A low carb loaf to go with soup if you are in Melbourne tonight or for your packed lunch tomorrow.

A good alternative to a nut loaf, quick to make, with a good crust and moist inside.

Keeps well in the refrigerator or freezer.

We used a silicon loaf pan 10cm wide x 21cm long x 5.5cm deep.

Makes 16 slices at 3g carbs per slice.

  • 60g coconut flour
  • 1 teaspoon (6g) salt
  • 1 teaspoon (4g) baking soda
  • 1/2 cup (90g) linseed meal (flaxseed)
  • 1/2 teaspoon xylitol
  • 6 whole eggs
  • 360g avocado flesh

Preheat oven to 350F/180C/gas mark 4.

Grease and line a loaf pan unless using a silicone one.

Puree the avocado until completely smooth.

Mix all the dry ingredients together.

Lightly beat the eggs, add the avocado and continue to beat until well blended.

Add to the dry ingredients.

Pour batter into a loaf pan.

Bake for about 45-55 minutes until a skewer comes out clean.

prep time 15 mins

total time 60 mins

number of serves 16

serve weight 45g

energy 470.0kj
energy 112.3cal
protein 4.2g
total fat 8.9g
saturated fat 1.7g
cholesterol 91.5mg
carbohydrate 3.0g
sugars 0.2g
dietary fibre 2.3g
vitamin c 2.3mg
total vitamin a equivalents 30.4µg
sodium 245.50mg
potassium 184.3mg
calcium 27.0mg
iron 0.9mg

This recipe was first posted by carbs by numbers All content is Copyright Protected – ©2017 carbs by numbers. All Rights Reserved.