These keto Portuguese egg custard tarts have a nutty, crispy crust with a coconut-egg filling that makes for a lovely dessert when you have dinner guests to impress. A dusting of ground cinnamon tops it off, while adding a touch of spice and depth of sweetness.
If you’ve ever had Portuguese egg tarts before, you’ve probably fallen in love with the delectably crispy and crunchy crust and silky smooth egg-filled center. While traditional egg tarts are usually incredibly high in sugar and aren’t as nutritious for you if you’re health-conscious or on a keto lifestyle, our keto-friendly egg tarts are just as indulgent without the added sugar.
Regular puff pastry is high in carbs, so we replace the flour and sugar with almond flour and granulated erythritol. The addition of melted coconut oil leans into the subtle coconut flavor, which works well with the richness of egg yolks in the filling.
Now for the custard. Who doesn’t like the creamy, silky taste of fresh custard? There’s no canned filling here—you’ll want to make everything from scratch to get the best flavor, and it’s as easy as combining the ingredients on top of a heated saucepan, allowing for the gelatin to bind the mix together, and pouring the golden filling into the crust before refrigerating and serving.
Yields 8 servings of Keto Portugese Egg Custard Tarts
The Preparation
Tart Crust:
- 1 3/4 cup almond flour
- 4 tablespoon granulated erythritol
- pinch salt
- 5 tablespoon coconut oil, melted
- 1 large egg
Custard Filling:
- 1 3/4 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
- 1/2 teaspoon ground cinnamon, for topping
The Execution
1. Gather and prep all ingredients. Pre-heat oven to 350F.
2. Mix together the dry ingredients for the crust in a bowl, then slowly mix in the wet ingredients until you get a crumbly texture.
3. 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.
4. 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.
5. Bloom gelatin powder by sprinkling it into cold water and letting rest for 3-4 minutes.
6. 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.
7. 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!
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.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1.75 cup almond flour | 1135 | 98 | 43.1 | 25.5 | 17.6 | 41.2 |
| 4.00 tablespoon erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 0.00 none salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 5.00 tablespoon coconut oil | 608 | 67.5 | 0 | 0 | 0 | 0 |
| 1.00 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 1.75 cup coconut cream | 1386 | 147 | 29.4 | 9.2 | 20.2 | 15.1 |
| 0.00 none salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 3.00 tablespoon erythritol | 7 | 0 | 0 | 0 | 0 | 0 |
| 2.00 teaspoon vanilla extract | 25 | 0 | 1.1 | 0 | 1.1 | 0 |
| 0.50 teaspoon unflavored gelatin | 4 | 0 | 0 | 0 | 0 | 1 |
| 2.00 tablespoon water | 0 | 0 | 0 | 0 | 0 | 0 |
| 6.00 large egg yolk | 328 | 27.1 | 3.7 | 0 | 3.7 | 16.2 |
| 0.50 teaspoon ground cinnamon | 3 | 0 | 1.1 | 0.7 | 0.4 | 0.1 |
| Totals | 3584 | 344.8 | 78.7 | 35.4 | 43.3 | 80.4 |
| Per Serving (/8) | 448 | 43.1 | 9.8 | 4.4 | 5.4 | 10.1 |
Keto Portugese Egg Custard Tarts
Ingredients
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
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!
