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This nutrient-dense keto bread combines the creaminess of avocado with protein-rich almond flour for a heart-healthy breakfast that supports cardiovascular well-being. This low-carb bread is packed with healthy fats, fiber, and essential nutrients, providing sustained energy and maintaining stable blood sugar levels. Paired with a fresh Mediterranean salad, this complete meal provides satiety and optimal nutrition for those following a ketogenic or heart-healthy diet. Ingredients
For the Keto Avocado Bread:
1 small, ripe avocado (about 70g flesh)
2 large eggs
1 tablespoon vegetable oil (or avocado oil)
2 tablespoons Greek yogurt (preferably full-fat)
2 tablespoons almond flour (30g)
1 tablespoon chia seeds (15g)
1/2 teaspoon sea salt
1/2 teaspoon baking powder
2 tablespoons ground flax seeds (20g)
1/2 teaspoon garlic powder
1 tablespoon sesame seeds for garnish
Additional oil for greasing the pans
For the Mediterranean Salad:
1/2 medium cucumber (about 150g)
1 medium tomato (about 150g)
100g fresh mozzarella cheese, diced
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons 1 tbsp extra virgin olive oil
1 tsp sesame seeds
1 tbsp fresh sesame seeds
Lemon juice
Step-by-step instructions
Preparing the avocado bread
Step 1: Preheat the oven to 175°C (gas mark 4). Grease two small loaf pans or ramekins (approximately 10 x 6 cm each) with vegetable oil and line them with parchment paper to make them easier to remove.