Low Carb Romesco Sauce
Transform your culinary creations with this vibrant and flavorful Low Carb Romesco Sauce! This healthy twist on the classic Spanish sauce bursts with smoky, nutty, and tangy flavors, all while being keto-friendly and gluten-free. Roasted red bell peppers and tomatoes form the base, blended with toasted almonds, garlic, red wine vinegar, and smoked paprika for a rich, velvety texture and irresistible depth. With just 30 minutes of effort, this versatile sauce is perfect for drizzling over grilled meats, roasted vegetables, or fresh seafood, or even as a dip for low-carb crackers. Packed with wholesome ingredients and bold Mediterranean-inspired tastes, this Romesco sauce is sure to become a pantry staple!
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Recipe Information
Ingredients
- 2 large Red bell peppers
- 2 medium Tomatoes
- 50 grams Raw almonds
- 2 Cloves of garlic
- 2 tablespoons Red wine vinegar
- 1 teaspoon Smoked paprika
- 60 milliliters Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Place the red bell peppers and tomatoes on a baking sheet. Roast them in the preheated oven for about 20 minutes, or until the skin of the peppers is charred and the tomatoes are soft.
Meanwhile, in a dry skillet over medium heat, toast the almonds for about 5 minutes, stirring frequently until they are lightly golden and fragrant. Remove from heat and set aside.
Once the peppers and tomatoes are roasted, remove them from the oven and allow them to cool slightly. Peel the skins off the peppers and tomatoes once they are cool enough to handle.
In a food processor, add the peeled peppers, tomatoes, toasted almonds, garlic cloves, red wine vinegar, and smoked paprika.
Pulse the mixture a few times to start blending, then with the processor running, slowly pour in the olive oil until the sauce is smooth and well combined.
Season the sauce with salt and black pepper to taste.
Transfer the Romesco sauce into a serving bowl or jar. It can be served immediately or stored in the refrigerator for up to a week.
Nutrition Facts
Calories |
987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 22.0 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1812 mg | 39% | |
*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.
