Heat a skillet over medium heat and cook the chorizo, breaking it up as it browns. Once fully cooked, transfer it to a strainer to remove excess grease, then pat dry and set aside.

In the same skillet, reduce heat to low and pour in the heavy cream. Stir in the shredded Mexican blend cheese, allowing it to melt slowly.

Continue stirring for about 3 to 5 minutes until the cheese and cream combine into a smooth, creamy consistency.

Once the cheese mixture is ready, remove the skillet from heat and fold in the cooked chorizo. If using, add guacamole and fresh cilantro for extra flavor.

Serve warm with keto-friendly chips, fresh veggies, or low-carb crackers for dipping. Enjoy!