Keto Avocado Bread Toast (Printable)

Fluffy low-carb bread slices topped with creamy avocado, smoked salmon, and bagel seasoning.

# Components:

→ Keto Bread

01 - 1 cup almond flour
02 - 2 tablespoons coconut flour
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon sea salt
05 - 4 large eggs
06 - 1/4 cup unsalted butter, melted
07 - 1/4 cup unsweetened almond milk

→ Toppings

08 - 2 ripe avocados
09 - 1 tablespoon fresh lemon juice
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon sea salt
12 - 7 ounces smoked salmon slices
13 - 2 tablespoons everything bagel seasoning
14 - 1 tablespoon fresh dill, chopped

# Directions:

01 - Preheat oven to 350°F. Line an 8x4 inch loaf pan with parchment paper.
02 - In a mixing bowl, whisk together almond flour, coconut flour, baking powder, and sea salt until well combined.
03 - In a separate bowl, beat the eggs, then mix in melted butter and unsweetened almond milk.
04 - Fold wet ingredients into dry ingredients until smooth and fully incorporated. Pour batter into prepared loaf pan and smooth the top surface.
05 - Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow bread to cool completely before slicing.
06 - While bread cools, halve the avocados and remove the pits. Scoop flesh into a bowl and add lemon juice, salt, and black pepper. Mash until mostly smooth.
07 - Slice cooled keto bread into 8 slices. Lightly toast slices if desired for extra texture.
08 - Spread mashed avocado generously over each toast slice. Layer smoked salmon slices on top of the avocado.
09 - Sprinkle everything bagel seasoning and fresh dill over each toast. Serve immediately while bread is still warm.

# Expert Advice:

01 -
  • You get that satisfying brunch moment without the post-meal carb crash that usually follows.
  • The bread is genuinely fluffy and tasty, not the weird egg-forward brick you might fear from keto baking.
  • Everything comes together in under 35 minutes, so lazy weekend mornings feel fancy without the fuss.
  • Smoked salmon and avocado together hit that savory-creamy-umami note that makes you feel like you've figured something out.
02 -
  • Coconut flour is a trap—it absorbs way more liquid than regular flour, so don't double it thinking you need more structure or your bread becomes a brick.
  • The avocado needs lemon juice not just for flavor but to keep it from turning brown and oxidizing before you eat it.
  • Slice your bread only after it's completely cooled or it falls apart; I learned this the messy way.
03 -
  • Use a serrated knife to slice the bread rather than a chef's knife—it squashes the crumb less and gives you cleaner pieces.
  • If you're batch cooking, the keto bread keeps in an airtight container for three days and toasts beautifully, so making it ahead is actually smart.
  • Pair this with sparkling wine or cold brew coffee, depending on whether you're treating it as brunch or breakfast.
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