Keto Chinese Egg Tart
Indulge in the rich, creamy delight of Keto Chinese Egg Tarts, a guilt-free twist on the traditional Cantonese favorite. This delicious low-carb dessert pairs a buttery, crumbly almond and coconut flour crust with a silky, custard filling sweetened with erythritol for keto-approved enjoyment. Perfectly baked and infused with the warm essence of vanilla, these egg tarts are both sophisticated and satisfying. With just 20 minutes of prep time and a simple technique, this recipe yields eight perfectly portioned treats that are ideal for sharing—or savoring all by yourself. Whether you're following a ketogenic lifestyle or simply craving a healthier dessert option, these tarts offer a taste of authentic Chinese bakery goodness without compromising your diet goals.
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Recipe Information
Ingredients
- 100 grams Almond flour
- 30 grams Coconut flour
- 60 grams Unsalted butter
- 1 large Egg
- 40 grams Erythritol
- 1 pinch Salt
- 180 ml Heavy cream
- 100 ml Water
- 1 teaspoon Vanilla extract
- 3 large Egg yolks
Instructions
Preheat the oven to 350°F (180°C).
In a mixing bowl, combine almond flour, coconut flour, and a pinch of salt.
Cut the unsalted butter into small cubes and add to the flour mixture. Blend using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the egg and mix until the dough comes together. If the dough feels too dry, add a teaspoon of water.
Press the dough evenly into 8 tartlet tins, ensuring an even thickness. Prick the bottoms with a fork.
Bake the tart crusts for 8-10 minutes until lightly golden. Remove from oven and let them cool slightly.
While the tart shells are cooling, prepare the custard filling. In a saucepan, combine erythritol, water, and heavy cream. Heat gently until erythritol dissolves, then remove from heat.
In a bowl, beat the egg yolks lightly, then slowly whisk in the warm cream mixture. Add vanilla extract and mix until smooth.
Strain the custard mixture through a fine mesh sieve to ensure a smooth filling.
Fill the tart shells with the custard mixture, leaving a little bit of space at the top.
Bake the filled tart shells in the oven for 15-18 minutes, or until the custard is set but still slightly jiggly in the center.
Remove from oven and allow to cool completely before serving. Enjoy your keto-friendly egg tarts!
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.0 g | 240% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1086 mg | 362% | |
| Sodium | 374 mg | 16% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 6.9 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 334 mg | 26% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 328 mg | 7% | |
*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.
