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.

Preparation time

Hands-on:    15 minutes
Overall:     20 minutes

Nutritional values (per serving, 3 eyeballs)

Total Carbs	1.1	grams
Fiber	0.4	grams
Net Carbs	0.7	grams
Protein	6	grams
Fat	13.5	grams
of which Saturated	5.3	grams
Energy	145	kcal
Magnesium	6	mg (2% RDA)
Potassium	102	mg (5% EMR)

Macronutrient ratio: Calories from carbs (2%), protein (16%), fat (82%)

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.
   

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