These Keto Egg Custard Tarts are gluten free, grain free, low carb and sugar free!
Egg Custard Tart Recipe
A creamy egg custard is a comforting dish. Think creamy quiche filling but minus all the meat and veggies, just the custard. It's a pretty simple recipe that doesn't require many ingredients and most likely you have all of them in your fridge and in your pantry. Making them into individual portions in small tart pans such as these, makes it even easier not to overindulge.
Maybe when you think of a custard recipe, you're thinking dessert, but a savory egg custard tart is a comforting keto meal. With just a few ingredients, you can enjoy this mini custard pie for breakfast, lunch or dinner.
How to Make Egg Custard
The pie crust is a perfect flaky crust and makes this custard extra special, but you can certainly skip the pie crust if you want to make this recipe even easier. I've made a simple vanilla egg custard without the crust and it's still creamy and delicious. I've also made a Coffee Roll Egg Custard without a crust which is pretty delish as well.
You could even make this sweeter if you'd like it more for dessert. Just add more of your favorite sugar free sweetener. I'd add a few drops of Vanilla stevia to this creamy custard.
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Keto Egg Custard Tarts
Keto Custard Tarts
- ½ cup coconut oil solid to weigh, then melt or 110 grams
- 2 eggs
- 1 tablespoon Swerve sweetener or 10 grams
- ¼ teaspoon salt
- ¾ cup coconut flour or 90 grams
- 1.25 cups unsweetened almond milk or 300 grams
- 2 teaspoon vanilla extract
- 3 eggs
- 5 tablespoon Swerve confectioners or 50 grams
- 1 teaspoon nutmeg
To Make the Crust
- Pre-heat oven to 400 degrees F.
- In a medium bowl beat coconut oil, eggs, sweetener and salt together with a fork then add coconut flour. Stir until dough holds together.
- Gather the dough into a ball, then pat into a 20cm greased tart pan or eight individual tart pans, mine were 4.75 inches each. Prick the dough with a fork.
- Bake for 8-10 minutes or until lightly brown. Reduce oven to 300 degrees F.
To Make the Custard
- Heat the almond milk and vanilla in a saucepan until just barely simmering.
- Beat the eggs and the sweetener together and then very slowly trickle the hot milk in, whisking the whole time.
- Do not add the milk too fast or you will end up with scrambled eggs, the idea is to very slowly change the temperature of the eggs.
- Strain the custard and then carefully pour into your tart base(s).
- Bake in the oven at 300 degrees F for 30 minutes. Sprinkle with nutmeg and serve warm.
- Store, covered, in the refrigerator for up to 3 days. The crust will soften.
Naomi is the force behind Naomi Sherman | Food Creative. She is passionate about recipe development, food photography and styling. An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. She fiercely believes that what you put in your body is one of the most important factors for your physical, and mental, wellbeing.
I followed the instruction but my custard did not set. It was still liquidy after baking for 30mins. I set it on the counter hoping it will set when cooled. But still so liquid. Should i bake it longer at 300f?
Yes bake it for longer until it is just a little jiggly in center.
Thanks. I ended up baking it for about 55 mins. I did not have the 4.75" tart pan so I used the 20cm silicon pan. I used coconut cream instead of the almond milk. Works really well, can't taste the coconut. Already ate a slice. Will make this again but into a dessert like egg pie, and omit the nutmeg (personal preference). Thank you so much for the recipe!
Oops. Total bake time was 65mins.
Hi, these look amazing! Was wondering what type of almond milk we should use sweetened type with thicknener and gums in or the pure almond water and salt version? And can I use anything instead of coconut flour? X
Absolutely divine. Have just made these. Omg they are so nice and so easy to make. Thank you for sharing the recipe