Keto Baked Avocado with Feta, Tomatoes and Broccoli

Soft baked avocados stuffed with feta cheese and mixed seeds makes for a perfect summer brunch or dinner. The sweetness from the tomatoes nicely balances out the saltiness of the feta and capers, while the lemon zest brings a freshness to this Keto avocado recipe. You can enjoy this Keto recipe with avocado straight out of the oven, room temperature or chilled on a hot summer's day!

A great option for vegetarians, this baked avocado recipe is also suitable for those who are nut-free.

Can I use a different cheese?

You can substitute the feta cheese for any cheese you like, ricotta cheese and halloumi are great alternatives.

Can I substitute ingredients?

If you don't have seeds, you can use roughly chopped almonds or hazelnuts for a crunchy alternative.

For another recipe variation, you can replace the tomatoes with red peppers and the broccoli for asparagus, green beans, brussel sprouts, cauliflower, shredded steamed kale or fresh spinach

And if you like a spicy kick, you can try adding finely chopped fresh chilli into the feta mix.

Can I make this recipe vegan?

Those following a vegan diet or who cannot tolerate dairy can replace the feta with a non-dairy feta style or cream cheese alternative.

Hints and tips for your Keto baked avocado:

Be liberal with the olive oil, this is what gives flavour to the broccoli and prevents drying.

Placing the tomatoes on top of the broccoli will also flavour what’s underneath.

Store in an airtight container in the fridge for up to 5 days. This recipe can be reheated but is best to consume on the day of baking.