Coconut flour keto cake base

This coconut flour pie base is a light crust made with just four ingredients. Moreover, it does not contain dairy products. The base is suitable for sweet and savory cakes such as lemon, pumpkin or coconut.

Ingredients

• ¾ a glass of coconut flour
• 2 pcs. chicken eggs
• ¼ tea. spoon. salt (or to taste)
• ⅓ glass melted coconut oil
• 1 table. spoon. erythritol (or to taste)

Directions

1. Preheat oven to 180C.
2. Brush a 23 cm baking pan with butter or coconut oil.
3. In a large mixing bowl (or blender bowl) add coconut flour, lightly beaten eggs (room temperature), melted coconut oil (room temperature or slightly warm), sweetener, and salt to taste.
4. Mix with a spoon (or with a blender) until a smooth, crumbly dough forms. The dough will initially be moist, and when the coconut flour thickens.
5. After 30 seconds, knead the dough with your hands. After about 1.5 minutes, the dough will form into an elastic ball.
6. To form a crust, place the dough ball in the center of the baking pan. Using your hands, spread the dough evenly over the mold, pressing the dough firmly against the sides and bottom of the mold. The dough should not go beyond the edges of the mold.
7. Use the back of a spoon to smooth out the surface. The better the dough is pressed, the better the pie crust will hold.
8. Puncture with a fork in several places.
9. Cover the top with a piece of foil to prevent the crust from burning. Place the dough pan in a preheated oven for 15 minutes.
10. If you have used a split mold, you can remove the base after it has cooled down for 3 hours at room temperature. If the crust does begin to crumble, leave it in the mold. When using a ceramic or glass dish, do not take out the base.
11. The finished base can be filled with keto cream or filling for further baking of the cake.