KETO

Ingredients

• 200 g Chorizo (Mexican style, uncooked)
• 1 large Eggplant (washed, peeled if desired, diced)
• 2 cloves Garlic (minced)
• 1/2 cup Onion (finely chopped, optional for extra flavor)
• 2 Tbsp Heavy Cream (full‑fat, adds richness)
• 1/4 cup Water (helps blend to smooth consistency)
• 2 Tbsp Olive Oil (for sautéing chorizo, eggplant, and cauliflower rice)
• 4 slices Bacon (cut into small pieces, optional but adds crunch)
• 1 tsp Ancho Chili Powder (optional, for smoky heat)
• 1 head Cauliflower (processed into rice‑like pieces)
• to taste Salt
• to taste Black Pepper

Instructions

1. Cook the Chorizo

   Heat 1 Tbsp olive oil in a large skillet over medium‑high heat. Add the chorizo, breaking it up with a spatula, and cook until fully browned and crisp, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

2. Prep Eggplant

   While the chorizo cooks, wash the eggplant, slice off the ends, then dice into ½‑inch cubes.

   Time: PT5M

3. Sauté Eggplant with Aromatics

   Add the remaining 1 Tbsp olive oil to the skillet with the cooked chorizo. Toss in the diced eggplant, minced garlic, and optional onion. Cook, stirring occasionally, until the eggplant is soft and lightly browned, about 7 minutes.

   Time: PT7M

   Temperature: Medium

4. Blend to a Smooth Bean‑Like Consistency

   Transfer the chorizo‑eggplant mixture to a blender. Add ¼ cup water and 2 Tbsp heavy cream. Blend on high until smooth and creamy, about 30 seconds. Scrape down sides as needed.

   Time: PT2M

5. Refry the Bean Mixture

   Return the blended mixture to the skillet. Cook over medium heat, stirring constantly, for 5 minutes until it thickens and develops a slight crust, mimicking traditional refried beans.

   Time: PT5M

   Temperature: Medium

6. Add Bacon and Optional Chili

   Stir in the chopped bacon pieces and 1 tsp ancho chili powder (or your preferred chili). Cook for another 2 minutes until the bacon is crisp and the flavor melds.

   Time: PT2M

   Temperature: Medium

7. Prepare Cauliflower Rice

   While the beans finish, break the cauliflower head into florets and pulse in a food processor until rice‑sized grains form. Heat 1 Tbsp olive oil in a separate skillet over medium heat, add the cauliflower rice, season with salt and pepper, and sauté for 5‑8 minutes until tender but not soggy.

   Time: PT8M

   Temperature: Medium

8. Plate and Serve

   Spoon a generous portion of the keto refried beans onto a plate, add a side of cauliflower rice, and garnish with extra bacon bits or fresh cilantro if desired.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

12g

Carbohydrates

6g

Fat

12g

Fiber

3g