Loaded Broccoli Cauliflower Salad (Low Carb)!!!

Ingredients

Salad

3 cups fresh broccoli florets (bite-sized)

3 cups fresh cauliflower florets (bite-sized)

1 cup shredded sharp cheddar cheese (or cubed for extra texture)

6 slices bacon, cooked crispy and crumbled

¼ cup red onion, finely diced

2 tablespoons chives or green onions (optional)

Creamy Dressing

¾ cup mayonnaise (or avocado oil mayo)

¼ cup sour cream

1 tablespoon apple cider vinegar (or lemon juice)

1 teaspoon Dijon mustard

½ teaspoon garlic powder

Salt & black pepper, to taste

👩‍🍳 Instructions

Prep the Veggies

Wash and dry broccoli and cauliflower thoroughly. Cut into small, bite-sized florets.

Cook the Bacon

Cook bacon until crispy. Drain, cool, and crumble.

Make the Dressing

In a bowl, whisk together mayonnaise, sour cream, vinegar, Dijon mustard, garlic powder, salt, and pepper until smooth.

Assemble the Salad

In a large bowl, combine broccoli, cauliflower, cheddar cheese, bacon, red onion, and chives.

Toss & Chill

Pour dressing over the salad and toss until well coated. Refrigerate for at least 30 minutes before serving for best flavor.

Creamy Mango Cardamom Ice Cream

Ingredients

• 2 cups Heavy whipping cream (chilled)

• 1 can (14 oz) Sweetened condensed milk

• 1 ½ cups Mango purée (fresh Alphonso mangoes work best for that bright yellow color)

• 1 tsp Ground cardamom (this provides those tiny dark specks seen in the photo)

• 1 tsp Vanilla extract

• A pinch of Saffron threads (optional, for extra color and aroma)

Instructions

1. Prep the Flavor Base: In a large bowl, whisk together the sweetened condensed milk, mango purée, ground cardamom, and vanilla extract until smooth. If using saffron, crush the threads into the mix.

2. Whip the Cream: In a separate chilled bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form. (Be careful not to over-beat into butter).

3. Fold Together: Gently fold about a third of the whipped cream into the mango mixture to lighten it. Then, add the rest of the whipped cream and fold very gently with a spatula until no white streaks remain.

   • Note: Don’t stir vigorously, or you’ll lose the air that makes it fluffy!

4. Freeze: Pour the mixture into a loaf pan or a freezer-safe container. Smooth the top with a spoon. Cover tightly with plastic wrap (press the wrap directly onto the surface to prevent ice crystals).

5. Set: Freeze for at least 6 to 8 hours, or overnight.

6. Serve: Scoop into a waffle cone just like in your picture!

Pro Tips for the Perfect Scoop

• The Speckles: If you want those green bits to be more prominent, you can fold in finely crushed raw pistachios.

• The Cone: For that specific look, use a fresh waffle cone bowl or a wide-rimmed waffle cone.

• Temper: Let the container sit on the counter for 3–5 minutes before scooping; it makes the texture much silkier.

🍍 Tropical Mango Pineapple Smoothie

Yields: 2 Servings | Prep time: 5 minutes

Ingredients

• Frozen Mango: 1 ½ cups (frozen gives it that thick, soft-serve texture)

• Frozen Pineapple: 1 cup

• Banana: 1 ripe banana (fresh or frozen) for extra creaminess

• Coconut Milk: 1 cup (use canned for richness or carton for a lighter version)

• Orange Juice: ½ cup (adds a nice citrus zing)

• Optional Garnish: Shredded coconut (as seen in your photo) or a squeeze of lime.

Instructions

1. Layer the Liquid: Add the coconut milk and orange juice to your blender first. This helps the blades move more easily.

2. Add Fruit: Add the mango chunks, pineapple, and banana.

3. Blend: Start on a low speed and gradually increase to high. Blend for about 45–60 seconds until the mixture is completely smooth and velvety.

4. Adjust Consistency: * If it’s too thick, add a splash more coconut milk.

   • If it’s too thin, add a few more pieces of frozen fruit or a handful of ice.

5. Serve: Pour into tall glasses, sprinkle with shredded coconut, and add a reusable straw just like in your picture!

💡 Pro-Tips for the Best Results

• The “Cream” Factor: For a “protein style” smoothie, you can add ¼ cup of Greek yogurt or a scoop of vanilla protein powder.

