Keto Asparagus Tart with Ricotta and Thyme

This keto asparagus tart is made with fathead dough, then filled with a ricotta and thyme mixture, then topped with asparagus!

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I love finding new ways to use fathead dough - and as it originally started as a pizza crust, it isn't that much of a stretch of the imagination to make it into a base for a tart. If you've never made this low carb dough before, watch the video tutorial below - then scroll down for the full recipe details and printable recipe card.

How to Make a Keto Asparagus Tart

Make the fat head dough in the usual way, then press it into a rectangle between two small silicone mats.

Transfer the dough with the base mat to a baking sheet. Use a fork to dock holes in the dough to help it cook evenly. Cook in a preheated oven for 5 minutes, until it starts to turn light golden brown. 

Meanwhile, make the filling by combining ricotta, a beaten egg, fresh thyme leaves, and a generous amount of salt and black pepper.

Spread the filling over the partially cooked dough, leaving a space all around the edge. Place some fresh asparagus on top. Note: The asparagus in the final dish is juicy but crisp. If you prefer your asparagus more tender you might like to partially cook them in the microwave first.

Return to the oven and cook for another 12-15 minutes or until the filling has set and the asparagus is cooked to your liking.

Serve warm. A pizza cutter can be used to slice it into portions! This asparagus tart can be served as a vegetarian appetizer or lunch dish!

📖 Recipe

StepAwayFromTheCarbs.com

Keto Asparagus Tart with Ricotta and Thyme

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This delicious tart is made with fathead dough, then filled with a ricotta and thyme mixture, and topped with asparagus!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Makes: 4 Servings

Net Carbs: 8

Calories: 413

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 1½ cups shredded mozzarella
• 2 tbs cream cheese
• 2 eggs beaten, divided
• ¾ cup almond flour
• 1½ cups ricotta cheese
• 1 teaspoon fresh thyme leaves
• salt and black pepper
• 10 medium fresh asparagus spears

Equipment

• Aluminum Sheet Pan & Silicone Baking Mat Set, (Quarter Size)
• JOBKIM Gravity Electric Grinder Set of 2

Step-by-Step Instructions

 

Cook ModePrevent your screen from going dark

1. Preheat the oven to 400F (200C).
2. To make the dough, place the mozzarella and cream cheese in a medium microwaveable bowl.
3. Microwave for 1 minute, stir and then another cook for another 30 seconds. Stir in one of the beaten eggs and the almond flour.
4. Let the dough cool slightly, then knead until smooth. Add a little extra almond flour if the dough is too sticky, then knead again and press it into a rectangle between two small silicone mats.
5. Transfer the dough with the base mat to a baking sheet. Use a fork to dock holes in the dough to help it cook evenly. Cook in the oven for 5 minutes, or until it starts to turn light golden brown all over. 
6. Meanwhile, make the filling by combining ricotta, the remaining beaten egg, fresh thyme leaves, and a generous amount of salt and black pepper.
7. Spread the filling over the partially cooked dough, leaving a space all around the edge. Place the asparagus on top.
8. Return to the oven and cook for another 12-15 minutes or until the filling has set and the asparagus is cooked to your liking.
9. Serve warm. A pizza cutter can be used to slice it into portions!

Nutrition

Calories: 413kcalCarbohydrates: 12gProtein: 27gFat: 29gSaturated Fat: 11gCholesterol: 149mgSodium: 518mgFiber: 4gSugar: 2gNet Carbs: 8g

Notes

8g net carbs per serving (a quarter of the tart)

Note: The asparagus in the final dish is juicy but crisp. If you prefer your asparagus more tender you might like to partially cook them in the microwave first.

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Let us know how it was!

Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.