Dairy-Free Keto Egg Custard Tart : ketorecipes

Link to Video Recipe: https://youtu.be/SAYoNe8SntI

9″ (23 cm) pie pan

Tart Crust
230g Almond Flour
4 tbsp Erythritol

¼ tsp Salt
85g Melted Coconut Oil
1 Egg

Custard
425ml Coconut Cream
¼ tsp Salt
3 tbsp Erythritol
2 tsp Vanilla Extract
½ tbsp Powdered Gelatin
2 tbsp Water
6 Egg Yolks
Nutmeg

Net carbs: 4
Fiber: 1
Fat: 48 g
Protein: 10 g
kcal: 497

Tart Crust

  1. Add the Almond Flour, Erythritol, Salt, Melted Coconut Oil, Egg in a large bowl and mix till well combined

  2. Put the mixed crust mixture in a 9″ (23 cm) pie pan

  3. Flatten out the mixture pressing up the sides drying for an even layer as possible

  4. Bake in the oven at 175°C for 10-15 minutes or until golden brown

  5. Once browned leave the tart crust to completely cool

Custard

  1. In a large pan add the Coconut Cream, Salt, Erythritol, and Vanilla Extract mix and bring to a simmer.

  2. Simmer the mixture for 10 minutes stirring occasionally

  3. Bring off the heat and set aside

  4. Add the Water and Powdered Gelatin to a small bowl and set aside to bloom for 5 minutes

  5. In a separate large bowl add the Egg Yolks and mix till light and fluffy

  6. Slowly add the custard mixture to the eggs constantly stirring

  7. Add everything back to the pan and return to low heat.

  8. Now add the bloomed Gelatin and keep stirring on a low heat for 5 minutes or until the mixture starts to thicken.

  9. Pour the custard onto the cooled tart crust and sprinkle or grate Nutmeg over the top

  10. Allow to completely cool and set for around 2 hours before cutting

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