Garlic Shrimp Avocado Bread / Keto / Low Carb / Gluten Free

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Garlic Shrimp Avocado Bread - Keto, Low Carb, Gluten Free

GARLIC SHRIMP AVOCADO BREAD – Low Carb, Keto, Gluten Free

When this Garlic Shrimp Avocado Bread came out of the oven for the first time, I was so excited because it looked heavenly!

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I love shrimp, but if I remember correctly, I never cooked shrimp at home in my entire life… I don’t do seafood myself… So, it was literally my first time buying raw shrimp at a supermarket just to bake this bread 😛

Garlic Shrimp Avocado Bread - Keto, Low Carb, Gluten Free

I know there are some people who don’t like cooked avocados. I’m probably one of them, but I’m totally okay with the avocado in this bread!

Garlic Shrimp Avocado Bread - Keto, Low Carb, Gluten Free

This bread is perfect for breakfast and lunch. While eating as is is quite tasty, spreading butter over a reheated slice is also good.

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Garlic Shrimp Avocado Bread / Keto / Low Carb / Gluten Free

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 slices
Calories 181 kcal
Author Miyuki

Ingredients

Garlic Shrimp

  • 6 oz (10 - 12 count) Peeled & Deveined Shrimp (170 g)
  • 1/2 tbsp Unsalted Butter
  • 1 clove Garlic, Minced
  • 1/4 tsp Salt
  • To Taste Black Pepper

Avocado

  • 1 Ripe Avocado, Peeled & Pitted

Bread

  • 1 cup Almond Flour (100 g)
  • 1 tbsp Coconut Flour
  • 2 tbsp Parmesan Cheese Powder
  • 1 tsp Alminum-Free Baking Powder
  • 2/3 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 3 Eggs (Medium - Large)
  • 0.5 oz Melted Coconut Oil (or Melted Unsalted Butter) (14 g)
  • 3 tbsp Heavy Cream

Instructions

Garlic Shrimp

  1. Place the shrimp in a small bowl. Sprinkle the salt and pepper on the shrimp and mix well with hands.

  2. In a frying pan over low heat, melt the butter. Add the garlic.

  3. Cook for a minute or two and turn the heat to medium. Add the shrimp and cook until pink. (The shrimp doesn’t need to be cooked through as they will be baked in the oven.)

  4. Set aside.

Avocado

  1. Slice 1/4 of the avocado into 5 pieces. Chop the remaining 3/4 into cubes.

  2. Set aside.

Bread

  1. Preheat the oven to 180 C / 350 F. Grease an 8 x 4 (20 x 10 cm) loaf pan or line with parchment paper. (* The pan I used is 8.5 x 3.6 inch (22 x 9 cm).)

  2. In a medium bowl, whisk well the almond flour, coconut flour, parmesan, baking powder, sea salt and black pepper.
  3. In a large bowl, whisk well the eggs, coconut oil and heavy cream. Add the almond flour mixture and whisk well.
  4. Reserving 5 shrimp (count) and avocado slices, add the remaining shrimp (along with the cooked minced garlic) and avocado cubes to the batter and stir lightly with a spatula.

Assembly

  1. Pour the batter into the loaf pan and drop the pan a few times.

  2. Place the reserved shrimp and avocado slices on top.

  3. Bake for about 45 minutes. (Cover with aluminum foil halfway through the baking if necessary.)

  4. Let it cool on a wire rack.

Recipe Notes

Per Slice:

Calories 181 kcal, Protein 9.3 g, Total Fat 14.6 g, Total Carbohydrates 4.3 g, Dietary Fiber 2.3 g, Sugar 1.0 g

While eating as is is quite tasty, spreading butter over a reheated slice is also good.

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