Keto “Bruschetta”


I get asked to blog this recipe at least once a week. It is honestly the most simple recipe ever. When you are heading to an event and need to bring a dish to share, but you would like to enjoy it too, that can be tough. This one is a crowd pleaser. I actually get asked to bring it, in it’s keto form, every time. When I offer to make it the old “real brushcetta” way everyone tells me the crunchy bread ruins it.



1.5 cups mozzarella

2 tbs cream cheese

1 egg

3/4 cup blanched almond flour


4.5oz roll of Chevre (goat’s cheese)

3 roma tomatoes (thinly sliced)

1/2 cup fresh basil

So, let’s start here. Create the good old, famous, “fathead dough” as blogged here.  In this case, roll it really really thin. Cook it until you can see it is well toasted, it should be browned (not burnt, just browned) on top. Another great idea is to actually take it out when it starts to brown on top and flip it and wait for a similar effect on the opposite side.

Once it comes out of the oven, place a log of goat’s cheese (I find a great one at Aldi) that is room temp (you can also toss it in the microwave for 30 seconds), on top of the crust. Spread it evenly across the crust using a rubber spatula. Then cut it evenly (try to get about 20 squares). Then, garnish each square with one very thin slice of roma tomato. Dice up 1/2 cup of fresh basil and sprinkle on top. And, you’re done. Good luck not eating it all at once! 🙂

Macros: 20 Servings

Fat: 5g

Protein: 5g

Net Carbs: 1g (2g total, 1g fiber)

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