Keto Avocado Bread Recipe

This avocado bread recipe is a simple, nourishing, low-carb bread alternative made with just a few wholesome ingredients — perfect for open-faced or stacked sandwiches. Naturally gluten-free and rich in micronutrients, protein, fiber, and healthy fats, these bread thins are as satisfying as they are versatile.

More Than Bread: A Nutritional Powerhouse

I’ve been creating bread alternatives for eight years, yet I’m still amazed by how many truly great options there are. I’ve always preferred my bread — or bread replacements — on the thin side (think flatbreads and tortillas!).

Many years ago, I came up with a lectin-free and gluten-free bread thin recipe that’s still a favorite. While this is satisfying and delicious, these avocado bread thins win hands down when it comes to simplicity and nutrition. They’re made with just three low-carb ingredients, in just a few minutes. And there is no flour involved.

Here’s their impressive nutritional profile: two thins — enough for a generous stacked sandwich or two open-faced ones — provide almost 12 grams of protein, 5 grams of fiber, plenty of micronutrients, and only 254 calories. Definitely not empty calories. I often make them for sandwiches, but they’re also perfect as a wholesome snack on their own.

My favorite cheese for this recipe is Parmigiano Reggiano, the king of cheeses. Naturally lactose-free thanks to its long fermentation process, it’s made from raw Italian milk and is considered a gut-friendly dairy. Parmigiano isn’t just delicious — it also crisps beautifully when baked. If you love that texture, you might also enjoy my real Parmigiano Reggiano crisps recipe.

Below you’ll find the full list of ingredients and a step-by-step guide with photos. A printable recipe card and nutritional information are available at the end of the post.

Avocado Bread Ingredients

• 2 medium ripe avocados
• 2 pasture-raised eggs
• 1 generous cup grated Parmigiano Reggiano (use the coarse side of the grater)
• A pinch each of onion powder, garlic powder, and black pepper
• For topping: a mix of sesame seeds, poppy seeds, hemp seeds, and sea salt flakes

Step-by-Step Instructions

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.

In a mixing bowl, mash the avocados with a fork. Add the eggs, grated cheese, and seasonings. Mix until the ingredients come together into a cohesive paste.

Scoop the mixture onto the prepared baking sheet to form 6–8 patties. For 8 smaller rounds (3.5 inches), use about ¼ cup per patty. For 6 slightly larger rounds (4 inches), use about ⅓ cup each. Use a spoon or spatula to flatten each patty, or shape them with a cookie cutter if you prefer uniform rounds.

Sprinkle the seed and salt topping generously over each patty.

Bake for 30 minutes, or until the tops are golden and slightly puffed, with small Parmigiano bubbles forming on the surface.

Remove from the oven and transfer to a wire rack to cool completely before serving.

Storage: Keep in an airtight glass container in the refrigerator for up to 3 days.

More Gluten-Free and Lectin-Free Bread Alternatives

If you want to explore more options, check out our round-up of 15+ delicious and easy lectin-free bread recipes.

And if you are looking for more keto-friendly bread recipes, check out this Walnut Bread Roll recipe.

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