Keto Pasteis de Nata

Indulge in the guilt-free decadence of keto pasteis de nata, a low-carb twist on Portugal’s beloved custard tarts. Made with a buttery almond and coconut flour crust, these rich, golden tarts are filled with a velvety sugar-free custard infused with hints of vanilla, zesty lemon, and a touch of warm cinnamon. Perfectly baked to achieve their iconic caramelized tops, these keto-friendly treats capture all the creamy indulgence of the traditional recipe while staying gluten-free and low in carbs. With just 30 minutes of prep time and a fragrant aroma that fills your kitchen, these delightful keto pasteis de nata are a must-try for anyone craving a classic taste on a modern diet.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 12

Ingredients

• 200 grams Almond flour
• 20 grams Coconut flour
• 100 grams Unsalted butter
• 1 large Egg
• 50 grams Erythritol
• 250 ml Heavy cream
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Cinnamon
• 1 teaspoon Lemon zest
• 4 large Egg yolks

Directions

Step 1

Preheat your oven to 180°C (356°F).

Step 2

In a mixing bowl, combine the almond flour, coconut flour, and 20 grams of erythritol.

Step 3

Melt the butter and add it to the flour mixture. Stir in one large egg until a dough forms.

Step 4

Roll the dough between sheets of parchment paper to a thickness of about 3mm.

Step 5

Cut out circles larger than your muffin tin diameter and gently press them into the greased muffin cups, trimming the excess at the top.

Step 6

Prick the base of each tart with a fork to prevent puffing during baking.

Step 7

Bake the tart shells for 10 minutes until slightly golden.

Step 8

Meanwhile, prepare the filling by heating the heavy cream, remaining erythritol, vanilla extract, and lemon zest in a saucepan over medium heat. Stir until the erythritol is dissolved.

Step 9

In a separate bowl, whisk the egg yolks lightly.

Step 10

Gradually pour the heated cream mixture into the yolks, whisking continuously to avoid curdling.

Step 11

Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens slightly to coat the back of a spoon.

Step 12

Remove from heat and let it cool slightly.

Step 13

Pour the filling into the pre-baked tart shells and sprinkle a light dusting of cinnamon over the top.

Step 14

Bake in the oven for an additional 15-20 minutes until the tops are golden and the filling is set.

Step 15

Allow the tarts to cool in the pan before removing them to avoid cracks.

Step 16

Serve warm or at room temperature.

Nutrition Facts

Serving size	(751.5g)

Amount per serving	% Daily Value*
Calories	3120.6

Total Fat 297.7g	0%
Saturated Fat 118.2g	0%
Polyunsaturated Fat 2.0g
Cholesterol 1428.9mg	0%
Sodium 258.5mg	0%
Total Carbohydrate 110.1g	0%
Dietary Fiber 30.1g	0%
Total Sugars 9.8g
Protein 64.7g	0%

Vitamin D 127.0IU	0%
Calcium 590.0mg	0%
Iron 11.0mg	0%
Potassium 306.9mg	0%

*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.

Source of Calories

Fat: 79.3%

Protein: 7.7%

Carbs: 13.0%