Dairy-free keto egg custard tarts

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?

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
8 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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Instructions

Instructions are for 8 servings. Please modify as needed.

Crust
  1. Pre-heat the oven to 350°F (175°C).
  2. Mix all the ingredients for the crust together in a medium-sized bowl.
  3. 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.
  4. Bake for 10-12 minutes, or until it turns a light, golden brown. Remove from the oven, and cool completely.
  5. Custard
  6. Place the coconut cream, salt, erythritol, and vanilla in a medium-sized saucepan. Let it simmer for about 10 minutes. Remove from heat.
  7. Sprinkle the gelatin powder over the cold water, and let bloom for 3 minutes.
  8. 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.
  9. 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.
  10. 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.
  11. When cooled, finish off with a dusting of nutmeg. Enjoy!

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20 comments

  1. Natalia
    Do these freeze well? Thank you!
    Reply: #2
  2. Crystal Pullen Team Diet Doctor

    Do these freeze well? Thank you!

    These should freeze well.

  3. Lori Schultz
    It says to add the gelatin at two different points in the recipe (step 6 and step 8). Is this correct? If so, what amounts? Thanks.
    Reply: #4
  4. Kristin Parker Team Diet Doctor

    It says to add the gelatin at two different points in the recipe (step 6 and step 8). Is this correct? If so, what amounts? Thanks.

    In step 8, you are adding the "bloomed gelatin" that you created in step 6.

  5. Bradley
    Step 6 indicates the need for cold water, to 'bloom' the gelatin, but the ingredients don't list how much cold water to use. Can you please update that? :)
    Reply: #6
  6. Kerry Merritt Team Diet Doctor

    Step 6 indicates the need for cold water, to 'bloom' the gelatin, but the ingredients don't list how much cold water to use. Can you please update that? :)

    The ingredients state that it should be 2 tbsp water.

  7. Gentiann
    Nutrition information says "2 portions per tart" , however the instruction mentions "individual tart pans" without specifying how many pans . The recipe is for 8 servings, it's a little confusing!
    I assume that this recipe is for 4 individual 10cm tart pans and each serving is half a tart. Is it correct?
    Reply: #9
  8. Dorothy
    why do you guys always use erythritol as your sweetener when many of us can't tolerate it due to its aftertaste? Plus it re-crystallizes when baked. Can you at least suggest other substitute sugars that would work ie. bocha sweet, allulose, or xylitol. These have been very effective for me. It turns me off on trying any of your recipes.
  9. Crystal Pullen Team Diet Doctor

    Nutrition information says "2 portions per tart" , however the instruction mentions "individual tart pans" without specifying how many pans . The recipe is for 8 servings, it's a little confusing!
    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.

  10. Noella Tupua
    Just wondering....Erythritol is not readily available to us here in the South Pacific islands. I am curious too if there is an alternative sweetener we could use. I see many recipes I'd like to try but I have to skip those that list erythritol in the ingredients. Any suggestions? Thanks
    Reply: #11
  11. Kristin Parker Team Diet Doctor

    Just wondering....Erythritol is not readily available to us here in the South Pacific islands. I am curious too if there is an alternative sweetener we could use. I see many recipes I'd like to try but I have to skip those that list erythritol in the ingredients. Any suggestions? Thanks

    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.

  12. 3 comments removed
  13. Rachel
    I should point out that if you are doing dairy free, then gelatin is not acceptable (made from either pork or beef). It should be a vege-gelatin of some kind.
    Reply: #20
  14. Una
    Before even trying these, this recipe is inaccurate and so confusing. And what kind of coconut cream? We have more than one in Britain for different purposes. Tin? Thai? Or do. You mean coconut milk from a tin, different from a lite carbon to use in tea? Not very clear so sadly will leave it.
    Reply: #19
  15. Una
    Litre carton, not lite carbon...
  16. Ann Palmer
    Goodness people, I've never heard so much complaining as I have in these recipes. Read the recipe and try it. If it doesn't work, don't try it again. Just move on. Thanks everyone.
  17. Crystal Pullen Team Diet Doctor

    Before even trying these, this recipe is inaccurate and so confusing. And what kind of coconut cream? We have more than one in Britain for different purposes. Tin? Thai? Or do. You mean coconut milk from a tin, different from a lite carbon to use in tea? Not very clear so sadly will leave it.

    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.

  18. Licínia
    I disagree: "dairy-free" and "vegetarian" aren't synonyms.
  19. Anne
    I cannot use coconut as I have a fructose problem. So have used Almond milk and it works wonderfully!! Just have to try when you know things arnt good for you. along with any sugars I have a problem, as the fake sugars contain loads of corn. Corn is a nightmare. Its also says use quite a lot of tablespoon fulls. So I now use ordinary sugar, but only half a desertspoon full. It is still sweet, Iknow probably the grams raise a bit, but FAKE SUGARS ARE A NIGHTMARE!!!
    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.
  20. Nancy
    There were many complaints on this feed but mine turned out perfectly...I am Canadian & used the Knox packaged gelatin. I doubled up on the amount as the package said it was good to set only 2 cups of liquid and didn't thicken at all when I was stirring it on low. Popped it in the fridge overnight hoping & I didn't wake up to a wet mess in the fridge but in the morning it was perfect, creamy & delicious. I whipped up some coconut whipped cream & berries...will make this again for sure and it freezes well also.
    Reply: #23
  21. Kerry Merritt Team Diet Doctor

    There were many complaints on this feed but mine turned out perfectly...I am Canadian & used the Knox packaged gelatin. I doubled up on the amount as the package said it was good to set only 2 cups of liquid and didn't thicken at all when I was stirring it on low. Popped it in the fridge overnight hoping & I didn't wake up to a wet mess in the fridge but in the morning it was perfect, creamy & delicious. I whipped up some coconut whipped cream & berries...will make this again for sure and it freezes well also.

    Sounds great! Thanks for sharing!

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