• Natural Sweetness: If your fruit isn’t very ripe, you can add a teaspoon of honey or maple syrup, though the mango and pineapple usually provide plenty of natural sugar.

• The Texture: Using frozen fruit instead of ice cubes ensures the flavor stays concentrated and doesn’t get “watered down.”

This creamy mango strawberry banana smoothie is a refreshing, naturally sweet drink that brings together bright fruit flavors and a smooth, satisfying texture. It is perfect for breakfast, a midday refreshment, or a light evening treat. The combination of mango, strawberries, and banana creates a beautiful balance of tropical sweetness and gentle freshness, making it enjoyable for all ages. This recipe is simple to prepare, requires only a few ingredients, and can be easily adjusted to suit your personal taste.

Ingredients

• 1 cup ripe mango, peeled and cut into cubes

• 1 cup fresh strawberries, washed and hulled

• 1 medium ripe banana, sliced

• ¾ to 1 cup cold milk (dairy or plant-based, such as almond or oat milk)

• ½ cup plain yogurt for extra creaminess (optional)

• 1 to 2 teaspoons honey or maple syrup (optional, depending on sweetness preference)

• 4 to 6 ice cubes for a chilled texture

• A few fresh strawberry slices or mango pieces for garnish (optional)

Preparation Steps

1. Prepare the fruit
   Start by washing the strawberries thoroughly and removing the green tops. Peel the mango and cut it into even-sized cubes. Slice the banana into small pieces so it blends smoothly. Using ripe fruit helps create natural sweetness and a soft texture.

2. Layer the ingredients
   Add the milk to the blender first. This helps the blades move easily. Next, add the mango cubes, strawberries, and banana slices. If you are using yogurt, add it at this stage for a creamy finish.

3. Blend to smooth perfection
   Add the ice cubes and blend on medium speed for about 30 seconds. Increase to high speed and blend until the mixture becomes smooth and evenly combined. If the smoothie looks too thick, add a little more milk and blend again.

4. Taste and adjust
   Taste the smoothie and decide if it needs extra sweetness. If desired, add honey or maple syrup and blend briefly to mix it in. Adjust the thickness by adding more milk or ice according to your preference.

5. Serve and enjoy
   Pour the smoothie into a tall glass. Garnish with fresh strawberry slices or small mango cubes for a bright and inviting presentation. Serve immediately for the best flavor and texture.

Helpful Tips

• Frozen fruit can be used instead of ice for a thicker smoothie.

• For added nutrition, you can include chia seeds or oats.

• To make it dairy-free, use plant-based milk and yogurt alternatives.

This mango strawberry banana smoothie is a delightful blend of flavor, color, and natural goodness. It is easy to make, refreshing to drink, and perfect for everyday enjoyment.

Servings: 10 slices
Total Time: 45 minutes
Calories per Serving: ~180 kcal
Macros: 10g Protein / 4g Net Carbs / 13g Fat / 2g Fiber

Introduction

Few things smell as comforting as fresh cinnamon bread baking in the oven — and this Keto Cinnamon Bread brings that same nostalgic aroma to your low-carb kitchen. Each slice is buttery, moist, and gently sweet, with warm swirls of cinnamon running through a soft almond-flour crumb.

If you follow Keto, Low Carb, Slimming, Weight Watchers, or even a Mediterranean-inspired high-protein plan, this loaf fits beautifully. It’s gluten-free, sugar-free, and made from wholesome, nutrient-dense ingredients that support your wellness goals without sacrificing flavor.

This is your new go-to for cozy mornings, clean snacks, or healthy desserts that satisfy your cravings and your macros.

Look at the Recipe

• Texture: Soft, moist, and buttery with a tender crumb.
• Flavor: Warm cinnamon and vanilla notes, like a sweet bakery loaf.
• Diet Benefit: Low-carb, high-protein, sugar-free, and Slimming & WW compatible.

