This 3-ingredient avocado bread is low-carb, high-protein, and gluten-free! It contains just three readily available ingredients: avocado, egg, and shredded cheese. It is super easy to make and ready in just 30 minutes!
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Avocado Egg and Cheese Bread
As the name suggests, this bread is made with just three ingredients: Avocado, egg, and shredded cheese. Avocado makes this bread high in healthy fats and is the main ingredient, while egg helps bind it, and cheese adds structure and protein.
I was first introduced to this viral TikTok recipe by a friend, and I am hooked! It’s a lot like my Avocado Cottage Cheese Wrap recipe, but less pliable due to the drier nature of shredded cheese. It’s best described as sandwich bread or buns rather than a wrap.
FYI, this avocado bread is closer to a sandwich round than a traditional bread loaf. But if you’re looking for a loaf, check out my artisan-style gluten-free bread.
Can This Be Used As Avocado Flatbread?
Yes, this recipe is actually more of a flatbread, similar to my viral cottage cheese flatbread and viral spinach cottage cheese flatbread.
To use this as a flatbread, simply spread the entire prepared mixture thinly on a parchment-lined quarter sheet pan or on half of your regular-sized sheet pan and bake as instructed.
A Quick Look at the Recipe
⏲️Ready In: 30 minutes.
👪Serves: 1
🍽 Calories and Protein: 360 kcal, 17g.
📋 Main Ingredients: Avocado, egg, and cheese.
📖 Dietary Notes: Gluten-free, Keto, vegetarian
⭐ Why You’ll Love It:
- It’s quick and easy to make with just a bowl and a fork.
- It tastes great and is a gluten-free, low-carb substitute for sandwich bread or even as a pizza crust.
Summarize & Save This Content With AI
“absolutely delicious and so easy a 3-year-old can make it” Lori Vernon
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Avocado Bread Ingredient Notes
Avocado: A small Hass avocado works perfectly for this recipe.
Cheese: I like to take a block of Parmesan or cheddar cheese and shred it at home. You can use pre-shredded cheese if in a pinch.
Egg: Use a medium egg.
Variations
- Add seasonings. I didn’t add any to this recipe, but you can add garlic powder or onion powder as I have in my Cottage Cheese Flatbread recipe.
- Make it spicy. Add some red pepper flakes for an added kick.
- Make it a pizza crust. Use the whole recipe to make a high-protein pizza crust instead!
How to Make Avocado Bread
Step 1: Preheat the oven. In a medium-sized bowl, add the shredded cheese, avocado, and egg. Smash the avocado, then mix everything until well combined.
Step 2: Shape the discs. On a parchment-lined sheet pan, use the back of a spoon to make 2 equal discs.
Step 3: Bake for 20 minutes, or until golden brown.
Step 4: Cool and serve. Let it cool completely before using.
Watch a Short Tutorial
Pro Tips
- Make sure to line your sheet pan with parchment paper. That helps with the easy removal of the bread. I don’t spray my parchment because it is inherently nonstick, but a reader did have an issue with hers, so you may want to spray or grease yours the first time just to be safe!
Avocado Bread FAQs
One slice/disc of this avocado bread has about 7 grams of carbs.
Yes! All the ingredients in this avocado bread are good for people with diabetes. It includes healthy fats, protein, and fiber, which help control blood sugar.
Yes, avocado bread uses egg, avocado, and cheese instead of flour, making it keto-friendly.
Although I haven’t tried it, it could possibly be made with vegan cheese.
Store the avocado bread in a zip-top bag or foil and keep it in the fridge for up to 5 days. You can also freeze the avocado bread for up to 1 month. Thaw it for a few minutes on the countertop before heating it in the toaster oven.
More Gluten-Free Breads To Try
If you tried this 3 ingredient avocado bread recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments. I love hearing from you! You can also follow me on Pinterest or subscribe to our newsletter to get more deliciousness straight to your inbox!
3 Ingredient Avocado Bread (Easy Avocado Flatbread)
Equipment
Ingredients
- 1 avocado
- 1 egg
- 1 cup shredded cheese parmesan, cheddar, mozzarella
Instructions
- Preheat your oven to 400ºF/ 204ºC and line a sheet pan with parchment paper. In a small bowl add the shredded cheese, avocado, and egg. Smash and mix everything until it is well combined.
- make two equal discs on the prepared sheet pan and bake for 20 minutes or until golden brown.
- Let cool for ten minutes before using.
