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
The Preparation
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 2 tablespoons psyllium husk powder
- 1/4 teaspoon salt
- 2 tablespoons coconut oil
- 2 large egg
- 5 tablespoons ice water
The Execution
1. Mix together the dry ingredients in a bowl: 1/2 cup Almond Flour, 1/2 cup Coconut Flour, 2 tbsp. Psyllium Husk Powder and 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 a total of 5 servings of Keto Pie Crust. Each serving comes out to be 195 calories, 14.8g fats, 3.5g net carbs, and 6.5g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1/2 cup almond flour | 324 | 28 | 12.3 | 7.3 | 5 | 11.8 |
| 1/2 cup coconut flour | 160 | 9.3 | 26.7 | 18.7 | 8 | 8 |
| 2 tablespoon psyllium husk powder | 112 | 0 | 25.6 | 22.4 | 3.2 | 0 |
| 1/4 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon coconut oil | 243 | 27 | 0 | 0 | 0 | 0 |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 5 tablespoon ice water | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 996 | 74.8 | 65.4 | 48.4 | 17 | 33.6 |
| Per Serving (/5) | 199 | 15 | 13.1 | 9.7 | 3.4 | 6.7 |
Keto Pie Crust
Ingredients
- ½ cup almond flour
- ½ cup coconut flour
- 2 tablespoon psyllium husk powder
- ¼ teaspoon salt
- 2 tablespoon coconut oil
- 2 large egg
- 5 tablespoon ice water
Instructions
- Preheat oven to 350F. Mix together the almond flour, coconut flour, psyllium husk powder, and salt in a bowl.
- In a separate bowl, whisk together the eggs and let sit for a moment.
- Add the coconut oil to the dry ingredients mixture.
- Mix in the oil until well incorporated and sandy in consistency.
- Add the eggs to the bowl and mix well.
- Slowly add in the ice-cold water until the dough reaches a workable consistency.
- Knead the dough into a ball and let sit for 5 minutes.
- Form the ball of dough into a square and cut into sections.
- Push the dough into a tart pan and work it into the grooves, keeping the crust relatively thin.
- Once done, par-bake the dough for 12–15 minutes. 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.
- The crust is ready to be filled and baked in future recipes. Enjoy!
I saw this recipe on Facebook and I am excited to try it. I might have to go buy some adorable mini tart pans, too! This crust looks like it would be awesome to use in shaped pans (as you’ve pictured) – because, you’re right, crumbly crusts are sometimes not at all forgiving :(.
I usually just stick with a simple almond and butter crust. I’ve used it for my pumpkin pies, cheese cakes/bars, whipped pies, etc! If you’re not trying to do anything too complicated I think the almond pie crust is delicious and goes with just about everything.
Almond crusts will usually do the trick, but I’ve found some of my pure almond flour crusts really hard to shape properly, and it turns into a 30 minute ordeal just to get it all in the pan and shaped properly so that I can fill it. Totally up to you, though, and yes – this sure does well in shaped pans 🙂
Can this be frozen at any point in the process for later use?
I’m not sure if it could be frozen, but based on the texture I would have no doubt it’d freeze just fine 🙂
I am so blown away by your web site! I can’t keep up to trying all these wonderful recipes you have created. Thank you so much for providing the nutritional counts as well as I am new to keto and absolutely in love!!
I can’t wait to make this one!!
Thank you so much Karen! I hope you’re continually enjoying the recipes – thanks for taking the time to write an awesome comment of support, I really appreciate it 🙂
Hi Craig,
I made your pie crust recipe today and filled them with egg custard – used muffin pan and got 10 really cute mini tarts. I like your almond + coconut flour mix. The coconut flour may have more carbs, but it’s less expensive than almond and the combined consistency worked perfectly. Thank you!
Glad they turned out well, Jackie! An egg custard sounds like an awesome filling – similar to my cheesecake filling almost 🙂
Hi. I want to make this pie crust but I can’t get the Psyllium Husk Powder here in the Netherlands… Or at least I have no clue what to ask for. Can I use something else or maybe leave it out?
Thanks Ruth
Ruth, in this specific recipe I’m not sure what you could replace for the psyllium. Although I know quite a lot of people in Sweden and psyllium husk is pretty easy to find so they tell me. I’d suggest looking it up online to try to find where you can get it locally.
I’d try some ground chia seed soaked in a little water
Mmm…delicious! I added a little bit of almond extract and a little bit of vanilla extract, this provided a little bit more depth of flavor. So good, thanks for the recipe!
Question, do you think I could use this dough to make a beef patty (a patty filled with beef and pinched closed)?
HI looks great, what did you use as filling? is it a custard? Pleas share recipe! 🙂 thank you
Sure. It was a guest post on Sonia’s blog over at The Healthy Foodie. It’s a cheesecake with compote. You can find it here: https://thehealthyfoodie.com/keto-cheesecake-tarts/
Sure. It was a guest post on Sonia’s blog over at The Healthy Foodie. It’s a cheesecake with compote. You can find it here: http://thehealthyfoodie.com…
Thank you for your reaction , so quickly! 🙂 I wil have a look at the post. I made the dough already en put some LCHF custard in it. Not the best option with green stevia hihi.
No problem at all. Your filling sounds delicious either way!
I have really been craving apple pie… any good recipies/ideas?
You can use zucchini with some sugar free jello mixture to get apple pie-like sauce. Use some water/walden farms maple syrup to give it a maple-y flavor.
I want to use this recipe in silcone tart molds. Will this crust hold together when baked to allow me to take the tarts out of the molds?
Yes, it should gold together fine after baking and cooling.
What is the size of Tart pans? What is the size for Larger Tart/ Quiche pan? Ounces or inches please. BTW–you often forget to state size of pans or contents size for cooking. For KETO servings this is necessary to know in order to be accurate to the carb count.
These specific tart dishes were 4.5 inches. You should be able to make a full pie if you wanted to with this amount of dough.
The serving sizes can change depending on what your macros are – I’m not sure I understand the last point you made.
I’m wondering if you’ve ever used butter and/or lard instead of the coconut oil. Seems a more traditional choice for a tart shell/pie crust? Just curious, and happy to experiment with that myself also.
Definitely – you can use either of those in place of the coconut oil.
what to put as filling?
Anything you want!
be good to have the values in UK units as well
This is something that we’re working on (adding a gram value converter to all ingredients).
Sounds and looks great I will try it today just a question can I make one big tart and how long to cook it