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Add heavy whipping cream and butter to a saucepan or pot over medium heat on the stove. Heat the ingredients until the butter melts with the cream, then lower the heat. Don’t let the ingredients reach a simmer, but they should be hot enough that they bubble. Whisk cheddar cheese and chili powder into the pot until the cheese melts.
Set the cheese sauce aside away from the heat to cool and thicken. In a non-stick skillet, break up ground beef and add olive oil. Begin heating the skillet over high heat to brown the beef. As the beef cooks, season with salt, pepper, oregano, onion powder, cumin, chili powder, and paprika. Break up the beef and cook until it’s browned all over.
Reduce the heat to medium. Quarter or halve whole grape tomatoes and add them to the skillet. Stir the ingredients and cook for a few minutes until the tomatoes soften and become hot. Remove the skillet from the stove. Dice or chop avocado into pieces, then carefully fold them into the skillet.
To finish the skillet, drizzle the thickened cheese sauce all over the top of the skillet. Fresh cilantro makes a great garnish if you like it. Serve as-is for a Keto meal, or enjoy the skillet as a fajita or taco filling. You can also enjoy the recipe over a salad or with a Low Carb side dish.