Today I bring you a keto tart dough… that actually stays together while you’re making it! A lot of the coconut flour doughs that I’ve tried to make and form into a tart or pie ends up working, but it’s really tough to work with. It’s extremely crumbly and falls apart while you’re working with it. Almond flour is pretty similar, although I found that it has better elasticity to it when you’re working with it.
- 2 cups of almond flour (192grams of almond flour) – 94g of fat, 1100 total calories
- 4 tablespoons of butter – 46grams of fat, 407 total calories
- 2 large eggs- 10grams of fat, 150 total calories
- 1 teaspoon salt- 0 grams of fat and 0 calories
- Take a medium size mixing bowl, place the almond flour and mix well with butter.
- Add the eggs and salt and continue to mix thoroughly until the dough comes together.
- Try to make it as a ball pulling it from the edge of the bowl.
- Add a little more of almond flour if the mixture is sticky and mix it up until you get a consistent mixture that can be rolled out.
- Okay, you’re almost there. Place the dough ball between two parchment papers and roll it into a 10” x 16” rectangle with a thickness of about ¼ inch.
How to Prepare Tart Shells:
- Cut circles into the dough to make miniature tarts.
- Prepare the miniature cupcake pans with miniature cupcake papers.
- Take out the dough circles carefully and press them into the paper cup. Use a Mini Tart Shaper to avoid unnecessary breakings.
- Bake at 350 degrees F for about 5-6 minutes or until edges turn gold.
1) Keto Pie Crust. Web. Jan, 2016
2) Keto Low Carb Pie Crust Recipe From Ketogenic Desserts. Web. Feb, 2016
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