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Flourless Avocado Tahini Keto Loaf (Low-Carb)
Moist keto loaf blending ripe avocado, eggs and tahini with psyllium and almond flour. Quickly baked into golden mini breads for salmon-topped lunches.
10 min prep / 30 min total
275 kcal
8.3g protein
4 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 3large eggs
room temperature
- 60 mlcoconut paste
or tahini
- 100 gavocado flesh
ripe
- pinchsalt
- dried Italian herbs
- dried garlic
- 3½ gbaking powder
- 12 gpsyllium husk
ground
- 2 tbspalmond flour
- sesame seeds
for topping
Instructions
Blend 3 eggs with 60ml coconut paste or tahini and 100g avocado flesh until creamy.
Add salt, dried Italian herbs, dried garlic, 3.5g baking powder, 12g ground psyllium and 2 tablespoons almond flour; mix well.
Brush a baking sheet with oil and shape the dough into two small loaves.
Sprinkle with sesame seeds and bake at 180°C (350°F) for 15- until springy and golden.
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