Keto Eggplant Toast with Avocado
Okay, so bread ghosted you after going keto. But girl, eggplant is here in heels, looking cute and low-carb. This Keto Eggplant Toast with Avocado is the toast’s sassier, plant-powered cousin who shops organic and wears SPF. Avocado brings the creamy drama while eggplant holds it together like a high-waisted yoga pant. Toast it, top it, glam it — this is breakfast with benefits. It’s vegan, satisfying, and won’t make you bloated like Chad from last weekend. You’ll look at real toast and say, “Bread? Never heard of her.” Let’s brunch like we mean it.
Keto Eggplant Toast with Avocado
This is a low-carb, plant-based toast using roasted eggplant slices as a base, topped with smashed avocado and your favorite fancy toppings.
Ingredients
- 1 medium eggplant sliced into ½ inch rounds
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 ripe avocado
- 1 tbsp lemon juice
- Chili flakes optional
- Fresh herbs like parsley or cilantro, for garnish
- Hemp seeds or sesame seeds optional
Instructions
- reheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice the eggplant into rounds and brush both sides lightly with olive oil.
- Sprinkle garlic powder, salt, and pepper on each slice.
- Bake eggplant slices for 15 minutes, flipping halfway through, until golden and tender.
- Meanwhile, mash avocado in a bowl with lemon juice, salt, and chili flakes if you’re feeling wild.
- Once eggplant is ready, let it cool slightly.
- Top each slice with mashed avocado, fresh herbs, and optional seeds for texture.
- Serve warm, and pretend you’re a lifestyle blogger with your third oat milk latte.
