Low Carb Keto Asparagus Tart

5 from 2 votes

Low Carb Keto Asparagus Tart

The delicate flavour of fresh asparagus spears is combined with the deep saltiness of prosciutto in a rich and creamy ricotta filling to make this a spectacular tart.

Prep Time 20

Cook Time 45

Servings slices

Calories 277kcal

Author Naomi Sherman

Ingredients

Crust

¾ cup almond flour or 170 grams
3 ounces grated Parmesan cheese
3 egg whites

Filling

15 ounces Ricotta cheese
4 eggs
¼ cup heavy cream
4 slices prosciutto or 60 grams
10 spears asparagus or 160 grams
salt and pepper to taste

Instructions

Pre-heat the oven to 375⁰ F.
Place all of the crust ingredients into a large mixing bowl and mix by hand until well combined.
Using your fingers (you can put a bit of oil on them if the dough is too sticky) firmly and evenly press the dough into the tart pan, covering the bottom and the sides.
Prick the base with a fork and bake for 15 minutes. Remove from the oven and reduce temperature to 350⁰ F.
Using a whisk or your stand mixer on low, combine ricotta, cream, eggs and seasoning and mix until it is smooth and creamy.
Cut the tops off the asparagus spears and slice the stems into small pieces. Tear the prosciutto into small chunks.
Place the asparagus spear sections and half of the prosciutto into the tart shell, spreading it out evenly.
Pour the ricotta mixture over the tart case and then top with the remaining asparagus and prosciutto.
Finish with a grind of black pepper and bake for 30 minutes, turning halfway. Store in the refrigerator for up to 3 days.

Notes

Net Carbs: 4g

The pictures are using a 5 by 14 inch tart pan but you could also use a 9.5 inch round tart pan or even 4 individual tart pans.

Nutrition