When i started keto i never knew how much i would crave what im used to eating. Making keto versions of the foods i would normally enjoy has been hard, but I've tried a few different recipes for pastry and I've come up with this one below. I'm not a massive fan of coconut, but it works well in this recipe.
Ingredients:
100g Almond flour
40g Coconut flour
1/2 teaspoon Xanthan gum
Pinch of salt
100g Butter, cold
60g Cream cheese, cold
1 Egg, lightly beaten
2 teaspoons Apple Cider Vinegar
Method:
To a bowl add almond flour, coconut flour, xanthan gum,and salt; mix well until all ingredients are combined (i do this in my thermomix)
Add butter and cream cheese and pulse until you have a crumbly mixture. Add egg and vinegar and pulse till mixture comes together. Turn out mixture onto clingfilm and form into a ball, wrap it up and put in the fridge for an hour.
Roll out dough between 2 pieces of baking paper, line pie dish/quiche dish with dough. Pop back into the fridge for 10mins this will ensure it keeps its shape when baking.
Bake in a preheated 180'c oven for around 15mins or until the crust is nice and golden. Fill with filling and bake for a further 35/40mins.
100g Almond flour
40g Coconut flour
1/2 teaspoon Xanthan gum
Pinch of salt
100g Butter, cold
60g Cream cheese, cold
1 Egg, lightly beaten
2 teaspoons Apple Cider Vinegar
Method:
To a bowl add almond flour, coconut flour, xanthan gum,and salt; mix well until all ingredients are combined (i do this in my thermomix)
Add butter and cream cheese and pulse until you have a crumbly mixture. Add egg and vinegar and pulse till mixture comes together. Turn out mixture onto clingfilm and form into a ball, wrap it up and put in the fridge for an hour.
Roll out dough between 2 pieces of baking paper, line pie dish/quiche dish with dough. Pop back into the fridge for 10mins this will ensure it keeps its shape when baking.
Bake in a preheated 180'c oven for around 15mins or until the crust is nice and golden. Fill with filling and bake for a further 35/40mins.
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