Low Carb Milk Tart
Indulge guilt-free with our luscious Low Carb Milk Tart, a healthier twist on the beloved South African dessert. This keto-friendly treat features a buttery almond flour crust and a creamy vanilla custard filling, sweetened with erythritol for a sugar-free delight. The smooth blend of heavy cream and unsweetened almond milk creates a velvety texture, while a hint of cinnamon elevates the flavor profile beautifully. Perfect for those following low-carb or gluten-free diets, this recipe is quick to prepare, with just 15 minutes of prep time, and serves as an elegant chilled dessert for gatherings or everyday indulgence. Transform your dessert table with this irresistible, lightened-up version of a traditional favorite!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Butter, melted
- 0.25 cup Erythritol sweetener
- 0.5 teaspoon Ground cinnamon
- 2.5 cups Heavy cream
- 0.5 cup Almond milk, unsweetened
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Xanthan gum
- 0.5 cup Erythritol sweetener (for filling)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the almond flour, melted butter, 1/4 cup erythritol sweetener, and 1/4 teaspoon of ground cinnamon. Mix until a crumbly dough forms.
Press the almond flour mixture into the bottom and up the sides of a greased 9-inch tart pan to form the crust.
Bake the crust in the preheated oven for 10-12 minutes until lightly golden. Remove from oven and let cool.
In a medium saucepan, combine the heavy cream and almond milk. Heat over medium heat until the mixture is just about to simmer. Do not boil.
Meanwhile, in a large bowl, whisk together the eggs, 1/2 cup erythritol sweetener, and vanilla extract.
Gradually, whisk the warm cream mixture into the egg mixture, pouring slowly and whisking constantly to avoid scrambling the eggs.
Return the mixture to the saucepan. Add the xanthan gum and continue to cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 10 minutes. Be careful not to boil the mixture.
Pour the custard filling into the prepared crust.
Sprinkle the remaining 1/4 teaspoon of ground cinnamon over the top.
Chill the milk tart in the refrigerator for at least 2 hours, or until set.
Serve chilled and enjoy your Low Carb Milk Tart!
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 62 mg | 3% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 0.9 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 86 mg | 7% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 184 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.
