Keto Wedge Salad Toasts Recipe

March 20th, 2019

Talk about an elegant appetizer! Amp up your salad game by skewering BLT ingredients on homemade toasts made with gluten-free ingredients like almond flour, nutritious hemp hearts, and coconut flour. A pinch of thyme adds herbal notes to every bite, and the whole thing is drizzled with Thousand Island dressing for good measure.

Keto Wedge Salad Toasts

Yield: 9 servings
Active Time: 25 minutes
Total Time: 40 minutes


For the toast:
½ cup almond flour
½ cup Manitoba Harvest Hemp Hearts
2 tablespoons coconut flour
1 ¼ teaspoons baking powder
1 teaspoon Swerve granular sugar replacement
½ teaspoon sea salt
½ teaspoon dried thyme
¼ teaspoon ground black pepper
1 large egg
1 to 2 tablespoons water

For the salad:
1 head iceberg lettuce, cut into 9 wedges
5 strips cooked bacon, halved
9 cherry tomatoes
1 cup Primal Kitchen Thousand Island Dressing


Make the toast:
Whisk almond flour, hemp hearts, coconut flour, baking powder, Swerve sweetener, salt, thyme, and pepper in a medium bowl. Add egg and 1 tablespoon of water; mix until dough comes together. If the dough seems dry, add another tablespoon of water. Shape dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes, or up to 24 hours.

Preheat oven to 350°F and line a baking sheet with parchment paper. Remove disc from the refrigerator and place it between two sheets of parchment. Roll disc into a ½-inch thick round between 8 and 10 inches in diameter. Use a pizza cutter to trim rolled dough into a rectangle, then slice into 9 rectangular pieces. Transfer pieces onto the baking sheet and bake for 12 to 15 minutes, or until the edges are browned. Remove toasts from the sheet and cool on a rack.

Make the salad:
On a toothpick, thread a wedge of iceberg, piece of bacon, and whole tomato. Place the skewer on a piece of toast and drizzle with Thousand Island dressing before serving.

Recipe credit: Angela Gaines

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Nicole GulottaNicole Gulotta is a writer, author, and tea enthusiast.

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