Low Carb Chinese Egg Tart
Indulge guilt-free in the classic allure of Chinese egg tarts with this low-carb twist! These Low Carb Chinese Egg Tarts combine a buttery almond and coconut flour crust with a rich, silky custard filling made from heavy cream, eggs, and natural sweeteners like erythritol and stevia. Perfectly portioned into individual mini tarts, this recipe delivers all the traditional flavor without compromising your health goals, making it ideal for keto enthusiasts and low-sugar lifestyles. With a prep time of just 20 minutes and golden-baked perfection in under half an hour, these delightful egg tarts make a stunning dessert or snack that's both satisfying and wholesome. Serve them warm for a creamy treat or chilled for a refreshing bite—an irresistible fusion of indulgence and lightness!
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Recipe Information
Ingredients
- 100 g Almond flour
- 20 g Coconut flour
- 60 g Unsalted butter
- 30 g Powdered erythritol
- 1 pinch Salt
- 3 Egg yolks
- 2 Whole eggs
- 150 ml Heavy cream
- 1 tsp Vanilla extract
- 1 tsp Liquid stevia
- 120 ml Boiling water
Instructions
Preheat your oven to 350°F (175°C).
To make the crust, in a mixing bowl, combine almond flour, coconut flour, powdered erythritol, and salt.
Melt the unsalted butter and mix it into the dry ingredients until you achieve a crumbly texture.
Press the almond flour mixture into the bottom and up the sides of a non-stick or greased mini tart pan to form the crust.
Place the crusts in the preheated oven and bake for 10 minutes until they are slightly golden.
Meanwhile, prepare the filling by whisking together the egg yolks, whole eggs, heavy cream, vanilla extract, and liquid stevia in a large bowl until smooth.
Gradually whisk in the boiling water into the egg mixture to create a smooth custard blend.
Once the crusts are pre-baked, remove them from the oven and carefully pour the egg mixture into each crust, filling them just below the top.
Return the filled tarts to the oven and bake for another 15 minutes, or until the custard is set but still slightly jiggly in the center.
Allow the egg tarts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Serve the Chinese egg tarts warm or chilled as a delicious low-carb treat.
Nutrition Facts
Calories |
1912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.3 g | 227% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1208 mg | 403% | |
| Sodium | 395 mg | 17% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 6.4 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 356 mg | 27% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 335 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.
