Ingredients
- 2 Large ripe avocados (mashed until smooth)
- 4 Large eggs
- 2 cups Almond flour (super-fine)
- 1 tsp Baking powder
- ½ tsp Garlic powder (optional, for a savory twist)
- ½ tsp Sea salt
- 2 tbsp Lemon juice (prevents the avocado from browning)
- 2 tbsp Sesame seeds (for the topping)
- ¼ cup Grated parmesan cheese (optional, for extra flavor)
Instructions
- Preparation: Preheat your oven to 175°C (350°F). Line two small loaf pans or one large one with parchment paper, ensuring the edges hang over for easy removal.
- Mix the Wet Base: In a medium bowl, whisk the eggs and lemon juice together. Add the mashed avocados and mix until well combined and creamy.
- Add Dry Ingredients: Fold in the almond flour, baking powder, salt, and garlic powder. Stir until the batter is thick and consistent.
- Fill the Pans: Divide the batter into the prepared pans. Smooth the tops with a spatula.
- The Topping: Generously sprinkle the sesame seeds over the top, pressing them slightly into the batter so they stick.
- Bake: Place in the oven for 35–45 minutes. The bread is ready when the top is golden brown and a toothpick comes out clean.
- Cooling: Allow it to cool in the pan for at least 15 minutes. This is crucial for keto breads as they need time to “set” their structure.
Why this works:
- Healthy Fats: Using avocado replaces the need for butter or oil, providing a rich texture.
- Low Carb: By using almond flour instead of wheat, this recipe remains grain-free and keto-friendly.
- Versatility: You can slice this and toast it, or use it as a base for a high-protein breakfast sandwich.
Would you like me to adjust the ingredients for a different flour base, or perhaps a sweet version?
