Description
This Sardine & Olive Tapenade Keto Flatbread is a flavorful low-carb recipe perfect for snack time or light meals. Made with almond flour and ground flaxseed for a keto-friendly base, it’s topped with a savory spread of sardines, Kalamata olives, capers, fresh parsley, lemon juice, and garlic, providing a delicious and nutritious Mediterranean-inspired dish.
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
Tapenade Topping
- 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 even baking.
- Mix dry ingredients: In a large bowl, combine almond flour, ground flaxseed, baking powder, and sea salt thoroughly to distribute the leavening and seasoning evenly.
- 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 the dough: Gradually pour the wet ingredient mixture into the dry ingredients, stirring continuously until a cohesive dough forms that holds together well.
- Shape flatbread: Transfer the dough onto the prepared baking sheet and shape it into a flat, round disc approximately 1/4 inch thick for even baking.
- Bake: Place the flatbread in the preheated oven and bake for 15-20 minutes, checking until the edges turn a golden brown color indicating doneness.
- Cool flatbread: Remove the baked flatbread from the oven and allow it to cool for several minutes to set its structure and enhance texture.
- Prepare topping: While the flatbread cools, combine the drained sardines, pitted Kalamata olives, rinsed capers, fresh parsley, lemon juice, and minced garlic in a food processor. Pulse until the mixture becomes chunky yet spreadable.
- Season tapenade: Taste the sardine and olive mixture and add freshly ground black pepper to your preference, mixing well.
- Assemble and serve: Once the flatbread has cooled slightly, evenly spread the tapenade topping over the surface. Slice into wedges and serve immediately for optimal flavor and texture.
Notes
- Ensure the sardines are drained well to prevent excess oil in the tapenade.
- To make the flatbread crispier, you can bake a few extra minutes but watch carefully to avoid burning.
- This flatbread is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- For a spicier version, add red pepper flakes to the tapenade mixture.
- Use a food processor for best texture with the tapenade, but finely chopping by hand also works.
