Keto Miche Toast
Elevate your brunch game with this irresistible Keto Miche Toast, a low-carb twist on the classic miche bread topped with creamy avocado and bold seasonings. Perfectly crafted from nutrient-rich almond and coconut flours, psyllium husk powder, and aromatic garlic and onion powders, this gluten-free and keto-friendly bread is golden-crusted and irresistibly tender inside. Toasted to perfection, each slice becomes the ideal canvas for a refreshing avocado spread, seasoned with a lively kick of red pepper flakes and finished with a sprinkle of fresh parsley. Ready in under an hour, this recipe is not only a delicious way to enjoy bread on a low-carb diet but also a stunning centerpiece for breakfast or brunch gatherings. Whether you’re following a keto lifestyle or simply seeking an innovative alternative to traditional toast, this savory creation checks all the boxes for flavor, health, and indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams Almond flour
- 30 grams Coconut flour
- 10 grams Psyllium husk powder
- 10 grams Baking powder
- 5 grams Salt
- 4 large Eggs
- 60 grams Unsalted butter
- 10 ml Apple cider vinegar
- 240 ml Hot water
- 5 grams Garlic powder
- 5 grams Onion powder
- 10 grams Fresh parsley
- 1 medium Fresh avocado
- 2 grams Red pepper flakes
Instructions
Preheat your oven to 180°C (356°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, salt, garlic powder, and onion powder.
In a separate bowl, beat the eggs until fluffy. Melt the butter in a small saucepan or microwave until just melted and add it to the beaten eggs along with the apple cider vinegar.
Pour the wet ingredients into the dry ingredients and stir until thoroughly combined.
Add the hot water gradually and mix until a thick dough forms.
Shape the dough into a round ball and place it on the prepared baking sheet. Flatten slightly to create a disc approximately 2 cm (0.8 inch) in thickness.
Score the top of the dough with a knife, creating a criss-cross pattern with shallow cuts to help it bake evenly.
Bake in the preheated oven for 40 minutes or until the crust is golden brown and firm to touch.
Let the bread cool completely on a wire rack.
Once cooled, slice the bread and toast slices in a toaster or under a broiler to desired crispness.
Mash the avocado in a bowl, season with salt and red pepper flakes, and spread over the toasted Keto Miche bread.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.2 g | 221% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 877 mg | 292% | |
| Sodium | 3306 mg | 144% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 9.9 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 564 mg | 43% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1505 mg | 32% | |
*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.
