Low Carb Avocado and Toast
Indulge in the wholesome, guilt-free goodness of our **Low Carb Avocado and Toast** recipe, a delightful twist on the classic favorite! This recipe features a homemade almond flour bread that’s high in protein and low in carbs, making it the perfect base for a creamy avocado topping. The bread, baked to golden perfection with minimal effort, is toasted to add a satisfying crunch. The avocado spread, brightened with fresh lemon juice, olive oil, and a kick of chili flakes, is packed with healthy fats and vibrant flavors. Garnished with chopped cilantro, this dish is not only keto-friendly but also bursting with freshness and nutrients. With just 15 minutes of prep time and 10 minutes of cooking, it’s a quick, nutritious option for breakfast, brunch, or a snack that keeps you fueled and satisfied.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 Eggs
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Unsalted butter
- 2 Ripe avocados
- 1 tablespoon Lemon juice
- 1 tablespoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Chili flakes
- 2 tablespoons Chopped cilantro
Instructions
Preheat the oven to 375°F (190°C) and line a small loaf pan with parchment paper.
In a medium mixing bowl, combine almond flour, baking powder, and salt.
Melt the butter in a microwave or small saucepan.
In another bowl, beat the eggs until frothy and then stir in the melted butter.
Combine wet and dry ingredients by mixing the beaten eggs and butter into the almond flour mixture until you form a consistent batter.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 20-25 minutes or until the bread is firm and a toothpick inserted in the center comes out clean.
Let the bread cool completely, then slice into 8 slices.
While the bread is cooling, prepare the avocado topping. In a bowl, mash the avocados with lemon juice using a fork until you achieve your preferred consistency (smooth or chunky).
Add olive oil, salt, black pepper, chili flakes, and chopped cilantro to the mashed avocados. Stir to combine well.
Heat a skillet over medium heat and lightly toast the slices of almond flour bread until golden brown on both sides.
Spread a generous amount of the avocado mixture on each toasted slice.
Serve immediately with an extra sprinkle of chili flakes or cilantro if desired.
Nutrition Facts
Calories |
1515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.7 g | 179% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 2391 mg | 104% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 5.0 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 314 mg | 24% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1630 mg | 35% | |
*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.
