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 475 ml (225 g) almond flour
  • 4 tbsp 4 tbsp (50 g) granulated erythritol
  • ¼ tsp ¼ tsp salt
  • 3 oz. 75 g coconut oil, melted
  • 1 1 eggeggs
Custard
  • 1¾ cups 425 ml coconut cream
  • ¼ tsp ¼ tsp salt
  • 3 tbsp 3 tbsp (40 g) granulated erythritol
  • 2 tsp 2 tsp vanilla extract
  • ½ tbsp ½ tbsp (3.5 g) unflavored powdered gelatin
  • 2 tbsp 2 tbsp water
  • 6 6 egg yolkegg yolks
  • 1 pinch 1 pinch ground nutmeg (optional)

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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14 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. Polly
    Absolutely awful case recipe. I attempted this three times and each time the cases either just crumbled or broke in half when the custard was added. Really disappointed!!
    Replies: #13, #14
  13. Kerry Merritt Team Diet Doctor

    Absolutely awful case recipe. I attempted this three times and each time the cases either just crumbled or broke in half when the custard was added. Really disappointed!!

    So sorry to hear these didn't work for you, Polly!

  14. Jill Wallentin Team Diet Doctor
    Hi Polly!
    Sorry to hear that. That is really weird. I personally tried this recipe 2 times with great results. Did you use the US or Metric units? Where are you from?

    Best,
    Jill

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