My avocado bread is soft, fluffy and full of healthy avocado. Unlike the viral 3 -ingredient avocado breads, this version bakes like a real low carb bread with a tender crumb and a crunchy crust. It is perfect for toast, sandwiches or breakfast.
My personal opinion of the viral avocado bread that contains just avocado, egg and cheese?
It's fun. It's quick. But let's be honest... it is an omelette pretending to be bread.
This keto bread takes it one step further. It is a REAL avocado bread recipe. One that you can slice, toast and use for sandwiches.
It is a great way to use up ripe avocado and perfect when you want to make something a little different.
It has a fluffy yet rich texture thanks to the avocado, with a rustic wholemeal toast taste. My daughter actually declared that it is my best breakfast bread yet. Biggest praise ever!
I loved it with sweet and savory toppings. And of course, it's PERFECT for avocado toast.
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Why This Avocado Bread Is Different
It's REAL low carb bread. This is a sliceable keto loaf with avocado, almond flour and flaxseed for structure. Not just an egg bake with mashed avocado!
Great texture. My bread has a crunchy crust and the crumb is soft, airy and with large air holes. It has a soft texture similar to savory quick bread.
Also, it is filling, naturally gluten free and keto friendly with only 1.3g net carbs per slice.
Why Make Bread With Avocado?
Avocado is unusual in bread. But it works! It adds:
- healthy fats for moisture (you won't need lots of butter on your slice)
- fiber for structure
- all kinds of nutrients and antioxidants
- subtle richness without strong flavor
Combined with the other ingredients I used, this is basically a balanced meal in one slice of bread! And that's before you add the toppings 😉
Ingredients
Let's talk ingredients. You'll find exact quantities in the recipe card at the bottom of the post, but I wanted to give you a bit of extra info right here:
WET INGREDIENTS
- Avocado - Must be ripe, with soft green flesh and no dark spots. It is also important that the avocado is room temperature. If you store your avocados in the fridge, take them out 1-2 hours before baking.
- Eggs - We want large, room temperature eggs. Essential for the bread to rise.
- Greek Yogurt - This helps the bread rise as well. I used the Fage brand with 4% fat.
DRY INGREDIENTS
- Almond Flour - I used ground almonds, which is the same as regular almond flour.
- Golden Flaxseed - I used store-bought ground flaxseed, which I re-ground in a blender to mill it finer. Brown flax also works but I always prefer the golden variety because it tastes milder.
- Baking powder - Must be fresh, so check the date.
- Sea salt - A good pinch to lift the taste.
I topped the bread with chopped pumpkin seeds to stick with the green theme of the bread. Of course, you could also use sesame, sunflower or hemp seeds.
Instructions
It is simple to make avocado bread. Here are the basic steps.
Scroll down to the recipe card for the detailed method with ingredient amounts, timings and nutrition information.
Preparations
Preheat the oven and line a small rectangular pan with parchment paper. My bread pan has a volume of 1 lb. It is half the size of a regular 9x5 inch bread pan.
Method
STEP 1
Put the avocado flesh with the yogurt and eggs into a food processor...
STEP 2
...and blend until creamy and completely smooth. (It'll look like guacamole!)
STEP 3
Stir together the dry ingredients in a bowl.
STEP 4
Add the dry ingredients to the avocado mixture and blend until fully combined.
STEP 5
Fill the batter into the prepared pan. Option to top with seeds of your choice.
STEP 6
Bake until the top is golden brown and has formed a crust and a toothpick inserted comes out clean.
Katrin's Recipe Tips
If you follow all my tips, your keto avocado bread will light and fluffy with large air holes.
Weigh ingredients with kitchen scales. Avocados come in all kinds of sizes - you want to make sure you're using the correct amount. I used 1 ½ avocado, which was exactly 165 grams of avocado flesh. This is a generous ⅔ cup of mashed avocado. Buy 2 avocados and you'll have at least half left over to top the bread with!
Room temperature ingredients. This is essential for a fluffy crumb and to avoid a gummy texture. Plan ahead and take everything out of the fridge in time. A quick way to warm fridge cold eggs is putting them in a bowl with warm water.
Use a small bread pan. This way, the bread has a nice shape with a domed top. In standard pans the bread turns out flatter.
High Speed on the mixer. This is important because it helps create large, sturdy air bubbles. Also, mix long enough so the avocado is completely smooth.
Soft, ripe avocado. If the avocado flesh is stringy and hard, you'll have trouble blending it and there will be small avocado pieces in the batter. In fact, if you discover the avocado isn't as ripe as you had thought, blend it smooth separately before adding it to the eggs.
Fresh flaxseed. Ground flax MUST be fresh. Always store open flaxseed bags in the fridge or freezer to prevent it from oxodising and going rancid (fishy taste).
Patience. Even if the bread looks like it's done on the outside, it will need a little longer. I covered the top of the bread with aluminium foil after 55 minutes in the oven. This prevents it from over-browning. Then, I baked it for a further 15 minutes to ensure the inside is no longer moist.
