Low Carb Pasteis de Nata

Indulge in the classic taste of Portugal with a contemporary twist by making these *Low Carb Pasteis de Nata*. This keto-friendly version of the iconic custard tart features a buttery, golden crust made with almond and coconut flour, paired with a rich, velvety custard infused with vanilla and a hint of lemon zest. Sweetened with erythritol, these tarts deliver all the creamy decadence without the carb overload, making them perfect for low-carb or sugar-free lifestyles. With just 20 minutes of prep time, these mini desserts are easy to create, offering a perfect balance of crisp crust and luscious filling. Serve warm or at room temperature for a guilt-free treat that’s as elegant as it is indulgent.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

Ingredients

• 150 grams almond flour
• 20 grams coconut flour
• 60 grams unsalted butter, melted
• 30 grams erythritol sweetener
• 30 grams plain full-fat Greek yogurt
• 1 large egg yolk
• 0.5 teaspoon sea salt
• 200 ml heavy cream
• 100 ml whole milk
• 1 teaspoon vanilla extract
• 4 large egg yolks
• 10 grams cornstarch
• 1 teaspoon lemon zest

Directions

Step 1

Preheat your oven to 200°C (392°F) and grease a mini muffin tin or use silicone molds.

Step 2

In a medium bowl, combine almond flour, coconut flour, melted butter, erythritol, Greek yogurt, egg yolk, and salt. Mix well until a dough forms.

Step 3

Divide the dough into 12 equal portions and press each into the bottom and up the sides of the prepared muffin cups. Ensure the dough is uniformly pressed to avoid uneven baking.

Step 4

Bake the crusts for 10-12 minutes or until light golden brown. Remove from oven and let cool completely.

Step 5

In a saucepan over medium heat, combine the heavy cream, milk, and vanilla extract. Bring the mixture to a gentle simmer, stirring occasionally.

Step 6

In a mixing bowl, whisk together the egg yolks, erythritol, cornstarch, and lemon zest until well blended. Slowly pour the heated cream mixture into the egg yolks, whisking constantly to prevent curdling.

Step 7

Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens, about 5-7 minutes. Do not let it boil.

Step 8

Once thickened, remove the custard from the heat. Immediately spoon the custard into the prepared pastry shells.

Step 9

Return the tarts to the oven and bake for an additional 8-10 minutes until the custard sets and develops a slight golden top.

Step 10

Allow the Pasteis de Nata to cool in the pan for 5-10 minutes before removing them to a wire rack. Serve warm or at room temperature.

Nutrition Facts

Serving size	(696.8g)

Amount per serving	% Daily Value*
Calories	2455.1

Total Fat 220.5g	0%
Saturated Fat 89.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1270.4mg	0%
Sodium 1343.7mg	0%
Total Carbohydrate 93.5g	0%
Dietary Fiber 24.1g	0%
Total Sugars 14.4g
Protein 55.9g	0%

Vitamin D 136.8IU	0%
Calcium 614.3mg	0%
Iron 8.7mg	0%
Potassium 431.5mg	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: 76.9%

Protein: 8.7%

Carbs: 14.5%