Take two of the best things in the keto world — avocados and fresh mozzarella — and combine them with the classic Italian flavours of a caprese salad, and you get something that's way more than the sum of its parts. Halved avocados become natural bowls for a filling of diced fresh mozzarella, sweet cherry tomatoes, and fragrant basil, all drizzled with good olive oil and a splash of balsamic vinegar. It takes about 10 minutes from start to finish, requires absolutely no cooking, and clocks in at just 4g net carbs per serving. The creamy avocado, the milky mozzarella, and the bright pop of tomato and basil make this feel like a restaurant appetiser, not a quick keto lunch.

Why This Works on Keto

Avocados are the gold standard of keto-friendly foods — packed with heart-healthy monounsaturated fats and loaded with fiber that brings the net carbs way down. Combined with full-fat mozzarella, you're getting 27g of fat per serving, which is exactly what you need to maintain ketosis and stay satisfied. The cherry tomatoes add a touch of natural sweetness and vitamin C without pushing your carb count anywhere near your limit. This is effortless keto eating at its finest.

Ingredients

  • 2 ripe avocados, halved and pitted
  • 120g fresh mozzarella (bocconcini or a large ball), diced into small cubes
  • 100g cherry tomatoes, quartered
  • 8-10 fresh basil leaves, torn or thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon flaky sea salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)

Instructions

  1. Cut each avocado in half and remove the pit. If the cavity is small, use a spoon to scoop out a little extra flesh to create more room for the filling. Dice the scooped avocado and add it to the filling.
  2. In a small bowl, combine the diced mozzarella, quartered cherry tomatoes, and torn basil leaves.
  3. Drizzle with olive oil and balsamic vinegar. Toss gently to combine.
  4. Season the mixture with salt, pepper, and red pepper flakes if using.
  5. Spoon the caprese mixture generously into each avocado half, mounding it slightly on top.
  6. Finish with a final drizzle of olive oil, an extra pinch of flaky salt, and a few basil leaves.
  7. Serve immediately — avocados brown over time, so these are best eaten right away.

Tips & Variations

  • Choose the right avocado: You want avocados that are ripe but still firm enough to hold their shape. They should yield slightly to gentle pressure but not feel mushy.
  • Upgrade the balsamic: A thick balsamic glaze adds a sweet, syrupy finish that's beautiful here. Use just a light drizzle — a little goes a long way.
  • Add pesto: A teaspoon of basil pesto in each avocado half before adding the filling takes this to another level.
  • Make it peppery: Add a small handful of arugula (rocket) on top for a peppery bite that complements the creamy avocado and mozzarella.
  • Double as a snack: This works equally well as an afternoon snack or a light starter before dinner.
How do I keep the avocado from browning?
Avocados start to oxidise quickly once cut. A squeeze of lemon or lime juice over the exposed flesh helps slow this down. That said, these are best assembled and eaten immediately. If you need to prep ahead, keep the avocados whole and make the mozzarella-tomato mixture in advance, then assemble at the last minute.
Can I use regular mozzarella instead of fresh?
You can, but the texture and flavour will be quite different. Fresh mozzarella (the soft, water-packed kind) has a creamy, milky quality that pairs beautifully with the avocado. Pre-shredded or block mozzarella is firmer and saltier — it'll work in a pinch, but it won't have the same delicate character.
Is balsamic vinegar keto-friendly?
In small amounts, yes. A teaspoon of balsamic vinegar contains about 1g of carbs, which is minimal in the context of a full meal. Avoid balsamic glazes that have added sugar — check the label. The carbs from balsamic are already accounted for in this recipe's nutrition information.