Keto Portuguese Egg Custard Tarts

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When my Portuguese friend introduced me to traditional Pastéis de Nata years ago, I fell in love with these creamy custard tarts. After switching to a keto lifestyle, I thought I’d have to say goodbye to this delightful treat forever—until I created this game-changing Keto Portuguese Egg Custard Tarts recipe.

My low-carb version captures the essence of the original with its silky smooth custard and buttery crust, but with a fraction of the carbs. These tarts have become a staple at my family gatherings, where even non-keto guests constantly ask for seconds!

What makes these tarts special is the perfect balance between the nutty almond flour crust and the rich, vanilla-infused custard filling. The slight hint of cinnamon adds warmth and depth, reminiscent of the traditional recipe’s caramelized top. I’ve tested countless variations over the years, but this version consistently delivers the authentic Portuguese flavor profile while keeping carbs in check.

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The Magic of Keto-Friendly Ingredients

The secret to these incredible tarts lies in carefully selected ingredients that maintain the authentic taste and texture without the carbs. Almond and coconut flours create a tender, flaky crust that perfectly complements the custard. Erythritol provides just the right sweetness without affecting blood sugar levels, while heavy cream and eggs deliver the signature rich mouthfeel.

I’ve discovered that using room-temperature ingredients yields the best results—particularly for the custard mixture. This simple technique ensures a silky smooth filling without any lumps. Pro tip: Don’t skip the vanilla extract! It’s essential for achieving that authentic Portuguese flavor that makes these tarts irresistible.

Key Ingredients Breakdown

Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Servings: 12 tarts | Difficulty: Medium

Before we dive into the step-by-step instructions, gather all your ingredients and equipment. You’ll need a standard 12-cup muffin tin, mixing bowls, measuring cups and spoons, and a whisk. Having everything ready will make the process smooth and enjoyable.

Step-by-Step Cooking Instructions

Creating these delicious Keto Portuguese Egg Custard Tarts involves a few straightforward steps. I’ll walk you through each one to ensure your tarts turn out perfectly every time.

Preparing Your Kitchen

I always start by preheating my oven to 350°F (175°C) and gathering all ingredients on my countertop. This organization helps the baking process flow smoothly. I’ve learned that spraying the muffin tin with non-stick cooking spray makes removing the tarts much easier later.

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Creating the Perfect Keto Crust

1. In a medium bowl, I combine the dry ingredients first: almond flour, coconut flour, 1/4 cup erythritol, salt, and baking powder. I whisk them thoroughly to ensure even distribution of the leavening agents.
2. Next, I add the melted butter, one large egg, and 1 teaspoon of vanilla extract to the dry mixture. Using a fork, I stir until everything comes together into a slightly sticky dough. Pro tip: If the dough seems too dry, I add 1-2 teaspoons of water; if too wet, I sprinkle in a little more almond flour.
3. I divide the dough evenly among the 12 muffin cups. Using my fingers (slightly dampened to prevent sticking), I press the dough into the bottom and up the sides of each cup, creating a tart shell about 1/8-inch thick.
4. I place the muffin tin in the preheated oven and bake the crusts for 8-10 minutes, just until they begin to turn golden around the edges. I’ve found that par-baking the crusts ensures they don’t become soggy when the custard is added.

Crafting the Silky Custard Filling

While the crusts are baking, I prepare the custard filling:

1. In a clean bowl, I whisk together 3 large eggs until they’re lightly beaten. I discovered that room temperature eggs incorporate better, creating a smoother custard.
2. I add 1/2 cup of heavy cream, 1/4 cup erythritol, 1 teaspoon vanilla extract, and the ground cinnamon (if using). I whisk gently but thoroughly until the mixture is smooth and the sweetener is completely dissolved.
3. After removing the par-baked crusts from the oven, I let them cool for about 5 minutes. This brief cooling period helps the crusts set up slightly before adding the wet filling.

