Keto Pastel de Nata
Indulge in the rich and creamy elegance of Keto Pastel de Nata, a low-carb twist on Portugal’s iconic custard tarts. Perfectly baked almond flour shells cradle a luscious custard filling made with cream cheese, heavy cream, and velvety egg yolks, sweetened with erythritol for a keto-friendly touch. Enhanced with aromatic hints of vanilla bean paste and a sprinkle of warm cinnamon, these golden tarts deliver an irresistible blend of flavors while staying true to your dietary goals. Ideal for special occasions or as a guilt-free treat, this recipe promises indulgence with minimal prep time. Serve these keto custard tarts warm or at room temperature for a heavenly dessert experience that's both delicious and health-conscious.
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Recipe Information
Ingredients
- 200 g almond flour
- 100 g unsalted butter, melted
- 50 g erythritol
- 1 tsp vanilla extract
- 100 g cream cheese, softened
- 250 ml heavy cream
- 5 large egg yolks
- 1 tsp vanilla bean paste
- 0.5 tsp cinnamon powder
- 0.25 tsp salt
- optional sweetener of choice, to taste
Instructions
Preheat the oven to 180°C (350°F) and lightly grease a muffin tray.
In a mixing bowl, combine almond flour, melted butter, 30g of erythritol, and vanilla extract until a dough forms.
Divide the dough equally among the muffin cups and press firmly at the bottom and up the sides to form a shell.
Bake in the preheated oven for 10-12 minutes or until lightly golden. Allow to cool slightly while preparing the filling.
In a medium saucepan over low heat, whisk together cream cheese, heavy cream, remaining 20g of erythritol, vanilla bean paste, and salt.
In a separate bowl, whisk egg yolks. Slowly add to the cream mixture, whisking continuously to prevent curdling.
Continue to cook on low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Strain the custard through a fine-mesh sieve into a pouring jug to remove any lumps.
Pour the custard into the cooled tart shells, filling up to the top.
Sprinkle a little cinnamon powder over each tart for added flavor.
Bake in the oven for 15-18 minutes or until the custard is set and the tops are slightly browned.
Allow the tarts to cool in the tin before carefully removing them.
Serve slightly warm or at room temperature. Optionally, dust with more erythritol or sweetener of choice before serving.
Nutrition Facts
Calories |
3373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.0 g | 413% | |
| Saturated Fat | 137.6 g | 688% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1502 mg | 500% | |
| Sodium | 1045 mg | 45% | |
| Total Carbohydrate | 112.3 g | 41% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 20.8 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 678 mg | 52% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 228 mg | 5% | |
*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.
