Keto Goat Cheese Tarts with Caramelized Onion
Naomi Sherman- Ready in 1h 10m
- 3.8 g net carbs
- 345 kcal
- Serves 8
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So, you guys know that I’m happily married, right? But let me tell you, if I could marry a food item, my husband would be out on the street and this beautiful little round of grain-free deliciousness would be my one true love.
I’m not going to lie, it’s a little bit fiddly, but only a little bit I promise. The creaminess of the filling, against the sweet of the onion and the tang of the goat’s cheese is just perfection.
Try it, tell me that you wouldn’t spend the rest of your life with it. Enjoy!
Step-by-step
Thinly slice the red onions.
Heat the olive oil in a frying pan and add the onions. Cook over med-high heat until the onions start to soften. You don’t want to brown them, you just want them soft.
Add the balsamic vinegar, the Swerve and the thyme and reduce heat to medium-low. Cook, stirring occasionally, until the onions are reduced down into a rich, sweet base.
Meanwhile, preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Place all crust ingredients into a bowl and combine well into a dough. Spray four individual tart tins, or one large tin, with olive oil. Note that this dough can be a bit sticky with cooked, so spray tins well.
Divide the dough between 4 mini tart pans (12 cm /5 inch each), or up to 8 smaller mini tart pans, and press out into the tins evenly, taking the time to make sure it is firm and even. (You can also use a regular 23 cm/ 9 inch pan.) Prick the bases with a fork and then place in the oven for 10 minutes. Sit aside to cool once they’re done and reduce the oven temp to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional).
In a bowl, mix the eggs, the egg yolks, the cream and the seasonings into a bowl and whisk well to combine.
Spoon a layer of caramelised onion over the base of each tart, making sure to keep a small amount aside for garnish.
Slice the goat’s cheese into even rounds and place on top of the onions.
Using a small cup measure, fill each tart evenly.
Bake for 25 minutes until just set. Remove and serve warm, topped with extra thyme and a spoonful of caramelised onion (half of a small tart or eighth of a large tart). Store covered, in the refrigerator for 4 days.
Recipe
Keto Goat Cheese Tarts with Caramelized Onion
★★★★★4.7Low-carb tarts filled with creamy goat cheese, thyme and caramelized onion.
- Hands on
- 20m
- Overall
- 1h 10m
- Servings
- 8
- 3.8 g
- Net carbs
- 15.5 g
- Protein
- 29.4 g
- Fat
- 345
- kcal
Ingredients makes 1 regular tart, or 4 smaller tarts
- Crust:
- Filling:
Instructions
Thinly slice the red onions.
Heat the olive oil in a frying pan and add the onions. Cook over med-high heat until the onions start to soften. You don’t want to brown them, you just want them soft.
Add the balsamic vinegar, the Swerve and the thyme and reduce heat to medium-low. Cook, stirring occasionally, until the onions are reduced down into a rich, sweet base.
Meanwhile, preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Place all crust ingredients into a bowl and combine well into a dough. Spray four individual tart tins, or one large tin, with olive oil. Note that this dough can be a bit sticky with cooked, so spray tins well.
Divide the dough between 4 mini tart pans (12 cm /5 inch each), or up to 8 smaller mini tart pans, and press out into the tins evenly, taking the time to make sure it is firm and even. (You can also use a regular 23 cm/ 9 inch pan.) Prick the bases with a fork and then place in the oven for 10 minutes. Sit aside to cool once they’re done and reduce the oven temp to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional).
In a bowl, mix the eggs, the egg yolks, the cream and the seasonings into a bowl and whisk well to combine.
Spoon a layer of caramelised onion over the base of each tart, making sure to keep a small amount aside for garnish.
Slice the goat’s cheese into even rounds and place on top of the onions.
Using a small cup measure, fill each tart evenly.
Bake for 25 minutes until just set. Remove and serve warm, topped with extra thyme and a spoonful of caramelised onion (half of a small tart or eighth of a large tart). Store covered, in the refrigerator for 4 days.
Nutrition per serving, ½ small tart
Carbs 4%Protein 18%Fat 78% of calories
- Net carbs
- 3.8 g
- Total carbs
- 7.7 g
- Fiber
- 1.5 g
- Sugars
- 2.6 g
- Protein
- 15.5 g
- Fat
- 29.4 g
- Saturated fat
- 12.9 g
- Calories
- 345 kcal
- Sodium
- 399 mg · 17.4% RDA
- Magnesium
- 48 mg · 11.9% RDA
- Potassium
- 177 mg · 8.86% EMR
Nutrition by ingredient
| Per 1/2 small tart | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Almond flour (blanched ground almonds, almond meal) | 1.1 g | 2.7 g | 6.6 g | 74 |
| Parmesan cheese | 0.4 g | 4.5 g | 3.2 g | 49 |
| Egg white, fresh | 0.1 g | 0.9 g | 0 g | 4 |
| Salt, sea salt | 0 g | 0 g | 0 g | 0 |
| Salt, sea salt | 0 g | 0 g | 0 g | 0 |
| Onion, red, fresh | 1 g | 0.2 g | 0 g | 6 |
| Olive oil, extra virgin | 0 g | 0 g | 3.4 g | 30 |
| Balsamic vinegar, dark (excludes sweet, syrupy vinegar) | 0.3 g | 0 g | 0 g | 2 |
| Swerve, natural sweetener (Erythritol and chicory inulin based) | 0.1 g | 0 g | 0 g | 1 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.1 g | 1.6 g | 1.2 g | 18 |
| Egg yolk, fresh | 0.2 g | 0.7 g | 1.1 g | 14 |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) | 0.6 g | 0.4 g | 8.6 g | 82 |
| Pepper, black, spices | 0 g | 0 g | 0 g | 0 |
| Nutmeg, spices | 0 g | 0 g | 0 g | 0 |
| Goat cheese, fresh (soft) | 0 g | 4.6 g | 5.3 g | 66 |
| Thyme, fresh | 0 g | 0 g | 0 g | 0 |
| Total | 3.8 g | 15.5 g | 29.4 g | 345 |
Serving size 1/2 small tart
- Gluten free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (24)
My apologies, I see in the video that you say to spray with olive oil. Thank you! Ali
You can use olive oil, avocado oil or coconut oil spray... or brush with some melted ghee or lard 😊
Thank you!
