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These tasty, eerie little keto-friendly treats come together really quickly to make a delicious appetiser for Halloween.
The base is made from fried chorizo, however you could easily sub cherry tomatoes or keto crackers instead. There's less than 1 gram of net carbs per serving so they're perfect or a healthy low-carb diet.
Hands-on Overall
Serving size 3 eyeballs
Nutritional values (per 3 eyeballs)
Net carbs0.7 grams
Protein6 grams
Fat13.5 grams
Calories145 kcal
Calories from carbs 2%, protein 16%, fat 82%
Total carbs1.1 gramsFiber0.4 gramsSugars0.5 gramsSaturated fat5.3 gramsSodium434 mg(19% RDA)Magnesium6 mg(2% RDA)Potassium102 mg(5% EMR)
Ingredients (makes 18 eyeballs)
- 1 Spanish chorizo sausage or any other hard sausage (130 g/ 4.6 oz)
- 1/2 tbsp extra virgin olive oil or ghee
- 1/4 cup full-fat cream cheese (60 g/ 2.1 oz)
- 6 large green olives (36 g/ 1.3 oz)
- 2 black Spanish olives (6 g/ 0.2 oz)
Instructions
- Slice the chorizo into 1/2 cm / 1/4 inch slices.
- Grease a large fry pan with olive oil or ghee and heat over a medium heat. Add the chorizo in a single layer. Cook for 2-3 minutes until slightly browned, and then flip the chorizo over and fry another two minutes on the second side. Remove from heat.
- Allow the chorizo to cool slightly while you prepare the olives.
- Slice the green olives through the middle to create four round olive slices from each. Cut the black olives in quarters lengthwise, then in thirds horizontally to create smaller pieces.
- To assemble, arrange the chorizo on a serving platter and put a teaspoon full of cream cheese on each piece. Press a green olive round into the cream cheese on each slice of chorizo, and then place a black olive piece in the centre.
- Serve immediately or store in the fridge for up to 3 days.
Spooky Halloween Chorizo Olive Eyeballs
Step by Step
Ingredients
- 1 Spanish chorizo sausage or any other hard sausage (130 g/ 4.6 oz)
- 1/2 tbsp extra virgin olive oil or ghee
- 1/4 cup full-fat cream cheese (60 g/ 2.1 oz)
- 6 large green olives (36 g/ 1.3 oz)
- 2 black Spanish olives (6 g/ 0.2 oz)
Instructions
- Slice the chorizo into 1/2 cm / 1/4 inch slices.
- Grease a large fry pan with olive oil or ghee and heat over a medium heat. Add the chorizo in a single layer. Cook for 2-3 minutes until slightly browned, and then flip the chorizo over and fry another two minutes on the second side. Remove from heat.
- Allow the chorizo to cool slightly while you prepare the olives.
- Slice the green olives through the middle to create four round olive slices from each. Cut the black olives in quarters lengthwise, then in thirds horizontally to create smaller pieces.
- To assemble, arrange the chorizo on a serving platter and put a teaspoon full of cream cheese on each piece. Press a green olive round into the cream cheese on each slice of chorizo, and then place a black olive piece in the centre.
- Serve immediately or store in the fridge for up to 3 days.
Nutrition (per serving, 3 eyeballs)
Calories145kcal
Net Carbs0.7g
Carbohydrates1.1g
Protein6g
Fat13.5g
Saturated Fat5.3g
Fiber0.4g
Sugar0.5g
Sodium434mg
Magnesium6mg
Potassium102mg
Detailed nutritional breakdown (per 3 eyeballs)
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