Almond Coconut Tart Crust
Quick & Easy Almond Coconut Tart Crust
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
- 1 1/2 cups almond flour
- 1/2 cup shredded coconut
- 1 tablespoon chia seeds
- 1/2 teaspoon stevia powder
- 1/4 teaspoon salt
- 1 egg at room temperature
- 2 tablespoons coconut oil melted
Preheat oven to 350 °F/175 °C.
Grease a 9-inch bottomless tart pan with some melted coconut oil. You can also line the bottom of the tin with unbleached parchment paper.
Add almond flour, shredded coconut, chia seeds, stevia powder and salt to your food processor, pulse briefly until combined.
In a small bowl, lightly whisk the coconut oil with the eggs, set aside.
Pour the egg mixture into the running food processor, mix until it starts to form a dough.
Press the dough into the pan, either use your hands or a small roller. With a fork, poke a lot of holes into the dough before you bake it for 10-12 minutes. Once the corners start to turn golden brown take it out and let cool before filling it.
Calories: 128kcal | Carbohydrates: 5g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 63mg | Potassium: 21mg | Fiber: 1g | Sugar: 2g | Vitamin A: 20IU | Calcium: 38mg | Iron: 0.7mg