Keto Bruschetta with Basil Oil
ChefKetogenic.comDifficultyIntermediateAre you missing Italian food on the ketogenic diet? Try this keto bruschetta with basil oil recipe! It's the perfect low-carb Italian appetizer or side dish! Enjoy it by yourself or at your next Holiday/dinner party with friends and family!
Serving Size 3
Servings 4
Net Carbs
- Amount Per Serving
- Calories 144
- % Daily Value *
- Total Fat 12.3g19%
- Total Carbohydrate 2.7g1%
- Dietary Fiber 0g
- Protein 4.3g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 400°F. Coat two 12-well muffin tins with olive oil or cooking spray.
Separate the eggs, putting the whites in a large bowl and the yolks in a medium-sized bowl.
Whisk the egg whites until frothy, then add the baking soda, salt, and cream of tartar and whip until stiff peaks form, about 3 minutes.
To the egg yolks, add the Parmesan cheese, Italian seasoning, paprika, garlic powder, and onion powder and beat until smooth. Using a rubber spatula, gently fold the yolk mixture into the egg whites until fully incorporated.
Pour the egg mixture into the greased muffin cups, filling them one-quarter full. Bake for 6 to 8 minutes, until lightly browned. Remove from the oven, transfer the crostini to a cooling rack, and let cool.
In a small bowl, mix together the ingredients for the keto bruschetta; set aside.
Make the basil oil: In a food processor, blend the basil and olive oil until smooth. Add one-quarter of the basil oil to the bruschetta mixture and stir to combine. Reserve the rest of the basil oil for use as a topping.
Once the crostini have cooled, top each with 1 tablespoon of the bruschetta mixture and about 1 teaspoon of the basil oil.
Serve your keto bruschetta immediately. Place leftover crostini, keto bruschetta, and basil oil in separate containers; store the crostini at room temperature for 1 to 2 days and the bruschetta and basil oil in the refrigerator for up to 4 days.
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 400°F. Coat two 12-well muffin tins with olive oil or cooking spray.
Separate the eggs, putting the whites in a large bowl and the yolks in a medium-sized bowl.
Whisk the egg whites until frothy, then add the baking soda, salt, and cream of tartar and whip until stiff peaks form, about 3 minutes.
To the egg yolks, add the Parmesan cheese, Italian seasoning, paprika, garlic powder, and onion powder and beat until smooth. Using a rubber spatula, gently fold the yolk mixture into the egg whites until fully incorporated.
Pour the egg mixture into the greased muffin cups, filling them one-quarter full. Bake for 6 to 8 minutes, until lightly browned. Remove from the oven, transfer the crostini to a cooling rack, and let cool.
In a small bowl, mix together the ingredients for the keto bruschetta; set aside.
Make the basil oil: In a food processor, blend the basil and olive oil until smooth. Add one-quarter of the basil oil to the bruschetta mixture and stir to combine. Reserve the rest of the basil oil for use as a topping.
Once the crostini have cooled, top each with 1 tablespoon of the bruschetta mixture and about 1 teaspoon of the basil oil.
Serve your keto bruschetta immediately. Place leftover crostini, keto bruschetta, and basil oil in separate containers; store the crostini at room temperature for 1 to 2 days and the bruschetta and basil oil in the refrigerator for up to 4 days.