Ingredients Needed

Dry Ingredients

• 2 cups almond flour
• 2 tbsp coconut flour
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• Pinch of salt

Wet Ingredients

• 4 large eggs
• ½ cup unsweetened almond milk
• ⅓ cup melted butter (or coconut oil for dairy-free)
• ¼ cup granulated erythritol or monk fruit sweetener
• 1 tsp vanilla extract

Cinnamon Swirl

• 2 tbsp melted butter
• 1 tbsp cinnamon
• 1½ tbsp brown erythritol

How to Make Our Keto Cinnamon Bread

1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
2. Mix dry ingredients: In a bowl, combine almond flour, coconut flour, baking powder, cinnamon, and salt.
3. Mix wet ingredients: In another bowl, whisk eggs, almond milk, melted butter, sweetener, and vanilla.
4. Combine: Add wet to dry ingredients and stir until thick batter forms.
5. Layer: Pour half the batter into the pan. Add half the cinnamon swirl mixture. Repeat layers.
6. Swirl: Use a knife to create gentle marbling.
7. Bake: 35–40 minutes, or until a toothpick comes out clean.
8. Cool: Let cool fully before slicing to keep structure and moisture intact.

Storage & Serving Suggestions

• Store: Airtight container, up to 5 days at room temp or 7 in the fridge.
• Freeze: Slice, wrap, and freeze for up to 3 months. Toast or microwave before serving.
• Reheat: 10–15 seconds in the microwave or 3–4 minutes in a toaster oven.
• Serve With: Cream cheese frosting, sugar-free glaze, almond butter, or Greek yogurt.

Macros & Plan Compatibility

Tips & FAQs

Can I make this dairy-free?
Yes — swap butter for coconut oil and use a dairy-free milk like almond or cashew milk.

Can I skip coconut flour?
No, it helps balance the texture. Only almond flour will make the bread too dense.

How can I reduce the sweetness?
Use 2 tablespoons of erythritol instead of ¼ cup for a milder taste.

Can I meal prep it?
Yes! Slice, freeze, and thaw individual portions for breakfast or a quick snack.

Is it Slimming or WW friendly?
Yes — each slice is around 3–4 Syns or 2–3 SmartPoints depending on sweetener and butter.

Crispy golden potato crust, fluffy egg filling, and fresh veggies — all for 0–1 syn per serving!

A lighter twist on the classic quiche, this recipe replaces pastry with a crunchy hash brown base. Perfect for breakfast, brunch, or even a light dinner, it’s delicious hot or cold and fits beautifully into your Slimming World plan.

Servings and Timing

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4–6 servings
• Dietary Badges: Slimming World Friendly | Low Syn | Gluten-Free | Vegetarian

Ingredients

Hash Brown Crust

• 500g potatoes, peeled and grated
• 1 medium egg
• Salt and black pepper, to taste
• Low-calorie cooking spray

Filling

• 5 large eggs
• 100g cooked lean ham or chopped turkey bacon (optional)
• 1 small red bell pepper, diced
• 3 spring onions, sliced
• 80g reduced-fat grated cheese (e.g. 50% less-fat cheddar or mozzarella)
• 2 tablespoons fat-free natural yogurt or quark
• Chopped fresh chives or parsley (optional)
• Salt and pepper, to taste

Instructions

1. Prepare the crust:
   Preheat oven to 200°C (400°F). Grate potatoes and squeeze out excess moisture using a clean tea towel. Mix grated potato with 1 beaten egg, a pinch of salt, and pepper.
2. Form the base:
   Spray a non-stick pie dish or ovenproof frying pan with low-calorie cooking spray. Press the potato mixture evenly across the base and up the sides to form a crust. Spray the top lightly with cooking spray.
3. Prebake the crust:
   Bake for 20–25 minutes until golden and starting to crisp. Remove from oven and reduce temperature to 180°C (350°F).
4. Prepare the filling:
   In a mixing bowl, whisk together eggs, yogurt (or quark), seasoning, and most of the cheese (reserve a little for topping). Stir in chopped peppers, onions, ham (if using), and herbs.
5. Assemble and bake:
   Pour the filling into the baked crust. Sprinkle remaining cheese on top. Return to oven for 25–30 minutes until set and golden on top.
6. Serve:
   Cool slightly before slicing. Serve warm or cold with salad or roasted vegetables.

Tip: For a crispier crust, bake an extra 5 minutes before adding the filling.

Ingredient Details & Substitutions

• Potatoes: Waxy varieties like Maris Piper or Yukon Gold work best for grating and crisping.
• Cheese: Use your Healthy Extra A choice to keep it 0 syns.
• Meat: Ham, turkey bacon, or leftover chicken can be added; skip for vegetarian.
• Dairy-Free Option: Substitute quark/yogurt with unsweetened soy yogurt and use dairy-free cheese.
• Extra Veggies: Mushrooms, courgettes, or spinach can be added — just sauté briefly first to remove moisture.

