Keto Portugese Egg Custard Tarts

Name: Keto Portugese Egg Custard Tarts
Total time: 2 h 45 min
Yield: 8 servings
Ingredients: 1 ¾ cup almond flour; 4 tablespoon Granulated Erythritol; pinch salt; 5 tablespoon coconut oil; 1 large egg; 1 ¾ cup coconut cream; pinch salt; 3 tablespoon Granulated Erythritol; 2 teaspoon vanilla extract; ½ tablespoon unflavored powdered gelatin; 2 tablespoon water; 6 large egg yolks; ½ teaspoon ground cinnamon

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Total Time
2 hrs 45 mins
Servings
8 servings
Calories
448 kcal

Keto Portugese Egg Custard Tarts

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

Tart Crust:

1 ¾ cup almond flour
4 tablespoon Granulated Erythritol
pinch salt
5 tablespoon coconut oil melted
1 large egg

Custard Filling:

1 ¾ cup coconut cream
pinch salt
3 tablespoon Granulated Erythritol
2 teaspoon vanilla extract
½ tablespoon unflavored powdered gelatin
2 tablespoon water
6 large egg yolks
½ teaspoon ground cinnamon for topping

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Instructions

Gather and prep all ingredients. Pre-heat oven to 350F.
Mix together the dry ingredients for the crust in a bowl, then slowly mix in the wet ingredients until you get a crumbly texture.
Press the crust mixture into a pie pan, tart shells, or a cupcake tray. If making smaller tarts, make sure to distribute the crust mixture evenly. Bake the crust for 10-12 minutes or until it turns a light golden brown color. Remove from oven and cool completely.
After the crust cools, work on the custard. In a saucepan, add the coconut cream, erythritol, vanilla extract, and a pinch of salt. Let simmer over medium heat for 8-10 minutes then remove from the heat.
Bloom gelatin powder by sprinkling it into cold water and letting rest for 3-4 minutes.
In a separate bowl, beat together the egg yolks until light in color and creamy. Once ready, slowly pour in the hot coconut cream mixture while continuously beating the egg yolks until combined and smooth.
Pour the custard mixture back into the saucepan and return to the stove over low heat. Add the gelatin mixture and whisk regularly for 4-5 minutes or until the mixture has thickened.
Pour the custard mixture into the tart shell(s) and refrigerate for at least 2 hours. Enjoy!

Notes

This makes a total of 8 servings of Keto Portugese Egg Custard Tarts. Each serving comes out to be 448 calories, 43.1g fats, 5.4g net carbs, and 10.1g protein.