Keto Strawberry Cheesecake Smoothie
A crispy roasted eggplant base replaces bread in this plant-based, low-carb toast topped with avocado and tasty extras.
Ingredients
- 1 medium eggplant sliced into ½-inch thick rounds
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 ripe avocado
- 1 tablespoon lemon juice
- 1 tablespoon hemp seeds optional
- ½ teaspoon chili flakes optional
- Fresh parsley or cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C). Line your baking sheet with parchment, because who wants to scrub?
- Slice the eggplant into thick rounds. Brush both sides with olive oil and sprinkle garlic powder, salt, and pepper.
- Bake for 15 minutes, flipping halfway, until golden and slightly crisp on the outside.
- In a bowl, mash avocado with lemon juice, a dash of salt, and chili flakes if you like heat.
- Let roasted eggplant cool slightly, then top each round with mashed avocado.
- Sprinkle with hemp seeds and herbs. Serve warm and act like you’re in a food magazine.
Notes
Nutritional Values (Per Serving):
- Calories: 250
- Total Fat: 19g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Fiber: 9g
- Protein: 4g
Vitamins & Minerals (Per Serving):
- Vitamin C: 18%
- Vitamin K: 12%
- Magnesium: 10%
- Folate: 14%
- Potassium: 15%
Additional Notes/Tips:
- Sprinkle smoked paprika or nutritional yeast if you’re feeling fancy and flirty.
- Make extra eggplant toast rounds—they reheat like a dream and save you from sad desk breakfasts.
- Add cherry tomatoes or sliced radishes for bonus crunch and color.
- Pro tip: Serve with iced coffee and pretend you’re on vacation.