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These keto Portuguese egg custard tarts have a nutty, crispy crust with a coconut-egg filling that makes for a beautiful dessert when you will have dinner visitors to impress. A dusting of floor cinnamon tops it off, whereas including a contact of spice and depth of sweetness.

In the event you’ve ever had Portuguese egg tarts earlier than, you’ve in all probability fallen in love with the delectably crispy and crunchy crust and silky easy egg-filled heart. Whereas conventional egg tarts are normally extremely excessive in sugar and aren’t as nutritious for you in case you’re health-conscious or on a keto life-style, our keto-friendly egg tarts are simply as indulgent with out the added sugar.

Common puff pastry is excessive in carbs, so we exchange the flour and sugar with almond flour and granulated erythritol. The addition of melted coconut oil leans into the refined coconut taste, which works properly with the richness of egg yolks within the filling.

Now for the custard. Who doesn’t just like the creamy, silky style of contemporary custard? There’s no canned filling right here—you’ll wish to make every part from scratch to get the perfect taste, and it’s as simple as combining the components on prime of a heated saucepan, permitting for the gelatin to bind the combination collectively, and pouring the golden filling into the crust earlier than refrigerating and serving.

Yields 8 servings of Keto Portugese Egg Custard Tarts

The Preparation

Tart Crust:

  • 1 3/4 cup almond flour
  • 4 tablespoon granulated erythritol
  • pinch salt
  • 5 tablespoon coconut oil, melted
  • 1 massive egg

Custard Filling:

  • 1 3/4 cup coconut cream
  • pinch salt
  • 3 tablespoon granulated erythritol
  • 2 teaspoon vanilla extract
  • ½ tablespoon unflavored powdered gelatin
  • 2 tablespoon water
  • 6 massive egg yolks
  • 1/2 teaspoon floor cinnamon, for topping

The Execution

1. Collect and prep all components. Pre-heat oven to 350F.

2. Combine collectively the dry components for the crust in a bowl, then slowly combine within the moist components till you get a crumbly texture.

3. Press the crust combination right into a pie pan, tart shells, or a cupcake tray. If making smaller tarts, make sure that to distribute the crust combination evenly. Bake the crust for 10-12 minutes or till it turns a lightweight golden brown shade. Take away from oven and funky fully.

4. After the crust cools, work on the custard. In a saucepan, add the coconut cream, erythritol, vanilla extract, and a pinch of salt. Let simmer over medium warmth for 8-10 minutes then take away from the warmth.

5. Bloom gelatin powder by sprinkling it into chilly water and letting relaxation for 3-4 minutes.

6. In a separate bowl, beat collectively the egg yolks till gentle in shade and creamy. As soon as prepared, slowly pour within the scorching coconut cream combination whereas constantly beating the egg yolks till mixed and easy.

7. Pour the custard combination again into the saucepan and return to the range over low warmth. Add the gelatin combination and whisk usually for 4-5 minutes or till the combination has thickened. Pour the custard combination into the tart shell(s) and refrigerate for at the least 2 hours. Get pleasure from!

This makes a complete of 8 servings of Keto Portugese Egg Custard Tarts. Every serving comes out to be 448 energy, 43.1g fat, 5.4g internet carbs, and 10.1g protein.

NUTRITION CALORIES FAT CARBS FIBER NET CARBS PROTEIN
1.75 cup almond flour 1135 98 43.1 25.5 17.6 41.2
4.00 tablespoon erythritol 10 0 0 0 0 0
0.00 none salt 0 0 0 0 0 0
5.00 tablespoon coconut oil 608 67.5 0 0 0 0
1.00 massive egg 79 5.2 0.4 0 0.4 6.9
1.75 cup coconut cream 1386 147 29.4 9.2 20.2 15.1
0.00 none salt 0 0 0 0 0 0
3.00 tablespoon erythritol 7 0 0 0 0 0
2.00 teaspoon vanilla extract 25 0 1.1 0 1.1 0
0.50 teaspoon unflavored gelatin 4 0 0 0 0 1
2.00 tablespoon water 0 0 0 0 0 0
6.00 massive egg yolk 328 27.1 3.7 0 3.7 16.2
0.50 teaspoon floor cinnamon 3 0 1.1 0.7 0.4 0.1
Totals 3584 344.8 78.7 35.4 43.3 80.4
Per Serving (/8) 448 43.1 9.8 4.4 5.4 10.1

Keto Portugese Egg Custard Tarts

Keto Portugese Egg Custard Tarts

The Preparation

  • Tart Crust:
  • 1 3/4 cup almond flour
  • 4 tablespoon granulated erythritol
  • pinch salt
  • 5 tablespoon coconut oil, melted
  • 1 massive egg
  • Custard Filling:
  • 1 3/4 cup coconut cream
  • pinch salt
  • 3 tablespoon granulated erythritol
  • 2 teaspoon vanilla extract
  • ½ tablespoon unflavored powdered gelatin
  • 2 tablespoon water
  • 6 massive egg yolks
  • 1/2 teaspoon floor cinnamon, for topping

The Execution

  1. Collect and prep all components. Pre-heat oven to 350F.
  2. Combine collectively the dry components for the crust in a bowl, then slowly combine within the moist components till you get a crumbly texture.
  3. Press the crust combination right into a pie pan, tart shells, or a cupcake tray. If making smaller tarts, make sure that to distribute the crust combination evenly. Bake the crust for 10-12 minutes or till it turns a lightweight golden brown shade. Take away from oven and funky fully.
  4. After the crust cools, work on the custard. In a saucepan, add the coconut cream, erythritol, vanilla extract, and a pinch of salt. Let simmer over medium warmth for 8-10 minutes then take away from the warmth.
  5. Bloom gelatin powder by sprinkling it into chilly water and letting relaxation for 3-4 minutes.
  6. In a separate bowl, beat collectively the egg yolks till gentle in shade and creamy. As soon as prepared, slowly pour within the scorching coconut cream combination whereas constantly beating the egg yolks till mixed and easy.
  7. Pour the custard combination again into the saucepan and return to the range over low warmth. Add the gelatin combination and whisk usually for 4-5 minutes or till the combination has thickened.
  8. Pour the custard combination into the tart shell(s) and refrigerate for at the least 2 hours. Get pleasure from!

Notes

This makes a complete of 8 servings of Keto Portugese Egg Custard Tarts. Every serving comes out to be 448 energy, 43.1g fat, 5.4g internet carbs, and 10.1g protein.

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