Low Carb Pasteis de Nata
Indulge in the classic Portuguese dessert with a healthy twist through this irresistible Low Carb Pasteis de Nata recipe. These creamy custard tarts feature a beautifully golden almond-coconut flour crust, perfectly balanced with a rich, velvety filling of heavy cream, egg yolks, and a hint of lemon zest. Sweetened with erythritol for a guilt-free treat, this keto-friendly adaptation delivers the authentic flavors you love with fewer carbs. Perfect for special occasions or everyday indulgence, these miniature delights are baked to perfection with a lightly caramelized top, making them a crowd-pleasing dessert that’s ready in under an hour. Treat yourself to the magic of Portuguese baking—minus the carb overload!
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Recipe Information
Ingredients
- 150 grams almond flour
- 20 grams coconut flour
- 60 grams unsalted butter, melted
- 30 grams erythritol sweetener
- 30 grams plain full-fat Greek yogurt
- 1 large egg yolk
- 0.5 teaspoon sea salt
- 200 ml heavy cream
- 100 ml whole milk
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 10 grams cornstarch
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 200°C (392°F) and grease a mini muffin tin or use silicone molds.
In a medium bowl, combine almond flour, coconut flour, melted butter, erythritol, Greek yogurt, egg yolk, and salt. Mix well until a dough forms.
Divide the dough into 12 equal portions and press each into the bottom and up the sides of the prepared muffin cups. Ensure the dough is uniformly pressed to avoid uneven baking.
Bake the crusts for 10-12 minutes or until light golden brown. Remove from oven and let cool completely.
In a saucepan over medium heat, combine the heavy cream, milk, and vanilla extract. Bring the mixture to a gentle simmer, stirring occasionally.
In a mixing bowl, whisk together the egg yolks, erythritol, cornstarch, and lemon zest until well blended. Slowly pour the heated cream mixture into the egg yolks, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens, about 5-7 minutes. Do not let it boil.
Once thickened, remove the custard from the heat. Immediately spoon the custard into the prepared pastry shells.
Return the tarts to the oven and bake for an additional 8-10 minutes until the custard sets and develops a slight golden top.
Allow the Pasteis de Nata to cool in the pan for 5-10 minutes before removing them to a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
2455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.5 g | 283% | |
| Saturated Fat | 89.8 g | 449% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 1344 mg | 58% | |
| Total Carbohydrate | 93.5 g | 34% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 14.4 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 614 mg | 47% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 432 mg | 9% | |
*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.