Hi there, excited to give these a go! Got all of the ingredients ...just wondering what you spray onto the tins to stop the base sticking? The recipe just says, 'spray tins well.' Thanks, Ali
I have to be dairy free, so I’m wondering if I can use the Trader Joe’s feta alternative cheese. It’s not soft though, it’s kind of crumbly.
Thank you
Hi Judy, I don't have experience with that kind of cheese but if you try it and it works, please do let us know!
YUM!! This is my new favorite recipe. I made it in a regular pie tin, and it worked perfectly. Next time, I’ll add even more onion and maybe more balsamic and less erythritol, but YUM! Thanks for a great recipe!
I'm glad you enjoyed!😊
This is one of my fav recipes ever. Can you clarify a couple of things? Is it 4 or 6 mini tins we should use? It says both in different places in the recipe. And what size larger tin would we use?
Hi Dee, this will made 4 smaller tarts (5 inch) or up to 8 if you use even smaller pans (I've got 4 inch at home and they make 6 to 8 depending on the thickness of the crust). I would use a 9 inch pan for the regular (large) pan. Thanks for noticing the inconsistency, fixed!
These are wonderful! What a lovely way to end the week, this really made our Friday night. I have been wanting to make this for ages, but I only just got hold of some sort goat cheese last week, so I knew this was on the cards! When I saw the recipe, my mind instantly thought walnuts and goat cheese, so I replaced almond flour with ground walnuts in the crust (next time I will grind them a bit coarser, my mixer grinder is very powerful!), and added a walnut half as a garnish on each tart.. lovely 😊 I have to admit, though, that the walnut taste didn't come through much in the crust, so next time I might skip the parmesan and use all walnuts (i.e. double the amount of walnuts). Hopefully the egg white should still bind everything together sufficiently? Also, I only had white onions but that still worked fine and I'm sure it'll be even more delicious with red onions. Finally, I used double cream instead of whipping cream as that's all I had on hand, and had no problems with this. Half of this recipe made a generous dinner for my husband and me, and I absolutely cannot wait to make this again. Thank you so much for sharing this recipe!
Thank you so much for the lovely feedback Anu! ❤️
Oh yes, walnuts and goat cheese (or even pecans or hazelnuts as I recently discovered)! I think the egg white will still be enough even if you skip the parmesan. You could always use 1 to 2 tablespoons of flax meal just to make sure it has the right texture that is not too crumbly.
White onions are great too! They are not as sweet as red but I use them interchangeably with brown onions too. And for the double cream, you can't go wrong as it's just a little more creamy and delicious 😉
These are fantastic! They really look gorgeous, sometimes blog photos make things look better than it is but it really comes across nice in person too. The sweetness of the onions and balsamic pairs so well with the creamy filling and goat cheese. I had never made a dough like this but it really suits the dish and holds together well.
I halved the recipe and it was the perfect amount for 3 of the 4 inch tart tins I own.
Personally I left out the swerve because I've been eating a lot of sweetener already today but while it's still good I definitely see why you added it. So to those thinking of skipping the Swerve--it's still good but it'll be missing a bit of the balance/bite. I am trying to think of how to do it without the Swerve though. Maybe more onion on top? Or a sweeter onion variety like walla walla or vidalia? I'd love ideas if anyone has any. I'm definitely gonna experiment. 😄
Thank you Jem, I'm glad you enjoyed! You could also try more balsamic vinegar (just 2-3 teaspoons more).
Thanks, I'll try that! Also I had one of the leftover ones this morning and I think it just had a little more onion in it so it was sweeter. It works!
This recipe is the bomb! I love the flavors, and will definitely make this again regularly. I am also planning on using the base for other tarts, it holds together very well.
Thank you Hannah, I'm glad you enjoyed!
Suggestions for reheating smaller tarts?
You could reheat them in the oven (I'd say 150 C/ 300 F for about 3 minutes) or in a microwave oven.
Hi Naomii,
If I try to use a big tart pan instead the 6 smal ones, wich size do you recommend?
Thanks,
Vanessa
Why can I no longer PRINT your recipes.....It was always a great pain to have to rearrange and rescale to fit fewer pages but now it is impossible. I have tried several ways and since this particular Cook' recipes are being shown, I get blanks or the whole web site.....Big bother to have to totally retype or try highlighting small sections and pasting....ugh....
Bettie, you can print all the recipes. We actually improved this feature and optimised for space so it no longer takes too many pages - mostly it fits on 1. You can find it right below the list of ingredients (see the options for printing and downloading). I hope this helps!
What size tart pans do you use? (Or what size large pan?)
Hi Adrian
I used 12cm/5inch tart tins for this recipe.
Thanks, Naomi