Avocado Toast
- 15m Prep Time
- 20m Cook Time
- 45m Ready In
A California-inspired avocado toast topped with fresh herbs, pickled onions, and peppers, served alongside chocolate doughnuts made with avocado and coconut.
Ingredients
- 1 large ripe avocado peeled and seeded
- flake sea salt
- 29.6 ml fresh cilantro leaves
- 29.6 ml fresh mint leaves
- 14.8 ml chives chopped
- 14.8 ml green onions chopped
- 1 clove garlic peeled and grated or minced
- 1 serrano chile pepper stemmed, seeded, and finely diced
- fresh lime juice
- 2 gluten-free Norwegian crisp bread or keto bread
- 2 pickled onions and peppers
- extra-virgin olive oil for drizzling
- coconut oil spray or avocado oil spray
- 3 large organic eggs
- 59.1 ml coconut sugar or monk fruit sugar
- 59.1 ml coconut cream
- 0.5 ripe avocado peeled and roughly chopped
- 4.93 ml vanilla extract
- 118 ml finely ground almond flour
- 118 ml coconut flour
- 14.8 ml cocoa powder
- 9.86 ml baking powder
- 237 ml sugar-free chocolate chips
- 29.6 ml coconut oil
Nutrition (per serving, estimated)
Estimated based off 20 of 24 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1165 mg
- Iron: 16.9 mg
- Magnesium: 348 mg
- Phosphorus: 1294 mg
- Potassium: 3596 mg
- Zinc: 9.12 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- flake sea salt
- 29.6 ml fresh cilantro leaves
- 29.6 ml fresh mint leaves
- fresh lime juice
- 2 gluten-free Norwegian crisp bread or keto bread
- 2 pickled onions and peppers
- coconut oil spray or avocado oil spray
- 3 large organic eggs
- 59.1 ml coconut sugar or monk fruit sugar
- 59.1 ml coconut cream
- 4.93 ml vanilla extract
- 118 ml finely ground almond flour
- 118 ml coconut flour
- 14.8 ml cocoa powder
- 9.86 ml baking powder
- 237 ml sugar-free chocolate chips
- 29.6 ml coconut oil
Prepare
- 1 large ripe avocado, peeled and seeded
- Chop 14.8 ml chives
- Chop 14.8 ml green onions
- 1 clove garlic, peeled and grated or minced
- 1 serrano chile pepper, stemmed, seeded, and finely diced
- extra-virgin olive oil, for drizzling
- 0.5 ripe avocado, peeled and roughly chopped
Let's Cook
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Step 1.
In a small mixing bowl, place the avocado pulp. Add flake sea salt to taste, cilantro, mint, chives, green onions, grated garlic, diced serrano chile, and a squeeze of lime juice. Mash gently with a fork until the mixture reaches a guacamole-like consistency, leaving a few avocado chunks intact.
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Step 2.
Divide and spread the avocado mixture over 2 pieces of gluten-free Norwegian crisp bread or keto bread. Top each with a large pinch of pickled onions and peppers. Drizzle with extra-virgin olive oil.
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Step 3.
Preheat the oven to 375°F. Grease a nonstick doughnut pan with coconut oil spray.
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Step 4.
In a stand mixer fitted with the whip attachment, whip the eggs, coconut sugar, coconut cream, chopped avocado, and vanilla extract until fully combined and smooth, about 5 minutes.
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Step 5.
In a separate medium bowl, combine the almond flour, coconut flour, cocoa powder, and baking powder. Gently fold the dry ingredients into the wet ingredients using a rubber spatula until a batter forms.
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Step 6.
Pour the batter into a piping bag or a sealed Ziploc bag with a corner cut to about 1 inch in diameter. Pipe even rings of batter into the greased doughnut pan, each ring about 1 inch in diameter.
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Step 7.
Bake the doughnuts for about 20 minutes, until they become cakelike, risen, and firm. Allow them to cool in the pan for 10 minutes, then pop them out and let cool completely on a rack before frosting.
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Step 8.
While the doughnuts cool, make the frosting: Place the sugar-free chocolate chips and coconut oil in a metal mixing bowl. Bring a small pot of water to a boil, then remove from heat. Set the bowl over the pot (off the heat) and stir until the chocolate is melted and combined. Alternatively, microwave the chocolate and oil in 30-second bursts, stirring between each, until just melted and smooth. Do not overcook.
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Step 9.
One at a time, dip the cooled doughnuts into the melted chocolate mixture. Place the dipped doughnuts on a rack to allow the frosting to set.