Miriam P.
Helped me relax watching this. Looks so delicious. Can't wait to make it.
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Keto Brain Bread with Zucchini and Avocado
Gluten-free keto bread with zucchini, avocado, almond flour and coconut flour. Rich in healthy fats, supports brain and heart health.
3.7(6 reviews)
10 min prep / 60 min total
74 kcal
2.2g protein
20 servings
EasyWatch How to Make This
Click to play video
Ingredients
Ingredients updated to metric measurements
- 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
Instructions
Squeeze the grated zucchini to remove excess moisture
Combine eggs, avocado puree, lemon juice and oil, beat well
Add almond flour, coconut flour, baking powder and salt
Mix and fold in zucchini
Transfer into a parchment-lined pan
Bake at 180 C (350 F) for 45- until golden
Cool completely before slicing
Rate This Recipe
6 reviews
Page 1 of 1, 6 reviews
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.
