Keto Vanilla Bean Custard Tartlets (Crustless)

You ever want a dessert that looks like it belongs in a fancy bakery… but also fits your keto life and doesn’t require a PhD in pastry arts? Same.
These Keto Vanilla Bean Custard Tartlets are smooth, creamy, lightly sweet, and completely crustless—because honestly, the custard is the star anyway.

They’re elegant, minimal, and dangerously easy to eat. One minute you’re “just tasting,” next minute you’re planning your second tartlet.

Why This Recipe Is Awesome

Let’s talk perks, because there are many:

• Keto & low-carb – zero flour, zero sugar
• Crustless by design – fewer carbs, more creamy goodness
• Vanilla bean flavor – rich, aromatic, not artificial
• Perfect portion control – individual tartlets = built-in discipline
• Serve hot or cold – rare dessert flexibility

Also, they look impressive enough to serve guests without explaining your macros. That’s a win.

Ingredients You’ll Need

Simple ingredients, clean flavors.

• Heavy whipping cream (1½ cups)
  Full-fat only. This is custard, not a compromise.
• Egg yolks (4 large)
  Yolks = silkiness. Don’t skip.
• Powdered erythritol or monk fruit (⅓–½ cup)
  Adjust to taste. Powdered keeps the texture smooth.
• Vanilla bean (1 pod) or vanilla bean paste (1 tsp)
  This is the star. Use real vanilla if you can.
• Pinch of salt
  Tiny but essential.

Step-by-Step Instructions

1. Preheat the oven to 325°F (165°C).
   Lightly grease a muffin tin or silicone tartlet molds.
2. Heat the cream with vanilla.
   Add cream and scraped vanilla bean (or paste) to a saucepan. Heat until just steaming—do not boil.
3. Whisk the egg yolks and sweetener.
   In a bowl, whisk until smooth and slightly pale.
4. Temper the eggs.
   Slowly pour warm cream into the yolks while whisking constantly. Go slow. This prevents scrambled eggs.
5. Add salt and strain (optional).
   Straining gives ultra-smooth custard, but you can skip if you’re feeling lazy.
6. Pour into molds.
   Fill evenly. Don’t overfill—they puff slightly.
7. Bake gently.
   Bake for 25–30 minutes until edges are set and centers still jiggle.
8. Cool completely.
   Let them cool, then refrigerate at least 2 hours to fully set.

Common Mistakes to Avoid

• Overbaking.
  If they’re fully firm in the oven, they’re already overdone.
• Skipping tempering.
  Dumping hot cream into eggs = breakfast scramble vibes.
• Using granulated sweetener.
  Grainy custard is a tragedy. Powdered only.
• High oven temperature.
  Low and slow keeps custard silky.
• Unmolding too soon.
  Chill first. Custard needs time to behave.

Alternatives & Substitutions

• Dairy-free option:
  Use full-fat coconut cream. Flavor changes slightly but still delicious.
• Extra richness:
  Replace ¼ cup cream with cream cheese, blended smooth.
• Citrus twist:
  Add lemon or orange zest to the cream while heating.
• Spice it up:
  A pinch of nutmeg or cinnamon adds warmth.
• Topping ideas:
  Keto whipped cream, crushed raspberries, or sugar-free caramel drizzle.

FAQ (Let’s Clear Things Up)

Why no crust?
Because crust adds carbs and effort. Custard doesn’t need it.

Can I eat these warm?
Yes, but they’ll be softer. Cold = clean tartlet shape.

Do I need a water bath?
Not for tartlets. Smaller size = easier control.

How long do they last?
Up to 3 days refrigerated, covered.

Can I freeze them?
Not recommended. Texture changes after thawing.

Are these like flan?
Similar, but richer and more vanilla-forward.

Final Thoughts

These Keto Vanilla Bean Custard Tartlets are proof that keto desserts can be refined, creamy, and bakery-level beautiful without complicated steps or crusts. They’re light, satisfying, and quietly luxurious.

Make them for guests. Make them for yourself. Make them because vanilla bean deserves the spotlight.

Either way—slow spoon, happy keto life.