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prep time
10 min
cook time
20 min
ready time
30 min
Keto Muhammara
This sweet and savory red pepper dip is a classic in Mediterranean and Middle-Eastern cuisines. It is lightly spiced and has got a unique flavor and great texture from walnuts. This Keto muhammara makes for the perfect appetizer or side dip. The best part about it is that it is low-carb, gluten-free, dairy-free, and naturally vegan-friendly. It is very simple to prepare and is packed with so much flavor. You will want to eat it with almost everything.
What is muhammara?
Muhammara is a popular dip in Syria and Lebanon. Its name originated from the Arabic word “Ahmar” which translates to “red” due to its bright red color from the roasted red peppers. Traditionally, it is made with roasted red peppers, walnuts, olive oil, pomegranate molasses, spices such as cumin, smoked paprika, red chili flakes, and breadcrumbs. However, to make this dip Keto-friendly, this muhammara recipe uses coconut flour instead of breadcrumbs. The addition of zucchini in this recipe helps to lower the total net carbs in the dip, considering that using a large quantity of red bell peppers can increase the carbs.
Why does this recipe have coconut flour?
Traditionally, muhammara is made with breadcrumbs to give the dip structure. Coconut flour is a great substitute used in many Keto sauce recipes for added texture and structure. Considering that breadcrumbs are high in carbs, this recipe used coconut flour instead. Although finer in texture compared to breadcrumbs, coconut flour not only gives this dip some structure but also some nutritional value without adding too many carbs.
What to serve with this Keto muhammara?
Similar to most Keto sauces, this Keto muhammara sauce can be served in a variety of ways. It can be served with low-carb crackers or flatbread. This Keto muhammara pairs well with fresh vegetables like celery, cucumbers, and carrots. It can also be used as a spread in low-carb sandwiches and wraps. Apart from that, it can be served as a side with any type of cooked protein like salmon, chicken, or even tofu. Lastly, this Keto sauce can also be used as a salad dressing. To make a salad dressing, thin out 2 tablespoons of this muhammara dip with 1 tablespoon of water.
How to store this Keto sauce?
We recommend making this Keto muhammara at least a day in advance. That way, the flavors get to develop further overnight and taste even better the next day. Store this Keto muhammara sauce in an airtight container in the fridge for 3 to 4 days at most. Before serving, allow the dip to come to room temperature.
Net Carbs
2 g
Fiber
1.6 g
Total Carbs
3.8 g
Protein
2.6 g
Fats
14.1 g
141 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Red pepper
2 medium - 2 1/2" diameter x 2 3/4"
Zucchini, raw
0.5 medium
Walnuts
1 cup
Coconut flour
1 tbsp
Olive Oil
5 tbsp
Lemon juice
2 tbsp
Powdered Erythritol (Icing Sugar)
0.5 tbsp
Salt
1 tsp
Crushed Red Pepper Flakes
1 tsp
Cumin, ground
0.5 tsp
Parsley
0.25 cup, chopped
Walnuts
1 cup
Recipe Steps
steps 4
30 min
Step 1
Preheat your oven to 400F/200C, and line a baking sheet with baking paper. Roughly chop the zucchini and bell peppers and place them on the baking sheet. Drizzle with 1 tbsp of oil and toss.Step 2
Bake for 15-20 minutes until soft and slightly charred. In the last 5 minutes of baking, add the walnuts to the baking sheet and let them get slightly golden. Take the baking sheet out of the oven and place the veggies in a ziplock bag for 5 minutes to soften in their own steam.Step 3
Transfer the baked bell peppers, zucchini, and walnuts to a food processor. Add coconut flour, 3 tbsp of olive oil, lemon juice, erythritol, salt, crushed red pepper, and cumin.Step 4
Process until you get a smooth mixture. Transfer the dip to a bowl and spread it using the back of a spoon, creating swirls along the edges of the plate. Drizzle 1 tbsp of olive oil, and sprinkle chopped parsley and crushed walnuts.
