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
- 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
All user-generated information on this site is the opinion of its author only and is not a substitute for medical advice or treatment for any medical conditions. Members and guests are responsible for their own posts and the potential consequences of those posts detailed in our Terms of Service.