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Keto Bruschetta with Basil Oil

Yields4 ServingsPrep Time15 minsCook Time8 minsTotal Time23 mins

Are 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!

keto Bruschetta

For the Crostini
 4 eggs
 ½ tsp baking soda
 ½ tsp kosher salt
 ¼ tsp cream of tartar
 2 tbsp Parmesan cheese, freshly grated
 1 tsp Italian seasoning
 1 tsp smoked paprika
 ½ tsp garlic powder
 ½ tsp onion powder
For the Bruschetta
 2 Roma Tomatoes, chopped
 1 clove garlic, chopped
 4 fresh basil leaves, chiffonaded
 12 ball fresh mozzarella
 salt and pepper to taste
 optional: 1/4 small red onion, chopped
For the Basil Oil
 leaves from ½ bunch fresh basil
  cup extra-virgin olive 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.

Nutrition Facts

Serving Size 3

Servings 4

Amount Per Serving
Calories 144
% Daily Value *
Total Fat 12.3g19%
Total Carbohydrate 2.7g1%

Net 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.