Low Carb Classic Egg Tarts

Indulge in the creamy decadence of Low Carb Classic Egg Tarts, a healthier twist on the beloved Chinese bakery favorite. Perfectly balancing a buttery almond flour crust with a velvety egg custard filling, these tarts are low in carbs and sweetened with erythritol for a guilt-free treat. With just 20 minutes of prep and a total bake time of 25 minutes, this recipe proves that simplicity and flavor can go hand in hand. Featuring keto-friendly ingredients like coconut flour, unsweetened almond milk, and heavy cream, these tarts are a dream for anyone following a low-carb or gluten-free lifestyle. Serve them warm or at room temperature for a dessert (or snack!) that’s both satisfying and delightfully rich. Ideal for six servings, these egg tarts are the perfect choice for your next guilt-free indulgence.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1.5 cups Almond flour
• 0.25 cups Coconut flour
• 0.25 cups Erythritol
• 0.5 cups Unsalted butter
• 5 Large eggs
• 0.75 cups Heavy cream
• 1 teaspoon Vanilla extract
• 0.25 teaspoons Salt
• 2 tablespoons Water
• 0.5 cups Almond milk (unsweetened)

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease a muffin tin to prevent the tarts from sticking.

Step 2

In a bowl, combine almond flour, coconut flour, 2 tablespoons of erythritol, and salt. Mix well.

Step 3

Melt the butter and add it to the dry mixture, stirring until a dough forms.

Step 4

Divide the dough among 6 muffin cups, pressing it into the base and up the sides to form a crust. Prick the bottoms with a fork lightly to prevent bubbling.

Step 5

Bake the crusts in the preheated oven for 8 minutes, until they are lightly golden. Remove from the oven and set aside.

Step 6

While the crusts are baking, prepare the egg custard. In a bowl, whisk together the eggs, heavy cream, remaining erythritol, vanilla extract, and almond milk until well combined.

Step 7

Strain the mixture through a fine sieve into another bowl to ensure the custard is smooth.

Step 8

Pour the egg mixture into the partially baked crusts, distributing it evenly among the 6 cups.

Step 9

Return the muffin tin to the oven and bake for an additional 15-17 minutes, or until the custard is just set but still slightly wobbly in the center.

Step 10

Remove the tarts from the oven and allow them to cool in the tin for about 10 minutes before gently removing them to a wire rack to cool completely.

Step 11

Serve the egg tarts warm or at room temperature, and enjoy a guilt-free low carb treat!

Nutrition Facts

Serving size	(877.9g)

Amount per serving	% Daily Value*
Calories	2336.0

Total Fat 210.7g	0%
Saturated Fat 80.9g	0%
Polyunsaturated Fat 0g
Cholesterol 1234mg	0%
Sodium 1125.7mg	0%
Total Carbohydrate 116.7g	0%
Dietary Fiber 28.1g	0%
Total Sugars 8.2g
Protein 67.5g	0%

Vitamin D 250IU	0%
Calcium 694.3mg	0%
Iron 12.1mg	0%
Potassium 638mg	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: 72.0%

Protein: 10.3%

Carbs: 17.7%