Try this healthy avocado bread recipe for a simple gluten free breakfast or low carb snack!
Why I love this avocado bread
- You only need 6 ingredients.
- The recipe is packed with a full cup of mashed avocado.
- Each slice contains vitamins, minerals, and close to 8 grams of protein!
- It includes both sweet and savory options and is perfect for sandwiches, snacking on the go, or making the best avocado toast of your life.
- With a soft and fluffy texture, the loaf is a healthier and sugar free or low sugar alternative to banana bread.
Readers also love this Protein Banana Bread
Step by step recipe video
Key ingredients
While some keto avocado bread recipes call for mozzarella or cottage cheese, this one can be completely dairy free. Here’s everything you need:
Avocado – One cup of mashed avocado is equal to about three medium avocados. I like to buy four just in case. Discard the pits and peels, mashing only the flesh of the fruit.
Almond flour – The recipe calls for two cups of almond flour, which should be readily available in the baking aisle of many local grocery stores or health food shops.
Sweetener – Use your favorite granulated sweetener, such as traditional white sugar, raw cane sugar, or sugar free xylitol or erythritol. I have not tried substituting honey or pure maple syrup.
Eggs – This helps bind the almond flour so the texture is not crumbly after baking. For a vegan avocado bread, you can make your own flax eggs by mixing ground flaxseed and water.
Other ingredients – The recipe also includes baking powder, salt, and optional mix-ins like ground cinnamon and chocolate chips.
Want more avocado? Make Avocado Brownies
How to make avocado quick bread
- Preheat the oven to 325° Fahrenheit or 162° Celsius. Grease a 9×5 inch loaf pan well, then set the pan aside.
- Add the mashed avocado, almond flour, sweetener, eggs or flax eggs, baking powder, salt, and optional cinnamon and chocolate chips to a large mixing bowl. Stir well to evenly incorporate all ingredients.
- Transfer the batter to the prepared loaf pan, and use a spatula to smooth it down. I also like to sprinkle extra chocolate chips on top.
- Bake on the center rack of the preheated oven for fifty minutes or until a toothpick inserted into the center of the bread comes out mostly clean.
- Let fully cool before cutting, to ensure the slices do not fall apart. The recipe is super moist but it will continue to firm up as it cools.
Tips for the best avocado bread
Use ripe avocados. You’ll know an avocado is ripe when it yields slightly to pressure but does not feel overly mushy. The flesh should be easy to mash with a fork.
Don’t substitute the flour. Whole wheat flour and all purpose flour do not act the same way in recipes as almond flour. And using coconut flour will give you dry, crumbly results.
Calibrate your oven. Many ovens are not calibrated correctly, which can result in uneven baking (i.e. your oven is taking longer to reach the set temperature than it claims, or it may never reach the correct temperature at all).
I encountered this issue when I first moved into an apartment a few years back and then again in my new house last year. If you’ve never tested your oven, I suggest buying an inexpensive oven thermometer at the grocery store or online to check. It could save you hundreds of undercooked loaves and baked goods.
Use the correct size pan. Loaf pans come in different sizes. The standard size is 9×5 inches, which is what I recommend. It’s what I used when testing the avocado recipe. If you’d like to use another size pan, you may need to adjust the baking time.
Add chocolate chips. Okay so this one is a personal preference. I think everything tastes better with chocolate chips on top. But maybe don’t add chocolate chips if you are making a savory avocado loaf.
Frequently asked questions
The avocado loaf offers many health benefits. It is low in saturated fat, naturally gluten free, and keto diet friendly. One serving provides just about 2 grams of net carbs.
Plus, each high protein slice gives you fiber, vitamin D, folate, and antioxidants, thanks to the superfood avocado and heart healthy almond flour.
If you use a granulated sweetener with no sugar, the low carb bread is added sugar free.
Absolutely. Portion the batter into regular or mini muffin tins instead of a loaf pan. Increase the baking temperature to 350° Fahrenheit (or 176° Celsius). Bake 18 minutes for large muffins or 14 minutes for mini avocado muffins.
To figure out the perfect baking when converting the bread to muffins, I followed the same baking instructions as my Keto Blueberry Muffins.
It is important to let the bread fully cool before storing, because this prevents excess moisture from getting trapped in the container and weighing down your baked good.
Once cool, you can very loosely cover the loaf with a cloth towel and store on the counter overnight. Or store in a covered container in the refrigerator for up to four days.
For longer storage (up to three months), slice and freeze in an airtight container. Thaw and then reheat frozen bread in the microwave or in a pan on the stove top.
• Fold in a half cup of shredded cheddar cheese or nondairy cheese.
• Stir in two teaspoons of minced garlic.
• Add a half cup of finely chopped sundried tomatoes to the batter.
• Sprinkle sesame seeds over top of the loaf before baking.
• You may also experiment with stirring in up to half a teaspoon of dried herbs or spices, such as rosemary, thyme, or onion powder.
Avocado Bread
Ingredients
- 2 cups almond flour (240g)
- 1/2 cup granulated sweetener or sugar (50g) (For savory, decrease to 1/4 cup)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1 cup mashed avocado (240g)
- 3 eggs or flax eggs
- 1/2 cup chocolate chips (optional)
Instructions
- 1. Preheat the oven to 325° Fahrenheit (or 162° Celsius). Grease a 9×5 inch loaf pan, then set it aside.
- 2. Stir the mashed avocado, almond flour, sweetener, eggs or flax eggs, baking powder, salt, and any optional ingredients in a mixing bowl until evenly mixed.
- 3. Smooth the batter into the prepared pan. Sprinkle chocolate chips on top if desired.
- 4. Bake 50 minutes or until a toothpick inserted into the center of the avocado bread comes out mostly clean.
- 5. Let the loaf cool before slicing so it does not break apart. The recipe continues to firm up as it cools.
- 6. Store leftovers loosely covered on the counter overnight. Or refrigerate for up to four days in a covered container. For longer storage, slice and freeze in an airtight container for up to three months. Reheat before enjoying.
Video
Notes
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