This Easy Keto Goat Cheese Thyme Tart is the kind of elegant, no-fuss recipe that makes any weeknight feel special. Creamy goat cheese meets fresh thyme in a simple almond flour crust, creating a savory, low-carb tart that tastes like it came from a cozy café. It is lovely warm or at room temperature, so it is perfect for entertaining too.
Why You’ll Love This Easy Keto Goat Cheese Thyme Tart
- Truly low carb while tasting luxuriously creamy and savory.
- Foolproof almond flour crust that presses in without rolling.
- Ready in under an hour with minimal prep and simple ingredients.
- Versatile for brunch, lunch, or a light dinner with salad.
- Make-ahead friendly and reheats beautifully.
Easy Keto Goat Cheese Thyme Tart Ingredients & Substitutions
- Almond flour: 1 1/2 cups (about 150 g). Swap: a mix of 1 cup almond flour + 1/2 cup very finely ground pecans for a nutty twist.
- Unsalted butter, melted: 6 tbsp (85 g). Swap: ghee or refined coconut oil for a dairy-lite option.
- Large egg: 1 for the crust.
- Fine sea salt: 1/2 tsp for the crust, plus more to taste.
- Fresh thyme, chopped: 2 tsp in crust, 1 tbsp in filling. Swap: chives, dill, or rosemary.
- Goat cheese, softened: 8 oz (225 g). Swap: half goat cheese + half cream cheese for milder tang.
- Large eggs: 3 for the filling.
- Heavy cream: 1/2 cup (120 ml). Swap: full-fat coconut milk for dairy-reduced, plus 1 oz more goat cheese for body.
- Olive oil: 1 tbsp (15 ml), plus more to drizzle.
- Garlic: 2 cloves, finely minced.
- Lemon zest: 1 tsp for brightness.
- Freshly ground black pepper: 1/2 tsp.
- Red pepper flakes: pinch, optional.
- Optional add-ins, keto-friendly: 1 cup sautéed mushrooms, a handful of baby spinach wilted and squeezed dry, or blanched asparagus tips.
Step-by-Step Instructions to Make Easy Keto Goat Cheese Thyme Tart
Preheat and Prep the Pan
Heat oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom. If you do not have one, use a 9-inch pie dish.
Make the Almond Flour Crust
In a bowl, mix almond flour, 1/2 tsp salt, and 2 tsp chopped thyme. Stir in melted butter and 1 egg until the mixture looks like damp sand. Press evenly into the bottom and up the sides of the pan. Prick the base with a fork.
Par-Bake the Crust
Bake 10 to 12 minutes until set and lightly golden. Cool 5 minutes on a rack. Keep the oven at 350°F.
Blend the Creamy Goat Cheese Filling
In a bowl, whisk goat cheese until smooth. Add 3 eggs, heavy cream, olive oil, garlic, lemon zest, 1 tbsp thyme, black pepper, red pepper flakes, and a pinch of salt. Whisk until silky. Fold in any dry, pre-cooked veggies if using.
Fill and Bake
Pour filling into the warm crust. Bake 18 to 22 minutes until the edges are set and the center has a soft wobble. If the crust browns too quickly, tent the edges with strips of foil.
Rest, Garnish, and Serve
Cool 10 minutes. Remove the tart ring, drizzle with a touch of olive oil, and top with extra thyme and flaky salt. Slice and enjoy warm or at room temperature.
Tips for Success
- Use room-temperature goat cheese and eggs for the silkiest filling.
- Weigh almond flour if possible for consistent crust texture.
- Par-bake the crust to keep it crisp once the custard goes in.
- Cook and thoroughly dry any vegetables before folding into the filling to avoid excess moisture.
- Stop baking when the center still has a gentle jiggle to prevent overcooking.
Variations of Easy Keto Goat Cheese Thyme Tart
- Crustless: Grease the pan well and bake the filling alone 20 to 25 minutes for an ultra low-carb quiche-style tart.
- Herb Switch: Try rosemary, chives, or dill in place of thyme.
- Veggie Lovers: Add sautéed mushrooms, wilted spinach, or roasted asparagus tips. Keep add-ins dry and no more than 1 cup total.
- Smoky Savory: Fold in 2 to 3 slices crisped, chopped bacon or prosciutto.
- Mini Tartlets: Press crust into a 12-cup muffin tin. Par-bake 8 minutes, add filling, then bake 10 to 14 minutes.
Serving Suggestions: What to Pair with Easy Keto Goat Cheese Thyme Tart
- Salad: Peppery arugula with lemon vinaigrette and shaved Parmesan.
