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Keto-Hirnbrot mit Zucchini und Avocado

Glutenfreies Keto-Brot mit Zucchini, Avocado, Mandelmehl und Kokosmehl. Reich an gesunden Fetten, gut für Gehirn und Herz.

3.7(6 Bewertungen)
10 Min. Vorbereitung / 60 Min. gesamt
74 kcal
2.2g Protein
20 Portionen
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Zutaten

Zutaten auf metric-Maßeinheiten aktualisiert
  • 190 gzucchini

    grated and squeezed

  • 150 gavocado

    mashed

  • 3 pieceeggs
  • 100 galmond flour
  • 3 tbspcoconut flour

    or ground flaxseed

  • ½ tspsalt
  • 1½ tspbaking powder
  • 2 tbspavocado oil

    or olive oil

  • 1 tsplemon juice
  • garlic, oregano, thyme

    optional

Zubereitung

  1. Squeeze the grated zucchini to remove excess moisture

  2. Combine eggs, avocado puree, lemon juice and oil, beat well

  3. Add almond flour, coconut flour, baking powder and salt

  4. Mix and fold in zucchini

  5. Transfer into a parchment-lined pan

  6. Bake at 180 C (350 F) for 45- until golden

  7. Cool completely before slicing

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6 Bewertungen

Seite 1 von 1, 6 Bewertungen
Miriam P.

Helped me relax watching this. Looks so delicious. Can't wait to make it.

Ursula from Pretoria

Nice but I found the six eggs a bit much. Will try with four next time.

Margaret from California

Beautiful. My husband is trying it today!

Lynn from South Africa

Thank you for taking the time to share this. I have been trying to cook better for my husband since his diagnosis and this channel has been a real blessing. Making this tomorrow.

Amanda from Colorado

In my regular rotation. Good with eggs.

Krystyna from Krakow

Uwielbiam przepisy z awokado. Ten chleb jest bardzo dobry.