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So smashed avo and sourdough toast is my go-to. This breakfast is something I looked up and tried on day 1 as a test to see if I could actually commit to keto. So far so good! This has become a staple for my husband and I.
Recipe:
2 c almond flour
1 stick butter (room temp)
2 tbsp coconut oil
350 g eggs (5-7 size dependent) room temp
1 tsp baking powder
1/2 tsp salt
2 tbsp chia seeds (this part I adapted as I didn’t have xanthan gum on hand)
Toppings:
Slice of cheese and/or crumbled feta
3 – 5 grape tomatoes
Squeeze of lime
Course salt/pepper Smashed avocado
Bread steps (preheat oven to 355)****:
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Mix the eggs.
Melt the butter oil together.
Slowly add the fat to the eggs while mixing.
Sift all dry ingredients together.
Slowly mix in the dry to the wet.
Pour mix into lined bread pan.
Pop her in the oven for 45 minutes on 355f.
Once bread is cooled add your toppings.
Extra: I turned the broiler on for 3 minutes to try and get a ‘crust’. The bread doesn’t rise much but has a good consistency and is easy to replicate. READ: I’m usually a shit baker.
Also, apparently letting the loaf cool on a rack ins meant to help from tasting eggy.
Enjoy with your fav cup o joe! (Mine is a Guji from Ethiopia).
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My calculated macros – disclaimer, this is from my carb manager app with a serving being 2 slices, or 1/8th of the loaf:
total/net carbs: 10/5g
Fat: 40g
Protein: 13g
Fiber: 6g
calories: 450
