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!
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 😛
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!
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
- 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
- 1 Ripe Avocado, Peeled & Pitted
- 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
Place the shrimp in a small bowl. Sprinkle the salt and pepper on the shrimp and mix well with hands.
In a frying pan over low heat, melt the butter. Add the garlic.
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.)
Slice 1/4 of the avocado into 5 pieces. Chop the remaining 3/4 into cubes.
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).)
In a medium bowl, whisk well the almond flour, coconut flour, parmesan, baking powder, sea salt and black pepper.
In a large bowl, whisk well the eggs, coconut oil and heavy cream. Add the almond flour mixture and whisk well.
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.
Pour the batter into the loaf pan and drop the pan a few times.
Place the reserved shrimp and avocado slices on top.
Bake for about 45 minutes. (Cover with aluminum foil halfway through the baking if necessary.)
Let it cool on a wire rack.
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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