Assembling and Baking the Tarts

1. Once the crusts have cooled slightly, I gently pour the custard mixture into each tart shell, filling them about 3/4 full. I’ve learned not to overfill them, as the custard will puff up during baking.
2. I carefully return the filled muffin tin to the oven and reduce the temperature to 325°F (165°C). The lower temperature ensures the custard cooks gently without curdling.
3. I bake the tarts for 15-18 minutes, until the custard is just set but still has a slight jiggle in the center. Overbaking will cause the custard to crack, so I watch them closely during the final minutes.
4. When perfectly baked, I remove the tarts from the oven and allow them to cool in the tin for about 15 minutes. As they cool, the custard will continue to set up and firm slightly.
5. After the initial cooling period, I carefully remove each tart from the muffin tin. If any resist, I gently run a butter knife around the edges to release them.

I place the tarts on a wire rack to cool completely before serving. The patience required here is worth it—allowing them to cool fully helps the flavors develop and the texture to reach perfection.

Serving Suggestions, Variations, and FAQs

Serving Your Keto Portuguese Egg Custard Tarts

These tarts can be enjoyed warm, at room temperature, or chilled—each offering a slightly different experience. Personally, I prefer them slightly chilled after they’ve had time to set completely. The cool custard against the warm spices creates a heavenly contrast.

For an impressive presentation at dinner parties, I dust the tops with a light sprinkle of ground cinnamon just before serving. The aromatic cinnamon complements the vanilla notes in the custard beautifully.

Delicious Variations to Try

While the classic recipe is divine, I love experimenting with these variations:

Lemon Infusion: Add the zest of one lemon to the custard mixture for a bright, citrusy twist. The acidity balances the richness of the custard beautifully.

Espresso Elegance: Dissolve 1 teaspoon of instant espresso powder in 1 tablespoon of hot water, then add to the custard mixture. This coffee infusion adds depth and complements the vanilla notes.

Spiced Delight: Enhance the spice profile by adding 1/4 teaspoon of nutmeg and a pinch of cardamom to the cinnamon. This warming spice blend transforms these tarts into a perfect fall or winter dessert.

Berry Topped: After the tarts have cooled, top each with a few fresh berries like raspberries or blackberries. The tart berries create a beautiful contrast to the sweet custard.

Chocolate Swirl: For chocolate lovers, melt 2 tablespoons of sugar-free dark chocolate and swirl it into the custard before baking. The chocolate ribbons throughout the custard create a marbled effect that’s both beautiful and delicious.

Storage and Make-Ahead Tips

These Keto Portuguese Egg Custard Tarts can be stored in an airtight container in the refrigerator for up to 4 days. I find they’re actually even better on the second day, as the flavors have had time to meld together.

If you’re planning a party, you can make the crusts up to 2 days ahead and store them in an airtight container at room temperature. The custard mixture can be prepared the day before and refrigerated. When ready to bake, simply warm the custard mixture slightly at room temperature, pour into the pre-baked crusts, and bake as directed.

For longer storage, these tarts freeze surprisingly well. Wrap each cooled tart individually in plastic wrap, then place in a freezer-safe container. They’ll keep for up to 1 month. To enjoy, thaw overnight in the refrigerator and bring to room temperature before serving.

Nutritional Benefits

Each Keto Portuguese Egg Custard Tart contains approximately:

• Calories: 175
• Net Carbs: 2.5g
• Fat: 16g
• Protein: 5g

This macronutrient profile makes these tarts a perfect keto-friendly dessert that won’t kick you out of ketosis. The high-fat content from the almond flour, butter, and heavy cream provides sustained energy without spiking blood sugar levels.

Frequently Asked Questions

Can I substitute the almond flour with another keto-friendly flour?
Yes, you can use all coconut flour instead of almond flour, but you’ll need to adjust the quantity. Coconut flour is much more absorbent, so use only 1/3 cup total and increase the eggs in the crust to 2. Note that this will alter the flavor profile slightly.

My custard cracked after baking. What went wrong?
Cracking typically happens when custard is overbaked or the oven temperature is too high. Next time, try reducing your oven temperature by 25 degrees and check the tarts 2-3 minutes earlier. Remember that the custard should still have a slight jiggle in the center when you remove it from the oven.

