AuthorrestingketofaceCategoryDifficultyIntermediate

Looking for the perfect keto tart crust to make your fav fruit tart? Need a subtly sweet crust for a chocolate pie? This is the one!

This tart crust can totally be adapted to be used as a thinner pie crust. You will still need to bake it, since it has egg in it. If you choose to do so, it'll cut the baking time in half. Also, if you don't have coconut oil, you can swap it for butter. I didn't do that here because I just needed to use up my coconut oil. 

If you make these, be sure to tag me in a pic on Instagram @restingketoface! Hope you enjoy. 🙂

Yields16 Servings
Prep Time40 minsCook Time20 minsTotal Time1 hr

 ½ cup Quest Multi-Purpose Baking Mix
 ½ cup Almond flour
 2 tbsp Coconut flour
 ¼ tsp Aluminum-free baking powder
 ¼ tsp Salt
 ½ cup Swerve confectioner's sweetener
 1 Unflavored gelatin packet
 1 tbsp chia seeds
 1 Egg
 ½ tsp Butter extract
 ¼ cup Melted coconut oil

1

Place all dry ingredients in a medium size mixing bowl. Whisk to combine well. If any items are lumpy, you need to sift them so they are smooth.

A note on the chia seeds: measure out 1 tbsp chia seeds and grind them into a powder in the food processor, in a spice grinder, or with a mortar/pestle.

2

In a separate bowl, melt coconut oil and add egg and butter extract. Whisk until thoroughly combined.

3

Pour dry ingredients into wet ingredients and continue to mix until you can form a ball of stiff dough. This will take roughly 5 mins of mixing. You need to use your hands to mix it properly - a spoon probably won't do it!

4

Once you've finished the dough, wrap it in cling wrap (or cellophane, reynolds wrap... whatever you call it) and place in the fridge for 30 mins to rest.

5

After 30 mins has passed, heat your oven to 325. Press dough into a long tart pan or a pie plate. You will have a lot of it and you want it to end up about 1/2" thick. I used my fingers and pressed until I felt it was smooth. I didn't have much success with rolling it out without cracking it.

6

Bake for 20 mins. Remove from oven and let cool completely before adding toppings. Slice after toppings have been added. Enjoy!

Ingredients

 ½ cup Quest Multi-Purpose Baking Mix
 ½ cup Almond flour
 2 tbsp Coconut flour
 ¼ tsp Aluminum-free baking powder
 ¼ tsp Salt
 ½ cup Swerve confectioner's sweetener
 1 Unflavored gelatin packet
 1 tbsp chia seeds
 1 Egg
 ½ tsp Butter extract
 ¼ cup Melted coconut oil

Directions

1

Place all dry ingredients in a medium size mixing bowl. Whisk to combine well. If any items are lumpy, you need to sift them so they are smooth.

A note on the chia seeds: measure out 1 tbsp chia seeds and grind them into a powder in the food processor, in a spice grinder, or with a mortar/pestle.

2

In a separate bowl, melt coconut oil and add egg and butter extract. Whisk until thoroughly combined.

3

Pour dry ingredients into wet ingredients and continue to mix until you can form a ball of stiff dough. This will take roughly 5 mins of mixing. You need to use your hands to mix it properly - a spoon probably won't do it!

4

Once you've finished the dough, wrap it in cling wrap (or cellophane, reynolds wrap... whatever you call it) and place in the fridge for 30 mins to rest.

5

After 30 mins has passed, heat your oven to 325. Press dough into a long tart pan or a pie plate. You will have a lot of it and you want it to end up about 1/2" thick. I used my fingers and pressed until I felt it was smooth. I didn't have much success with rolling it out without cracking it.

6

Bake for 20 mins. Remove from oven and let cool completely before adding toppings. Slice after toppings have been added. Enjoy!

SUPER Low Carb Keto Cookie Tart Crust