Looking to add a fiery, aromatic kick to your keto meals? This spicy garlic herb-infused avocado oil is your go-to kitchen companion. Crafted with clean, healthy fats and immune-boosting ingredients like garlic, rosemary, and chili, it’s designed to flavor everything from steaks to salads—all while keeping your macros in check. Best of all, it’s easy to make and lasts up to a month when stored right.
The hot method infuses flavor into oil by using gentle heat to extract and carry the aromatic and flavor compounds from herbs, chilies, and garlic into the fat molecules. Here’s how it works:
How the Hot Infusion Method Works:
Heat releases essential oils from garlic, herbs, and chilies—these are fat-soluble, meaning they dissolve best in oil.
Warming the oil to low-medium heat (without smoking) helps the oil absorb these aromatic compounds faster and deeper.
The heat also softens plant fibers, allowing more intense flavors to be pulled into the oil.
After heating, the steeping period (30–60 mins) allows for continued flavor transfer and rounds out the infusion.
Why Low Heat Only?
High heat breaks down delicate flavors and oxidizes the oil, especially with olive or avocado oil. That’s why we keep it gentle.
Here’s a direct comparison between the hot vs. cold infusion methods for oils—focused on flavor intensity, safety, shelf life, and best uses in a keto context:
Hot Infusion Method
Flavor Strength:
Bold & Immediate – Heat rapidly pulls out oils and aromatic compounds.
Time Required:
Fast – 5–10 mins active, 30–60 mins steeping.
Shelf Life:
Shorter – Especially if using fresh ingredients (1–2 weeks refrigerated).
Safety Note:
Must avoid high heat and must strain well to prevent spoilage.
Best Uses:
Keto steak marinades
Finishing oils for grilled meats
Spicy egg or veggie sautés
Cold Infusion Method
Flavor Strength:
Milder & Mellow – More subtle; flavor builds over time.
Time Required:
Slow – 3–7 days to reach full flavor.
Shelf Life:
Longer – Up to 1 month+ with all dried ingredients.
Safety Note:
Safer for room-temp storage only if all herbs are dried.
Best Uses:
Salad dressings
Light drizzling oil
Meal prep-friendly bottles
Final Take:
Use hot infusion for quick, punchy flavor (think steak or keto BBQ).
Use cold infusion for long-term storage and subtle taste (think meal prep, dressings).
Infused Keto Magic: Spicy Avocado Oil for Meats & More
Description
Ingredients:
1 cup avocado oil
3 cloves garlic, smashed
2–3 dried red chilies, crushed (or 1 tsp chili flakes)
1 tbsp dried rosemary (or thyme/oregano)
Optional: ½ tsp smoked paprika for added depth
Instructions:
In a small saucepan, heat the avocado oil over low to medium heat—do not let it smoke.
Add garlic, chilies, and dried herbs. Let everything sizzle gently for about 5 minutes.
Turn off the heat and allow the oil to steep and cool for 30–60 minutes.
Strain the oil into a clean glass bottle or jar using a fine mesh strainer.
Store in a cool, dark place or in the refrigerator.
Use within 1–2 weeks if using any fresh ingredients, or up to a month if only dried ingredients were used.
Serving Suggestions & Meal Prep Tips:
Steak Marinade: Use 2–3 tbsp with coconut aminos and apple cider vinegar.
Egg Drizzle: Pour over scrambled eggs or frittatas for a spicy herb kick.
Salad Dressing Base: Whisk with ACV and Dijon mustard.
Meal Prep: Make in batches; portion into small jars for weekly meal prep.
Cooking Temperature: Low to medium heat (avoid smoking point)
Estimated Cost: $6–8 per batch
Total Batch (1 Cup = 16 Tbsp)
Calories: ~1,920 kcal
Total Fat: ~224g
Saturated Fat: ~28g
Monounsaturated Fat: ~154g
Polyunsaturated Fat: ~26g
Carbohydrates: 0g
Protein: 0g
Fiber: 0g
Net Carbs: 0g
Sugars: 0g
Sodium: Negligible (unless added)
Per Serving (1 Tbsp):
Calories: ~120 kcal
Fat: ~14g
Mostly monounsaturated (heart-healthy)
Carbs/Protein/Fiber/Sugar: 0g
This recipe is 100% fat-based, with zero carbs and zero protein—making it perfect for ketogenic macros.
