Monster-mash avocado toast

Monster-mash avocado toast

Mix it up this Halloween with some fun monster-mash avocado toast; it's sure to please! The base comes from our famous Fathead pizza, topped with lightly seasoned avocado, and finished off with a little creativity. Serve them up decorated, or get your guests to monsterfy their own.

Monster-mash avocado toast

Mix it up this Halloween with some fun monster-mash avocado toast; it's sure to please! The base comes from our famous Fathead pizza, topped with lightly seasoned avocado, and finished off with a little creativity. Serve them up decorated, or get your guests to monsterfy their own.
USMetric
4 servingservings

Ingredients

Bread
  • 1½ cups (6 oz.) 350 ml (170 g) mozzarella cheese, shredded
  • 2 tbsp 2 tbsp cream cheese
  • 1 tsp 1 tsp white wine vinegar
  • 1 1 eggeggs
  • ¾ cup (3 oz.) 180 ml (85 g) almond flour
  • ½ tsp ½ tsp salt
  • ½ tsp ½ tsp garlic powder
Monster mash
  • 6 oz. 170 g avocadoavocados
  • 1 tsp 1 tsp lime juice
  • salt & pepper, to taste (optional)
  • 1 1 nori sheet (seaweed), choppednori sheets (seaweed), chopped
  • 1 1 radish, slicedradishes, sliced
  • 4 4 mini dill picklemini dill pickles
  • ½ oz. (213 tbsp) 14 g (33 ml) walnuts, halved
This recipe has been added to the shopping list.

Instructions

Instructions are for 4 servings. Please modify as needed.

Bread

  1. Preheat the oven to 400°F (200°C).
  2. Heat the mozzarella and cream cheese in a small pan on medium heat or in the microwave oven. Stir occasionally.
  3. Add the other ingredients and mix well. Tip: use a hand mixer with dough hooks to combine well.
  4. Moisten hands with water and flatten the dough into portions and form monster shaped heads, on parchment paper.
  5. Make holes in the dough with a fork and bake in the oven for about 10-12 minutes or until the bread has turned a golden color. Remove from the oven and allow to cool before decorating with the monster mash.
  6. Monster mash

  7. Using a fork, mash together avocado, salt, pepper, and lime in a bowl. Spread the avocado mash on top of the bread.
  8. Using scissors, cut and shape the sushi paper to form hair, eyes, and mouths for your monsters. Use cornichons, sliced radishes, and walnuts to form the remaining parts of your monster's faces.
  9. Serve and enjoy immediately.

Tips

For some interactive Halloween fun, let your guests decorate their own monsters.

This is a pizza crust that we have turned into festive Halloween monster bread!

More keto bread recipes

You might also like

A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Keto: Bacon appreciation week #1

The rumors are true! Since bacon is full of protein and fat with no carbs, you can eat bacon every day on a keto diet.

This week, we highlight our favorite recipes that include — you guessed it — bacon. In this meal plan, you will enjoy recipes like Keto cheeseburger meatloaf, Keto cobb salad, and Crispy bacon and kale with fried eggs.

What is it that makes bacon so addictive? Is it the aroma? Is it the sound of the bacon sizzling in the pan or the sight of the beautifully crisp, fatty meat? Perhaps you would agree that it’s the first salty, smoky bite. It’s no wonder why bacon is loved by many.

Pro tip: Make sure to buy good quality bacon without sugar. Check out our bacon guide for cooking tips and more helpful information. You can also mix it up by using turkey bacon or beef bacon in place of pork bacon.

Full meal plan →

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.

Leave a reply

Reply to comment #0 by