Keto Avocado on Sourdough Bread
Elevate your low-carb breakfast game with this delicious Keto Avocado on Sourdough Bread recipe! Featuring a homemade keto-friendly sourdough loaf made from almond and coconut flours, psyllium husk, and a hint of apple cider vinegar, this recipe is a gluten-free, grain-free alternative to traditional bread. Topped with creamy mashed avocado seasoned with fresh lemon juice and perfectly complemented by juicy cherry tomatoes and aromatic basil, each bite bursts with flavor and nutrition. Whether toasted for added crunch or served as is, this hearty yet light dish is perfect for keto enthusiasts and avocado lovers alike. Ready in just over an hour, this easy-to-follow recipe is a wholesome, satisfying way to kickstart your day or enjoy a healthy snack.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Coconut flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 tablespoons Psyllium husk powder
- 1 tablespoon Apple cider vinegar
- 4 large Eggs
- 1 cup Boiling water
- 2 tablespoons Unsalted butter
- 1 large Avocado
- 1 teaspoon Lemon juice
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 6 whole Cherry tomatoes
- 1 tablespoon Chopped fresh basil
Instructions
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper and set aside.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, salt, and psyllium husk powder.
In a separate bowl, whisk together the eggs and apple cider vinegar. Slowly add boiling water while continuing to whisk.
Pour the wet ingredients into the dry ingredients, mixing until a dough forms.
Melt the unsalted butter and add it to the dough. Mix until well combined.
Transfer the dough into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
While the bread cools, cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
Mash the avocado with a fork and stir in lemon juice, salt, and black pepper.
Slice the cooled bread into 1-inch thick slices. Optionally, toast the bread slices for a few minutes in a toaster or on a skillet over medium heat until lightly golden.
Spread the avocado mixture generously over the keto sourdough slices.
Cut the cherry tomatoes into halves and place them on top of the avocado spread.
Sprinkle chopped fresh basil on top to garnish.
Serve immediately and enjoy your Keto Avocado on Sourdough 'Bread'.
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.6 g | 197% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 3051 mg | 133% | |
| Total Carbohydrate | 114.9 g | 42% | |
| Dietary Fiber | 70.6 g | 252% | |
| Total Sugars | 15.2 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 525 mg | 40% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2080 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
