Description
A low-carb twist on the classic Portuguese treat, Keto Portuguese Egg Custard Tarts are rich, creamy, and satisfying without derailing your keto diet.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol (or your preferred keto sweetener)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 3 large eggs (for the custard)
- 1/4 cup erythritol (for custard)
- 1 teaspoon vanilla extract (for custard)
- 1/4 teaspoon ground cinnamon (optional)
Instructions
- Preheat your oven to 350°F.
- In a mixing bowl, combine almond flour, coconut flour, erythritol, salt, and baking powder. Mix well.
- Add melted butter, one large egg, and vanilla extract. Stir until a dough forms.
- Grease a muffin tin and divide the dough among the cups, pressing it into the bottom and sides to form a crust. Bake for 10-12 minutes until lightly golden.
- In a separate bowl, whisk together heavy cream, three large eggs, erythritol, and vanilla extract until smooth. Add cinnamon if desired.
- Pour the custard mixture into the cooled crusts, filling each about 3/4 full.
- Bake for an additional 15-20 minutes until the custard is set and slightly puffed. Let cool before removing from the tin.
Notes
- Measure ingredients accurately for best results.
- Use room temperature eggs and cream for a smooth custard.
- Check for doneness by gently shaking the muffin tin; the custard should be set but slightly jiggly.
- Allow tarts to cool completely before removing from the tin.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 tart
- Calories: 150
- Sugar: 0g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
