Creamy Keto Pesto Burrata Bowl with Macadamia Crunch
If there is one ingredient that proves the Keto diet isn't about deprivation, it is Burrata. This fresh Italian cow milk cheese, made from mozzarella and cream, offers a decadent, buttery texture that serves as the perfect high-fat anchor for a low-carb lunch. In this recipe, we elevate the classic Caprese concept by swapping high-sugar balsamic glazes for a rich, herbaceous basil pesto and replacing pine nuts with macadamia nuts. Macadamias are the king of keto nuts; they are packed with monounsaturated fats and boast the lowest omega-6 inflammatory markers, making them an incredible fuel source for ketosis. This bowl is a symphony of textures—the snap of fresh arugula, the pop of blistered cherry tomatoes, the creamy ooze of the burrata, and the salty, buttery crunch of roasted macadamias. It takes less than 15 minutes to assemble but tastes like a meal from a high-end Amalfi Coast bistro. Perfect for a quick work-from-home lunch or an elegant starter for a dinner party.
The Masterplan
Heat a small dry skillet over medium heat. Add the crushed macadamia nuts and toast for 2-3 minutes until golden and fragrant. Watch closely to prevent burning. Remove from heat and set aside.
In a mixing bowl, toss the arugula with half of the olive oil, lemon zest, and a pinch of salt. Arrange the dressed greens in a wide serving bowl to create a bed.
Place the halved cherry tomatoes around the perimeter of the bowl.
Carefully remove the burrata ball from its brine and pat it dry with a paper towel. Place it gently in the center of the greens.
Using a knife, cut a small 'X' in the top of the burrata to expose the creamy stracciatella interior.
Spoon the basil pesto generously over the open burrata.
Sprinkle the toasted macadamia nut crunch over the pesto and cheese.
Finish with a final drizzle of the remaining olive oil, flaky sea salt, black pepper, and optional red pepper flakes. Serve immediately while the cheese is cool and the nuts are warm.
Perfect Pairings
Crispy Keto Halloumi and Chorizo Skewers with Lemon Herb Drizzle
The Ultimate Spicy Buffalo Chicken Chaffle Sandwich
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Gather Your Energy
Step by Step
Heat a small dry skillet over medium heat. Add the crushed macadamia nuts and toast for 2-3 minutes until golden and fragrant. Watch closely to prevent burning. Remove from heat and set aside.
In a mixing bowl, toss the arugula with half of the olive oil, lemon zest, and a pinch of salt. Arrange the dressed greens in a wide serving bowl to create a bed.
Place the halved cherry tomatoes around the perimeter of the bowl.
Carefully remove the burrata ball from its brine and pat it dry with a paper towel. Place it gently in the center of the greens.
Using a knife, cut a small 'X' in the top of the burrata to expose the creamy stracciatella interior.
Spoon the basil pesto generously over the open burrata.
Sprinkle the toasted macadamia nut crunch over the pesto and cheese.
Finish with a final drizzle of the remaining olive oil, flaky sea salt, black pepper, and optional red pepper flakes. Serve immediately while the cheese is cool and the nuts are warm.