Preheat the oven to 425℉.

Add the avocado oil, onions, and ground black pepper to a skillet. Stir well, cover, and place over medium-low heat for about 10 minutes, stirring occasionally, until softened.

Increase the heat to medium and continue to cook, stirring often, for about 15 minutes, or until golden brown.

Add the sour cream, cream cheese, lemon zest, thyme, and bone broth to a large mixing bowl and mix together until completely combined.

Add the Keto Chow, scallions, Gruyère, and stir well.

Spoon mixture into a small casserole dish or other ovenproof vessel and spread out evenly, smoothing the top.

Bake in the center of the oven until bubbling and golden, about 25 minutes.

Remove from oven and sprinkle with finely sliced scallions.

Serve immediately with keto chips, celery, baby hot dogs, cucumber sticks, sliced bell peppers, etc.