Low Fat Zwiebelkuchen
Indulge in the comforting flavors of German cuisine with this healthier twist on classic Zwiebelkuchen – a delicious Low Fat Onion Tart that doesn’t skimp on flavor. Made with a wholesome whole wheat flour crust, creamy and tangy low-fat Greek yogurt, and a savory mix of caramelized yellow onions, low-fat cream cheese, and sour cream, this recipe is the perfect way to enjoy a lighter version of the traditional dish. Enhanced with aromatic spices like nutmeg and caraway seeds, this guilt-free Zwiebelkuchen is wonderfully rich and satisfying. Easy to prepare in under an hour, it’s ideal for brunch, lunch, or as a hearty snack, whether served warm or at room temperature. With only a fraction of the fat but all of the flavor, this recipe is a must-try for anyone seeking a healthy and delicious spin on German comfort food!
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Recipe Information
Ingredients
- 200 grams Whole wheat flour
- 100 grams Low-fat Greek yogurt
- 2 tablespoons Olive oil
- 2 tablespoons Water
- 600 grams Yellow onions
- 100 grams Low-fat cream cheese
- 150 grams Low-fat sour cream
- 2 Eggs
- 1 teaspoon Caraway seeds
- 0.25 teaspoon Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 as needed Cooking spray
Instructions
Preheat your oven to 180°C (350°F). Lightly spray a 9-inch tart pan with cooking spray and set it aside.
In a mixing bowl, combine the whole wheat flour, low-fat Greek yogurt, olive oil, and water. Mix until a dough forms.
Transfer the dough to a floured surface and knead for 2–3 minutes. Roll out the dough and press it evenly into the prepared tart pan, trimming any excess. Prick the base with a fork and set aside.
Peel and thinly slice the yellow onions. Heat a non-stick skillet over medium heat, add a small amount of cooking spray, and sauté the onions for 10–12 minutes until softened and lightly caramelized. Remove from heat and allow to cool slightly.
In a separate bowl, whisk together the low-fat cream cheese, low-fat sour cream, eggs, caraway seeds, nutmeg, salt, and black pepper until smooth.
Spread the sautéed onions evenly over the dough in the tart pan. Pour the cream mixture over the onions, ensuring everything is evenly distributed.
Place the tart pan in the preheated oven and bake for 35–40 minutes, or until the filling is set and the edges of the crust are golden brown.
Let the Zwiebelkuchen cool for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 3098 mg | 135% | |
| Total Carbohydrate | 234.1 g | 85% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 46.8 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 805 mg | 62% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2633 mg | 56% | |
*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.
