How To Make A Creamy Keto Milk Tart Cake

If you grew up loving milk tart (melktert) and vanilla sponge cake, this one’s going to hit you right in the nostalgia! Inspired by @tasty_on_my_table’s vanilla sponge and milk tart combo, I had to try a keto friendly version, and let me tell you, this dessert is pure creamy, cinnamon spiced magic. Think soft vanilla cake topped with a smooth custard layer that sets perfectly in the fridge.

It’s simple, elegant, and perfect for when you want to impress without the sugar crash.

🍽 Servings: 8
⏱ Prep Time: 25 minutes
⏱ Chill Time: 4–6 hours (or overnight for best results)

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🛒 What You’ll Need

For the Cake Base

• 1 pack Keto Co Charm Cake Premix
• Ingredients as listed on the packet

For the Milk Tart Topping

• 3 large eggs
• 500ml fresh cream
• 2 tbsp Keto Co Allulose (or to taste)
• 1 tsp Usisi Sweetie Darling Spice (or cinnamon for a more traditional milk tart)
• 1 tsp gelatin powder
• 2 tbsp cold water (for blooming the gelatin)

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👩‍🍳 Method

Step 1: Bake the cake base.
Prepare the Keto Co Charm Cake Premix exactly as per the packet instructions.
Pour into a springform cake tin (this makes it easy to release later) and bake as directed.
Once baked, allow the cake to cool completely in the tin.

Step 2: Make the custard topping.
In a medium saucepan, whisk together the eggs, cream, allulose, and spice. (For a more traditional milk tart keep the spice for topping instead of mixing it in).
Cook over medium low heat, whisking constantly, until the custard thickens, do not let it boil. This part takes time so be patient.

Step 3: Add the gelatin.
While the custard is heating, bloom the gelatin by sprinkling it over cold water and letting it sit for 5 minutes.
Once the custard is warm and thickened, remove from heat and whisk in the bloomed gelatin until fully dissolved.

Step 4: Assemble the cake.
Allow the custard to cool for 10–15 minutes (you don’t want it piping hot).
Pour the custard mixture over the cooled cake base in the springform tin, spreading evenly.

Step 5: Chill and set.
Refrigerate for at least 4–6 hours, or overnight if you can wait that long.
Once set, gently release the springform tin and slice to serve.

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💡 Tips from the Keto Kitchen

• If you prefer the traditional milk tart look, sprinkle cinnamon on top instead of mixing it into the custard.
• For a firmer topping, add an extra ½ tsp gelatin.
• Serve with a dollop of whipped cream for extra indulgence.

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🧮 Macros (approx. per serving, 1/8th of cake)

Calories: 290 kcal
Fat: 26 g
Protein: 8 g
Net Carbs: 3 g

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🥄 Why You’ll Love This Recipe

• Combines two South African favourites, milk tart and vanilla sponge cake.
• Completely keto friendly and sugar free
• Smooth, creamy, and perfectly spiced
• A great make ahead dessert for entertaining

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💬 Have you made this recipe?
Tag me @kimsketo365 on Instagram. I love seeing your keto creations and sharing them with our community!

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🛒 Grab your ingredients:
Get Keto Co Allulose and Keto Co Charm Cake Premix — your go-to duo for perfect keto desserts.
Use code KIMSKETO365 for first time orders over R550.

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👉 Looking for more South African keto desserts?
Try my Lemon Cheesecake Tart next, it’s a refreshing sugar free summer treat.