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

Loaded Twice Baked Faux-tato

5 from 1 reviews

You won’t miss carby baked potatoes with this cauli-avocado whip in an avocado shell, topped with the works! This Loaded Twice Baked Faux-tato the perfect side dish for a nice steak dinner.



  • 2 cups chopped cauliflower (steamed)
  • 1 large perfectly ripe avocado
  • 1/21 tsp sea salt (see instructions below)
  • 1/8 tsp freshly cracked pepper
  • 1 tbsp heavy cream
  • 4 tbsp butter (melted)
  • 1/4 tsp onion powder
  • 1/2 cup shredded cheddar
  • 1/2 cup crumbled bacon divided
  • 1 tbsp chopped green onions
  • 1 tsp chopped chives
  • 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 (but don’t eat the avocado shell!)


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!


Keywords: Loaded Twice Baked Faux-tato