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.
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
Why the carb numbers do not subtract cleanly. The total carbohydrate above includes the sugar-free sweetener, because that is how it is declared on the packet. Erythritol and allulose pass through without being metabolized, so they come back out again in the net carb figure — which is why total carbs minus fiber does not land on the net carbs shown.
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.
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.