Keto Tuna Salad Cups

Tuna salad meets BLT in this keto-friendly mashup. Hang on to that oil in the tuna can for a flavor bonus.

Ingredients

4 large eggs

4 strips bacon

1/3 cup olive or avocado oil mayonnaise

2 tablespoons sour cream

1/4 teaspoon lemon zest plus 1 tablespoon lemon juice 

1 stalk celery, thinly sliced

Two 5-ounce cans tuna packed in olive oil, 2 tablespoons of the oil reserved and the rest drained 

2 scallions, sliced

Kosher salt and freshly ground black pepper

1 medium tomato, halved and cut into 8 slices

16 leaves Bibb lettuce 

Directions

Special equipment:

 a 12-cup mini muffin tin; 12 mini liners

1. Line a 12-cup mini muffin tin with mini liners.
2. Pulse the almonds, oil, sweetener, vanilla, zest and salt in a food processor until coarsely smooth. Remove half to a small bowl and stir in the cocoa powder. 
3. Fill half of one of the liners with the vanilla mixture and then quickly fill the other half with the chocolate mixture. (It should remind you of a black and white cookie.) Repeat with the remaining vanilla and chocolate mixture. Tap the tin on the counter a few times. 
4. Freeze until solid, about 30 minutes. You can remove the liners if you'd like. Refrigerate in an airtight container for up to 5 days.