keto short crust pastry

Finally found a short crust recipe that works well for me!! Really happy with it, friable, pliable and it can be rolled quite fine as well. This recipe is keto and paleo friendly, low carb, sugar free and gluten free. Very versatile as can be used for quiches as well as tarts, so go ahead and try the recipe and let me know what you think of it.

PREPARATION & COOKING TIME: 20mins

INGREDIENTS for 275gr pastry:

100gr ground almonds

30gr coconut flour

30gr cream cheese

90gr butter, room temperature and cut in small cubes

1 egg, beaten

10gr xylitol (for sweet tarts)

1 teaspoon apple cider vinegar

1/2 teaspoon xanthan gum

1/4 teaspoon sea salt

• preheat oven at 350F/ 175C
• mix well the coconut flour, ground almonds, salt, xanthan gum & xylitol 
• then add the butter, egg, cider vinegar and cream cheese and mix quickly. Do not over mix or work the dough
• at this point the dough is formed but quite soft
• with the fingers mould the dough to a 20cm round tin with removable bottom or on a rectangular tray
• prick the bottom with a fork
• cook in the oven for 12-15 mins or until the edges of the crust are golden
• once cooked, remove from oven, then fill with whatever filling you wish and cook again in the oven

NUTRITIONAL VALUE PER PORTION
energy kcal	566.5
fat	53.4
of which saturated	22.3
carbohydrates	8.8
of which sugars	3.4
fibre	7.1
protein	11.1
salt	0.5