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Keto Fig and Prosciutto Flatbread

A savory and sweet combination, this Keto Fig and Prosciutto Flatbread is the perfect balance of flavors on a crisp and satisfying low-carb base. Ideal for sharing, this dish works wonderfully as an appetizer or a light meal.
Course Appetizer
Cuisine Italian-Inspired
Keyword keto appetizer, Keto Fig and Prosciutto Flatbread, Keto Prosciutto Recipe, Low-Carb Flatbread
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Calories 380kcal

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Rolling pin
  • Measuring cups and spoons

Ingredients

Flatbread Base

  • 1 cup Almond Flour 96g / 3.4oz
  • 2 tbsp Coconut Flour 14g / 0.5oz
  • 1 tsp Xanthan Gum 4g / 0.14oz
  • ½ tsp Baking Powder 2g / 0.07oz
  • ¼ cup Mozzarella Cheese, shredded 28g / 1oz
  • 1 large Egg

Toppings

  • 6 slices Prosciutto 84g / 3oz
  • 4 dried Figs, thinly sliced 56g / 2oz
  • ½ cup Arugula 15g / 0.5oz
  • ½ cup Ricotta Cheese 124g / 4.4oz
  • 1 tbsp Olive Oil 15ml / 0.5fl oz
  • Salt and Pepper to taste

Optional Garnish

  • Balsamic Glaze (sugar-free)

Instructions

  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, combine almond flour, coconut flour, xanthan gum, and baking powder. Mix well.
  • Add the shredded mozzarella and egg to the dry ingredients. Mix until a dough forms.
  • Place the dough between two sheets of parchment paper and roll out to your desired flatbread thickness.
  • Transfer the dough to the prepared baking sheet and remove the top sheet of parchment paper.
  • Bake the flatbread base for 8 minutes, or until the edges start to turn golden brown.
  • Remove the base from the oven and let it cool slightly. Spread the ricotta cheese evenly over the base.
  • Arrange the fig slices and prosciutto over the ricotta.
  • Return the flatbread to the oven and bake for an additional 4 minutes.
  • While the flatbread is baking, toss the arugula in olive oil, salt, and pepper.
  • Take the flatbread out of the oven, and immediately top with the seasoned arugula.
  • Drizzle with a sugar-free balsamic glaze if desired, slice, and serve warm.

Notes

Ensure your ricotta is well-drained to prevent a soggy flatbread.
If you can't find sugar-free balsamic glaze, you can reduce a sugar-free balsamic vinegar over low heat until thickened.
The flatbread base can be made ahead of time and stored in the refrigerator for up to 2 days. Warm it up in the oven before adding toppings.

Nutrition

Calories: 380kcal | Carbohydrates: 14g | Protein: 18g | Fat: 29g | Fiber: 6g | Net Carbs: 8g