Shortcrust pastry for keto desserts

Loose dough, convenient for pies and cakes-baskets. Almond flour gives a pretty good elasticity, so the dough does not crumble while you work with it. Here, psyllium husk powder and a chicken egg are taken as a binder. If the dough breaks, or you need to "edit" its shape, you can easily mold a new portion, which is not always possible with crumbly shortbread dough.

Ingredients

• ½ cup almond flour
• ½ cup coconut flour
• 2 table. spoon. psyllium seed husk powder
• 2 table. spoon. Coconut oil
• 2 pcs. chicken eggs
• 5 table. spoon. ice water
• ¼ tea. spoon. salt

Directions

1. Combine dry ingredients in a bowl: 1/2 cup almond flour, 1/2 cup coconut flour, 2 tbsp. psyllium husk powder and 1/4 tsp. salt.
2. Whisk 2 eggs in a bowl or measuring cup with a fork / whisk and let sit a little.
3. Add 2 tbsp. l. coconut oil to dry ingredients and mix.
4. This will end up with a sandy consistency.
5. Add the beaten eggs to the dough bowl and mix well.
6. Add ice water to the dough, one spoon at a time, until you reach a consistency that is easy to work with (the dough should remain a little gritty and stir, but stick well in your hands).
7. Substitute a ball of dough and let it brew for 5 minutes. Spread the dough out in a large pan if you plan to make a single pie.
8. If you plan to make cakes, shape the dough into a loaf and cut into 4 pieces (for a thick crust), or 5 pieces (for a thin crust).
9. Divide the dough into the tins.
10. Bake the dough for 12-15 minutes at 180C (if further baking with the filling is required). If you don't plan to bake the filling with the dough, cook the crust for 15-17 minutes.