Keto Cream of Avocado Soup

Cold. Thick. Completely still. This isn’t food—it’s a pattern interrupt.

It looks light. It’s not. Every bite floods your gut with signals that say: *“You’re done.”* Cold fat, clean acid, and sour echo layering all timed to end appetite without a spike.

What You’ll Need

• 6 medium avocados – “brain-slowing” fat matrix with high fiber volume
• 1 tbsp lemon juice – acid anchor to preserve freshness and contrast
• 2 cups vegetable broth, divided – binds cold fat into drinkable texture
• 4 eggs – structure protein and emulsifier support (slow satiety ramp)
• 4 cups whole milk, divided – smooth glide, fatty coat, delayed gastric emptying
• ½ tsp salt – electrolyte stabilizer
• ¼ tsp white pepper – background heat without ignition
• 3 cups sour cream, divided – high-fat tang + post-bite cling effect
• Black caviar or ground red pepper (optional) – memory marker garnish, contrast pop

How To Make It

1. You scoop out the avocado flesh, leaving the shell intact—this will serve you later. Sprinkle the insides with lemon juice and refrigerate.
2. You blend the avocado with 1 cup of broth until smooth. This becomes the base. Transfer to a large bowl and set aside.
3. In a double boiler, you beat the eggs with 2 cups milk. Stir slowly over low heat until it coats the back of a spoon—don’t rush. Remove from heat. Stir in 1 cup broth. Let cool.
4. You blend the cooled egg mix into the avocado base. Add salt and white pepper. Then fold in 2 cups sour cream, blending until thickened and cold.
5. You pour the cold soup back into the avocado shells. Top with the final cup of sour cream. Garnish if you’re feeling like the meal needs punctuation.