KETO Avocado Parmesan "Bread"

I just started a KETO diet and I've been doing some research, trying to find KETO recipes that I'd like. A dear friend of mine gave me this recipe to try and I really liked it! I made a few slight changes. The original recipe called it "bread" and I can see it being used that way, but it's so much more than that. You can use it as a taco shell or tortilla shell or the base of a KETO salad piling your favorite salad ingredients on top or make smaller rounds and use as a snack like you would crackers. They're great like that paired with your favorite cheese! It has a pleasant texture and a nice "nutty" toasted avocado taste. As long as I'm on this diet I will surely have these on hand!

SUPPLIES: large rimmed baking sheet, no-stick aluminum foil, measuring spoons, measuring cups (not in picture), large spoon, fork, 2 quart bowl, flat rimmed baking dish, pancake turner and hot pad

INGREDIENTS: 1 large RIPE avocado, 1 large egg, 1 cup grated Parmesan cheese, 1 teaspoon mayonnaise, salt and black sesame seeds

Heat oven to 350 degrees F. Line a rimmed baking sheet with no-stick aluminum foil. Set aside.

Cut avocado in half. Remove pit and peel.

Place pitted and peeled avocado in flat rimmed dish. With a fork, smash avocado until smooth with some small pieces remaining. Transfer to a bowl.

To the same bowl, add the egg, mayonnaise and grated Parmesan

Mix well until all ingredients are combined. Mixture will be the consistency of tuna salad.

Using a 1/4 cup measure, place 5 - 6 mounds on the prepared baking sheet. Spread evenly with the back of a spoon. Sprinkle each with a small amount of seas salt and some black sesame seeds.

Bake for 30 minutes, turning after 15 minutes so both sides are browned.

Remove from oven and cool on baking sheet.

Transfer to serving dish and enjoy!