🥑🥚 Keto Egg & Olive Tapenade Crostini: The Snack That Slaps
Let’s be real—most keto “bread” tastes like cardboard had a bad day. But these crostini? They’re the crispy, olive-y, egg-topped answer to your low-carb prayers. Think of them as fancy party bites that won’t kick you out of ketosis. 🙌
⚡ Quick Snapshot
- Fathead dough magic: Cheesy, chewy, and actually holds together.
- Olive tapenade: Salty, briny, and punches flavor in the face.
- Soft-boiled egg slice: Creamy yolk = instant sauce. No regrets.
- Ready in 20: Faster than scrolling TikTok for dinner inspo.
🧀 Fathead Dough: The Unsung Hero
Forget almond-flour bricks. Fathead dough melts mozzarella and cream cheese into a pliable, golden crust that crisps like a dream. It’s the keto base that doesn’t taste like sadness.
Pro tip: Roll it thin. Nobody wants a doughy crostini that doubles as a jaw workout.
🫒 Olive Tapenade: Briny Gold
This isn’t your grandma’s olive spread (unless your grandma’s a flavor wizard). We’re talking kalamatas, capers, garlic, and a lemon zing that wakes up your taste buds like a cold shower.
Quick hack: Pulse everything in a food processor. Chunky = rustic. Smooth = fancy. You pick.
🥚 Soft-Boiled Egg: The Creamy Crown
Slice it just right, and the yolk oozes like liquid gold. It’s the built-in sauce that makes you look like a culinary genius—even if you burned toast last week.
Timing cheat sheet: 6 ½ minutes in boiling water = jammy perfection. Ice bath = no gray ring. You’re welcome.
🛒 Ingredient Lineup
| Item | Purpose | Amount |
|---|---|---|
| Shredded mozzarella | Fathead base | 1 ½ cups |
| Cream cheese | Dough glue | 2 tbsp |
| Almond flour | Structure | ¾ cup |
| Egg | Dough binder | 1 |
| Kalamata olives | Tapenade soul | ½ cup |
| Capers | Salty pop | 1 tbsp |
| Garlic clove | Flavor bomb | 1 |
| Lemon juice | Brightness | 1 tsp |
| Soft-boiled eggs | Creamy topper | 2 |
🔪 20-Minute Game Plan
- Crank oven to 400°F. Hotter = crispier edges.
- Microwave mozz + cream cheese 60 sec. Stir until gooey.
- Mix in almond flour + egg. Dough forms—don’t overwork it.
- Roll thin, cut into rectangles. Think mini toasts, not pancakes.
- Bake 10-12 min until golden. Your kitchen smells like a pizzeria. 🙂
- Blitz tapenade while dough bakes. Taste and adjust—more lemon? Go wild.
- Top crostini with tapenade, add egg slice. Drizzle yolk like it’s art.
🎨 Remix Ideas
- Spicy kick: Add chili flakes to tapenade. Fire emoji worthy.
- Herb bomb: Fresh basil or parsley = garden vibes.
- Cheese upgrade: Crumble feta on top. Because cheese.
- Avocado smear: Mash under tapenade for extra fats. Keto AF.
💪 Why This Combo Rocks
- Fat macros: Mozzarella + egg = satiety for days.
- Zero sugar crash: No bread, no problem.
- Looks bougie: Serve at parties, watch people assume you’re a chef.
❓ Rapid-Fire FAQ
Can I prep ahead?
Bake crostini, store airtight. Assemble right before serving—crunch matters.
Dairy-free swap?
Use vegan cheese shreds, but honestly? It’s not the same. IMO, just eat the tapenade with a spoon. 😉
Egg not your thing?
Sub with smoked salmon or crispy bacon. Still elite.
🔥 Final Bite
These crostini prove keto doesn’t mean sad snacks. Crispy, creamy, briny, and ready faster than delivery. Make them once, and you’ll side-eye every overpriced café version.
So yeah, if you’re still munching plain cheese sticks, level up. Your taste buds (and macros) will high-five you. 😉
