Brazilian Keto Coconut Custard Tartlets – An Exquisite Low-Carb Dessert for Your Next Gathering

Allergens

None

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup melted butter
• 2 tablespoons granulated erythritol or another keto
• friendly sweetener
• Pinch of salt
• 4 large eggs, separated
• 3/4 cup canned coconut milk
• 1/2 cup unsweetened shredded coconut
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon (optional)
• 1/8 teaspoon ground nutmeg (optional)
• Fresh berries for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the almond flour, sweetener, and salt. Mix well.
3. Add the melted butter to the dry ingredients and mix until it forms a crumbly dough.
4. Press the dough into the bottom and up the sides of 4 greased tartlet pans or a muffin tin.
5. In a separate bowl, whisk together the egg yolks, coconut milk, shredded coconut, vanilla extract, cinnamon, and nutmeg (if using).
6. Beat the egg whites in a clean bowl until stiff peaks form. Fold them gently into the coconut mixture.
7. Pour the custard filling into the prepared crusts and bake for 20 25 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the tartlets to cool completely on a wire rack before removing them from the pans.
9. Garnish with fresh berries and serve.

Chef’s Insight

The combination of almond flour, coconut milk, and shredded coconut in this recipe creates a rich, creamy custard that will satisfy your cravings without compromising your keto diet goals.

Notes

For the image prompts, describe a top view of the tartlets as a soft, overhead shot with a shallow depth of field and a bottom view that is slightly angled at 45 degrees with a cinematic focus on the textures of the custard and crust.