Low Carb Pastel de Nata

Indulge in the velvety richness of Portugal’s iconic dessert with a health-conscious twist in this Low Carb Pastel de Nata recipe! Perfectly satisfying for those following a low-carb or keto lifestyle, these golden, custard-filled tarts feature a delicate crust made from almond and coconut flours and a creamy filling enriched with heavy cream, cream cheese, and a touch of lemon zest for a zesty pop. Sweetened with granulated erythritol and subtly spiced with cinnamon, this guilt-free take on a classic is just as delicious as the original. Ready in under an hour, these low-carb custard tarts are a delightful treat for dessert lovers looking to enjoy traditional flavors without compromising their diet. Serve them warm for an authentic experience or chilled for a refreshing twist—perfect as an after-dinner indulgence or a sweet snack to savor!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

Ingredients

• 100 grams Almond flour
• 30 grams Coconut flour
• 50 grams Unsalted butter, melted
• 50 grams Cream cheese, room temperature
• 100 grams Granulated erythritol
• 4 large Eggs
• 200 milliliters Heavy cream
• 1 teaspoon Vanilla extract
• 1 teaspoon Lemon zest
• 0.5 teaspoon Cinnamon
• 0.25 teaspoon Salt

Directions

Step 1

Preheat the oven to 200°C (400°F). Line a 12-cup muffin tin with parchment paper or cupcake liners.

Step 2

In a mixing bowl, combine almond flour, coconut flour, melted butter, and cream cheese. Mix until a dough-like consistency forms.

Step 3

Divide the dough into 12 equal pieces. Press each piece into the base and sides of the prepared muffin tin cups.

Step 4

In a medium saucepan over medium heat, combine the heavy cream and 80 grams of erythritol. Stir occasionally until the erythritol is fully dissolved. Remove from heat and let it cool slightly.

Step 5

In a mixing bowl, whisk together the eggs, remaining 20 grams of erythritol, vanilla extract, lemon zest, cinnamon, and salt.

Step 6

Slowly pour the slightly cooled cream mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.

Step 7

Fill each muffin tin cup with the custard mixture, leaving a small gap at the top to prevent overflow.

Step 8

Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and the custard is set.

Step 9

Allow the tarts to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store any leftovers in the refrigerator and consume within 3 days.

Nutrition Facts

Serving size	(739.0g)

Amount per serving	% Daily Value*
Calories	2205.2

Total Fat 198.0g	0%
Saturated Fat 89.9g	0%
Polyunsaturated Fat g
Cholesterol 1108.5mg	0%
Sodium 1136.6mg	0%
Total Carbohydrate 145.3g	0%
Dietary Fiber 23.2g	0%
Total Sugars 9.3g
Protein 55.7g	0%

Vitamin D 164IU	0%
Calcium 411.5mg	0%
Iron 8.9mg	0%
Potassium 537.5mg	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: 68.9%

Protein: 8.6%

Carbs: 22.5%