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.
Well, I put the two together, then added a bit of psyllium and egg to help work as a binder to keep the dough from falling apart while you’re working with it. I find this dough to be really easy to work with, and it’s pretty forgiving while you are. Even if you tear it by mistake or need to “edit” it’, you can easily press it back in place, which isn’t always the case with a very crumbly dough.
So, what’s your favorite pie filling to make and eat? Let us know in the comments below!
P.S. You can use this as a large pie dough and fill a whole pie pan with the dough listed below. It should fit in quite easily, and is quite simple to work with in order to fill any type of dish you want to.
Yields 5 Keto Tart Pie Crusts or 1 large Keto Pie Crust
- 1/2 cup Almond Flour
- 1/2 cup Coconut Flour
- 2 tbsp. Psyllium Husk Powder
- 2 tbsp. Coconut Oil
- 2 large Eggs
- 5 tbsp. Ice Cold Water
- 1/4 tsp. Salt
2. Scramble the 2 large Eggs in a small bowl or measuring cup and let them sit for a moment.
3. Add 2 tbsp. coconut oil to the dry ingredients and work it into the flours.
4. You should end up with a sandy consistency.
5. Add eggs to the bowl and mix in well.
6. Add ice cold water until you reach a consistency where you can work with the dough – it should still look a bit sandy as you’re mixing, but if you use your hands, it should stick together.
7. Knead the dough into a ball and let sit for 5 minutes.
8. Form the ball of dough into a square and cut out 4-5 sections.
9. Push the dough into a tart pan and work it into the grooves. You want to dough to be relatively thin – you should have enough excess to create a 5th tart.
10. Once you’re done, par-cook the dough for 12-15 minutes at 350F.
11. Now you have great tart dough to use. Fill it and cook whatever you’d like! I find that cooking the tart dough for another 20-30 minutes with filling in it does a great job, so if you don’t plan to cook the food inside of it for that long, you can par-cook it for a little bit longer.
This makes 5 total Keto Tart Pie Crusts. Each crust comes out to be 202 Calories, 14.8g Fats, 4.2g Net Carbs, and 6.4g Protein.
|Keto Pie Crust||Calories||Fats (g)||Carbs (g)||Fiber (g)||Net Carbs (g)||Protein (g)|
|1/2 cup Almond Flour||320||28||12||6||6||12|
|1/2 cup Coconut Flour||240||8||32||20||12||8|
|2 tbsp. Psyllium Husk Powder||68||0||16||13||3||0|
|2 tbsp. Coconut Oil||240||28||0||0||0||0|
|2 large Eggs||140||10||0||0||0||12|
|5 tbsp. Ice Cold Water||0||0||0||0||0||0|
|Per Serving ( /5 )||201.6||14.8||12||7.8||4.2||6.4|