Keto Pastel de Nata

Indulge in the rich and velvety flavors of a Portuguese classic reimagined with this Keto Pastel de Nata recipe, a low-carb twist on the beloved custard tart. Crafted with an almond flour crust and a creamy filling made from cream cheese, heavy cream, and egg yolks, this recipe effortlessly balances indulgence and a keto-friendly lifestyle. Sweetened with erythritol and kissed with the warmth of vanilla bean paste and a hint of cinnamon, these bite-sized treats are not only gluten-free but also sugar-free, making them perfect for those seeking guilt-free sweetness. Whether served warm with a sprinkle of extra cinnamon or enjoyed at room temperature, these keto custard tarts are an elegant dessert or snack that rivals the traditional favorite. With easy preparation and only 30 minutes of cook time, these delectable tarts are perfect for keto dieters or anyone craving a healthier version of a classic dessert.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 200 g almond flour
• 100 g unsalted butter, melted
• 50 g erythritol
• 1 tsp vanilla extract
• 100 g cream cheese, softened
• 250 ml heavy cream
• 5 large egg yolks
• 1 tsp vanilla bean paste
• 0.5 tsp cinnamon powder
• 0.25 tsp salt
• 0 optional sweetener of choice, to taste

Directions

Step 1

Preheat the oven to 180°C (350°F) and lightly grease a muffin tray.

Step 2

In a mixing bowl, combine almond flour, melted butter, 30g of erythritol, and vanilla extract until a dough forms.

Step 3

Divide the dough equally among the muffin cups and press firmly at the bottom and up the sides to form a shell.

Step 4

Bake in the preheated oven for 10-12 minutes or until lightly golden. Allow to cool slightly while preparing the filling.

Step 5

In a medium saucepan over low heat, whisk together cream cheese, heavy cream, remaining 20g of erythritol, vanilla bean paste, and salt.

Step 6

In a separate bowl, whisk egg yolks. Slowly add to the cream mixture, whisking continuously to prevent curdling.

Step 7

Continue to cook on low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

Step 8

Strain the custard through a fine-mesh sieve into a pouring jug to remove any lumps.

Step 9

Pour the custard into the cooled tart shells, filling up to the top.

Step 10

Sprinkle a little cinnamon powder over each tart for added flavor.

Step 11

Bake in the oven for 15-18 minutes or until the custard is set and the tops are slightly browned.

Step 12

Allow the tarts to cool in the tin before carefully removing them.

Step 13

Serve slightly warm or at room temperature. Optionally, dust with more erythritol or sweetener of choice before serving.

Nutrition Facts

Serving size	(802.0g)

Amount per serving	% Daily Value*
Calories	3373.4

Total Fat 322.0g	0%
Saturated Fat 137.6g	0%
Polyunsaturated Fat g
Cholesterol 1501.5mg	0%
Sodium 1045.3mg	0%
Total Carbohydrate 112.3g	0%
Dietary Fiber 22.1g	0%
Total Sugars 20.8g
Protein 63.7g	0%

Vitamin D 91.5IU	0%
Calcium 677.8mg	0%
Iron 9.9mg	0%
Potassium 228.2mg	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: 80.5%

Protein: 7.1%

Carbs: 12.5%