Keto Custard Tarts
Servings 8 custards
Calories 212kcal
Ingredients
Crust
- 1/2 cup coconut oil solid to weigh, then melt or 110 grams
- 2 eggs
- 1 tbsp Swerve sweetener or 10 grams
- 1/4 tsp salt
- 3/4 cup coconut flour or 90 grams
Custard
- 1.25 cups unsweetened almond milk or 300 grams
- 2 tsp vanilla extract
- 3 eggs
- 5 tbsp Swerve confectioners or 50 grams
- 1 tsp nutmeg
Instructions
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.
Notes
Net Carbs: 4g
Wilton tart pans, 4.75 inch.
Nutrition
Serving: 1custard tart | Calories: 212kcal | Carbohydrates: 8g | Protein: 4g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 102mg | Sodium: 134mg | Potassium: 37mg | Fiber: 4g | Sugar: 1g | Vitamin A: 150IU | Calcium: 15mg | Iron: 0.5mg