Avocado Flatbread: 3 Ingredient Low Carb Bread Alternative
In short
This is about as simple as a flatbread gets. One egg, one ripe avocado and 50 grams of cheese go into the blender and get a whiz, with salt and pepper if you want it. Pour it onto baking paper sprayed with olive oil, spread it out, and bake in a preheated oven at 180°C (350°F) for 20 minutes. No flour, no yeast, no fuss. It doesn’t taste very avocadoy, maybe a slight tinge of cheese, and you can use it for taco shells, a flatbread or a pizza base.
Key points
- Three ingredients. One egg, one avocado and 50 grams of cheese, plus a bit of olive oil to grease the baking paper. Add salt and pepper if you like. I didn’t this time.
- Use a ripe avocado. Mine was just ripe enough, and it all goes into the bullet blender with the egg and cheese.
- Always olive oil, never seed oil. Seed oil is basically engine oil. It has no place in your body or your kitchen.
- It’s a bit thick to pour. Mine didn’t pour as nicely as I’d like, so you might add another egg. Spreading it with another sheet of baking paper on top could make it easier too.
- Bake it at 180°C for 20 minutes. That’s 350°F, in a preheated oven. Mine came out looking pretty good.
- Use it like bread. Taco shells, a flatbread or a pizza base.
- Sneaky veg for the kids. Put a bit of butter and something on top and kids who won’t eat their veggies will never know.
- It doesn’t taste of avocado. Not very avocadoy at all, maybe a slight tinge of cheese, but it’s beautiful.
When you cut the carbs, bread is one of the things you miss. This is another little flatbread recipe, and it’s super simple: an egg, an avocado and some cheese, blitzed and baked. No flour and no yeast, and it comes out soft enough to use for tacos, wraps or a pizza base.
Method in brief
You’ll need: 1 egg, 1 ripe avocado, 50g of cheese (your choice), salt and pepper if you want them, and a little olive oil spray. Plus a blender, a baking tray and baking paper.
- Heat the oven to 180°C (350°F).
- Blend: put the egg, the avocado flesh and the cheese in a blender and give it a whiz until smooth.
- Prep the tray: line it with baking paper and give it a light spray of olive oil.
- Spread it out: pour the mix onto the paper and spread it thin. If it’s too thick to pour, another egg will loosen it, or press it out with a second sheet of baking paper on top.
- Bake for 20 minutes, until it looks done.
Why it works
The egg binds it, the cheese gives it some body and the avocado makes up the bulk, so there’s no wheat flour in it at all. That makes it gluten free and gives you something to wrap or top without going back to bread. It’s also a handy way to get some veg into the kids.
Want a flatbread that’s a bit more bread-like? My soft taco or naan flat bread uses a mozzarella and almond flour dough, and I’ve written up a low carb flat bread made with coconut flour and psyllium husk. For a proper pizza, see my low carb pizza, and for a loaf try the 90 second keto bread or the keto bread that doesn’t taste like eggs.
Wondering why normal bread is off the menu? Have a read of why I avoid bread, rice and pasta, and for why it’s olive oil on the tray, see why you should avoid seed oils. Grab the free Carb Guide too.
New to all this? Watch my story and how I lost 23kg in four months.
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Not medical advice. I'm not a doctor, dietitian or nutritionist, just a bloke telling the story of what worked for me. Check with your doctor before changing your diet or medication.
