Keto Avocado Bread
A soft, fluffy and rich avocado bread that slices and toasts beautifully. Made with avocado, almond flour and flaxseed, this low carb loaf is ideal for sandwiches, breakfast toast or serving alongside soups and salads.
Servings: 12
Calories: 129kcal
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.
Notes
1.5g net carbs per slice. Makes 12 slices. 1-2 slices per serving, depending on how hungry you are!
** If you can, measure the avocado flesh with kitchen scales for accuracy. Do not use more than 165g of avocado or the bread may end up soggy.
***If the avocado flesh is firmer than you thought, blend it first with the yogurt until smooth. Blend the eggs on their own for 2-3 minutes until pale and double in size. Only then combine the 3 ingredients and blend again.
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.
Add-ins: You could add sunflower or pumpkin seeds into the batter.
Store on the kitchen counter for 2 days, in the fridge for up to 5 or freeze for up to 3 months. Tastes best toasted!
Nutrition
Serving: 40g | Calories: 129kcal | Total Carbohydrates: 5g | Protein: 5.3g | Fat: 10.5g | Saturated Fat: 1.3g | Fiber: 3.5g | Sugar: 0.6g
