Low-Carb Avocado Toast with Almond Flour Bread 

Product: Almond Flour  

Servings per recipe: 8

Nutritional Information per serving: 

Ingredients: 

For the almond flour bread 

• 2 cups Just About Foods Almond Flour 
• ¼ cup psyllium husk 
• 1 tablespoon Baking Powder 
• ½ teaspoon salt 
• 2 tablespoons of sweetener of your choice 
• 5 eggs 
• ¼ cup coconut oil 

For the toast 

• Olive oil 
• 2 avocados 
• 4 eggs 
• ½ medium size red onion, thinly sliced 
• ¼ cup white vinegar 
• Chili flakes 
• Salt and pepper 

Instructions: 

For the quick pickled red onions, in a small container place the red onions and pour the vinegar and a pinch of salt; let it set for at least 15 minutes.  

Preheat oven to 350°F and line a baking tray with parchment paper.  

In a large bowl, whisk Almond Flour, psyllium husk, salt, and sweetener; add 4 eggs and mix using a spatula. Finally, add the coconut oil and mix until a smooth dough is formed. 

Wet your hands and shape the dough into a log over the baking tray. Brush the top with the remaining egg and bake for 30-40 minutes until golden brown. Let it cool to room temperature. 

Cook the eggs however you desire, but we highly recommend making them sunny side up for this recipe. 

To make the toast cut the bread in half lengthwise, then in half crosswise; drizzle the bread pieces with olive oil and toast. Divide the avocado into the four pieces of toast and smash it with a fork, season it with salt and pepper to taste. Top it with the fried egg and the pickled red onions, and lastly, sprinkle with chili flakes and enjoy!