Low Carb Classic Egg Tart
Indulge guilt-free with our Low Carb Classic Egg Tart recipe—a modern twist on the beloved dessert! Made with a buttery almond flour crust and a creamy coconut milk-based custard, this keto-friendly treat delivers indulgence without the sugar. Sweetened with erythritol and stevia, these egg tarts are perfect for those watching their carbs while satisfying a sweet tooth. With just 15 minutes of prep time, followed by baking to golden perfection, these elegant tarts boast a silky texture and subtle hints of vanilla. Perfect for brunch, dessert, or a midday snack, serve them chilled for the ultimate treat. Low carb, gluten-free, and irresistibly delicious—this is a recipe you'll want to make again and again!
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Recipe Information
Ingredients
- 150 grams Almond flour
- 60 grams Butter
- 30 grams Erythritol
- 1 large Egg
- 0.25 teaspoons Salt
- 200 ml Coconut milk
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Stevia
Instructions
Preheat your oven to 180°C (350°F).
In a mixing bowl, combine the almond flour and erythritol with a pinch of salt.
Add the softened butter and the egg to the dry ingredients. Mix them together until a dough forms.
Press the dough evenly into the bottom and up the sides of a 6-cup muffin tin to form tart shells. Ensure the dough is smooth and even.
Bake the tart shells in the preheated oven for about 10 minutes or until they begin to lightly brown. Remove from the oven and let them cool.
In a saucepan over medium heat, warm the coconut milk until it just begins to steam. Do not allow it to boil.
In a separate bowl, whisk together the egg yolks, vanilla extract, and stevia until well combined.
Slowly pour the hot coconut milk into the egg yolk mixture, whisking continuously to prevent the eggs from curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. This should take about 3-4 minutes.
Pour the egg custard mixture into the prepared tart shells, filling them almost to the top.
Bake in the oven for an additional 12-15 minutes, or until the custard is just set but still slightly jiggly in the center.
Allow the tarts to cool to room temperature, then refrigerate for at least 2 hours before serving to allow the custard to fully set.
Serve chilled and enjoy your low carb classic egg tarts!
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.0 g | 187% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 20.6 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 441 mg | 34% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 329 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.