Recipe Variations & Serving Suggestions

Flavor Variations:

• Mediterranean: Add chopped sun-dried tomatoes, olives, and feta (adjust syns).
• Breakfast Style: Add cooked onions, mushrooms, and low-syn sausages.
• Vegetarian Delight: Replace ham with extra peppers, spinach, and a sprinkle of smoked paprika.

Serving Ideas:

• Serve with a green salad or roasted cherry tomatoes for a balanced meal.
• Great for meal prep — cut into portions for easy grab-and-go lunches.

Storage & Make-Ahead Tips

• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Reheating: Warm slices in the oven at 180°C for 10 minutes or microwave briefly.
• Freezing: Freeze portions individually, wrapped tightly. Thaw overnight in the fridge before reheating.
• Make-Ahead: Bake the crust the day before and refrigerate; fill and bake fresh the next day.

Nutrition (per serving, with lean ham and reduced-fat cheese)

Calories: 180 | Protein: 19g | Carbs: 14g | Fat: 5g | Syns: 0–1 (depending on cheese brand)

Dietary Info: High Protein | Low Fat | Gluten-Free | Slimming World Friendly

FAQs

Q: Can I make this crustless?
A: Yes, simply skip the potato base and bake the filling in a greased dish — reduces prep time and syns stay the same.

Q: My crust went soggy — what happened?
A: Make sure to squeeze out all excess water from the potatoes before baking. You can also prebake a bit longer for a firmer base.

Q: Can I use sweet potatoes instead?
A: Absolutely! It gives a sweeter flavor and slightly softer crust — still great texture.

Story Behind the Recipe

This recipe was inspired by my love for traditional quiche but a dislike for heavy pastry. The hash brown crust came from a weekend experiment — a way to keep that crisp, comforting texture without the extra syns. The first time I served it, it disappeared before it even cooled. Since then, it’s been a family favorite — and a staple in my Slimming World meal rotation.

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Try this Slimming World Hash Brown Quiche next time you want a hearty, healthy bake. Share your version in the comments or tag your photos — I love seeing your creations and flavor twists!

 Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

Ingredients

 For the Salad:

• 1 can (15 oz / 425 g) chickpeas, drained and rinsed

• 2 medium cooked beets, peeled and diced (roasted or boiled)

• 1 small red onion, thinly sliced

• 1 cup baby spinach or arugula (optional for freshness)

• ½ cup feta cheese, crumbled

• ¼ cup chopped walnuts or almonds (lightly toasted)

• 1 tablespoon chopped fresh parsley or mint (for garnish)

 For the Lemon-Garlic Vinaigrette:

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 1 garlic clove, finely minced

• 1 teaspoon Dijon mustard

• ½ teaspoon honey (optional, for balance)

• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Beets

   • If using raw beets, roast them at 400°F (200°C) for 35–40 minutes until tender, then peel and dice.
     (You can also use pre-cooked or canned beets for convenience.)

2. Make the Vinaigrette

   • In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey, salt, and pepper until smooth and emulsified.

3. Assemble the Salad

   • In a large mixing bowl, combine chickpeas, diced beets, red onion, and spinach or arugula (if using).

   • Drizzle with the vinaigrette and toss gently to coat everything evenly.

4. Finish and Serve

   • Top with crumbled feta, toasted nuts, and fresh parsley or mint.

   • Serve chilled or at room temperature.

 Tips & Variations

•  Roasted flavor boost: Toss chickpeas in olive oil and roast at 400°F (200°C) for 15 minutes before adding.

•  Extra garlic lover? Add roasted garlic for a milder, sweeter note.

•  Make it a meal: Add quinoa, farro, or grilled chicken for extra protein.

•  No feta? Try goat cheese or ricotta salata instead.

•  Leafy upgrade: Mix in kale or baby greens for a heartier salad.

 Q&A

Q: Can I make this salad ahead of time?
A: Yes! Prepare it up to 1 day in advance and store in the fridge. Add the feta and nuts just before serving.

Q: Can I use canned beets?
A: Absolutely — just drain and rinse well to reduce excess brine flavor.

Q: What pairs well with this salad?
A: It’s perfect with grilled salmon, chicken, or a simple soup on the side.

Q: How long does it last in the fridge?
A: Store in an airtight container for 3 days — it even tastes better after marinating!

Creamy Lemon Mousse

Prep time: 15 minutes | Chill time: 2 hours | Servings: 4–6 cups

Ingredients

• 1 cup Heavy whipping cream (cold)

• 1/2 cup Powdered sugar (adjust to your sweetness preference)

• 8 oz (225g) Cream cheese or Mascarpone (softened to room temperature)

• 1/2 cup Lemon curd (store-bought or homemade)

• 1 tbsp Fresh lemon zest

• 2 tbsp Fresh lemon juice

• Garnish: 4 crushed graham crackers or vanilla wafers

Instructions

1. Whip the Cream: In a chilled bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Set this aside in the fridge.

2. Cream the Base: In a separate large bowl, beat the cream cheese until it is completely smooth and no lumps remain.

3. Mix Citrus: Add the lemon curd, lemon juice, and lemon zest to the cream cheese. Beat on medium speed until well combined and yellow.

4. Fold Together: Gently fold the whipped cream into the lemon mixture using a spatula. Use a “cut and fold” motion to keep the mousse light and airy—don’t over-mix!

5. Assemble: Transfer the mousse into a piping bag (or a plastic bag with the corner snipped off). Pipe the mixture into small clear cups like the ones in your photo.

6. Top and Chill: Sprinkle the crushed graham crackers or cookies on top. Refrigerate for at least 2 hours to allow the mousse to set and the flavors to meld.

Tips for Success

• Zest First: Always zest your lemons before squeezing the juice; it’s much easier!

• Stability: If you want them to be even firmer, you can add an extra 2 tablespoons of powdered sugar to the whipped cream.

• Variations: You can put a layer of the crumbs at the very bottom of the cup before piping the mousse for a “cheesecake in a cup” style.

 Mexican Street Corn White Chicken Chili

 Description

This creamy and flavorful Mexican Street Corn White Chicken Chili combines the zesty flavors of Mexican elote (street corn) with hearty, protein-rich white chicken chili. It’s a comforting one-pot meal loaded with tender chicken, roasted corn, white beans, green chiles, and spices—finished with lime juice, cilantro, and a touch of cotija cheese for an authentic street corn twist.

Perfect for cozy nights, game days, or when you’re craving a Mexican-inspired comfort dish!

 Ingredients

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 30–40 minutes
Total Time: 45–55 minutes

Main Ingredients

• 2 tablespoons olive oil or butter

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 ½ pounds boneless, skinless chicken breasts (or thighs), cubed

• 4 cups chicken broth (low-sodium)

• 2 cans (15 oz each) white beans, drained and rinsed (Great Northern or cannellini)

• 2 cups corn kernels (fresh, frozen, or fire-roasted canned)

• 1 can (4 oz) diced green chiles

• 1 teaspoon cumin

• 1 teaspoon chili powder

• ½ teaspoon smoked paprika

• Salt and pepper to taste

Creamy Base

• ½ cup sour cream or plain Greek yogurt

• 4 oz cream cheese, softened

• ½ cup heavy cream (or milk for lighter version)

Street Corn Toppings

• ½ cup cotija cheese (or feta cheese)

• ¼ cup chopped fresh cilantro

• 1 tablespoon lime juice + lime wedges for serving

• Optional: Tajín or chili-lime seasoning for garnish

 Instructions

1. Sauté aromatics:
   Heat olive oil in a large pot over medium heat. Add onions and cook for 3–4 minutes until translucent. Add garlic and cook another 30 seconds until fragrant.

2. Cook the chicken:
   Add cubed chicken, season with salt, pepper, cumin, and chili powder. Cook until chicken is lightly browned (not fully cooked through).

3. Add the base ingredients:
   Pour in chicken broth, white beans, corn, and green chiles. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until chicken is tender.

4. Make it creamy:
   Stir in cream cheese until melted and smooth. Add sour cream and heavy cream; stir until fully combined.

5. Adjust seasoning:
   Taste and add more salt, pepper, or spices as needed.

6. Serve and garnish:
   Ladle into bowls and top with cotija cheese, cilantro, a squeeze of lime, and a sprinkle of Tajín for that street corn flavor!

 Serving Suggestions

• Serve with tortilla chips, cornbread, or warm flour tortillas.

• Garnish with avocado slices or pickled jalapeños for extra kick.

• Pairs well with a fresh side salad or Mexican rice.

 Chef’s Notes & Tips

• Shortcut: Use rotisserie chicken to cut prep time in half.

• Fire-roasted flavor: Use roasted corn and charred jalapeños for smokier depth.

• Thickener tip: Mash ½ cup of beans before adding to naturally thicken the chili.

• Dairy-free option: Substitute coconut milk for cream and dairy-free yogurt for sour cream.

• Make ahead: The chili tastes even better the next day—perfect for meal prep.

 Nutrition (Per Serving)

(Approximate, based on 6 servings)

 Health Benefits

1. High in Protein: Supports muscle growth and repair.

2. Fiber-Rich: White beans and corn aid in digestion and satiety.

3. Good Fats: Olive oil and dairy provide healthy fats for sustained energy.

4. Rich in Vitamins: Corn and cilantro offer Vitamin C and antioxidants.

5. Gut-Friendly: The use of yogurt or sour cream adds probiotics.

 Frequently Asked Questions

Q1: Can I make this in a slow cooker?
 Yes! Add all ingredients except the dairy to your slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Stir in cream cheese and sour cream before serving.

Q2: Can I freeze leftovers?
 Absolutely. Cool completely, store in airtight containers, and freeze up to 3 months. Reheat gently to preserve texture.

Q3: Can I make it vegetarian?
 Yes—skip the chicken, use vegetable broth, and add extra beans or roasted cauliflower for heartiness.

Q4: How do I make it spicier?
 Add diced jalapeños, chipotle peppers in adobo, or a pinch of cayenne pepper.

Q5: What’s the best cheese alternative if I can’t find cotija?
 Feta or grated Parmesan work great as substitutes.

Strengthen Your Heart with This Keto Avocado Bread

Soft on the inside, lightly crisp on the outside, this keto avocado bread is rich in heart-healthy fats, low in carbs, and naturally gluten-free. It’s an ideal breakfast or light meal that keeps you full, energized, and satisfied without spiking blood sugar.

Description

This keto avocado bread is a savory flatbread-style recipe, not a traditional loaf. Avocado provides healthy monounsaturated fats that support heart health, while almond and coconut flour keep it low-carb and grain-free. It’s quick to make and pairs beautifully with eggs, salmon, or fresh veggies.

Ingredients

• 1 large ripe avocado

• 2 large eggs

• 1 cup almond flour

• 2 tbsp coconut flour

• ½ tsp baking powder

• ¼ tsp salt

• ½ tsp garlic powder (optional)

• 1 tbsp olive oil or avocado oil

• Optional: fresh herbs (parsley, basil, chives)

Instructions

1. Mash the Avocado
   Mash avocado in a bowl until smooth.

2. Add Wet Ingredients
   Mix in eggs and oil until well combined.

3. Combine Dry Ingredients
   Stir in almond flour, coconut flour, baking powder, salt, and seasonings.

4. Cook the Bread
   Heat a non-stick skillet over medium-low heat.
   Spoon batter into small, thin rounds.
   Cook 2–3 minutes per side until golden.

5. Serve
   Enjoy warm or let cool slightly for firmer texture.

Tips for Best Results

• Use a very ripe avocado for smooth texture

• Keep heat medium-low to avoid burning

• Make thinner rounds for a crispier finish

• Add shredded cheese for extra flavor

• Can also be baked at 180°C / 350°F for 12–15 minutes

Servings

• Makes: 6 small flatbreads

• Serves: 2–3

Nutritional Information (Approx. per flatbread)

• Calories: 160

• Fat: 13 g

• Protein: 6 g

• Net Carbs: 2 g

• Fiber: 4 g

• Sugar: <1 g

(May vary depending on ingredients used)

Health Benefits

•  Supports heart health with healthy fats

•  Rich in potassium and fiber

•  Keto & low-carb friendly

•  Gluten-free & grain-free

•  Helps maintain steady energy and fullness

Q & A

Q: Is this bread suitable for strict keto?
A: Yes, it’s low in net carbs and keto-friendly.

Q: Can I make it dairy-free?
A: It’s naturally dairy-free as written.

Q: Can I store it?
A: Refrigerate up to 3 days or freeze up to 1 month.

Q: Best toppings?
A: Eggs, smoked salmon, cream cheese, tomatoes, or avocado slices.

Q: Can I turn this into a sandwich bread?
A: Yes—make larger rounds and cook a bit longer.