September 23 2020 recipe by Jill Wallentin![Jill Wallentin]()
, photo & recipe inspired by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, photo & recipe inspired by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Dairy-free keto egg custard tarts
These decadent creamy vanilla custard-tarts are easier to make than you might think. Can you believe that this perfectly rich and indulgent keto treat is not only low in carbs but it’s also dairy-free?
USMetric
servingservings
Ingredients
Crust
- 2 cups (8 oz.) 475 ml (230 g) almond flour
- 4 tbsp 4 tbsp granulated erythritol
- ¼ tsp ¼ tsp salt
- 3 oz. 85 g coconut oil, melted
- 1 1 eggeggs
Custard
- 1¾ cups 425 ml coconut cream
- ¼ tsp ¼ tsp salt
- 3 tbsp 3 tbsp granulated erythritol
- 2 tsp 2 tsp vanilla extract
- ½ tbsp ½ tbsp unflavored powdered gelatin
- 2 tbsp 2 tbsp water
- 6 6 egg yolkegg yolks
- 1 pinch 1 pinch ground nutmeg (optional)
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Making low carb simple
Instructions
Crust
- Pre-heat the oven to 350°F (175°C).
- Mix all the ingredients for the crust together in a medium-sized bowl.
- Divide the crust mixture equally between the individual 4" (10 cm) tart pans or in a 9" (23 cm) pie pan, preferably with a removable bottom. Press the crust mixture into the pan and pan sides, with the back of a dessert spoon, or using your fingers. Create a nice angle at the bottom of the tart base and prick all over the base with a fork.
- Bake for 10-12 minutes, or until it turns a light, golden brown. Remove from the oven, and cool completely.
- Place the coconut cream, salt, erythritol, and vanilla in a medium-sized saucepan. Let it simmer for about 10 minutes. Remove from heat.
- Sprinkle the gelatin powder over the cold water, and let bloom for 3 minutes.
- In a separate bowl, beat the egg yolks until creamy with a mixer. Very slowly, gradually pour the hot coconut cream into the eggs, whisking continuously, until well blended and smooth.
- Pour everything back to the saucepan and return it to the stove over low heat. Add the gelatin, and whisk for 5 minutes, or until it has dissolved and the mixture has slightly thickened.
- If you notice any lumps in the custard, strain it through a sieve. Spoon the custard into the tart shells and refrigerate for at least two hours, or until set.
- When cooled, finish off with a dusting of nutmeg. Enjoy!
These should freeze well.
In step 8, you are adding the "bloomed gelatin" that you created in step 6.
The ingredients state that it should be 2 tbsp water.
I assume that this recipe is for 4 individual 10cm tart pans and each serving is half a tart. Is it correct?
That is correct.
You can also look for stevia and/or monk fruit or blends of the three. Some people have luck ordering online. iherb.com has international shipping to many locations.
If you hover over the underlined Coconut Cream in the ingredient list it will display the notation "In this recipe, we use coconut cream which contains 35% fat". I hope that helps you to select the correct coconut cream.
If you make this receipe if you are having one tart, the amount of sugar you will ingest is minimal. And not fake!!!I
I cannot have honey, Maple syrup or the like. So my way is the only way for me. I think the best way to go for anybody who has many food intolerances like me.
Sounds great! Thanks for sharing!
It sounds like the mixture may have gotten too hot if the eggs scrambled.
This recipe is 6g net carbs. The number in the colored circles on our recipes reflect net carb amoutnts.