The beloved South African classic, reimagined for a low carb lifestyle. Velvety, lightly spiced custard baked in individual ramekins. Just pure, creamy milktart comfort in every spoonful.
Prep Time:
15
Cook Time:
45
Serves:
6
Level:
Ingredients
500 ml full cream milk
250 ml heavy cream (fresh cream)
4 large eggs
2 egg yolks
80 g xylitol or erythritol (adjust to taste)
1 tsp vanilla extract
1/2 tsp ground cinnamon, plus extra to dust
1 tbsp almond flour
Pinch of salt
Butter, for greasing ramekins
Preparation
Preheat your oven to 160°C. Lightly butter 6 standard ramekins and place them in a deep baking dish.
Optional (Air Fryer): Preheat air fryer to 150°C. Place ramekins in the basket (you may need to do batches). Add hot water carefully around them (use a small tray or foil dish inside the air fryer if needed to create a water bath).
In a medium saucepan, combine the milk, cream, and cinnamon. Heat over medium heat until just below boiling point — you will see steam and small bubbles forming around the edges. Do not boil. Remove from heat.
In a large bowl, whisk together the eggs, egg yolks, xylitol, vanilla, almond flour, and salt until smooth and well combined.
Slowly pour about 125 ml of the hot milk mixture into the egg mixture, whisking constantly. This tempers the eggs so they don't scramble.
Pour the tempered egg mixture back into the saucepan with the remaining milk, and whisk well to combine.
Strain through a fine mesh sieve into a jug for smooth, easy pouring.
Divide the mixture evenly between the 6 prepared ramekins.
Pour boiling water into the baking dish until it comes halfway up the sides of the ramekins (a bain-marie water bath). This ensures a gentle, even bake.
Bake for 40–45 minutes until the custard is just set with a very slight wobble in the centre — it will firm up as it cools.
Carefully remove ramekins from the water bath and allow to cool completely at room temperature, then refrigerate for at least 2 hours or overnight.
Just before serving, dust generously with ground cinnamon.
Tips
Every South African grew up with milktart on the table, and there is absolutely no reason to give it up on keto. This version skips the high-carb biscuit base and bakes the filling directly in ramekins, creating individual silky custard pots that set beautifully in the fridge.
The secret to a lump-free, creamy filling is whisking your eggs well and adding a splash of warm milk first before combining everything. For best results, make these the day before and refrigerate overnight — they are even better the next day. Serve dusted generously with ground cinnamon. Makes 6 ramekins.
Nutritional Values
Nutrients Per Ramekin
Calories 185 kcal
Total Fat 14 g
Net Carbohydrates 4 g
Protein 7 g