Avocado Bread
With both sweet and savory options, this easy avocado bread is perfect for sandwiches, toast, or as a healthier, low sugar alternative to banana bread!
Servings: 12 slices
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 9x5 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
Adapted from my Almond Flour Banana Bread and Keto Pumpkin Bread.
Nutrition
Serving: 1slice | Calories: 140kcal | Carbohydrates: 5g | Protein: 7.9g | Fat: 12g | Saturated Fat: 1.2g | Polyunsaturated Fat: 4.8g | Monounsaturated Fat: 6g | Sodium: 130mg | Potassium: 100mg | Fiber: 2.9g | Sugar: 0.7g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg