Low-Carb Avocado Toast

Peace, family! The weather in my neck of the woods has placed me on the “sick and shut in” list. If you grew up in the church then you know what I’m talking about. Anywho, the rain ain’t stopping the party indoors. I whipped up some avocado toast to gear me up for today’s to-do list and to keep me from reaching for carb-filled comfort snacks.


2 Medium Eggs (One boiled for topping; one cracked for bread mixture)

Cauliflower (269g)

Roma Tomato (Sliced, 66g)

½ Cup Mozzarella Cheese (56g)

½ Avocado (Sliced, 65g)


I cut the cauliflower into pieces small enough to fit into my food processor, and processed for about 20 seconds, or until it obtained a grainy consistency. I then microwaved the cauliflower in a glass bowl for four minutes. While still hot, I added the mozzarella cheese to the cauliflower, and stirred until it was evenly distributed. I then allowed it to continue cooling for about three minutes before adding one egg and stirring again until evenly distributed. For additional flavor, I added some sea salt, cracked black pepper, and garlic to the mixture. After that I placed the cauliflower mixture on a parchment paper-lined baking sheet, and used my hands to form into a square shape. Then, I baked the “bread” at 350 degrees for 25 minutes.  At this point the bread was firm and cooked thoroughly, but still contained more moisture than I typically like. I placed it under my broiler on high for about two minutes to allow it to become more dry and flaky.

Once the bread was done, the only additional step was to top it with the remaining ingredients and enjoy the fruits of my labor.  Now who wants to come eat the other half of the avocado before it turns brown in five seconds? Ha.

If you’re curious, this one slice contains 507 calories, 13 net grams of carbs, and 32 grams of both fat and protein. This meal is super filling, and will serve as both my breakfast and lunch today!