Keto Sopes de Pollo

Keto Sopes de Pollo are a delightful twist on traditional Mexican sopes, featuring a low-carb base topped with shredded chicken and fresh toppings. This dish is not only flavorful but also fits perfectly into a keto lifestyle.

Ingredients

• Almond flour - 1 cup
• Grated mozzarella cheese - 1 cup
• Cream cheese - 2 tablespoons
• Cooked shredded chicken - 200 grams
• Olive oil - 1 tablespoon
• Taco seasoning - 1 teaspoon
• Sour cream - 4 tablespoons
• Avocado - 1 medium, sliced
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1, cut into wedges
• Salt - to taste

Steps

1. Preheat the oven to 180°C (350°F).
2. In a bowl, mix almond flour, mozzarella cheese, cream cheese, and a pinch of salt until a dough forms.
3. Divide the dough into 4 equal portions and shape each into a small disc, about 1 cm thick.
4. Place the discs on a baking sheet lined with parchment paper and create a small border around the edges to hold the toppings.
5. Bake the discs in the preheated oven for 10-12 minutes or until golden brown.
6. While the sopes are baking, heat olive oil in a skillet over medium heat. Add shredded chicken and taco seasoning, mixing well until heated through.
7. Once the sopes are done baking, remove them from the oven and top each with the seasoned chicken.
8. Add a dollop of sour cream on top, followed by avocado slices and chopped cilantro.
9. Serve with lime wedges on the side for an added zesty flavor.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.3 L

Health Benefits

• High in protein, which helps in muscle building and repair.
• Low in carbohydrates, making it suitable for keto diets.

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