Spooky Halloween Chorizo Olive Eyeballs

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.

Step-by-step

1. Slice the chorizo into ¹/₂ cm / ¹/₄ inch slices.

   

2. 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.

   

3. Allow the chorizo to cool slightly while you prepare the olives.

4. 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.

   

5. 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.

   

6. Serve immediately or store in the fridge for up to 3 days.

   

Recipe

Spooky Halloween Chorizo Olive Eyeballs

★★★★★4.7 (66 ratings)

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Hands on

15m

Overall

20m

Servings

6

0.7 g

Net carbs

6 g

Protein

13.5 g

Fat

145

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

US + metricMetricUS

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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

1. Slice the chorizo into ¹/₂ cm / ¹/₄ inch slices.

2. 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.

3. Allow the chorizo to cool slightly while you prepare the olives.

4. 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.

5. 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.

6. Serve immediately or store in the fridge for up to 3 days.

Nutrition per serving, 3 eyeballs

Carbs 2%Protein 16%Fat 82% of calories

Net carbs

0.7 g

Total carbs

1.1 g

Fiber

0.4 g

Sugars

0.5 g

Protein

6 g

Fat

13.5 g

Saturated fat

5.3 g

Calories

145 kcal

Sodium

434 mg · 18.9% RDA

Magnesium

6 mg · 1.52% RDA

Potassium

102 mg · 5.08% EMR

Nutrition by ingredient

Per 3 eyeballs	Net carbs	Protein	Fat	kcal
Chorizo sausage, Spanish, hard type	0.3 g	5.3 g	8.5 g	101
Olive oil, extra virgin	0 g	0 g	1.1 g	10
Cream cheese, soft (full-fat)	0.3 g	0.7 g	2.8 g	25
Green olives	0 g	0.1 g	0.9 g	9
Black olives	0 g	0 g	0.1 g	2
Total	0.7 g	6 g	13.5 g	145

Serving size 3 eyeballs

• Gluten free
• Egg free
• Nut free
• Coconut free
• Fish free
• Shellfish free