Keto Avocado Bread
Bake this savory flourless keto avocado bread with cream cheese, ripe avocados, and eggs for a tender, sliceable loaf with a golden seasoned crust.
Equipment
- Large loaf pan
- Blender
- Parchment paper
- Wire cooling rack
Ingredients
- 8 oz cream cheese room temperature
- 2 medium avocados about 1 1/4 cups
- 6 eggs
- 2 tbs everything bagel seasoning
Instructions
- Heat the oven to 350 degrees. Allow the oven to reach full heat before the filled pan goes in so the loaf begins setting evenly.
- Coat a large loaf pan with non stick cooking spray, or line the bottom with parchment paper. The prepared pan helps the delicate flourless loaf release without tearing.
- Place the room-temperature cream cheese and avocados in a blender. Start with softened cream cheese so the mixture can become creamy rather than lumpy.
- Blend until the avocado and cream cheese form a smooth green puree. Stop only when no pale cream cheese pieces or avocado flecks remain.
- Add the eggs and Everything bagel seasoning, then blend just until combined. The batter should look glossy and uniform without streaks of egg.
- Pour the batter into the prepared loaf pan. It should settle into an even layer with a soft, pourable consistency.
- Scatter a bit more Everything bagel seasoning over the surface. The topping will toast as the loaf bakes and create a fragrant, speckled crust.
- Bake for 30 minutes at 350 degrees, checking the center with a toothpick before removing the loaf. The top should look lightly puffed and spring back slightly, and the toothpick should come out clean or with dry crumbs.
- Let the loaf rest on a wire rack before slicing, then serve warm with a pat of butter. The interior will feel firmer after resting, which helps each slice keep its shape.
Notes
Texture tip: Use softened, room-temperature cream cheese and blend until completely smooth with the avocado before adding the eggs to prevent lumps. Baking tip: If the crust browns too rapidly before the center is set, loosely tent the loaf pan with foil and continue baking until a toothpick comes out clean. Cooling: Let the loaf cool thoroughly on a wire rack before slicing. Cutting while hot compresses the delicate flourless crumb and can cause a gummy texture. Storage: Keep cooled slices in an airtight container in the refrigerator with parchment paper between layers to prevent sticking. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.