Quick Keto Avocado Bread
This recipe is designed to teach everyone how to make quick keto avocado bread.
Servings 1 loaf
Ingredients
- 56 grams (1/2 cup) coconut flour
- 12 grams (1 TBS) baking powder
- 50 grams (1/4) granulated sugar substitute (only for sweet version) I used granulated monkfruit sweetener
- 2 tsp dry spices or seasoning I'm making a sweet bread, so I used ground cinnamon
- 1 large avocado (151 grams after peeled and seeded)
- 3 large room temperature eggs
- 3 TBS butter, melted and cooled
- 82 grams room temperature Greek yogurt I used vanilla Greek yogurt
- 1 TBS vanilla extract (for sweet version)
Instructions
- Preheat oven to 350 degrees. Lightly grease the edges of an 8 x 4 inch loaf pan with cooking spray. Line the pan with parchment paper and allow the paper to hang over the sides of the pan for easy removal. Sift the dry ingredients into a medium mixing bowl until there are no lumps. Set aside.
- Mash the avocado in a large mixing bowl until smooth. Add the remaining wet ingredients. Whisk until fully combined and smooth. Gradually whisk the dry ingredients into the wet ingredients until fully combined and smooth. Scoop mixture into the prepared loaf pan.
- Spread the batter evenly throughout the pan. Bake in the preheated oven at 350 degrees for 40 to 50 minutes or until golden and a tester comes out clean. remove the bread from the oven and allow it to cool in the pan at least 1 hour or until firm. Use a butter knife and loosen the bread from the pan.
- Grasp the overhanging paper and carefully transfer the bread to a wire rack. Allow the bread to cool completely before slicing.