Tomato and Basil Keto Quiche: A Delicious Low-Carb Recipe

Mix Dry Ingredients: Add almond flour, coconut flour, xanthan gum, baking powder, and salt to a food processor. Pulse until evenly combined.

Add Wet Ingredients: Add in the egg and apple cider vinegar. Pulse until the dough just begins to come together. The mixture should resemble coarse breadcrumbs.

Form Dough: Turn out the dough onto cling film (plastic wrap) and pat into a round disk. Wrap tightly and refrigerate for at least one hour. Alternatively, you can freeze the dough and thaw it as needed.

Roll Out Dough: Roll out the crust between parchment paper. If the dough becomes unmanageable, chill it in the freezer for 5-10 minutes.

Pre-Bake Crust: Once shaped, place the crust in the freezer for 10-15 minutes before baking to help it keep its shape. Brush with egg wash for a glossy finish (optional). Bake at 390°F (200°C) for 8-10 minutes, or until lightly browned.

Preheat Oven: Preheat your oven to 350°F (175°C).

Mix Filling Ingredients: In a large bowl, combine the halved cherry tomatoes, chopped basil, olive oil, garlic powder, cream, eggs, salt, and pepper. Mix until well combined.

Add Cheese: Stir in the grated Parmesan cheese.

Pour Filling into Crust: Pour the filling into the pre-baked crust.

Bake: Bake in the preheated oven for 25-30 minutes, or until the filling is set and the top is golden brown.

Cool and Serve: Let the quiche cool slightly before serving. Garnish with some basil.