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These delicious little keto tarts are bound to be a hit at your next Easter party or any special occasion — I recently took them to a baby shower as they were gone as soon as the plate hit the table!
There’s something about the sweet onion paired with the creamy brie encased in crispy low-carb, grain-free tart shells that makes these incredibly moreish — just make sure you grab yourself one before they’re all gone!
Hands-on Overall
Serving size tartlet
Nutritional values (per tartlet)
Net carbs2 grams
Protein10.5 grams
Fat11.6 grams
Calories169 kcal
Calories from carbs 5%, protein 27%, fat 68%
Total carbs4 gramsFiber2 gramsSugars1.4 gramsSaturated fat2.6 gramsSodium179 mg(8% RDA)Magnesium39 mg(10% RDA)Potassium154 mg(8% EMR)
Ingredients (makes 12 tartlets)
Pie crust:
Cheese filling:
- 2 medium red onions, thinly sliced (200 g/ 7.1 oz)
- 2 tbsp extra virgin olive oil (30 ml)
- 2 tbsp balsamic vinegar (30 ml)
- 1 tbsp Sukrin Gold, Swerve or Erythritol (10 g/ 0.4 oz)
- pinch of sea salt
- 12 small wedges brie cheese (85 g/ 3 oz)
- 1/4 cup fresh herbs such as thyme or rosemary
Instructions
- Preheat the oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted).
- Heat the oil in a frying pan over medium heat. Add the onions, and cook, stirring occasionally until the onions start to soften, around 12-15 minutes.
- Lower heat, add vinegar, sweetener and salt, and cook, continuing to stir occasionally, until dark and caramelised.
- While the onions are cooking, press the pie crust into 12 greased muffin tins. Tip: Instead of 12 mini tartlets you can make 1 large tart.
- Bake 10 minutes, and then remove and allow to cool slightly. Once cooled slightly, divide the onions evenly among the tart cases.
- Chop the brie into 12 even pieces, and top the onion. Scatter with the herbs.
- Bake for 15 minutes or until the brie has softened and the tops are starting to brown.
- Serve immediately or store in the fridge for up to 5 days. To serve, gently reheat in the oven or eat cold.
Brie & Caramelized Onion Tartlets
Step by Step
Ingredients
Instructions
- Preheat the oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted).
- Heat the oil in a frying pan over medium heat. Add the onions, and cook, stirring occasionally until the onions start to soften, around 12-15 minutes.
- Lower heat, add vinegar, sweetener and salt, and cook, continuing to stir occasionally, until dark and caramelised.
- While the onions are cooking, press the pie crust into 12 greased muffin tins. Tip: Instead of 12 mini tartlets you can make 1 large tart.
- Bake 10 minutes, and then remove and allow to cool slightly. Once cooled slightly, divide the onions evenly among the tart cases.
- Chop the brie into 12 even pieces, and top the onion. Scatter with the herbs.
- Bake for 15 minutes or until the brie has softened and the tops are starting to brown.
- Serve immediately or store in the fridge for up to 5 days. To serve, gently reheat in the oven or eat cold.
Nutrition (per tartlet)
Calories169kcal
Net Carbs2g
Carbohydrates4g
Protein10.5g
Fat11.6g
Saturated Fat2.6g
Fiber2g
Sugar1.4g
Sodium179mg
Magnesium39mg
Potassium154mg
Detailed nutritional breakdown (per tartlet)
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