Yes, this is the universal keto dough! You can make it sweet, you can make it unleavened – it will all depend on the filling. Either way: one dough recipe – a million variations of patties!))
Important tip: Let the dough stand in the refrigerator for at least an hour, or better overnight. Just like regular flour, almond and coconut flour needs time to absorb moisture. Do the same with the filling – it should be put cold, and then cook the pies. Also, for better consistency you can add gluten. It is because of its lack of dough can crack
Cooking time 20 minutes
Number of servings 8
Ingredients :
Almond flour 96 g
Coconut flour 40 g
Xanthan gum 1/2 tsp.
Salt 1/4 tsp.
Lemon zest 1/2 tsp.
Butter 100 g
Cream cheese 55 g
Egg 1 egg
Apple cider vinegar 2 tsp.
Step 1
Thoroughly mix almond flour, coconut flour, xanthan gum, salt and zest in a blender. Add melted butter and cream cheese, blend for a few seconds until crumbly. Add the egg and vinegar and beat on a pulse until the dough begins to come together but does not form into a ball.
Step 2
Wrap the dough in clingfilm and send it to the refrigerator for at least an hour. Alternatively, you can freeze the dough and defrost as needed.
Step 3
Roll out the dough between two layers of parchment. Cut out the pie shapes, place the filling, shape the pies, and place in the freezer for about 15 minutes.
Take the future tarts out and bake in a preheated oven at 200°C for 10 to 30 minutes, depending on the size of the tarts.
Bon appetit!
Energy content per serving
Calories from fat 153
Calories: 189
Fats: 17 g
Carbohydrates: 4 g
Fiber: 2 g
Digestible carbohydrates: 2 g
Protein: 3 g
