Mushroom & Thyme Keto Bruschetta

Entertaining a quiet Sunday brunch or thinking of a scrumptious entree for your next dinner party? This keto Mushroom and Thyme Bruschetta is the perfect addition to surprise your guests with!

Get ready to delve into golden toasted nut-free keto breads topped with succulent sautéed mushrooms and sprinkled with fresh thyme. These are a definite taste sensation and undoubtedly a crowd pleaser. This is one of the many great ways you can use Fat Head dough!

How to Swap Coconut Flour for Almond Flour

To swap coconut flour for almond flour, simply use about 1 ¹/₂ cups (150 g/ 5.3 oz) of almond flour for every ¹/₃ cup (50 g/ 1.8 oz) coconut flour.

Step-by-step

1. Preheat oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Line a baking tray with parchment paper and set aside.

2. Place grated cheese in a microwave safe bowl, heat in 30 second bursts until melted. Stirring in between each burst of heat.

   

3. Remove melted cheese from the bowl, place into a food processor along with the remaining pastry ingredients. Pulse until pastry forms a smooth dough.

4. Remove from the food processor and gently roll together to form a thick sausage shape.

5. Bake in the oven for 15-20 minutes. Remove and allow to cool completely.

   

6. When cold, slice diagonally into 8 even slices. Lightly fry in butter each side until golden, set aside.

   

7. Slice mushrooms and sauté in butter, garlic and fresh thyme until softened and cooked through.

   

8. Add cream, allow the sauce to reduce and coat mushrooms. Season to taste. Serve toast topped with sliced mushrooms and a sprinkle of fresh thyme. You can keep the mushroom topping in a separate container in the fridge for up to 4 days. The bread is freezer-friendly and will keep in the freezer for up to 3 months.

   

Recipe

Mushroom & Thyme Keto Bruschetta

★★★★☆4.4 (13 ratings)

Deliciously crunchy slices of nut-free keto bread topped with creamy mushrooms and thyme. This is one of the ...

Hands on

15m

Overall

35m

Servings

8

3 g

Net carbs

8.6 g

Protein

10.1 g

Fat

144

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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Ingredients makes 8 slices of bruschetta

• Bread:
• 1 ³/₄ cups low moisture grated mozzarella cheese (200 g/ 7.1 oz)
• ¹/₃ cup + 1 tbsp coconut flour (50 g/ 1.8 oz)
• 1 tsp gluten-free baking powder
• 1 large egg
• pinch of sea salt salt and black pepper
• 1 tbsp butter or ghee for frying (15 ml)
• Toppings:
• 200 g button mushrooms, thinly sliced (7.1 oz)
• 1 garlic clove, minced
• fresh thyme, to taste
• 1 tbsp butter or ghee (15 ml)
• 1 tbsp heavy whipping cream (15 ml)
• pinch of sea salt salt and black pepper

Instructions

1. Preheat oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Line a baking tray with parchment paper and set aside.

2. Place grated cheese in a microwave safe bowl, heat in 30 second bursts until melted. Stirring in between each burst of heat.

3. Remove melted cheese from the bowl, place into a food processor along with the remaining pastry ingredients. Pulse until pastry forms a smooth dough.

4. Remove from the food processor and gently roll together to form a thick sausage shape.

5. Bake in the oven for 15-20 minutes. Remove and allow to cool completely.

6. When cold, slice diagonally into 8 even slices. Lightly fry in butter each side until golden, set aside.

7. Slice mushrooms and sauté in butter, garlic and fresh thyme until softened and cooked through.

8. Add cream, allow the sauce to reduce and coat mushrooms. Season to taste. Serve toast topped with sliced mushrooms and a sprinkle of fresh thyme. You can keep the mushroom topping in a separate container in the fridge for up to 4 days. The bread is freezer-friendly and will keep in the freezer for up to 3 months.

Nutrition per serving, 1 bruschetta

Carbs 9%Protein 25%Fat 66% of calories

Net carbs

3 g

Total carbs

4.4 g

Fiber

1.4 g

Sugars

1.5 g

Protein

8.6 g

Fat

10.1 g

Saturated fat

6.1 g

Calories

144 kcal

Sodium

290 mg · 12.6% RDA

Magnesium

14 mg · 3.6% RDA

Potassium

164 mg · 8.18% EMR

Nutrition by ingredient

Per 1 bruschetta	Net carbs	Protein	Fat	kcal
Mozzarella cheese (low moisture, for pizza)	1.4 g	5.9 g	4.9 g	73
Coconut flour, organic	0.7 g	1.1 g	0.9 g	23
Baking powder, gluten-free	0.1 g	0 g	0 g	1
Egg, whole, fresh, raw (free-range or organic eggs)	0 g	0.8 g	0.6 g	9
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Butter, unsalted, grass-fed	0 g	0 g	1.4 g	13
Mushrooms (white), fresh	0.6 g	0.8 g	0.1 g	6
Garlic, fresh	0.1 g	0 g	0 g	1
Thyme, fresh	0 g	0 g	0 g	0
Butter, unsalted, grass-fed	0 g	0 g	1.4 g	13
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0 g	0 g	0.7 g	7
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Total	3 g	8.6 g	10.1 g	144

Serving size 1 bruschetta

• Gluten free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian