A keto muhammara, without breadcrumbs or pomegranate molasses: roasted peppers and toasted walnuts blended into a red spread.
The deep red catches the eye, toasted walnuts bring aroma to every spoonful, and roasted peppers melt in your mouth. This muhammara gets a keto makeover, without breadcrumbs or pomegranate molasses, using balsamic vinegar or lemon for acidity and a little strawberry-flavored sweetener for fruitiness. Serve it as a dip or condiment, with enough for four servings. This recipe joins my collection of keto sauces and dips.
What Is Keto Muhammara?
Muhammara is a red spread made from roasted peppers blended with walnuts. The classic version combines red peppers, walnuts, breadcrumbs, pomegranate molasses, chili, cumin, olive oil and lemon, balancing the natural sweetness of the vegetables with fruity acidity and spicy depth. This adaptation keeps the peppers and walnuts but leaves out the breadcrumbs and molasses.
The acidity comes from a moderate amount of balsamic vinegar or brighter lemon juice. Strawberry-flavored sweetener supplies the fruitiness, while coriander, cumin and cinnamon add warmth. Without breadcrumbs, the texture depends on the moisture in the peppers: their flesh should be tender, well drained, then dried before blending. The 40 g of pomegranate seeds add a tangy touch.
The Inspiration Behind This Version
In the traditional version, breadcrumbs provide body and pomegranate molasses adds its tangy sweetness. This keto version aims for the same balance using different ingredients.
Removing the breadcrumbs changes how the mixture behaves: the pepper juices must not make the spread runny. The walnuts therefore become essential. Crumbled and carefully toasted, they provide structure, fat and toasted flavor. In place of molasses, balsamic vinegar or lemon combined with strawberry-flavored sweetener recreates a sweet-tart balance, without syrup.
The Main Ingredients
The recipe is built around two red peppers and 80 g of walnuts. The peppers provide volume, color and smoky sweetness: roasted at 200 ยฐC for about 45 minutes, they yield tender flesh that must then be cooled, peeled, deseeded and thoroughly dried. The walnuts add body, creaminess and toasted depth. Watch them closely as they toast, because taking them too far makes them bitter and overpowers the peppers.
The 40 g of pomegranate seeds add a fruity, tangy note. A tablespoon of extra virgin olive oil binds the spread and distributes the spices. For acidity, balsamic vinegar gives a rounded flavor, while lemon is fresher and sharper; be sure to distinguish balsamic vinegar from balsamic glaze, which is often sweeter.
Two teaspoons of strawberry-flavored sweetener add fruity sweetness. Check the label, as concentrations vary from brand to brand. Coriander, cumin and cinnamon complement the sweetness of the peppers with warm, deep notes. Optionally, tomato paste or unsweetened almond butter can thicken a spread that is too runny, and small amounts of harissa add heat.
Technique Tips and Serving
Success depends first and foremost on managing moisture. As you remove the skins, membranes and seeds, the peppers release plenty of liquid, which should be kept out of the spread. Once the flesh is dried, blend it with the cooled walnuts and seasonings until smooth but still slightly textured. The three pitfalls are pouring pepper juices into the blender, burning the walnuts and confusing balsamic vinegar with balsamic glaze.
Serve the muhammara cold, or after a few minutes at room temperature, without heating it. Endive leaves, cucumber slices and radishes go well with it without adding many carbs. You can also spoon small amounts onto grilled meat, poultry or fish as a condiment. Keep it refrigerated in a clean, airtight container, using a clean utensil each time you serve it. Allow roughly 6 g of net carbs per serving when divided into 4 servings, a figure that varies with the size of the peppers, the quantity of pomegranate seeds and the products used.
For everyday keto cooking, explore all my low-carb recipes.
Keto Muhammara
Ingredients
- 2 red bell peppers
- 80 g walnuts
- 40 g pomegranate seeds
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar (moderate in carbs), or 1 tablespoon of lemon juice (low in carbs)
- 2 teaspoons sweetener strawberry
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 0.25 teaspoon ground cinnamon
Optional
- 1 tablespoon tomato paste
- 2 tablespoons harissa paste
- 1 tablespoon almond butter
Instructions
- Preheat the oven to 200 degrees.
- Wash the peppers and place them in an ovenproof dish (optional: to prevent drips in the oven). Set the timer for 45 minutes. Let cool.2 red bell peppers
- Break the walnuts into small pieces and toast them over fairly high heat in a frying pan. Keep an eye on them, as this can happen quickly. Then let cool.80 g walnuts
- Peel the peppers. Remove the membranes and seeds (careful: a lot of liquid will run out!). Pat dry with paper towels.
- Place the peppers in a food processor with the walnuts, oil, vinegar and spices, and blend until smooth.40 g pomegranate seeds, 1 tablespoon extra virgin olive oil, 1 tablespoon balsamic vinegar, 2 teaspoons sweetener, 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, 0.25 teaspoon ground cinnamon, 1 tablespoon tomato paste, 2 tablespoons harissa paste, 1 tablespoon almond butter
