Description
This Sardine & Olive Tapenade Keto Flatbread is a flavorful, low-carb meal option featuring a crunchy almond-flaxseed crust topped with a zesty, savory sardine and olive tapenade. Perfect for keto dieters and those seeking a delicious, nutritious snack or light meal.
Ingredients
Scale
Flatbread
- 1 cup almond flour
- 1/4 cup ground flaxseed
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/4 cup extra virgin olive oil
- 2 large eggs
- 1/4 cup filtered water
Sardine & Olive Tapenade
- 1 can (3.75 ounces) sardines packed in olive oil, drained
- 1/2 cup pitted Kalamata olives
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon freshly squeezed lemon juice
- 1 clove garlic, finely minced
- Freshly ground black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, combine almond flour, ground flaxseed, baking powder, and sea salt, stirring well to evenly distribute all dry components.
- Combine Wet Ingredients: In a separate bowl, whisk together the extra virgin olive oil, eggs, and filtered water until the mixture is smooth and homogenous.
- Form Dough: Gradually pour the wet ingredients into the dry mixture, stirring continuously until a cohesive dough forms that holds together easily.
- Shape Flatbread: Transfer the dough to the prepared baking sheet and shape it into a flat, round disc approximately 1/4 inch thick, ensuring even thickness for uniform baking.
- Bake Flatbread: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the edges turn golden brown and the flatbread is firm to the touch.
- Cool Flatbread: Remove from oven and allow the flatbread to cool for a few minutes on the baking sheet to set and become easier to handle.
- Prepare Tapenade: While the flatbread cools, combine sardines, Kalamata olives, capers, parsley, lemon juice, and garlic in a food processor. Pulse the mixture to a chunky but spreadable consistency.
- Season Tapenade: Add freshly ground black pepper to taste and pulse briefly to incorporate the seasoning evenly.
- Serve: Spread the sardine and olive tapenade evenly over the cooled flatbread, slice into wedges, and serve immediately for the best texture and flavor.
Notes
- You can substitute flaxseed with chia seeds if preferred.
- For extra crispiness, bake the flatbread a few minutes longer, watching carefully to avoid burning.
- Capers add a briny note; rinse them well to reduce excess saltiness.
- This recipe is naturally gluten-free and keto-friendly.
- Storage: Keep leftover flatbread and tapenade separately refrigerated and consume within 2 days.
