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The Best Tapenade Recipe for Keto & Low Carb
This tapenade recipe goes against the grain of the classic French recipe as it doesn’t contain capers so that its suitable for low-carb and keto diets.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Hors d'œuvre
Cuisine:
French
Servings:
28
serves
Calories:
37
kcal
Author:
Gerri
Ingredients
11
ounces
kalamata olives
pitted
2
cloves
garlic
1
tablespoon
thyme leaves
fresh
1
ounce
parmesan cheese
1/4
cup
olive oil
1
teaspoon
lemon juice
1/2
teaspoon
erythritol
optional
pepper
to taste
salt
to taste
US Customary
-
Metric
Instructions
Drain the olives and rinse gently. Leave to dry.
Place the olives, garlic, thyme and parmesan into your food processor and blend on high speed until it is a chunky paste.
Add the olive oil and lemon juice and continue to blend for 5 minutes, scraping down the side every so often.
Taste your tapenade and add the optional sweetener, pepper and salt if desired.
Blend for another 2 minutes.
Spoon into a container and leave in the fridge for at least 2 hours or overnight for best results.
Serve with a side of toasted Keto Focaccia or Cracked Pepper Crackers.
Nutrition
Serving:
1
teaspoon
|
Calories:
37
kcal
|
Carbohydrates:
0
g
|
Protein:
0
g
|
Fat:
3
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
189
mg
|
Potassium:
6
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin A:
65
IU
|
Vitamin C:
0.6
mg
|
Calcium:
19
mg
|
Iron:
0.1
mg