Keto Grilled Veggie and Hummus Sandwich

Elevate your sandwich game with this mouthwatering Keto Grilled Veggie and Hummus Sandwich! Perfect for a low-carb lifestyle, this recipe features a medley of smoky grilled vegetables—like tender zucchini, sweet red bell pepper, and hearty eggplant—layered between homemade, gluten-free almond and coconut flour flatbreads. The creamy tahini hummus, infused with zesty lemon and fragrant cumin, adds a luxurious spread, while a sprinkle of fresh parsley provides a burst of flavor and color. Ready in just 45 minutes, this wholesome sandwich is satisfying, nutrient-packed, and ideal for lunch, dinner, or even meal prep. Whether you're keto, gluten-free, or simply looking for a veggie-forward option, this sandwich is a total game-changer!

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 2

Ingredients

• 1 medium red bell pepper
• 1 medium zucchini
• 0.5 medium eggplant
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup almond flour
• 0.25 cup coconut flour
• 0.5 teaspoon baking powder
• 2 large egg
• 0.25 cup water
• 0.25 cup tahini
• 1 tablespoon lemon juice
• 0.25 teaspoon garlic powder
• 0.25 teaspoon cumin
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat the grill or a grill pan to medium-high heat.

Step 2

Slice the red bell pepper, zucchini, and eggplant into 1/4-inch thick slices.

Step 3

In a bowl, combine the olive oil, salt, and black pepper. Brush the vegetable slices with the oil mixture.

Step 4

Grill the vegetables for about 3-4 minutes per side, until they have nice grill marks and are tender. Remove from heat and set aside.

Step 5

To make the almond flour flatbread, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 6

In a mixing bowl, combine almond flour, coconut flour, and baking powder. Add the eggs and water, stirring until a smooth dough forms.

Step 7

Divide the dough into four portions and flatten each into a small round flatbread approximately 1/4-inch thick.

Step 8

Place the flatbreads onto the prepared baking sheet and bake for 10-12 minutes or until they are golden.

Step 9

For the hummus, combine tahini, lemon juice, garlic powder, cumin, and a pinch of salt in a small bowl. Stir well until smooth.

Step 10

Once the flatbreads are done, spread a layer of hummus over two of the flatbreads.

Step 11

Top the hummus with the grilled vegetables, dividing them evenly.

Step 12

Sprinkle the chopped parsley over the vegetables.

Step 13

Finish by placing the remaining flatbreads on top to form sandwiches. Serve warm or at room temperature.

Nutrition Facts

Serving size	(961.8g)

Amount per serving	% Daily Value*
Calories	1714.9

Total Fat 134.1g	0%
Saturated Fat 22.3g	0%
Polyunsaturated Fat 6.9g
Cholesterol 439.0mg	0%
Sodium 3886.6mg	0%
Total Carbohydrate 89.1g	0%
Dietary Fiber 40.8g	0%
Total Sugars 33.1g
Protein 58.5g	0%

Vitamin D 107.5IU	0%
Calcium 4975.6mg	0%
Iron 21438.2mg	0%
Potassium 1912.5mg	0%

*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.

Source of Calories

Fat: 67.2%

Protein: 13.0%

Carbs: 19.8%