Low Carb Portuguese Egg Tart

Indulge in the rich and creamy flavors of these Low Carb Portuguese Egg Tarts, a guilt-free twist on the classic dessert beloved worldwide. Featuring a buttery almond flour crust and a luscious custard filling made with heavy cream, unsweetened almond milk, and a hint of vanilla, these tarts are perfectly sweetened with powdered erythritol to keep them keto-friendly. This recipe retains the traditional silky texture and caramelized top you crave while cutting the carbs significantly. Quick to prepare with just 20 minutes of prep time, these tarts are baked in a muffin tin for easy single servings, making them ideal for low-carb dessert enthusiasts or anyone looking for a healthier treat. Serve them chilled or at room temperature for a truly satisfying, low-sugar indulgence!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.25 cup Butter
• 3 tablespoons Powdered erythritol
• 0.25 teaspoon Salt
• 4 large Egg yolks
• 2 large Whole eggs
• 1 cup Heavy cream
• 0.5 cup Unsweetened almond milk
• 1 teaspoon Vanilla extract
• 0.25 cup Powdered erythritol (for filling)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it well.

Step 2

In a mixing bowl, combine the almond flour, 3 tablespoons of powdered erythritol, and salt.

Step 3

Melt the butter and add it to the almond flour mixture. Stir until well combined and a crumbly dough forms.

Step 4

Press about a tablespoon of dough into the bottom and slightly up the sides of each muffin cup to form the tart crusts.

Step 5

Bake the crusts in the preheated oven for 8-10 minutes, until they are just starting to set and lightly golden. Remove from the oven and set aside.

Step 6

In a medium bowl, beat together the egg yolks and whole eggs until smooth.

Step 7

Add the heavy cream, almond milk, vanilla extract, and 0.25 cup of powdered erythritol to the eggs, whisking until fully combined and smooth.

Step 8

Pour the egg mixture through a fine mesh strainer into a large measuring cup or a bowl with a spout to ensure a smooth custard.

Step 9

Carefully pour the strained egg mixture into the pre-baked tart crusts, filling each cup about 3/4 full.

Step 10

Bake the tarts in the oven for 18-20 minutes, or until the custard is set and a light golden color on top.

Step 11

Remove from the oven and let them cool completely in the muffin tin before transferring them to a wire rack.

Step 12

Serve at room temperature or chilled as a delightful low-carb dessert.

Nutrition Facts

Serving size	(830.9g)

Amount per serving	% Daily Value*
Calories	2434.7

Total Fat 227.1g	0%
Saturated Fat 88.4g	0%
Polyunsaturated Fat 1.7g
Cholesterol 1481.6mg	0%
Sodium 1210.2mg	0%
Total Carbohydrate 130.4g	0%
Dietary Fiber 15.6g	0%
Total Sugars 6.8g
Protein 55.4g	0%

Vitamin D 208.1IU	0%
Calcium 679.6mg	0%
Iron 9.2mg	0%
Potassium 276.6mg	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: 73.3%

Protein: 8.0%

Carbs: 18.7%