Can I use a different sweetener than erythritol?
Absolutely! Monk fruit sweetener, allulose, or a stevia/erythritol blend all work well. Just be aware that different sweeteners have varying levels of sweetness, so you may need to adjust quantities. I recommend starting with a bit less than the recipe calls for, then tasting and adjusting as needed.

How do I know when the custard is perfectly cooked?
The perfect custard will be set around the edges but still have a slight jiggle in the center—similar to how a cheesecake looks when properly baked. It will continue to set as it cools. If you insert a knife about 1 inch from the edge, it should come out clean.

Can I make these tarts dairy-free?
Yes, though it will change the flavor and texture somewhat. Replace the butter with coconut oil and the heavy cream with full-fat coconut cream. You may want to increase the vanilla extract slightly to compensate for the flavor changes.

Creating these Keto Portuguese Egg Custard Tarts has become one of my favorite weekend rituals. The process is almost as enjoyable as savoring the final product! I hope you enjoy making them as much as I do, and that they bring a touch of Portuguese tradition to your keto lifestyle.

Keto Portuguese Egg Custard Tarts

These Keto Portuguese Egg Custard Tarts capture the essence of traditional Pastéis de Nata with a silky smooth custard and buttery almond flour crust, but with only 2.5g net carbs per serving. The perfect balance of nutty crust and rich, vanilla-infused custard makes these tarts irresistible even to non-keto guests.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine keto

Servings 12 tarts

Calories 175 kcal

Ingredients

  

• 1 cup blanched almond flour fine-ground
• 1/4 cup coconut flour
• 1/4 cup erythritol for crust
• 1/4 cup erythritol for custard
• 1/4 cup unsalted butter melted and slightly cooled
• 1 large egg for crust
• 3 large eggs for custard
• 1/2 cup heavy cream
• 1 tsp vanilla extract for crust
• 1 tsp vanilla extract for custard
• 1/4 tsp ground cinnamon
• Pinch of salt
• 1/4 tsp baking powder

Instructions

 

• Preheat oven to 350°F (175°C) and spray a 12-cup muffin tin with non-stick cooking spray.
• In a medium bowl, combine almond flour, coconut flour, 1/4 cup erythritol, salt, and baking powder. Whisk thoroughly.
• Add melted butter, one large egg, and 1 teaspoon of vanilla extract to the dry mixture. Stir until it forms a slightly sticky dough. Adjust consistency if needed.
• Divide the dough evenly among the 12 muffin cups. Press the dough into the bottom and up the sides of each cup, creating a tart shell about 1/8-inch thick.
• Bake crusts for 8-10 minutes, until they begin to turn golden around the edges.
• While crusts are baking, prepare the custard filling by whisking together 3 eggs until lightly beaten.
• Add heavy cream, remaining 1/4 cup erythritol, 1 teaspoon vanilla extract, and ground cinnamon to the eggs. Whisk until smooth.
• Remove par-baked crusts from oven and let cool for 5 minutes.
• Pour custard mixture into each tart shell, filling them about 3/4 full.
• Reduce oven temperature to 325°F (165°C) and return filled tarts to the oven.
• Bake for 15-18 minutes, until custard is just set but still has a slight jiggle in the center.
• Remove from oven and cool in the tin for 15 minutes.
• Carefully remove tarts from the muffin tin and place on a wire rack to cool completely.

Notes

Use room-temperature ingredients for the custard to ensure a silky smooth filling without lumps.
Don’t skip the vanilla extract—it’s essential for achieving that authentic Portuguese flavor.
These tarts can be enjoyed warm, at room temperature, or chilled.
For an impressive presentation, dust the tops with a light sprinkle of ground cinnamon just before serving.
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month.
Variation ideas: Add lemon zest, espresso powder, additional spices, fresh berries, or sugar-free dark chocolate swirl.
The perfect custard will be set around the edges but still have a slight jiggle in the center when properly baked.
For dairy-free option, replace butter with coconut oil and heavy cream with full-fat coconut cream.

Keyword keto portuguese egg custard tarts