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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.
Hands-on Overall
Serving size 1 bruschetta
Nutritional values (per 1 bruschetta)
Net carbs3 grams
Protein8.6 grams
Fat10.1 grams
Calories144 kcal
Calories from carbs 9%, protein 25%, fat 66%
Total carbs4.4 gramsFiber1.4 gramsSugars1.5 gramsSaturated fat6.1 gramsSodium290 mg(13% RDA)Magnesium14 mg(4% RDA)Potassium164 mg(8% EMR)
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
- 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.
- Place grated cheese in a microwave safe bowl, heat in 30 second bursts until melted. Stirring in between each burst of heat.
- Remove melted cheese from the bowl, place into a food processor along with the remaining pastry ingredients. Pulse until pastry forms a smooth dough.
- Remove from the food processor and gently roll together to form a thick sausage shape.
- Bake in the oven for 15-20 minutes. Remove and allow to cool completely.
- When cold, slice diagonally into 8 even slices. Lightly fry in butter each side until golden, set aside.
- Slice mushrooms and sauté in butter, garlic and fresh thyme until softened and cooked through.
- 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.
Mushroom & Thyme Bruschetta
Step by Step
Ingredients
- 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)
- 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
- 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.
- Place grated cheese in a microwave safe bowl, heat in 30 second bursts until melted. Stirring in between each burst of heat.
- Remove melted cheese from the bowl, place into a food processor along with the remaining pastry ingredients. Pulse until pastry forms a smooth dough.
- Remove from the food processor and gently roll together to form a thick sausage shape.
- Bake in the oven for 15-20 minutes. Remove and allow to cool completely.
- When cold, slice diagonally into 8 even slices. Lightly fry in butter each side until golden, set aside.
- Slice mushrooms and sauté in butter, garlic and fresh thyme until softened and cooked through.
- 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)
Calories144kcal
Net Carbs3g
Carbohydrates4.4g
Protein8.6g
Fat10.1g
Saturated Fat6.1g
Fiber1.4g
Sugar1.5g
Sodium290mg
Magnesium14mg
Potassium164mg
Detailed nutritional breakdown (per 1 bruschetta)
| Total per 1 bruschetta |
| 3 g | 8.6 g | 10.1 g | 144 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 1.4 g | 5.9 g | 4.9 g | 73 kcal |
| Coconut flour, organic |
| 0.7 g | 1.1 g | 0.9 g | 23 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.8 g | 0.6 g | 9 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 1.4 g | 13 kcal |
| Mushrooms (white), fresh |
| 0.6 g | 0.8 g | 0.1 g | 6 kcal |
| Garlic, fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Thyme, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 1.4 g | 13 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0 g | 0 g | 0.7 g | 7 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
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