Keto Traditional Dukkah
Elevate your culinary creations with this Keto Traditional Dukkah—a perfectly spiced and nutty Middle Eastern condiment tailored for keto lifestyles. This wholesome recipe combines roasted hazelnuts, almonds, sesame seeds, and aromatic spices like coriander and cumin for a crunchy texture and robust flavor profile that's low in carbs yet big on taste. With just 25 minutes of prep and cook time, this versatile seasoning is ideal for those on the go. Pair it with olive oil and fresh veggies for a keto-friendly snack, or use it to enhance salads, grilled meats, or scrambled eggs. Packed with healthy fats and bold spices, this dukkah is your secret weapon for a flavorful keto diet.
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Recipe Information
Ingredients
- 75 grams Hazelnuts
- 50 grams Almonds
- 50 grams Sesame seeds
- 20 grams Coriander seeds
- 15 grams Cumin seeds
- 1 teaspoon Black peppercorns
- 1 teaspoon Sea salt
- 1 teaspoon Paprika (optional, for extra flavor)
Instructions
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Spread the hazelnuts and almonds evenly on the baking sheet. Roast in the oven for 8-10 minutes, or until they are golden and fragrant. Keep an eye on them to avoid burning.
While the nuts are roasting, toast the coriander seeds, cumin seeds, and sesame seeds in a dry skillet over medium heat. Stir frequently and toast for about 3-5 minutes, or until they release a fragrant aroma. Remove from heat and set aside.
Once the nuts have cooled slightly, rub the hazelnuts in a clean kitchen towel to remove as much of the skin as possible. It’s okay if some skin remains.
In a food processor, combine the roasted hazelnuts and almonds. Pulse briefly to create a coarse texture. Be careful not to grind too finely, as you want small, distinct pieces.
Add the toasted seeds, black peppercorns, sea salt, and paprika (if using) to the food processor. Pulse a few more times to combine everything evenly.
Taste the mixture and adjust seasoning if necessary, adding a bit more salt or spice as desired.
Transfer the dukkah to an airtight container and store at room temperature for up to 2 weeks. You can also store it in the refrigerator for prolonged freshness.
Serve by dipping raw vegetables into olive oil and then into the dukkah, or use as a topping for salads, grilled meats, or scrambled eggs.
Nutrition Facts
Calories |
1229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2387 mg | 104% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 5.2 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 775 mg | 16% | |
*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.
