Keto Portuguese Custard Tarts (Pastel de Nata) Recipe
Discover a delicious and easy-to-make Keto Portuguese Custard Tarts recipe that captures the essence of Portugal in every bite. This low-carb dessert combines almond flour and coconut flour for a flaky crust, paired with rich custard filling and a light meringue topping. Serve this keto-friendly treat at your next gathering or enjoy it as a special treat any day of the week.
Allergens
Eggs, Dairy (coconut milk)
Ingredients
- 1 cup almond flour (for keto
- friendly tart shell) 2 tablespoons coconut flour (for keto
- friendly tart shell) 4 large eggs, separated 1 can full
- fat coconut milk 1/2 teaspoon vanilla extract 1/4 cup erythritol or another keto
- friendly sweetener 1/4 teaspoon xanthan gum (optional) 1/8 teaspoon salt Ground cinnamon, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, whisk together the almond flour and coconut flour. Set aside.
- In another medium bowl, beat egg yolks, coconut milk, vanilla extract, sweetener, xanthan gum (if using), and salt until well combined.
- Combine the dry and wet mixtures and whisk until smooth.
- Divide the mixture evenly among 6 to 8 small tart pans or ramekins.
- Bake for 20 25 minutes, or until set and lightly golden on top. Allow to cool for a few minutes before removing from pans.
- In another bowl, whisk egg whites until stiff peaks form. Gently spread a thin layer of the meringue over each tart and sprinkle with cinnamon, if desired.
- Serve immediately or chill in the refrigerator until ready to serve.
Chef’s Insight
To achieve a perfect meringue, use a clean bowl and whisk for egg whites to prevent any residue that could impact stiffness.
Notes
Adjust sweetener quantity based on personal preference and keto goals.