Low Carb Portuguese Egg Tart
Indulge in the creamy, delicate flavors of a classic dessert with this Low Carb Portuguese Egg Tart recipe, perfect for keto and low-carb lifestyles. These irresistible tarts feature a buttery almond flour crust that crisps to perfection, paired with a silky, custard-like filling made from rich heavy cream, unsweetened almond milk, and a touch of vanilla. Sweetened with powdered erythritol, they strike the perfect balance between sweetness and richness without the sugar. With only 20 minutes of prep time and a quick bake in a muffin tin, these tarts are a simple yet impressive treat for any occasion. Serve chilled or at room temperature for a satisfying dessert, snack, or even a decadent breakfast option. Perfect for anyone seeking low-carb baking ideas, these keto-friendly egg tarts deliver all the flavor of the traditional Portuguese favorite with a healthier twist.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Butter
- 3 tablespoons Powdered erythritol
- 0.25 teaspoon Salt
- 4 large Egg yolks
- 2 large Whole eggs
- 1 cup Heavy cream
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 cup Powdered erythritol (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it well.
In a mixing bowl, combine the almond flour, 3 tablespoons of powdered erythritol, and salt.
Melt the butter and add it to the almond flour mixture. Stir until well combined and a crumbly dough forms.
Press about a tablespoon of dough into the bottom and slightly up the sides of each muffin cup to form the tart crusts.
Bake the crusts in the preheated oven for 8-10 minutes, until they are just starting to set and lightly golden. Remove from the oven and set aside.
In a medium bowl, beat together the egg yolks and whole eggs until smooth.
Add the heavy cream, almond milk, vanilla extract, and 0.25 cup of powdered erythritol to the eggs, whisking until fully combined and smooth.
Pour the egg mixture through a fine mesh strainer into a large measuring cup or a bowl with a spout to ensure a smooth custard.
Carefully pour the strained egg mixture into the pre-baked tart crusts, filling each cup about 3/4 full.
Bake the tarts in the oven for 18-20 minutes, or until the custard is set and a light golden color on top.
Remove from the oven and let them cool completely in the muffin tin before transferring them to a wire rack.
Serve at room temperature or chilled as a delightful low-carb dessert.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.1 g | 291% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1482 mg | 494% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 130.4 g | 47% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 6.8 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 680 mg | 52% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 277 mg | 6% | |
*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.
