Keto Bruschetta with Basil Oil

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.