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Low-Carb Pumpkin, Feta & Cranberry Tart

4.4 stars, average of 23 ratings

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Looking for a vegetarian alternative for your family’s Christmas dinner? How about trying this grain-free Spiced Pumpkin, Feta and Cranberry Tart? This keto savoury tart base has received lots of amazing reviews, converting even the most die hard carb eaters into low carb keto lovers.

This Christmas it’s filled with festive spices and balsamic roasted cranberries. Have you tried cranberries roasted before? It really accentuates their beautiful sweet flavour, complemented here with some creamy, salty feta. Delicious.

This low-carb tart would be a show stopper on your Boxing Day buffet too.

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Hands-on Overall

Nutritional values (per serving, slice)

Net carbs8.6 grams
Protein10.6 grams
Fat26.5 grams
Calories319 kcal

Calories from carbs 11%, protein 13%, fat 76%

Total carbs14.1 gramsFiber5.6 gramsSugars4.6 gramsSaturated fat8.5 gramsSodium355 mg(15% RDA)Magnesium93 mg(23% RDA)Potassium468 mg(23% EMR)

Ingredients (makes 8 servings)

Crust:
Filling:
  • 400 g of chopped pumpkin (14.1 oz)
  • 3 tbsp extra virgin olive oil (45 ml)
  • 1 medium red onion (100 g/ 3.5 oz)
  • 2 garlic cloves, minced
  • 2 tsp paprika
  • 1 tsp ground coriander
  • zest of 1/2 lemon (1 tsp)
  • 1 cup fresh cranberries (100 g/ 3.5 oz)
  • 1 tsp balsamic vinegar
  • bunch of kale (100 g/ 3.5 oz)
  • 1 tsp virgin coconut oil
  • 1 tbsp coconut aminos (15 ml)
  • bunch of fresh coriander, stalks removed (15 g/ 0.5 oz)
  • 3/4 cup crumbled feta cheese (113 g/ 4 oz)
  • 5 medium eggs or 4 large eggs
  • sea salt and pepper, to taste

Instructions

  1. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Make the pie crust as per the recipe here: Multipurpose Keto Pie Crust Low-Carb Pumpkin, Feta & Cranberry Tart
  2. Slice the pumpkin in half, remove the seeds and cut into wedges about 1 cm thick. I used Hokkaido as it doesn't require peeling and has fewer carbs than butternut squash. If using a different type of pumpkin, you will also need to remove the skin. Place the pumpkin of a baking tray, toss with 1 tablespoon of olive oil, 1 teaspoon of paprika, 1 teaspoon of ground coriander and a pinch of salt. Low-Carb Pumpkin, Feta & Cranberry Tart
  3. Roast in the oven for 20-25 minutes until soft and golden.
  4. Peel and finely dice the onion and garlic (keep separate). Blitz the kale in a high speed food processor until fine. Low-Carb Pumpkin, Feta & Cranberry Tart
  5. Place the cranberries on another baking tray with 1 tablespoon of olive oil and 1 teaspoon of balsamic vinegar. Mix well and roast in the oven for 15 minutes until soft. Low-Carb Pumpkin, Feta & Cranberry Tart
  6. Heat 1 tablespoon of olive oil in a pan. Add the onion and gently fry on a medium-low heat for about 3 minutes until soft. Add the garlic and fry together for 1 further minute. Add the kale plus 1 teaspoon of coconut oil, 1 teaspoon of paprika, 1 tablespoon of coconut aminos, a pinch of salt and fry for 1 more minute. Remove from the heat.
  7. Place the kale mix in the baked crust. Add crumbled feta, pumpkin, cranberries and chopped fresh coriander (reserve a little bit of each to sprinkle on top before serving). Finally, sprinkle with lemon zest. Low-Carb Pumpkin, Feta & Cranberry Tart
  8. Crack open the eggs into a cup. Whisk using a fork until combined. Season with a small pinch of salt and pepper. Evenly pour the eggs over the filling to fill the sides. Bake in the oven for 20 minutes until the eggs set.
  9. To serve, top with the remaining feta, pumpkin, cranberries and a sprinkling of fresh coriander. Low-Carb Pumpkin, Feta & Cranberry Tart Store leftovers in the fridge for up to 3 days, or in the freezer for 1 month. Low-Carb Pumpkin, Feta & Cranberry Tart

Ingredient nutritional breakdown (per serving, slice)

Net carbsProteinFatCalories
Multipurpose Keto Pie Crust, recipe 2 (KetoDiet blog)
1.3 g3.9 g15 g158 kcal
Squash, Hokkaido, raw
3.5 g0.6 g0 g15 kcal
Olive oil, extra virgin
0 g0 g5.1 g45 kcal
Onion, red, fresh
0.8 g0.2 g0 g5 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Paprika, spices
0.1 g0.1 g0.1 g2 kcal
Coriander seed, ground
0 g0 g0 g1 kcal
Lemon zest (peel), fresh
0 g0 g0 g0 kcal
Cranberries, fresh
1 g0.1 g0 g6 kcal
Balsamic vinegar
0.1 g0 g0 g1 kcal
Kale, curly, fresh
0.5 g0.2 g0.1 g4 kcal
Coconut oil, extra virgin
0 g0 g0.6 g5 kcal
Coconut aminos (substitute to soy sauce)
0.1 g0 g0 g1 kcal
Coriander (cilantro), fresh
0 g0 g0 g0 kcal
Feta cheese
0.6 g2 g3 g37 kcal
Eggs, free-range or organic
0.2 g3.5 g2.6 g39 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Total per serving, slice
8.6 g10.6 g26.5 g319 kcal
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Jo Harding
Creator of ModernFoodStories.com

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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