Low Carb Lahmacun
Reimagine classic Middle Eastern flavors with this irresistible Low Carb Lahmacun, a grain-free and keto-friendly twist on the beloved Turkish pizza. Made with a delicate dough crafted from almond and coconut flour, this recipe keeps things light while delivering the perfect base for its vibrant, spiced topping. The savory ground beef mixture, infused with garlic, tomato, fresh vegetables, and aromatic spices like cumin and paprika, is crowned with a touch of parsley for herbaceous brightness. Ready in just 45 minutes, this gluten-free lahmacun is perfect as an appetizer, snack, or low-carb meal. Serve warm with a dollop of yogurt or a squeeze of lemon for a truly satisfying experience! Whether you're following a low-carb diet or just craving something unique, this recipe will quickly become a favorite.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cup coconut flour
- 2 tablespoons olive oil
- 3 whole large eggs
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 pound ground beef
- 1 whole red bell pepper
- 1 whole tomato
- 1 small onion
- 2 whole garlic cloves
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon red pepper flakes
- 0.25 cup chopped parsley
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt.
Add the eggs and olive oil to the dry ingredients, mixing thoroughly to form a dough. Set aside.
Finely chop the red bell pepper, tomato, onion, and garlic cloves.
In a skillet over medium heat, cook the ground beef until it is browned and cooked through, about 5-6 minutes.
Add the chopped vegetables to the beef in the skillet and continue to cook for another 5 minutes until the vegetables are softened.
Stir in the tomato paste, cumin, paprika, red pepper flakes, and black pepper, mixing until well combined.
Remove the skillet from heat and stir in the chopped parsley.
On a lightly floured surface, divide the dough into six equal portions. Roll each portion into a thin circular flatbread about 6 inches in diameter.
Place the flatbreads onto the prepared baking sheet.
Distribute the meat mixture evenly over each flatbread, spreading it to the edges.
Bake in the preheated oven for 12-15 minutes or until the edges of the flatbread are golden.
Remove from the oven and let them cool slightly before serving.
Nutrition Facts
Calories |
2747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.4 g | 265% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 4601 mg | 200% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 34.3 g | ||
| Protein | 143.9 g | 288% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 568 mg | 44% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 2890 mg | 61% | |
*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.
