Low Carb Pastel de Nata
Indulge in the timeless charm of Portuguese baking with a guilt-free twist—Low Carb Pastel de Nata. This keto-friendly rendition of the classic custard tart combines a buttery almond and coconut flour crust with a velvety, rich custard infused with vanilla, lemon zest, and a hint of cinnamon. Sweetened with erythritol, this dessert is perfect for those embracing a low-carb lifestyle without sacrificing flavor. With minimal prep time and easy-to-follow steps, these golden tarts come together beautifully in just under an hour. Serve them warm or at room temperature for an irresistible treat that’s sure to satisfy your sweet tooth. Ideal for sharing or savoring solo, this Portuguese classic has never been so light and luscious!
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Recipe Information
Ingredients
- 100 grams Almond flour
- 30 grams Coconut flour
- 50 grams Unsalted butter, melted
- 50 grams Cream cheese, room temperature
- 100 grams Granulated erythritol
- 4 large Eggs
- 200 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Salt
Instructions
Preheat the oven to 200°C (400°F). Line a 12-cup muffin tin with parchment paper or cupcake liners.
In a mixing bowl, combine almond flour, coconut flour, melted butter, and cream cheese. Mix until a dough-like consistency forms.
Divide the dough into 12 equal pieces. Press each piece into the base and sides of the prepared muffin tin cups.
In a medium saucepan over medium heat, combine the heavy cream and 80 grams of erythritol. Stir occasionally until the erythritol is fully dissolved. Remove from heat and let it cool slightly.
In a mixing bowl, whisk together the eggs, remaining 20 grams of erythritol, vanilla extract, lemon zest, cinnamon, and salt.
Slowly pour the slightly cooled cream mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.
Fill each muffin tin cup with the custard mixture, leaving a small gap at the top to prevent overflow.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and the custard is set.
Allow the tarts to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in the refrigerator and consume within 3 days.
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.0 g | 254% | |
| Saturated Fat | 89.9 g | 450% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1108 mg | 370% | |
| Sodium | 1137 mg | 49% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 9.3 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 412 mg | 32% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 538 mg | 11% | |
*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.
