This recipe for Low-Carb Chèvre Mini-Flatbreads makes a delicious appetizer suitable for people on low-carb, LC/HF, Atkins, ketogenic or diabetic diets.
Disclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. Thank you for your support!
These Low-Carb Chèvre Mini-Flatbreads make an appetizer or lunch everyone will enjoy. They have a drizzle of balsamic reduction topped with chèvre, black olives and a sprinkle of thyme. Scallions crisped in butter crown these delicious morsels. The tart olives and earthy flavor of the chèvre work harmoniously with the herbal tones of the thyme and scallions. The end result is an appetizer that will disappear quickly at your next party.
The base of these flatbreads is my favorite low-carb mozzarella flatbread dough. I like the taste of this dough so much, I actually prefer it over the carb-laden versions. It crisps beautifully on the edges forming perfect brown bits for nibbling. Not only is it crisp and delicious, this version of mozzarella dough is also one of the easier versions to make. It doesn’t contain eggs to accidentally scramble or butter that doesn’t want to combine. Instead, it’s just almond flour, mozzarella, and salt!
While this is one of the easiest mozzarella doughs to make, my typical advice when working with this type of dough still hold true. First, the dough is much easier to work with when it’s hot, so once the dough has formed, you need to work quickly. Have your rolling pin and parchment paper ready before you start to make the dough. A second piece of advice for working with this dough is to use only part-skim finely grated mozzarella. This type of mozzarella melts into stringy goodness that works perfectly for low-carb creations.
These Low-Carb Chèvre Mini-Flatbreads work for appetizers, lunches, or even a light dinner. They have a simple to make crust, but the gourmet toppings make them truly special. Enjoy!
- 2 cups part-skim grated mozzarella cheese
- 3/4 cup superfine almond flour
- 1/2 teaspoon salt
- 1 Tablespoon pasture-raised butter
- 3 scallions, white part only, sliced thinly
- pinch of sea salt
- 1/2 teaspoon balsamic vinegar
- 1/4 cup dry red wine
- 2 Tablespoons butter, chilled and cut into 4 pieces
- 2 ounces chèvre, crumbled
- 5-6 Kalamata olives, pitted and sliced thinly
- 1 teaspoon fresh thyme leaves
- Preheat oven to 375º F. Cut 3 pieces of parchment about 16 inches long. Use one of the pieces of parchment to line a cookie sheet. Have a rolling pin available.
- Prepare a double boiler. A pot partially filled with water with a mixing bowl that fits on top works well for this purpose. Over high heat, bring the water in the pot to a simmer, then turn heat to low.
- In the bowl part of the double boiler, add the cheese, almond flour and salt. Using caution to not to get burned by the steam, place the bowl over the pot of simmering water. I use a silicone mitten to hold the bowl. Stir ingredients constantly.
- As the cheese melts, the ingredients will start to develop a doughy appearance. When it starts to hold together in a ball, turn it out onto a piece of parchment paper.
- While the dough is hot, but not hot enough to burn your hands, kneed the dough to completely mix the ingredients.
- Form the dough into a ball and place on a piece of parchment paper. Pat into a disk shape, then cover with another piece of parchment. Using the rolling pin, roll into about a 14 inch circle. You may need to turn the dough and straighten the parchment if it wrinkles. Remove the top piece of parchment. Using a biscuit cutter, cut into circles. Alternatively, the dough may be cut into 12 rectangular shapes using a pizza cutter. Place dough circles on the lined cookie sheet. They should not touch.
- Bake for 5-7 minutes or until the outside edges just begin to brown. Watch them carefully as it is easy to burn them. Remove from oven.
- While the crusts are baking, begin making the topping.
- In a small skillet, melt one tablespoon butter over medium heat. When butter stops foaming add the scallions. Sprinkle lightly with salt.
- Cook the scallions until the edges begin to brown and crisp. Remove scallions to a plate and reserve.
- To form the balsamic reduction sauce, add balsamic vinegar to the skillet and allow to evaporate while scraping up browned bits.
- Add red wine to the skillet. Turn heat to high and continue scraping up browned bits while bringing the wine to a simmer. When wine has reached a simmer, turn heat back to medium and continue simmering until the wine reaches a syrupy consistency.
- Remove pan from heat and allow to cool 2-3 minutes. While constantly whisking add chilled butter to the pan, one piece at a time.
- Drizzle balsamic reduction sauce over the crusts.
- Divide the chèvre crumbles equally among the twelve crusts.
- Sprinkle the reserved scallions, the olive slices, and the thyme over the chèvre.
- Bake the assembled flatbreads for about 3-5 minutes or until cheese softens and the crust turns golden brown.
- Remove from oven and transfer flatbreads to a cooling rack using a wide spatula. Cool for about 5 minutes before serving.
- Yields 12 servings (1 flatbread each)
- Calories: 141
- Fat (g): 12
- Carbs (g): 3
- Fiber (g): 1
- Protein (g): 8
- Net carbs (g): 2