Baked Eggs in Avocado
Why This Is Strictly Keto
Just avocado and eggs baked together — two of the most fat-dense, nutrient-rich whole foods on a ketogenic diet. There is no bread, no starchy filler, and no added sugar; the avocado shell itself becomes the serving vessel. Optional feta and tomato toppings keep every add-in whole-food and low-carb.
Ingredients
- 2 ripe avocados, halved and pitted
- 4 large eggs
- Salt and freshly ground black pepper, to taste
- Optional toppings: crumbled feta cheese, diced tomatoes, chopped fresh parsley
Instructions
Preheat the oven: Preheat oven to 425°F (220°C).
Prep the avocados: Halve the avocados lengthwise and remove the pits. Scoop out a little extra flesh from the center of each half to make room for the egg (reserve the scooped avocado for another use).
Set upright: Arrange the avocado halves in a small baking dish, ramekins, or the cups of a muffin tin so they stay level and don’t tip during baking.
Add the eggs: Crack one egg into the hollow of each avocado half. Season with salt and pepper.
Bake: Bake for 15–20 minutes, until the egg whites are set and the yolks have reached your preferred doneness.
Finish and serve: Top with optional feta, diced tomatoes, or parsley, and serve immediately while warm.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~224 kcal | 19g | 8g | 2g |
Tips
- Choose avocados that are ripe but still firm enough to hold their shape — overripe ones can collapse in the oven.
- A muffin tin is the easiest way to keep wobbly avocado halves from tipping over while baking.
- For a firmer yolk, bake closer to 20 minutes; for a runnier yolk, start checking at 13–15 minutes.
