This Avocado Almond Bread is soft, moist, and naturally rich thanks to real avocado and almond flour. It’s low-carb, gluten-free, and perfect for breakfast, snacks, or a healthy side. The avocado replaces traditional butter, giving this bread a tender crumb and subtle flavor without heaviness.
Servings & Timing
Yield: 8 slices
Prep Time: 10 minutes
Bake Time: 35–40 minutes
Total Time: About 50 minutes
Ingredients List
- 1 cup almond flour
- 3 large eggs
- ¼ cup avocado oil
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ripe avocado, mashed
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a small loaf pan with parchment paper or lightly grease it with avocado oil.
Step 2: Mash the Avocado
In a medium bowl, mash the ripe avocado until smooth and creamy. Make sure there are no large lumps.
Step 3: Mix Wet Ingredients
Add the eggs and avocado oil to the mashed avocado. Whisk until fully combined and smooth.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the almond flour, baking soda, and salt.
Step 5: Make the Batter
Add the dry ingredients to the wet mixture. Stir gently until a thick, smooth batter forms. Do not overmix.
Step 6: Bake
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 35–40 minutes, or until the top is set and a toothpick inserted in the center comes out clean.
Step 7: Cool and Slice
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Additional Notes
- Use a fully ripe avocado for best flavor and texture.
- Almond flour must be fine, blanched almond flour, not almond meal.
- Bread firms up as it cools — slicing too early may cause crumbling.
Dietary Info (Approximate per slice, based on 8 slices)
- Calories: 180
- Protein: 6g
- Carbohydrates: 3g net
- Fat: 16g
Keto-friendly, low-carb, gluten-free, grain-free.
Step-by-Step Cooking Guide
Step 1: Preheat oven and prepare pan
Step 2: Mash avocado
Step 3: Mix eggs and oil into avocado
Step 4: Combine dry ingredients
Step 5: Mix batter
Step 6: Bake
Step 7: Cool and slice
Ingredient Details & Substitutions
Almond Flour
- Keeps the bread low-carb and tender. Coconut flour is not recommended without recipe adjustments.
Avocado Oil
- Adds moisture and healthy fats. Olive oil can be used as a substitute.
Avocado
- Acts as a natural fat and moisture booster, replacing butter or cream cheese.
Recipe Variations & Serving Suggestions
Savory Version
- Add ½ teaspoon garlic powder or Italian seasoning.
Cheese Avocado Bread
- Fold in ½ cup shredded cheese for a savory loaf.
Serving Ideas
- Toast lightly and top with butter or cream cheese.
- Serve alongside eggs or soups.
- Use as a low-carb sandwich base.
Storage & Make-Ahead
Refrigerator
- Store in an airtight container for up to 5 days.
Freezer
- Slice and freeze for up to 2 months. Toast directly from frozen.
FAQs
Q: Does this taste like avocado?
A: No — the flavor is mild and neutral, similar to classic keto bread.
Q: Can I make this dairy-free?
A: Yes, this recipe is naturally dairy-free.
Q: Can I use olive oil instead of avocado oil?
A: Yes, olive oil works well and adds a subtle flavor.
Optional Personal Story
This bread came from wanting something soft and filling without using butter or cheese. The avocado makes it incredibly moist, and it quickly became a favorite for easy keto breakfasts.
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