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.

Ingredients

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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.

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Variants

• Add fresh herbs like basil or mint for a fresh touch.

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Tips

• Press the zucchini well to avoid a too wet filling.

FAQ

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