Keto Tomato Bruschetta Recipe
This keto tomato bruschetta is made with juicy tomatoes, garlic, fresh basil, and olive oil served on low-carb bases like almond flour bread or cheese crisps. It’s light, quick to make, and full of flavor without the carbs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 6 servings (2–3 pieces each) 1x
- Category: Appetizer, Snack
- Method: Mix + Bake/Roast
- Cuisine: Italian, Keto, low carb
- Diet: Gluten Free
Ingredients
For the topping:
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2 cups ripe cherry or Roma tomatoes, diced small
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3 cloves garlic, finely chopped
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3 tbsp olive oil
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1 tbsp balsamic vinegar (optional)
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1/4 cup fresh basil, chopped
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Salt and pepper to taste
For the base (choose one):
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6 slices almond flour bread, toasted
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or 12–14 parmesan or mozzarella cheese crisps
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or 1 medium zucchini, sliced into thick rounds and roasted
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or 1 small cauliflower flatbread, cut into pieces
Instructions
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Mix tomatoes, garlic, olive oil, balsamic (if using), basil, salt, and pepper in a bowl. Let sit 10–15 minutes.
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Prepare your base:
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Toast almond flour bread until golden.
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Bake cheese crisps (375°F for 6–8 minutes, then cool).
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Roast zucchini slices (400°F for 12–15 minutes).
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Bake cauliflower flatbread and cut to size.
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Spoon tomato mixture on top of chosen base.
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Serve right away for best taste and texture.
Notes
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Drain extra tomato juice before topping to avoid soggy bases.
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Keep tomato mix and bases separate if making ahead.
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Fresh basil gives the best flavor compared to dried.
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Drizzle with a little extra olive oil before serving for a rich finish.
Nutrition
- Serving Size: 1 serving (about 2 pieces)
- Calories: 120 Sugar: 2g Sodium: 190mg Fat: 9g Saturated Fat: 2g Unsaturated Fat: 6g Trans Fat: 0g Carbohydrates: 5g Fiber: 2g Protein: 4g Cholesterol: 10mg
Find it online: https://www.wellnesswarrior.org/keto-tomato-bruschetta-recipe/