Keto Pasteis de Nata
Indulge in the creamy, buttery decadence of Keto Pasteis de Nata, a low-carb twist on Portugal's iconic custard tarts! This guilt-free recipe combines almond and coconut flours to create a tender, golden crust that's perfectly crisp and grain-free. The luscious filling, crafted with rich heavy cream, velvety egg yolks, and a hint of lemon zest and vanilla, delivers the authentic flavor you love with keto-friendly erythritol for sweetness. A sprinkling of cinnamon adds the perfect finishing touch to these delightful treats, which are baked to golden perfection. With only 3 net carbs per serving, these keto custard tarts are an irresistible addition to your dessert repertoire, ideal for entertaining or satisfying your sweet tooth while staying on track. Serve them warm or at room temperature, and savor every rich, creamy bite!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 20 grams Coconut flour
- 100 grams Unsalted butter
- 1 large Egg
- 50 grams Erythritol
- 250 ml Heavy cream
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cinnamon
- 1 teaspoon Lemon zest
- 4 large Egg yolks
Instructions
Preheat your oven to 180°C (356°F).
In a mixing bowl, combine the almond flour, coconut flour, and 20 grams of erythritol.
Melt the butter and add it to the flour mixture. Stir in one large egg until a dough forms.
Roll the dough between sheets of parchment paper to a thickness of about 3mm.
Cut out circles larger than your muffin tin diameter and gently press them into the greased muffin cups, trimming the excess at the top.
Prick the base of each tart with a fork to prevent puffing during baking.
Bake the tart shells for 10 minutes until slightly golden.
Meanwhile, prepare the filling by heating the heavy cream, remaining erythritol, vanilla extract, and lemon zest in a saucepan over medium heat. Stir until the erythritol is dissolved.
In a separate bowl, whisk the egg yolks lightly.
Gradually pour the heated cream mixture into the yolks, whisking continuously to avoid curdling.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens slightly to coat the back of a spoon.
Remove from heat and let it cool slightly.
Pour the filling into the pre-baked tart shells and sprinkle a light dusting of cinnamon over the top.
Bake in the oven for an additional 15-20 minutes until the tops are golden and the filling is set.
Allow the tarts to cool in the pan before removing them to avoid cracks.
Serve warm or at room temperature.
Nutrition Facts
Calories |
3121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.7 g | 382% | |
| Saturated Fat | 118.2 g | 591% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1429 mg | 476% | |
| Sodium | 258 mg | 11% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 9.8 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 590 mg | 45% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 307 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.
