Who doesn’t love a custard tart? But the gluten and sugar is not for everyone and we’ve got you covered. Give these Almond Flour Custard Tarts with Candied Pecans a go. They’re scrumptious and yummy!

Thank you Nita West for this great recipe!

Keto custard

(17 g carbs total, 0% sugar)

INGREDIENTS:

250ml cream (5g carbs) 125ml full cream milk (5.5g carbs)
4 egg yolks 2 tsp vanilla essence (1g carb)
1 tsp Xanthan gum
4 Tbs Erythritol / Xylitol (50g)
125ml full cream milk (5.5g carbs)

METHOD:

  1. Whisk the egg yolks xanthan gum and erythritol in a bowl, add in cold 125ml milk to loosen mixture.
  2. Use electric mixer to combine thoroughly.
  3. Combine 125ml milk and 250ml cream in a medium saucepan. Bring the saucepan to a simmer, stirring constantly for 5 minutes or until hot (do not allow to boil). Remove saucepan from the heat.
  4. Pour the warm milk mixture over the egg yolks in small quantities, mixing constantly.
  5. Return mixture to the saucepan over low heat, and cook for 15-20 mins stirring constantly until the mixture thickens.
  6. Serve warm or cold.

Shortbread pastry pie crust

(17g carbs: 8.5g carbs per tart shell)

Makes:  2 x 12cm diameter tartlet pans (Gluten free, sugar free)

INGREDIENTS:

  • ½ cups almond flour (12g carbs)
  • ¼ cup desiccated coconut (grind to flour texture) (5g carbs)
  • 2 Tbsp Erythritol
  • ¼ tsp Xanthan gum
  • 2 Tbsp salted butter (30g butter)(melted)

METHOD:

  1. Use coffee grinder to turn desiccated coconut into a fine flour texture.
  2. Place Almond flour, Xanthan gum and coconut into mixing bowl.
  3. Melt butter and Erythritol in microwave for a few seconds. Bring mixture together to form a pastry dough.
  4. Preheat oven to 160 ºC (fan)
  5. Spray tartlet tins with olive oil baking spray.
  6. Line 2 tartlet tins with shortbread pastry. Prick with fork before baking. (Can use a cup to press corners nice and sharp)
  7. Bake 15-20min (Cover loosely with foil if tarts are turning too brown at 10 minutes.)

NOTE: Texture is soft and spongy, let it cool for an hour before removing from tartlet tins. Hardens up like regular crust when cooled.

Candied pecans Crunchy

(low fat, zero sugar)

INGREDIENTS:

  • 1tbs water
  • 1 leftover egg white (from custard)
  • 1 tsp chia
  • 1 cup pecan nuts (14g carbs)
  • 1 tbs Erythritol to 1 tsp cinnamon ratio
  • sprinkle of salt

METHOD:

  1. Mix Erythritol, cinnamon, and salt together in a bowl.
  2. Whisk egg white and water together until frothy.
  3. Cover pecans in the egg white mixture.
  4. Drain excess egg white.
  5. Sprinkle evenly with cinnamon mixture, coat well.
  6. Spinkle with chia seeds.
  7. Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned.
  8. *Oven at 100 ºC (fan), 40-45 min

These work great as a dessert jar too!