Low Carb Chinese Egg Tart

Indulge in the buttery, velvety goodness of Low Carb Chinese Egg Tarts, a guilt-free twist on the classic Cantonese favorite. Featuring an almond and coconut flour crust, these keto-friendly tarts are perfectly crisp and nutty, offering a satisfying texture without the carbs. The creamy custard filling, sweetened with a blend of powdered erythritol and stevia, is infused with rich vanilla and a hint of indulgent creaminess, making each bite irresistibly smooth. With just 25 minutes of baking time, these low-carb egg tarts are the ideal dessert for those seeking a gluten-free, sugar-free, and elegant treat. Whether served warm for a comforting finish to your meal or chilled for a refreshing snack, these mini tarts promise all the flavor of traditional Chinese pastries while staying keto-conscious. Perfect for anyone craving a healthier dessert option without sacrificing taste!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 100 g Almond flour
• 20 g Coconut flour
• 60 g Unsalted butter
• 30 g Powdered erythritol
• 1 pinch Salt
• 3 Egg yolks
• 2 Whole eggs
• 150 ml Heavy cream
• 1 tsp Vanilla extract
• 1 tsp Liquid stevia
• 120 ml Boiling water

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

To make the crust, in a mixing bowl, combine almond flour, coconut flour, powdered erythritol, and salt.

Step 3

Melt the unsalted butter and mix it into the dry ingredients until you achieve a crumbly texture.

Step 4

Press the almond flour mixture into the bottom and up the sides of a non-stick or greased mini tart pan to form the crust.

Step 5

Place the crusts in the preheated oven and bake for 10 minutes until they are slightly golden.

Step 6

Meanwhile, prepare the filling by whisking together the egg yolks, whole eggs, heavy cream, vanilla extract, and liquid stevia in a large bowl until smooth.

Step 7

Gradually whisk in the boiling water into the egg mixture to create a smooth custard blend.

Step 8

Once the crusts are pre-baked, remove them from the oven and carefully pour the egg mixture into each crust, filling them just below the top.

Step 9

Return the filled tarts to the oven and bake for another 15 minutes, or until the custard is set but still slightly jiggly in the center.

Step 10

Allow the egg tarts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Step 11

Serve the Chinese egg tarts warm or chilled as a delicious low-carb treat.

Nutrition Facts

Serving size	(640.8g)

Amount per serving	% Daily Value*
Calories	1912.2

Total Fat 177.3g	0%
Saturated Fat 74.1g	0%
Polyunsaturated Fat 0g
Cholesterol 1208.4mg	0%
Sodium 394.6mg	0%
Total Carbohydrate 67.1g	0%
Dietary Fiber 18.3g	0%
Total Sugars 6.4g
Protein 46.2g	0%

Vitamin D 136.9IU	0%
Calcium 356.4mg	0%
Iron 7.7mg	0%
Potassium 335.4mg	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: 77.9%

Protein: 9.0%

Carbs: 13.1%