Keto Portuguese Egg Tart
Delight in the creamy decadence of Keto Portuguese Egg Tarts, a low-carb twist on the iconic dessert! These tarts feature a buttery almond and coconut flour crust, perfectly crisped to cradle a luscious custard filling infused with vanilla and a hint of cinnamon. Sweetened with keto-friendly erythritol and thickened with xanthan gum, these egg tarts achieve the perfect balance of rich flavor and smooth texture without the extra carbs. With a golden-brown top and a richly satisfying bite, they’re perfect for anyone following a ketogenic diet or looking to indulge in a guilt-free treat. Easy to prepare in just under an hour, these tarts are a show-stopping option for dessert or an elegant snack. Serve them chilled to elevate their creamy, melt-in-your-mouth experience!
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Ingredients
- 100 grams Almond flour
- 20 grams Coconut flour
- 40 grams Erythritol
- 60 grams Butter
- 3 Egg yolks
- 200 ml Heavy cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Xanthan gum
- 0.5 teaspoon Cinnamon powder
- 0.5 teaspoon Salt
Directions
Step 1
Preheat the oven to 180°C (350°F).
Step 2
In a mixing bowl, combine almond flour, coconut flour, 20 grams of erythritol, and salt. Mix well.
Step 3
Melt the butter in the microwave or on the stovetop. Add the melted butter to the flour mixture and mix until it forms a crumbly dough.
Step 4
Press the dough evenly into the base and up the sides of a muffin tin to form small tart shells. Chill in the refrigerator for 10 minutes.
Step 5
Bake the tart shells in the preheated oven for 10 minutes until lightly golden. Remove from oven and set aside to cool.
Step 6
To prepare the custard, heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat.
Step 7
In a bowl, whisk together the egg yolks, remaining 20 grams of erythritol, vanilla extract, xanthan gum, and cinnamon powder until smooth.
Step 8
Slowly pour the hot cream into the egg yolk mixture, whisking constantly to avoid curdling.
Step 9
Pour the custard mixture into the pre-baked tart shells, filling them almost to the top.
Step 10
Bake in the oven for an additional 15 minutes, or until the custard is set and the tops are lightly browned.
Step 11
Allow the tarts to cool to room temperature, then refrigerate for at least 1 hour before serving.
Step 12
Serve chilled for best results. Enjoy your Keto Portuguese Egg Tarts!
Nutrition Facts
| Serving size | (480.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1946.3 |
| Total Fat 182.3g | 0% |
| Saturated Fat 78.3g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 894.5mg | 0% |
| Sodium 1612.7mg | 0% |
| Total Carbohydrate 77.4g | 0% |
| Dietary Fiber 19.5g | 0% |
| Total Sugars 6.4g | |
| Protein 33.7g | 0% |
| Vitamin D 64.5IU | 0% |
| Calcium 313.2mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 203.9mg | 0% |
Source of Calories