Low Carb Classic Egg Tarts
Indulge in the timeless charm of 'Low Carb Classic Egg Tarts,' a guilt-free twist on the beloved pastry treat. Perfect for keto enthusiasts or anyone seeking a low-carb dessert option, these tarts feature a buttery almond and coconut flour crust sweetened with erythritol, offering the perfect balance of flaky texture and subtle sweetness. The creamy egg custard filling, enriched with heavy cream, vanilla extract, and unsweetened almond milk, is delicately smooth and irresistibly satisfying. Ready in under an hour, this recipe is ideal for special occasions or as a delightful snack to curb cravings. Serve these golden tarts warm or at room temperature for a comforting treat that brings the essence of classic baking with a modern, health-conscious twist. Keywords: low carb egg tarts, keto desserts, almond flour crust, healthy baking recipes.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 0.25 cups Erythritol
- 0.5 cups Unsalted butter
- 5 Large eggs
- 0.75 cups Heavy cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 2 tablespoons Water
- 0.5 cups Almond milk (unsweetened)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a muffin tin to prevent the tarts from sticking.
In a bowl, combine almond flour, coconut flour, 2 tablespoons of erythritol, and salt. Mix well.
Melt the butter and add it to the dry mixture, stirring until a dough forms.
Divide the dough among 6 muffin cups, pressing it into the base and up the sides to form a crust. Prick the bottoms with a fork lightly to prevent bubbling.
Bake the crusts in the preheated oven for 8 minutes, until they are lightly golden. Remove from the oven and set aside.
While the crusts are baking, prepare the egg custard. In a bowl, whisk together the eggs, heavy cream, remaining erythritol, vanilla extract, and almond milk until well combined.
Strain the mixture through a fine sieve into another bowl to ensure the custard is smooth.
Pour the egg mixture into the partially baked crusts, distributing it evenly among the 6 cups.
Return the muffin tin to the oven and bake for an additional 15-17 minutes, or until the custard is just set but still slightly wobbly in the center.
Remove the tarts from the oven and allow them to cool in the tin for about 10 minutes before gently removing them to a wire rack to cool completely.
Serve the egg tarts warm or at room temperature, and enjoy a guilt-free low carb treat!
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.7 g | 270% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1234 mg | 411% | |
| Sodium | 1126 mg | 49% | |
| Total Carbohydrate | 116.7 g | 42% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 8.2 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 694 mg | 53% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 638 mg | 14% | |
*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.
