Avocado Caprese Stack

4.80 from 5 votes

These avocado caprese stacks feature tomatoes, fresh mozzarella, avocado, and basil. A wonderful low carb and keto appetizer or light lunch recipe!

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Prep Time 10

Total Time 10

Makes: 2 Servings

Net Carbs: 6

Calories: 494

Ingredients Equipment Method Nutrition Notes

Ingredients

1 ripe avocado
1 8 oz ball of fresh mozzarella, sliced into 8 rounds
1 large tomato cut into 4 slices horizontally
2 teaspoon extra virgin olive oil
black pepper
4 tbs sliced fresh basil leaves

Equipment

JOBKIM Gravity Electric Grinder Set of 2

Step-by-Step Instructions

Cut the avocado across the middle, not lengthways - you need rings, not wedges. Remove the skin from the stone-free side, then slice it into four rounds.
Carefully remove the stone from the other half, then repeat the same process of removing the skin and slicing into four rounds.
Layer the mozzarella and avocado onto each slice of tomato, starting with the largest slices and then alternating.
Transfer the stacks to two serving plates, drizzle some extra virgin olive oil over everything, and season with a generous amount of black pepper.
Finish with a garnish of basil.

Nutrition

Calories: 494kcalCarbohydrates: 14gProtein: 23gFat: 40gSaturated Fat: 15gCholesterol: 73mgSodium: 590mgFiber: 8gSugar: 4gNet Carbs: 6g

Notes

6g net carbs per serving of two stacks.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.