Low Carb Zwiebelkuchen
Indulge guilt-free with this delectable Low Carb Zwiebelkuchen, a cozy German onion tart reimagined for those embracing a low-carb lifestyle. Featuring a buttery almond and coconut flour crust, this keto-friendly recipe is packed with savory caramelized onions, crisp bacon, and a rich cream cheese and heavy cream filling, perfectly seasoned with nutmeg and black pepper. Each bite melts in your mouth, offering the comforting flavors of traditional Zwiebelkuchen without the carbs. With just 25 minutes of prep time, it’s an ideal dish for cozy family dinners or entertaining guests, and can be served warm or at room temperature. Garnish with fresh chives for a touch of color and extra flavor. This gluten-free Low Carb Zwiebelkuchen is a showstopper that guarantees satisfaction while keeping your health goals on track!
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Recipe Information
Ingredients
- 200 g Almond flour
- 30 g Coconut flour
- 100 g Unsalted butter
- 4 large Eggs
- 200 g Cream cheese
- 200 ml Heavy cream
- 600 g Yellow onions
- 150 g Bacon
- 1 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.25 tsp Nutmeg
- 2 tbsp Chopped chives (optional)
Instructions
Preheat your oven to 180°C (355°F) and grease a 9-inch tart or springform pan with butter or non-stick spray.
In a medium mixing bowl, combine almond flour, coconut flour, and a pinch of salt. Add the butter (cold and diced) and work it into the flour mixture using your fingers until crumbly.
Add 1 egg to the flour mixture and knead until a dough forms. Roll the dough into a ball and place it between two sheets of parchment paper. Roll it out to fit your pan, then press it into the base and up the sides slightly.
Prick the crust with a fork and pre-bake for 10 minutes. Remove from the oven and set aside.
In a large skillet, heat olive oil over medium heat. Add the onions (thinly sliced) and sauté for 8–10 minutes until they become translucent and slightly caramelized. Set aside.
In the same skillet, cook the diced bacon until crisp. Remove the bacon with a slotted spoon and mix it with the cooked onions.
In a mixing bowl, whisk together cream cheese, heavy cream, 3 eggs, salt, pepper, and nutmeg until smooth.
Spread the onion and bacon mixture evenly over the pre-baked crust.
Pour the cream cheese mixture over the onion and bacon, ensuring an even distribution.
Bake in the preheated oven for 40–50 minutes, or until the filling is set and the top is golden brown.
Remove from the oven and let the Zwiebelkuchen rest for 10 minutes before slicing.
Optional: Garnish with chopped chives before serving.
Nutrition Facts
Calories |
4721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 411.8 g | 528% | |
| Saturated Fat | 168.2 g | 841% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 1516 mg | 505% | |
| Sodium | 5926 mg | 258% | |
| Total Carbohydrate | 133.8 g | 49% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 43.4 g | ||
| Protein | 144.0 g | 288% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 913 mg | 70% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2393 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
