This keto avocado bread recipe is not of this world. It’s as moist as your favorite banana bread, as buttery and delicious as avocado toast, but gluten-free with only a fraction of the carbs it is totally in a league of its own. We love the savory bread warmed up with a pat of butter spread on top, but we have a chocolate avocado bread option as well for those of you with a sweet tooth!
Unlike most breads, avocado bread is a nutritional powerhouse. Packed to the brim with avocado, this unique bread is loaded with fiber, potassium, pantothenic acid, folate, vitamin K, vitamin B6, vitamin E, vitamin C, and various carotenoids. Aside from all of that? It’s delicious. No wonder it’s a favorite in the keto world!
Due to its rich, buttery texture, avocado works surprisingly well in baked goods. For that reason we set out on a mission to develop a new spin on the beloved keto bread: avocado bread.
Carbs in Avocado Bread
As keto relies on carb restriction, you may be wondering how our bread stacks up in the carb department. We’re happy to announce that it is low carb and can be enjoyed on a keto diet.
In one slice of the bread, there are 5.65g total carbs, 3.85g fiber, and 1.81g net carbs. Under 2g of net carbs per slice is not bad for bread on the keto diet!
Low Carb Keto Avocado Bread
Can you eat any bread on the keto diet? Well, that certainly depends on what’s in it and how much you eat! The avocado bread is low in carbs since we used coconut flour in place of traditional bread flour. As a result, most of the carbohydrates are coming from fiber and can be discounted from the total carb count that will impact ketosis.
This recipe is a great low glycemic, gluten-free alternative to the traditional sugar-filled recipes. You can add in optional sweeteners if you prefer sweet dessert bread, but we think it’s even more delicious as a savory treat.
How to Make Avocado Bread
The avocado bread is easy to make, even for those who don’t consider themselves bakers. Using ripe avocado will allow you to mash it easily. Combine the mashed avocado with eggs and vanilla extract in a large bowl. If you’re opting for the sweet avocado bread, add in your sweetener here.
In a separate bowl, combine coconut flour, baking soda, and salt. For the chocolate avocado bread option, add your cocoa powder here as well.
Now mix the dry ingredients into the wet batter until everything is well combined. It’s best to let the batter to rest for a few minutes to allow the absorbent coconut flour to become fully saturated before baking.
If you want super chocolatey decadence, consider folding in Lily’s chocolate baking chips!
Get your bread loaf pans ready. Use a small, shallow loaf pan that’s about 7.5 x 3.5-inches in size. For best results, line the pan with parchment paper or thoroughly grease the bottom and sides of the pan.
Get the bread batter in the pan and bake for about 45 minutes at 350 degrees Fahrenheit. Allow the avocado bread to cool completely before slicing. Once cooled, carefully lift the edges of parchment paper or run a knife around the perimeter of the bread to allow an easy release from the pan.
How to Store Avocado Bread
Store avocado bread at room temperature: Covered in a bread bag or container, this recipe will last for 3-4 days in the pantry or on the counter.
Store avocado bread in the refrigerator: Covered in bread bag or container, this recipe will last for up to 3-4 weeks in the fridge.
Store avocado bread in freezer: Covered in a freezer safe bag or container, this recipe will last up to 3-4 months frozen.
Tools to Make Bread
Avocado Slicer - These little tools are awesome when working with avocados. They take any trickiness out of the situation, easily get in there, remove the pit, and slice for beautiful avocado garnishes or effortless mashing.
Mini Bread Pans - This recipe works best with small, shallow bread loaf pans like the ones featured in the link. If using larger or smaller pans (i.e., muffins), be sure to adjust the bake time and test the doneness accordingly.
Specialty Ingredients Needed
Coconut Flour - To keep the carbs low and gluten out, we use coconut flour. It can be found in many local grocery stores, but can be a challenge to locate in some areas. We tested the recipe with this organic coconut flour from Amazon enough and can’t recommend it enough. For consistency, you may want to stick with this brand.
Monkfruit Erythritol Sweetener Blend - If you’re going the sweet route, consider a monk fruit erythritol blend as your sweetener of choice. It’s low carb, low calorie, and doesn’t impact ketosis or blood sugar levels. As with most alternative sweeteners, a little goes a long way!
More Keto Bread Recipes
- 1.5 cups avocado mashed, ripe
- 2 tbsp monk fruit/erythritol blend sweetener optional, or sweetener of choice
- 3 eggs large
- 1 tbsp vanilla extract
- 6 tbsp coconut flour
- ¾ tsp baking soda
- ½ tsp salt
- 2 tbsp cocoa powder unsweetened, optional
- Preheat oven to 350F and line a small, shallow loaf pan (7.5 x 3.5-inch) with parchment paper.
- In a large bowl, combine avocado, sweetener (optional), eggs, and vanilla extract.
- Combine coconut flour, baking soda, salt, and cocoa powder (optional). Add dry ingredients to the avocado batter and mix until well incorporated. Allow batter to rest for 5 to 10 minutes.
- Transfer batter to lined loaf pan and bake for approximately 45 minutes, or until the top has browned and it passes the clean toothpick test.
- Allow avocado bread to cool before slicing.
Hi, I'm Tasha–nutritionist, recipe developer, and multi-published cookbook author.
Jenna M says
Oh I love this recipe ! Bread slices are always great when you're on the go. I was wondering if it was possible to do the same version but with pistachios instead of avocado ? Is it as good or not ?
Tasha Metcalf says
Thank you for the feedback! We haven’t tested the recipe with pistachios, but I could see it being a it a potential success if the nuts were puréed into a nut butter due to the high fat content of the nuts. It would definitely need to be tested, you’ll have to let us know if you try it out.
The nutrition of the bread would also change if using pistachios, so you would need to watch the carbs to see if the adjusted recipe fits within your keto macros if you’re following a low carb diet.
Bread didn’t rise all that much. Is it really 6 tablespoons of coconut flour or should it be more?
Marisol Oneill says
Hi...I love this recipe! Question....I started keto 1 month ago...I eat less than 20 gr8 net carbs using carbmabager app...but I'm not loosing weight...Im not hungry much so I'm not making my macros or total calories...can that be a problem?
Tasha Metcalf says
So happy you enjoy the recipe!
It sounds like you're just getting started and your goal is to lose weight, so I have a couple of resources I want to send your way.
The first is a podcast and article related to your question about hunger (or lack of) on keto and whether or not you need to meet your macros.
The second is a podcast and article with several additional links within pointing to resources about not losing weight on keto.
It's difficult to provide specific recommendations without reviewing a food diary, health history, etc. But in general, what you described––not being hungry and eating less--will simply lead to a greater calorie deficit than your macros may have initially targeted. That's not inherently "bad" or hurting weight loss efforts, but you will need to be mindful to obtain adequate nutrition from the food that you are eating. It's always a good idea to prioritize nutrient-dense foods, but even more so if you don't have much of an appetite.
I know it's a long winded answer, but it's a bit more nuanced than a quick yes or no. I hope it helped!
Marisol Oneill says