, I lean toward 1 tsp.
  7. Add green onions and 1/4 cup of bacon (save the rest for the topping). Mix.
  8. Spoon into the avocado shells.
  9. Top with the cheddar cheese. (If you want, you can also add this at the end instead)
  10. Bake in the oven for about 15-20 minutes or until hot all the way through.
  11. Remove and top with crumbled bacon, chives, and a dollop of sour cream.
  12. Enjoy!
  1. Goes great with a steak!
  2. Alternatively, if you like your cheddar cold on a baked potato usually, you can cook the faux-tato first and add the cheese before serving. It's up to you!


Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)

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