#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
20 min
cook time
10 min
ready time
30 min
Keto Mediterranean Pan con Tomate with Mozzarella
The Mediterranean Keto diet doesn't have to be expensive or difficult to follow. Pan con tomate is a traditional Spanish breakfast or snack recipe, that consists of a simple tomato mixture served over a slice of bread. This fantastic recipe is a completely Keto-friendly twist on a traditional pan con tomate. We have decided to add some shredded mozzarella and bake everything just until the cheese melts. You can add a drizzle of olive oil before baking or serving. It pairs perfectly with some cheese or olives and is best served warm.
What is the Mediterranean Keto diet?
The Mediterranean Keto diet is an even healthier version of your regular Keto diet. It's a wonderful combination of traditional Mediterranean flavors and Keto-friendly foods you can enjoy with your family.
Can I toast the bread?
Another great idea is to toast the bread instead of baking it. You can add the mozzarella mixture and the cheese over the toasted bread.
Can I use some other herbs?
You can use other types of fresh or dried herbs of your choice. Fresh thyme or some dried chives would be an excellent option.
Net Carbs
2.7 g
Fiber
1.6 g
Total Carbs
4.3 g
Protein
6.9 g
Fats
18.6 g
205 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Tomato
250 g
Garlic
2 clove
Extra virgin olive oil
2 tbsp
Salt
0.25 tsp
Almond flour
12 tbsp
Butter
4 tbsp
Baking powder
2 tsp
Egg
4 medium
Salt
0.25 tsp
Mozzarella cheese, whole milk
0.5 cup, grated
Oregano, dried
0.5 tsp
Recipe Steps
steps 7
30 min
Step 1
Peel and roughly chop the tomatoes. Add to a bowl and season with ¼ tsp of salt. Mix well.Step 2
Peel and slice the garlic. Add the tomatoes, garlic, and olive oil to a food processor. Pulse until completely smooth.Step 3
Taste and optionally add more salt. You can also add your favorite dried herbs or another tablespoon of oil. Set it aside.Step 4
Melt the butter in a microwave. In a bowl, combine the almond flour, butter, baking powder, eggs, and the remaining salt. Mix well to combine. Divide the mixture between 4 ramekins.Step 5
Microwave each for 90 seconds. When done, cool the bread to room temperature. Carefully remove each piece from the ramekins and slice in half.Step 6
Preheat the oven to 200°C (400°F). Spread about two teaspoons of the tomato mixture over each piece of bread and place on the prepared baking tray. Top with the shredded mozzarella and oregano. Bake for 5-7 minutes.Step 7
Serve immediately with the remaining tomato mixture. It pairs perfectly with some fresh goat cheese or olives. Optionally, drizzle with some more olive oil before serving.
Comments
Mellyemgee 2 years ago
Does this keep well for a few days? If so, does it need to be refrigerated (the bread itself, before adding the sauce and cheese)
Swinginamiss 2 years ago
This a great doable recipe, however, it would be truly nice if the creators of these little gems would add in a conversion section of the ratio between using "coconut flour" & "almond flour" especially for those of us having nut allergies. Thank you
SplendidKetone882161 2 years ago
this is wonderful! satisfied my craving for bread and pizza, thank you!
recipewriter 2 years ago
We're glad you liked it! :)
SplendidKetone882161 2 years ago
how do you cook the bread? bake it in the oven? microwave the ramekins? i feel like that step was skipped: it says to divide the mixture between 4 ramekins then skips to the next step of letting the breads cool.
SplendidKetone882161 2 years ago
thank you for fixing it! about to try it now (:
recipewriter 2 years ago
Microwave for 90 seconds. :)