Video
Notes
- Make sure to line your sheet pan with parchment paper. That helps with the easy removal of the bread. I have had some complaints that the bread sticks to the parchment. To be safe, brush your parchment paper with oil before adding the mixture.
Elizabeth says
Mine came out perfectly! I sprayed a bit of olive oil on parchment and then used a brush to spread it evenly. It was done on both sides and held together just like a sandwich with bread. I used a combination of 1 cup with 1/3 shredded parm, 1/3 mozza, an 1/3 white cheddar. I made a mayonnaise, onion, and tomato sandwich. Delicious! I had a small/medium avocado so I added 1/2 of a large one I had already used. When you say 1 avocado, do you suggest large or medium?
Zeeshan Shah says
So glad it it worked out Elizabeth! Thanks for the review. I used a medium avocado 😊
CHRISTI L HUSTEAD says
I used 2 small avocados and I had to add more “low moisture” cheese (mozzarella) and it was then sticky enough to create bread rounds.
Sharon says
Wow! Mine came out Perfect!!! So yummy!!!
Thanks : )
Shah Zeeshan says
You’re so welcome, Sharon, So happy it turned out perfect!
Karen C says
I added 2 heaping tbs of cottage cheese and Pesto. FLUFFY and delicious. Yea, it’s not exactly low in cals or sodium but it’s much better than regular bread. Had much trouble with the rounds sticking to parchment alone, greased sheet but still had trouble, but I did have an easier time removing when I greased and added cornmeal. Would have given 5 stars if the batches didn’t stick so bad. I made 3 batches:
1. straight recipe
2. added Pesto
3. added cottage cheese, pesto and thyme.
Flipping/Peeling back the parchment and baking an extra 5 mins worked for batch #3 Stick problem has been solved (happy dance…)
Mrs D says
tried thi recipe to use as a hamburger bun.
I used pre-packaged quacamole (7.5 oz) because I don’t like plain avocados, so my prep was a bit easier.
I am on a crazy diet to reduce inflammation, so I used chia seeds instead of quinoa or flax.
with these modifications, my version probably had a bit too much sodium.
Mine had to be flipped after 15 minutes as tops were golden brown and lovely, but the under sides were still a bit mushy. Cooked another 10 minutes.
They turned out pretty good, amd DEFINITELY better than having no bun which is how I have been eating hamburgers up until this point. I would make them again!
Would work for a breakfast sandwich as well.
Zeeshan says
Thanks for letting us know about your experience with readymade guac and other tweaks Mrs.D:)
Melanie Eitelman-Colvin says
This bread is very good. I made it with shredded parm and after putting them on the baking sheet I added Bagel seasoning. I made a sandwich with fresh garden tomatoes, little mayo, lettuce and a slice of honey ham. Yum
Then I put the two left over piece and placed them back in the oven and baked even longer to make them chip like. Gonna try different cheeses next time.
Nicole Rivard says
there is a lot of sodium and fat from the cheese in this recipe. Maybe not so much cheese and some veggies like tomatoes.
Zeeshan says
Thank you for bringing the high sodium content to my attention Nicole! I use an online tool which gave skewed sodium content. It’s all fixed now! It’s always good to shred your own cheese if you’d like the sodium to be even less and healthier alternative over all:)
Mysty says
Exactly what carnivores want. Don’t be afraid of salt. You’ve been led astray about salt.
Trish says
Just made this it is delicious! I wonder if you could make it with laughing cow cheese or a low fat cheese…
Zeeshan says
Thanks Trish! I haven’t tired it but no harm trying it out!
Bobbi Cooley says
can i make this with no cheese?
Zeeshan says
Hi there! I’m afraid I haven’t tried it without it.
Penny says
I absolutely love this. I’ve only made it a couple times. My problem is mine sticks to the parchment paper. What am I doing wrong?
Zeeshan says
Hi Penny. That is odd but try brushing the parchment with some oil. That should work!
Martha Reichard says
Can I freeze the two I have leftover? Or how long can I keep them
Zeeshan Shah says
Hey Martha, yes you can freeze them. Just put some parchment paper between them. You can keep them sealed in a zip top bag in the fridge for a couple of days.
Lori Vernon says
absolutely delicious and so easy a 3-year-old can make it
Zeeshan says
So glad you enjoyed Lori, thanks for leaving a review and rating! 🙏🏼
Matthew Fernandez says
Yeah… this ain’t bread chief. It’s a glorified omelet you got there.
Zeeshan says
It’s the viral trend as stated in the intro!