📍 Where this dish comes from: Paris · Eiffel Tower
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A French take on avocado toast — thick slices of keto seed bread slathered with whipped lemon ricotta, crowned with perfectly ripe avocado, a drizzle of warm brown butter (beurre noisette) perfumed with thyme, and finished with fleur de sel and pink peppercorns. Understated luxury for the morning table.
What You’ll Need
Servings: 2 servings
Calories: 420kcal
Ingredients
- 2 thick slices keto seed bread (almond flour base)
- 1 large ripe avocado sliced or mashed
- 4 tbsp ricotta cheese
- Zest and juice of 1/2 lemon
- 3 tbsp unsalted butter
- 2 sprigs fresh thyme
- Fleur de sel (finishing salt)
- Pink peppercorns, crushed
- Micro herbs or watercress to garnish
- Optional: 2 soft-boiled eggs or smoked salmon
Instructions
- Toast keto seed bread slices until golden and crisp.
- Whip ricotta with lemon zest and juice. Season with salt. Set aside.
- Make beurre noisette: melt butter in small pan over medium heat. Swirl constantly until it turns golden-amber and smells of hazelnuts (3–4 min). Add thyme sprigs — it will sizzle. Remove from heat.
- Spread whipped ricotta generously on toasted bread.
- Arrange avocado on top. Season with fleur de sel.
- Drizzle warm beurre noisette over avocado.
- Finish with crushed pink peppercorns and micro herbs. Serve immediately.
Nutrition
Serving: 1serving | Calories: 420kcal | Protein: 9g | Fat: 35g | Fiber: 6g
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Health Benefits
- Avocado contains oleic acid and potassium, nutrients studied for their potential role in heart health.
- Brown butter contains butyric acid, a short-chain fatty acid studied for its role in colon health.
- Ricotta provides a gentle, easily digestible protein well-suited to morning meals.