This low carb Keto Bruschetta recipe uses Joseph's Lavash Bread to keep the carb count down to 4g net carbs. It’s a super tasty start to any Italian meal.
Greetings low carb food lovers.
Today I’m going to share a low carb and Keto recipe for Bruschetta that is…mwah!
What is Bruschetta?
Bruschetta is an Italian word for char or toast. And when it refers to food, it means a toasted bread that is doused in olive oil, garlic and salt. It is usually served topped with a mixture of chopped tomatoes, garlic, fresh basil and sometimes cheese.
What is the origin of Bruschetta?
Bruschetta originated in Italy during 15th century. However, the dish can be traced back to Ancient Rome, when olive growers would bring their olive oil to market and give out samples of the olive oil on slices of toasted bread. You know, just like at the mall.
Is Bruschetta Keto?
It’s literally toasted bread, so no, normal Bruschetta is not Keto. But the good news is that you can make a passable version of this classic Italian appetizer at home that has just 90 calories and 4g net carbs.
What is the secret to Keto Bruschetta?
The magic is in the toasted bread. This low carb Bruschetta recipe uses Joseph’s Lavash Bread as its base, which has a ton of insoluble fiber, so it’s only got 6g net carbs per serving. It's made from wheat, so you shouldn't use it if you are following a very strict Keto diet, but if you are like me and doing "Dirty Keto" you can have at it.
What are the ingredients in this Keto Bruschetta recipe?
For the toasted bread, you’ll use: Joseph’s Lavash Bread and extra virgin olive oil. And for the topping you’ll need: grape tomatoes, garlic, fresh basil, extra virgin olive oil, balsamic vinegar, salt and pepper
How do you make Keto Bruschetta?
First you make the toasted bread. Brush olive oil on both sides of a slice of Lavash Bread. Then cut the slice of bread in half and then into quarters. Cut the quarters into 3 rectangular slices. Bake them for 4-5 minutes in a 425 degree F oven until browned. Chop the tomatoes into small pieces and slice the basil into a chiffonade. Mince the garlic. Heat olive oil in a small frying pan over medium-low heat. Add the garlic and cook until golden. Mix together the garlic oil, tomatoes, basil, and balsamic vinegar. Salt and pepper to taste. Then add a spoonful of the tomato mixture to each slice of toasted Lavash Bread and serve as an appetizer.
You can make this low carb Bruschetta recipe in a little over 20 minutes, so it makes a quick tasty app to eat ahead of Italian Meals.
And each serving has just 90 calories and 4g net carb, so it’s just…
The Best Keto Bruschetta
This low carb bruschetta recipe uses Joseph's Lavash Bread to keep the carb count down to 4g net carbs.
- Prep Time: 15
- Cook Time: 6
- Total Time: 21 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baked
- Cuisine: Italian
- Diet: Diabetic
- 2 teaspoons extra virgin olive oil
- 1 slice of Joseph's Lavash Bread
- 8 oz grape tomatoes, chopped
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 8 leaves fresh basil, sliced
- 1 ½ teaspoons balsamic vinegar
- salt and pepper
Step 1. Preheat the oven to 425 degrees F and cover a cookie sheet with parchment paper.
Step 2. Brush olive oil on both sides of a slice of Lavash Bread.
Step 3. Cut the slice of Lavash Bread in half and then into quarters. Cut the quarters into 3 rectangular slices that are each 1 ¾" x 4" .
Step 4. Bake for 4-5 minutes until browned. Watch it closely because it will burn very easily.
Step 5. Chop the tomatoes into small pieces and slice the basil into a chiffonade. Mince the garlic.
Step 6. Heat the remaining olive oil in a small frying pan over medium-low heat. Add the garlic and cook until golden, about 1 minute. Do not let it brown too much.
Step 7. Mix together the garlic oil, tomatoes, basil, and balsamic vinegar. Salt and pepper to taste.
Step 8. Add a spoonful of the tomato mixture to each slice of toasted Lavash Bread.
- Serving Size: 2 slices
- Calories: 90
- Fat: 7
- Carbohydrates: 6
- Fiber: 2
- Protein: 3
Keywords: Low Carb Bruschetta, Low Carb Pita Chips
If you liked this low carb cracker recipe, then you might like my recipes for Pecan Cheese Crackers or Flax Seed Crackers.
Shelly Miles says
Recipe is great, more like that please. The pronunciation you suggest is the American version, another americanized word. Your husband was pronouncing it the English version, which is also correct.
Interesting. Can't I keep thinking that I'm right about the pronunciation? (I might not tell him.)
But if you liked this recipe, then I think you will like the recipe for Crostini that I just posted. Crostini and Bruschetta are cousins, I think. The bread base is made then same as the bruschetta, but uses ThinSlim Foods Zero Carb Bread. It's just as good as the lavash bread in my opinion. Let me know what you think.
Eva O says
This was so good. I made it up for an office party and everybody loved it. I kept the topping and the pita chips separate until right before I served them so they wouldn't get soggy. I'll definitely make this again over the holidays.
That's a great note to the recipe. It's a good reminder to add the tomato topping to the pita chips at the last minute.