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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 minutes
Cook Time 45 minutes
Servings 8 slices
Calories 277kcal
Author Naomi Sherman



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


  • 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


  • 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.


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. 


Serving: 1slice | Calories: 277kcal | Carbohydrates: 5g | Protein: 17g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 121mg | Sodium: 284mg | Potassium: 126mg | Fiber: 1g | Sugar: 1g | Vitamin A: 455IU | Calcium: 262mg | Iron: 1.1mg