Keto Portuguese Egg Tart
Delight in the creamy decadence of Keto Portuguese Egg Tarts, a guilt-free twist on the beloved classic dessert. These low-carb custard tarts feature a buttery, crumbly almond and coconut flour crust, perfectly complemented by a rich, velvety filling infused with hints of vanilla and cinnamon. Sweetened with erythritol and thickened with xanthan gum, this keto-friendly treat is every bit as satisfying as the original, minus the carbs. Ideal for ketogenic and gluten-free diets, these egg tarts are baked to golden perfection, ensuring a lightly caramelized top that melts in your mouth. Prep and bake these indulgent delights in under an hour, serving them chilled for a refreshing finish to any meal. Perfect for dessert lovers seeking a healthier, flavor-packed alternative!
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Recipe Information
Ingredients
- 100 grams Almond flour
- 20 grams Coconut flour
- 40 grams Erythritol
- 60 grams Butter
- 3 Egg yolks
- 200 ml Heavy cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Xanthan gum
- 0.5 teaspoon Cinnamon powder
- 0.5 teaspoon Salt
Instructions
Preheat the oven to 180°C (350°F).
In a mixing bowl, combine almond flour, coconut flour, 20 grams of erythritol, and salt. Mix well.
Melt the butter in the microwave or on the stovetop. Add the melted butter to the flour mixture and mix until it forms a crumbly dough.
Press the dough evenly into the base and up the sides of a muffin tin to form small tart shells. Chill in the refrigerator for 10 minutes.
Bake the tart shells in the preheated oven for 10 minutes until lightly golden. Remove from oven and set aside to cool.
To prepare the custard, heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat.
In a bowl, whisk together the egg yolks, remaining 20 grams of erythritol, vanilla extract, xanthan gum, and cinnamon powder until smooth.
Slowly pour the hot cream into the egg yolk mixture, whisking constantly to avoid curdling.
Pour the custard mixture into the pre-baked tart shells, filling them almost to the top.
Bake in the oven for an additional 15 minutes, or until the custard is set and the tops are lightly browned.
Allow the tarts to cool to room temperature, then refrigerate for at least 1 hour before serving.
Serve chilled for best results. Enjoy your Keto Portuguese Egg Tarts!
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.3 g | 234% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 894 mg | 298% | |
| Sodium | 1613 mg | 70% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 6.4 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 313 mg | 24% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 204 mg | 4% | |
*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.
