Low Carb Tomato Pesto Flatbread

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    40 min

  • ready time

    ready time

    1 h 0 min

Low Carb Tomato Pesto Flatbread

You will enjoy the bread-like texture of the flatbread crust with the savory pesto and tomatoes piled high with melty Chihuahua cheese!

  • Net Carbs

    7.7 g

  • Fiber

    5.5 g

  • Total Carbs

    13.3 g

  • Protein

    21.9 g

  • Fats

    51.5 g

586 cals

Low Carb Tomato Pesto Flatbread

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Almond Flour

    Almond Flour

    2 cup

  • Coconut Flour

    Coconut Flour

    2 tablespoon

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

  • Baking Soda

    Baking Soda

    ½ teaspoon

  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    ¼ cup

  • Raw Egg

    Raw Egg

    4 large

  • Queso Chihuahua (Chihuahua Cheese)

    Queso Chihuahua (Chihuahua Cheese)

    1 cup, shredded

  • Tomato Raw (Includes Cherry, Grape, Roma)

    Tomato Raw (Includes Cherry, Grape, Roma)

    12 cherry

  • Queso Chihuahua (Chihuahua Cheese)

    Queso Chihuahua (Chihuahua Cheese)

    1 cup, shredded

  • Pesto Sauce

    Pesto Sauce

    ½ cup

Recipe Steps

steps 9

1 h

  • Step 1

    Preheat an oven to 350 F. Combine almond flour, coconut flour, salt, and baking soda together.
    Step 1
  • Step 2

    Add in the olive oil, eggs and 1 cup of cheese.
    Step 2
  • Step 3

    Mix well until a sticky dough forms.
    Step 3
  • Step 4

    Drop dough onto a piece of parchment or silicone mat.
    Step 4
  • Step 5

    Lay another piece of parchment or silicone mat on top. Using a rolling pin to spread the dough out all the edges the best you can. The goal is a thin crust. Bake for 15 minutes.
    Step 5
  • Step 6

    Remove the top piece of parchment or silicone mat. You now have a pre-baked crust.
    Step 6
  • Step 7

    Top with pesto.
    Step 7
  • Step 8

    Then the rest of the cheese and halved cherry tomatoes.
    Step 8
  • Step 9

    Bake again for 25-30 minutes (on the longer end if your crust cooled down during the pesto step) or until the cheese is melty and slightly browned. Cut into squares and serve hot!
    Step 9

Comments 2

  • Kikikim

    Kikikim 5 years ago

    What can substitute for the chihuahua cheese?

    • CrystalCastle

      CrystalCastle 4 years ago

      I had the same question, so I did a quick online search, and this is what I found: Substitute for Chihuahua cheese If you don't have or can't find Chihuahua cheese then here are the best two substitutes: Use a medium cheddar which also melts well. Sharp cheddar does not melt as well. OR - Use Muenster , another creamy, yellow cheese. Equivalents 1 ounce = 1/4 cup shredded