Bruschetta with Keto Bread

Bruschetta is one of those classic dishes that never gets old but it's not usually on the menu when you're following a keto diet.

We've put it back on the menu with this keto-friendly microwave bread. Yum!

TIP: We love Niulife balsamic vinegar for this recipe.

Prep time: 10 mins
Cook time: 2 mins

Gluten Free

Keto Friendly

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

6 cherry tomatoes. diced

1 slice of red onion, diced (10g)

6 basil leaves, sliced

1/2 teaspoon of extra virgin olive oil

1/2 teaspoon of balsamic vinegar

sea salt & cracked pepper to taste

Keto Bread

3 teaspoons of organic butter or grass-fed ghee

2 tbsp + 1 tsp blanched almond meal

1 teaspoon of psyllium husks (2g)

1/2 teaspoon of gluten free baking powder

1 pinch of sea salt

1 medium free range egg (50g) lightly beaten

Method

Grease a small glass rectangle dish. We used a 17.5 x 12.5 cm dish, the depth doesn't really matter as it's quite thin.

Mix all of the dry keto bread ingredients together and stir in the butter, whisk in the egg and level out the top. Alternatively you can mix it in a bowl and pour into the dish.

Microwave on high for 90 seconds or until firm. Using a spatula remove gently from the dish and cool on a rack. Cut in half to make 2 pieces.

Toast the slices once cool and set aside.

Mix all of the bruschetta ingredients together in a small bowl and serve with the toasted bread.

Note: Alternatively you can bake the bread in the oven at 170°C for 15 minutes

Calories: 327
Protein: 10.8
Carbs: 4.1
Fibre: 4.6
Fat: 29.5

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