Keto Grilled Veggie and Hummus Sandwich
Elevate your keto meal game with this vibrant Keto Grilled Veggie and Hummus Sandwich—a low-carb delight that's as satisfying as it is healthy. Featuring perfectly charred red bell pepper, zucchini, and eggplant, this recipe highlights the smoky sweetness of grilled vegetables paired with the creamy, nutty goodness of homemade tahini hummus. The sandwich comes together with golden, freshly baked almond and coconut flour flatbreads, creating a hearty, gluten-free alternative to traditional bread. With bold Mediterranean-inspired flavors from lemon, garlic, and cumin, and a sprinkle of fresh parsley to finish, this quick and easy recipe is perfect for a wholesome lunch or light dinner. Packed with fiber, healthy fats, and undeniable flavor, this keto-friendly sandwich is a creative twist on a classic favorite.
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Recipe Information
Ingredients
- 1 medium red bell pepper
- 1 medium zucchini
- 0.5 medium eggplant
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup almond flour
- 0.25 cup coconut flour
- 0.5 teaspoon baking powder
- 2 large egg
- 0.25 cup water
- 0.25 cup tahini
- 1 tablespoon lemon juice
- 0.25 teaspoon garlic powder
- 0.25 teaspoon cumin
- 2 tablespoons fresh parsley
Instructions
Preheat the grill or a grill pan to medium-high heat.
Slice the red bell pepper, zucchini, and eggplant into 1/4-inch thick slices.
In a bowl, combine the olive oil, salt, and black pepper. Brush the vegetable slices with the oil mixture.
Grill the vegetables for about 3-4 minutes per side, until they have nice grill marks and are tender. Remove from heat and set aside.
To make the almond flour flatbread, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, coconut flour, and baking powder. Add the eggs and water, stirring until a smooth dough forms.
Divide the dough into four portions and flatten each into a small round flatbread approximately 1/4-inch thick.
Place the flatbreads onto the prepared baking sheet and bake for 10-12 minutes or until they are golden.
For the hummus, combine tahini, lemon juice, garlic powder, cumin, and a pinch of salt in a small bowl. Stir well until smooth.
Once the flatbreads are done, spread a layer of hummus over two of the flatbreads.
Top the hummus with the grilled vegetables, dividing them evenly.
Sprinkle the chopped parsley over the vegetables.
Finish by placing the remaining flatbreads on top to form sandwiches. Serve warm or at room temperature.
Nutrition Facts
Calories |
1715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 3887 mg | 169% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 33.1 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 4976 mg | 383% | |
| Iron | 21438.2 mg | 119101% | |
| Potassium | 1912 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
