3 Ingredient Keto Avocado Bread (Low-Carb)
Avocados are having their moment—and for good reason. This recipe isn’t here to trend-hop, though. It’s here to deliver. If you’ve got an avocado that’s ready to be used (you know, that perfect stage before it goes full mush), this recipe turns it into a warm, cheesy, satisfying bread in under 30 minutes.
You don’t need a long grocery list. You don’t need complicated steps. You don’t even need to be particularly good at cooking. You just need three ingredients, one bowl, and the desire to eat something good that also happens to be low-carb and keto-friendly.
Let’s make something you’ll actually look forward to making again.
What You’ll Need
Here’s the short grocery list. Yep, this is all you need.
| Ingredient | Quantity | Notes |
|---|---|---|
| Ripe avocado | 1 medium-large | Make sure it’s soft but not brown inside |
| Large egg | 1 | Room temperature preferred |
| Shredded cheese | 1 cup | Cheddar, mozzarella, or a blend work great |
Optional (but fun):
- Everything bagel seasoning
- Pinch of sea salt
- Garlic powder or chili flakes for a little flair
Tools You’ll Need
No fancy tools needed. You probably already have everything.
- Mixing bowl
- Fork or potato masher
- Baking sheet or air fryer
- Parchment paper
- Spoon or spatula
Optional but helpful:
- Cookie scoop for portioning
- Cooling rack
Pro Tips
If it’s your first time making this, these will save you time and possible heartbreak.
- Use freshly grated cheese if you can. Pre-shredded cheese has anti-caking agents that can mess with texture. It still works, but freshly grated melts better and binds the bread more nicely.
- Mash the avocado thoroughly. If there are chunks left, your bread might be uneven or have a mushy bite. You want a smooth mash, but no need for a blender.
- Don’t overbake. These turn golden fast. If they go too long in the oven or air fryer, they’ll lose that tender middle and get crumbly.
- Air fryer vs. oven? Both work, but air fryer wins slightly for texture. Oven gives you more space if you’re doubling the recipe.
- Season before baking. The base recipe is mild. Sprinkle a pinch of salt, garlic powder, or bagel seasoning on top for a flavor boost.
How to Make It
Let’s walk through the steps.
Step 1: Preheat
Preheat your oven to 400°F. If you’re using an air fryer, set it to the same temp.
Step 2: Mash the Avocado
In a mixing bowl, mash the avocado with a fork until it’s mostly smooth. A few tiny lumps are fine, but aim for creamy.
Step 3: Add Egg and Cheese
Crack in the egg. Mix until combined.
Then add in your shredded cheese and mix again. It should look like a sticky, cheesy green dough.
Step 4: Portion It Out
Line your baking sheet (or air fryer basket) with parchment paper.
Scoop out 2-3 portions and form small patties, about ½ inch thick.
If using a cookie scoop: use a heaping scoop per bread.
Step 5: Bake or Air Fry
Oven: Bake for 20–25 minutes or until golden around the edges.
Air fryer: 18–22 minutes, depending on your model.
Tip: If you’re unsure, poke one gently. It should feel firm but slightly springy.
Step 6: Let It Cool
Don’t skip this part. Cooling allows the bread to firm up and the texture to settle.
Place on a cooling rack or leave on the parchment for 5–10 minutes.
Substitutions and Variations
Got food restrictions? Want to mix it up? Here’s how.
| Swap | Use Instead | Notes |
|---|---|---|
| Cheese | Dairy-free shredded cheese | Choose one that melts well like a cashew-based blend |
| Egg | Flax egg (1 tbsp flaxseed + 2.5 tbsp water) | Texture will be a bit softer |
| Avocado | Mashed cooked sweet potato or pumpkin | Changes flavor and carbs, but still works |
| Cheese type | Parmesan, gouda, pepper jack | Adds different flavors, but keep ratio the same |
Bonus flavor ideas:
- Add chopped herbs like parsley or chives
- Fold in 1 tsp nutritional yeast for a “cheesy” umami boost
- Top with a slice of tomato before baking
Make Ahead Tips
You can mix the dough ahead of time and store it in the fridge for up to 24 hours before baking.
Or, bake and store the bread:
- In the fridge: up to 3 days
- In the freezer: up to 1 month (wrap individually)
To reheat: 350°F oven or toaster oven for 5–8 minutes.
Nutritional Breakdown (Per Bread)
Approximate values (based on 3 breads per batch):
| Nutrient | Amount |
|---|---|
| Calories | 235 |
| Protein | 13g |
| Fat | 19g |
| Total Carbs | 7g |
| Fiber | 4g |
| Net Carbs | 3g |
These numbers can vary depending on the cheese and avocado size, but you’re getting a solid low-carb snack that’s also filling and fiber-rich.
Pairing Ideas
Not sure what to serve it with? Here are some winning combos:
- Breakfast: Serve with scrambled eggs and a couple of cherry tomatoes
- Lunch: Use two breads as a low-carb “bun” for grilled chicken or tuna salad
- Snack: Spread with cream cheese or guac and top with microgreens
Leftovers and Storage
Let’s be honest, these usually don’t last long. But if you’ve got leftovers:
- Store in an airtight container in the fridge for up to 3 days
- Reheat in oven or toaster oven at 350°F
- Freeze individually wrapped for up to 1 month
Avoid microwaving if possible—it makes them too soft and kind of sad.
FAQ
Can I double or triple the recipe?
Absolutely. Just make sure to portion out evenly and bake in batches if using an air fryer.
Can I turn this into a loaf?
This specific recipe works best in patty form. For a loaf-style keto bread, you’ll want something with almond or coconut flour added for structure.
Can I use unripe avocado?
Not recommended. You’ll have a tough time mashing it and the flavor will be bitter.
How do I make it spicier?
Add chopped jalapeño, red pepper flakes, or a pinch of cayenne to the mix before baking.
Is this suitable for kids?
Yes! It’s cheesy, soft, and fun. Just go light on the seasoning if they’re picky.
Wrap Up
This 3-Ingredient Keto Avocado Bread is one of those recipes you make once and suddenly can’t stop thinking about. It’s simple, satisfying, and ridiculously easy to fit into your low-carb or keto lifestyle—even when you’re short on time and fridge space.
Give it a shot. You’ll feel like a little kitchen genius when you pull it out of the oven. And once you try it, come back and drop a comment with what you added or how it turned out for you. I love seeing your twists and ideas!
