Description
This Sardine & Olive Tapenade Keto Flatbread is a low-carb, flavorful dish perfect for delicious meals. Featuring a crisp almond flour flatbread topped with a savory sardine, olive, and caper tapenade, it’s rich in healthy fats and bursting with Mediterranean flavors. Quick to prepare and bake, this recipe offers a nutritious, gluten-free option packed with protein and omega-3s.
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 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 prepare a baking sheet lined with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a large mixing bowl, combine almond flour, ground flaxseed, baking powder, and sea salt. Mix thoroughly until all dry ingredients are well incorporated.
- Mix 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 mixture into the dry ingredients, stirring continuously until a cohesive dough forms with a pliable yet firm consistency.
- Shape Flatbread: Transfer the dough to the prepared baking sheet and shape it into a flat, round disc approximately 1/4 inch thick for a crisp and even bake.
- Bake: Place the shaped dough in the preheated oven and bake for 15-20 minutes or until the edges become golden brown, indicating the flatbread is cooked through.
- Cool Bread: Remove the flatbread from the oven and let it cool for a few minutes on the baking sheet to set before adding the topping.
- Prepare Tapenade: While the flatbread cools, combine sardines, pitted Kalamata olives, capers, fresh parsley, lemon juice, and garlic in a food processor. Pulse a few times until the mixture is chunky yet spreadable to preserve texture and flavor.
- Season Tapenade: Taste the tapenade and season it with freshly ground black pepper according to your preference for an added kick.
- Assemble & Serve: Spread the sardine and olive tapenade evenly over the cooled flatbread. Slice into wedges and serve immediately as a satisfying appetizer or light meal.
Notes
- This flatbread dough is quite delicate; handle gently when shaping to maintain thickness.
- For a crispier flatbread, bake for the full 20 minutes and consider cooling on a wire rack.
- You can store leftover tapenade in an airtight container in the refrigerator for up to 3 days.
- To make the recipe nut-free, substitute almond flour with coconut flour but adjust liquid quantities accordingly.
- This recipe is naturally gluten-free and suitable for keto and low-carb diets.