Variations and Substitutions
Make a sweet version: You can add 1-2 tablespoons sweetener of your choice to the bread plus a teaspoon of vanilla extract. I recommend allulose as a sweetener. If carbs are not a concern, you could also use honey.
Nut free: Use a 50/50 blend of sunflower seed flour and sesame seed flour in place of the almond flour.
Make it green: Simply add a teaspoon of matcha powder! (It's not enough to change the taste, but it will give the bread that green tint.)
Recipe FAQs
Actually, no! Avocado has a surprisingly neutral flavor, so you can't detect it at all. As you can see, the bread is not even particularly green. It has the flavor of rustic wholemeal bread. The crumb has a certain richness to it, making the bread taste good all on its own.
The batter is too soft to form rolls. For single servings, fill it into individual ramekins or use a muffin pan. Don't forget to grease it well. The baking time will reduce to around 25 minutes.
This could work if you double the recipe and increase the baking time. I haven't tested how much longer it would take. For my other bread recipes, the timings increase by 20-30 minutes. You'll also have to cover the top of the bread with aluminium foil once it has browned sufficiently to avoid burning.
This avocado bread is naturally low carb with 1.3g net carbs per slice. It fits perfectly into keto diets. Each slice is rich in healthy fats, protein and fiber, helping you stay fuller for longer.
Ways To Serve
BREAKFAST
Top it with avocado spread or make a classic avocado toast with sliced avocado, olive oil, chili flakes and nigella seeds (see picture above). Option to serve with eggs of your choice.
Also know that the bread tastes great with sweet toppings. Try cottage cheese plus sugar free straberry jam.
LUNCH
Because the avocado is quite rich, the bread tastes good even without toppings. We have had it as a side with soups and salads (toasted as well as untoasted).
SNACK
Avocado bread is also magnificent with cheese. Top it with grated cheddar and parmesan and melt it under the grill or broiler - delicious.
Storage
I wrap this bread in parchment paper and store it in a bread box. It stays fresh on the counter for 2 days or in an airtight container in the fridge for 5 days.
After day 2, I recommend toasting the bread.
You can also slice and freeze it for up to 3 months. Then, toast it straight from frozen.
More Avocado Recipes
Tried this recipe? Give it a star rating below!
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Recipe
Keto Avocado Bread
Equipment
Ingredients
Wet Ingredients
- 1.5 ripe avocados **see notes 165g, soft green flesh and no dark spots
- 3 eggs large, room temperature
- ⅓ cup Greek yogurt 75g, I used the Fage brand, 4%, room temperature
Dry Ingredients
- 1 cup almond flour 100g
- ½ cup golden flaxseed ground, 75g
- 1.5 teaspoon baking powder
- ¼ teaspoon sea salt
Optional Toppings
- 1 tablespoon pumpkin seeds or seeds of your choice, for the top
Instructions
- Preheat the oven to 350F / 180C electric or 320F / 160C fan. Line a small loaf pan with 2 pieces of parchment paper to cover all sides.
- Add the avocado flesh, eggs and yogurt to a food processor bowl and blend until completely smooth, 3 minutes. This allows for sturdy air bubbles to form. ***see notes
- Stir together the dry ingredients in a separate bowl - almond flour, golden flaxseed, baking powder and salt.
- Add the dry ingredients to the wet and blend again until fully combined into a batter.
- Fill the batter into the prepared loaf pan and top with optional seeds.
- Bake for 65-70 minutes until a crunchy crust has formed and the bread is no longer sticky inside. I covered the top of the bread with aluminium foil after 55 minutes to prevent overbrowning.
- Remove the bread in the parchment paper from the pan after 10 minutes. Then, let the bread cool on a wire rack. Don't slice it until fully cooled.
Dawn
I was surprised at how good this was! It does taste a lot like whole wheat bread! I made mine as muffins, and it turned out great (I got 8). Will definitely make again—thanks! (I love your recipes .)
Katrin Nürnberger
So glad that you enjoyed this recipe!
Rebekah
I made the avocado bread with coconut yoghurt instead of the Greek yogurt and it was very nice . As a topping, I covered half of the loaf with sesame seeds and the other half with nigella seeds (black cumin). They both worked well, but the nigella gives it a more interesting twist. I love trying your recipes and improve my baking skills
Sharon Etheridge
IT'S A WINNER! (clapping hands) So easy to make in the food processor and the flavor is GOOD! It's mild and it toasts nicely! I put avocados in puddings, smoothies ect.. I was intrigued that here's a bread with avocado in there??? WHAT??? But you outdid yourself! I love that it has golden flaxseeds in there so I had to try it! THANKS!
Katrin Nürnberger
Thank you so much Sharon! So happy that you like the bread.
Jim
Looks great! I’ll try it. Thanks.
Katrin Nürnberger
Come back here and let me know how you like it!
Susan
This sounds good!