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4 from 6 votes

Keto Custard Tarts

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 custards
Calories 212kcal
Author Naomi Sherman





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 eachPrick 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.


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