Vanilla Custard Chocolate Tartlets / Keto / Low Carb / Gluten Free / Sugar Free

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VANILLA CUSTARD CHOCOLATE TARTLETS – Keto, Low Carb, Gluten Free, Sugar Free

I can keep eating these tartlets all day every day! Rich custard cream and creamy melt-in-your-mouth chocolate are in buttery almond flour tart crusts!

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I only use 3/4 cup of heavy cream with three egg yolks. (Usually about 2 – 2 1/4 cups of milk are used with three egg yolks.) It only takes about 3 minutes for the custard cream to thicken in a saucepan, so it’s quick and easy, but rich and so delicious! If you find your custard too thick when whisking after refrigerating, please add some more heavy cream.

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Vanilla Custard Chocolate Tartlets / Keto / Low Carb / Gluten Free / Sugar Free

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 tartlets
Calories 472 kcal
Author Miyuki

Ingredients

Crust

  • 1 1/3 cup Almond Flour (150 g)
  • 1 tsp Stevia Powder (or 3 tbsp Other Sweetener of Choice)
  • 1/4 tsp Salt
  • 2 oz Melted Butter, Unsalted (56 g)
  • 1 tsp Vanilla Extract

Custard Layer

  • 3 Egg Yolks
  • 1 tbsp Stevia Powder
  • 3/4 cup Heavy Cream (180 cc)
  • 1/4 tsp Xanthan Gum
  • 1 - 3 tsp Vanilla Extract (Adjust to your liking. I added 3 teaspoons.)

Chocolate Layer

  • 1/3 cup Heavy Cream (80 cc)
  • 0.5 oz Unsweetened Baking Chocolate (14 g)
  • 2 tsp Unsweetened Cocoa Powder
  • 1.5 tsp Liquid Stevia
  • 1 tsp Vanilla Extract

Topping (Optional)

  • Finely Chopped Almonds or Walnuts, etc (I crushed sliced almonds and sprinkled on top)

Instructions

Crust

  1. Preheat the oven to 180 C / 325 F. Grease each cavity of your muffin pan if no silicone.

  2. Combine all the ingredients in a bowl. Mix well until a soft dough forms.
  3. Divide the dough into 6 parts and evenly press each into the bottom and up the sides of the prepared muffin pan.

  4. Prick the bottom of each tart with a fork.
  5. Bake for 10 - 12 minutes.
  6. Let them cool to room temperature, and then transfer to the fridge.

Vanilla Custard Layer

  1. Whisk the egg yolks and stevia powder in a bowl until pale yellow.
  2. Add the xanthan gum. Mix well.
  3. Bring the heavy cream to almost a simmer in a saucepan. Add to the egg yolk mixture. QUICKLY whisk to combine, and then transfer the mixture to the saucepan.

  4. Keep stirring the mixture with a spatula over low - medium heat. DON’T STOP! When it starts to thicken, keep stirring a bit more. * Because this recipe calls for only 3/4 cup of heavy cream (which is much less than the amount of milk used for regular custard cream), it only takes 3 - 4 minutes to thicken.

  5. Turn off the heat. Add the vanilla extract and mix well.
  6. Pour the custard into a tray and level out.
  7. Place a piece of cling wrap over the custard. Stick the cling wrap to the custard by pressing lightly to prevent a film from forming on top of the custard as it cools.

  8. Refrigerate for one hour.
  9. Remove the custard from the fridge. Remove the wrap carefully and transfer the custard to a bowl.
  10. Cream the custard with a whisk. * Add a little bit of heavy cream if too thick to cream it.
  11. Spoon the custard into each tartlet. * Level out if necessary.
  12. Refrigerate while making the chocolate layer.

Chocolate Layer

  1. Heat the heavy cream in a saucepan over low heat. Bring to a simmer and turn off the heat.
  2. Add the unsweetened chocolate and cocoa. Stir until melted and smooth.
  3. Add the stevia and vanilla and mix well.
  4. Spoon the chocolate mixture over the custard filling. * You might want to place the silicone muffin pan on a tray before spooning so that the chocolate layer won't overflow while transfering to the fridge.

  1. Sprinkle the topping if desired.
  2. Refrigerate for about 20 minutes or until the chocolate is set to your liking.

  3. Remove from the fridge. Carefully remove each tartlet from the muffin pan.

  4. Enjoy!

Recipe Notes

Per Tartlet:

Calories 472 kcal, Protein 9.0 g, Total Fat 46.1 g, Total Carbohydrate 8.6 g, Dietary Fiber 3.6 g, Sugar 2.6 g

Keep refrigerated. Eat within two days.

I always use Stevia Powder for baking, so even though I provide the amount of other sweetener equivalent to Stevia used in each recipe, that might end up in a different texture than mine.

This blog contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog.

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COMMENTS

  1. Courtney says:

    Can these be frozen?

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