Low Carb Open-Faced Smoked Salmon and Cream Cheese Bread
Delight your taste buds with this *Low Carb Open-Faced Smoked Salmon and Cream Cheese Bread*, the perfect fusion of flavor and nutrition. Featuring a homemade low-carb bread made with almond flour, this recipe is a wholesome alternative for those looking to indulge guilt-free. The creamy layer of tangy cream cheese provides a luscious base for the vibrant, smoky salmon, while crisp cucumber slices, peppery radishes, briny capers, and fragrant fresh dill create an irresistible medley of textures and tastes. Finished with a squeeze of bright lemon juice, this dish is ideal for breakfast, brunch, or a light lunch. Ready in just 30 minutes, this keto-friendly, protein-packed recipe is both elegant and satisfying—a must-try for smoked salmon enthusiasts and health-conscious foodies alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 1 teaspoon Baking powder
- 3 large Eggs
- 0.25 cup Unsweetened almond milk
- 2 tablespoons Olive oil
- 4 ounces Cream cheese
- 8 ounces Smoked salmon
- 1 medium Cucumber
- 4 Radishes
- 2 tablespoons Capers
- 2 tablespoons Fresh dill
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 Lemon
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, baking powder, salt, and black pepper. Mix well.
Add in the eggs, almond milk, and olive oil. Stir until the batter is smooth and well combined.
Pour the batter onto the prepared baking sheet and spread it evenly into a rectangular shape, about half an inch thick.
Bake the bread in the preheated oven for 12-15 minutes or until it is lightly golden and firm to the touch. Remove and let cool slightly.
While the bread is cooling, slice the cucumber and radishes into thin rounds. Chop the fresh dill and cut the lemon into wedges.
Once the bread has cooled, spread the cream cheese evenly over the entire surface.
Layer the smoked salmon evenly over the cream cheese.
Arrange the cucumber and radish slices on top of the salmon.
Sprinkle the capers and chopped dill over the vegetables.
Finally, garnish with fresh lemon wedges on the side for drizzling before serving.
Cut the open-faced bread into 4 servings and enjoy!
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 10033 mg | 436% | |
| Total Carbohydrate | 90.5 g | 33% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 51.6 g | ||
| Protein | 94.1 g | 188% | |
| Vitamin D | 42.4 mcg | 212% | |
| Calcium | 726 mg | 56% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2354 mg | 50% | |
*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.
