This recipe was created in partnership with Sprouts Farmers Market. All opinions are my own.
“A quick and easy weeknight flatbread recipe that can be done in the oven or on the grill. Fresh homemade pesto, grilled caramelized apricots all topped with a crispy prosciutto to balance it out!”
Grilled Low Carb Apricot, Pesto, & Prosciutto Flatbread:
Fresh summertime fruit is where it is at people! Despite the common misconception that you can’t eat fruit on a lower carb or keto diet, I am here to tell you it CAN be done. That is why I partnered with my friends over at Sprouts Farmers Market to create a fun and easy recipe featuring some fresh summertime apricots!
Now, before any of you low carb eaters come at me with pitch forks because of the use of some fruit in this recipe remember a few things about being in ketosis. You see, you can technically eat anything on a keto diet and remain in ketosis if you do it correctly. Ketosis is in fact a metabolic state and not a food (so step away keto police)! That’s not to say that people don’t react differently to different foods and drinks. So, simply know your body and make your own choices. I choose fruit (on occasion) and I’m OK with it!
What I love about this recipe, is that it is so easy to make as a weeknight dinner, and also makes a stunning summer appetizer too. So bust out the wine, invite a few friends over, and fire up the grill and check out this recipe below. Be sure to read on for some helpful tips and tricks to grilling up this delicious dish!
- Food Processor or Blender
- Measuring Cups/ Spoons
- Cheese Grater
- Knife & Cutting Board
- Sheet Pan
- Grilling Spatula & Tongs
I’ve been shopping at Sprouts now for the past few months and I can honestly tell you that I find their prices, variety and quality of produce to be my first choice when choosing local markets to get my groceries from. They have so many amazing keto friendly products and other healthy food items that it’s a great one-stop-shop store. This recipe featured items from their produce section, deli, and baking isle.
Start by preheating your grill to medium heat (about 400 F) and set it for two zone cooking. Two zone cooking is where you utilize both direct heat (grilling over the flames) and indirect heat (grilling on the cooler side of the grates). In order to not over cook your flatbread, but still achieve a crispier crust, I like to use indirect heat. This allows the cheese to melt, the prosciutto to cook, and my low carb flatbread or low carb tortilla to get crispy without burning.
Next, prep your pesto! You can easily buy store bought pesto (Sprouts has several varieties available), but I enjoy taking a few extra minutes and making my own in a food processor. I combine fresh packed basil, almonds, Parmesan cheese, and garlic and pulse until combined. Then, slowly drizzle in the oil while the food processor spins to create a nice paste. Spread about 2 tbsp. of pesto onto the tops of each flatbread. Finish each flatbread off with freshly grated mozzarella cheese and some torn pieces of prosciutto.
Each flatbread only needs ½ an apricot per round. I like to add these at the end because I think grilling them over direct heat brings out a nice color and a richer flavor. I set the flatbread over the indirect side of the grill and then place the apricots (cut side down) over the grates to get a nice little char. I check them periodically (about every minutes). They cook quickly so be sure to stand close by and watch them!
Once the flatbread and apricots are ready, slice each apricot halve into four pieces. Top each flatbread with those pieces and cut into quarters. Arrange the flatbread onto a platter and garnish with extra Parmesan cheese and basil if desired.
- 4 Low Carb Flatbreads
- 2 Ripe Apricots
- 1 cup Fresh Grated Mozzarella
- 4 Slices Prosciutto
- ¼ cup Almonds
- ½ cup Fresh Basil
- 1 Garlic Clove
- 1/3 cup Parmesan Cheese
- Avocado Oil / Olive Oil as needed
1. Preheat your grill to medium heat and set it up for indirect cooking.
2. Halve the apricots and remove the inside pit. Set aside.
3. In a food processor, combine the fresh basil, almonds, garlic, and Parmesan cheese. Pulse a few times until it starts to break down and look crumbly. Slowly drizzle in the oil until a nice pesto paste forms.
4. On your flatbread, place a few tablespoons of pesto across the top. Add the fresh grated mozzarella and tear up pieces of prosciutto to go over the top. Place the flatbreads on indirect heat and cook on the grill until crispy and the cheese has melted.
5. While the flatbreads are cooking, on direct heat, place the apricots cut side down across the grates. Cook for 2 minutes or so. You want the apricots to char slightly and caramelize. Remove from the heat when cooked and slice each half into 4 pieces.
6. When the flatbreads are cooked and crispy, top each flatbread with 4 slices of apricot. Serve whole or cut into quarters to make it easier to share!