- Vegetables: Roasted cherry tomatoes, blistered green beans, or asparagus.
- Soup: Tomato basil or a simple chicken bone broth for a light pairing.
- Beverages: Sparkling water with lemon, a dry Sauvignon Blanc, or Champagne.
Storage & Reheating Instructions
- Refrigerate: Cool completely, cover, and refrigerate up to 4 days.
- Freeze: Wrap slices individually and freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Oven at 300°F for 10 to 12 minutes, or air fryer at 300°F for 4 to 6 minutes. Microwave at 50 percent power 45 to 60 seconds if needed.
Memories Made Around the Table
I first served this tart on a breezy Sunday when thyme was overflowing in the garden. The tangy goat cheese and little lemony lift made everyone linger a bit longer at the table. It is a small recipe with a big sense of occasion.
FAQs
- Can I make the crust ahead? Yes. Par-bake, cool, and refrigerate 24 to 48 hours tightly wrapped. Fill and bake as directed.
- Can I use coconut flour instead of almond flour? Not 1 to 1. Try 1/2 cup coconut flour with 1 extra egg and 2 additional tbsp melted butter. Expect a slightly drier, more delicate crust.
- How do I keep the crust crisp? Par-bake, cool briefly, bake on a lower oven rack, and keep add-ins dry. Do not overfill with wet vegetables.
- Is goat cheese keto? Yes. It is low in carbs and high in flavor. This tart has about 3 g net carbs per slice when cut into 8, based on typical ingredients.
- Can I make it dairy free? Goat cheese is dairy, but you can use a dairy-free soft cheese alternative and full-fat coconut milk. Flavor and texture will vary.
Final Thoughts
This Easy Keto Goat Cheese Thyme Tart proves that simple ingredients can create something elegant and deeply satisfying. Keep it in your rotation for fuss-free brunches, breezy lunches, and effortless dinners that feel special every time.
Easy Keto Goat Cheese Thyme Tart
Equipment
- 1 9-inch tart pan removable bottom
- 1 9-inch pie dish (optional) if no tart pan
- 1 Mixing Bowl
- 1 Whisk
- 1 Measuring cups and spoons for accurate measurements
- 1 Foil (optional) for tenting crust edges
Ingredients
Almond Flour Crust
- 1.5 cups almond flour
- 0.5 tsp fine sea salt for the crust
- 2 tsp fresh thyme chopped
- 6 tbsp unsalted butter melted
- 1 large egg
Creamy Goat Cheese Filling
- 8 oz goat cheese softened
- 3 large eggs
- 0.5 cup heavy cream
- 1 tbsp olive oil
- 2 cloves garlic finely minced
- 1 tsp lemon zest
- 1 tbsp fresh thyme chopped
- 0.5 tsp freshly ground black pepper
- 1 pinch red pepper flakes optional
- 1 pinch fine sea salt to taste
Optional Add-ins (keto-friendly)
- 1 cup sautéed mushrooms dry and pre-cooked (optional)
- Handful of baby spinach wilted and squeezed dry (optional)
- Blanched asparagus tips optional
Garnish
- Olive oil for drizzling
- Extra fresh thyme and flaky salt to finish
Instructions
Preheat and Prep the Pan
- Heat oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom. If you do not have one, use a 9-inch pie dish.
Make the Almond Flour Crust
- In a bowl, mix almond flour, 1/2 tsp salt, and 2 tsp chopped thyme. Stir in melted butter and 1 egg until the mixture looks like damp sand. Press evenly into the bottom and up the sides of the pan. Prick the base with a fork.
Par-Bake the Crust
- Bake 10 to 12 minutes until set and lightly golden. Cool 5 minutes on a rack. Keep the oven at 350°F.
Blend the Creamy Goat Cheese Filling
- In a bowl, whisk goat cheese until smooth. Add 3 eggs, heavy cream, olive oil, garlic, lemon zest, 1 tbsp thyme, black pepper, red pepper flakes, and a pinch of salt. Whisk until silky. Fold in any dry, pre-cooked veggies if using.
Fill and Bake
- Pour filling into the warm crust. Bake 18 to 22 minutes until the edges are set and the center has a soft wobble. If the crust browns too quickly, tent the edges with strips of foil.
Rest, Garnish, and Serve
- Cool 10 minutes. Remove the tart ring, drizzle with a touch of olive oil, and top with extra thyme and flaky salt. Slice and enjoy warm or at room temperature.