Zucchini and goat cheese tartlet (almond crust, keto)

Mini-tartlets made from almond pastry topped with tender zucchini and fresh goat’s cheese; low in carbs.

Low-Carb Gluten-Free
schedule Prep (min)
25
whatshot Cook (min)
25
timer Total (min)
50
account_circle Servings
6
210 kcal
Par portion
18.0 g
Lipides
6.0 g
Protéines
3.0 g
Glucides nets
Ingredients
almond flour almond flour
melted butter melted butter
egg egg
grated and squeezed zucchini grated and squeezed zucchini
fresh goat cheese fresh goat cheese
Instructions
  1. Preheat the oven to 180°C. Mix almond flour, melted butter and egg to form a smooth dough; divide into tartlet molds.
  2. Brown the grated zucchini quickly to reduce moisture; drain then mix with the goat cheese and season.
  3. Fill the pastry bases, cook 18–22 minutes until golden brown; let cool before unmolding.
Variants
  • Add fresh herbs like basil or mint for a fresh touch.
Tips
  • Press the zucchini well to avoid a too wet filling.
FAQ
Yes, cook then freeze individually; reheat in the oven at 160°C.
Selected ingredients

Our selection of essential ingredients for keto cooking: healthy fats, low‑carb flours and practical substitutes.

Chef's recipes Irina Volkov

Zucchini and goat cheese tartlet (almond crust, keto)
Zucchini and goat cheese tartlet (almond crust, keto)

Mini-tartlets made from almond pastry topped with tender zucchini and fresh goat’s cheese; low in carbs.

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Irina Volkov Russia

Chef Irina Volkov

Russia

Modern-Russian

Root-vegetable-focused plates and refined slow-cooking techniques adapted to low-carb needs.

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