Keto Nutty Seed Toast with Avocado and Tomatoes
Elevate your low-carb breakfast or snack game with this irresistible Keto Nutty Seed Toast with Avocado and Tomatoes! Packed with wholesome ingredients like almond flour, chia seeds, and pumpkin seeds, this nutrient-dense bread is naturally gluten-free, loaded with healthy fats, and perfectly keto-friendly. Baked to golden perfection, the seed toast serves as a hearty base for creamy mashed avocado, tangy lemon juice, and juicy cherry tomatoes, all brightened by a sprinkle of fresh parsley. Ready in just 45 minutes, this easy recipe is perfect for meal prep or a quick yet satisfying bite. If you're searching for a delicious blend of crunch and creaminess to fuel your day, this keto avocado toast is a must-try!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Sunflower seeds
- 0.5 cup Pumpkin seeds
- 3 tablespoons Chia seeds
- 3 tablespoons Flaxseed meal
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 3 large Eggs
- 0.25 cup Coconut oil, melted
- 2 tablespoons Water
- 1 large Avocado
- 0.5 cup Cherry tomatoes
- 1 teaspoon Lemon juice
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley, chopped
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a food processor, combine almond flour, sunflower seeds, and pumpkin seeds. Pulse until finely ground.
Transfer the ground mixture to a large bowl. Add chia seeds, flaxseed meal, baking powder, and salt. Mix well.
In a separate bowl, beat the eggs and stir in melted coconut oil and water.
Combine wet and dry ingredients, mixing until just combined. Let the batter sit for 5 minutes to thicken.
Spread the batter onto the prepared baking sheet, shaping it into a rectangle approximately 1/2 inch thick.
Bake in the preheated oven for 25-30 minutes, until the edges are golden and the center is firm to the touch.
Remove from the oven and let it cool slightly before cutting into toast-sized pieces.
While the bread is cooling, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork, then stir in lemon juice and black pepper.
Slice cherry tomatoes in half.
Top each piece of cooled toast with a generous layer of mashed avocado, followed by cherry tomato halves.
Garnish with fresh parsley and serve.
Nutrition Facts
Calories |
2713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.9 g | 309% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 48.9 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1890 mg | 82% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 53.8 g | 192% | |
| Total Sugars | 11.1 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 671 mg | 52% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2876 mg | 61% | |
*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.
