Low Carb Almond Flour Tart Crust With Shredded Coconut

Ingredients

• 1 1/2 cup almond flour
• 1 cup Bob's Red Mill Shredded Coconut
• 1/3 cup whey protein powder ((I use Isopure zero carb))
• 2 tablespoons low carb sugar (powdered)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons oil
• 1/4 cup coconut milk ((full fat from a can))

Instructions

1. 1

   Preheat the oven to 350 and thoroughly spray the tart pan with baking spray. Measure the shredded, desiccated coconut into a coffee grinder or a food processor and process until resembles a fine powder. There will be some chunks. Don't take it too far or it will become coconut butter!

2. 2

   Put the processed coconut into a medium bowl, then measure and add the rest of the dry ingredients and whisk them all together.

3. 3

   In a small bowl, add the oil and coconut milk, blending well with a fork to make an emulsion. Pour the wet ingredients into the dry and mix together with the fork until the wet ingredients are incorporated. There should be a mixture of bigger lumps, smaller lumps, and very tiny crumbs that hold together when squeezed.

4. 4

   For a sturdy 9 1/2 - 10 inch tart crust: Pour 2/3 of the almond-coconut tart crust mixture into the tart pan, leaving the center empty. Gently press the dough into the sides and the bottom of the pan adjacent to the sides. Once all the way around, press more firmly. Now, pour the rest of the mixture into the middle of the tart pan and press firmly. Don't worry if there are thin spots, they will even out. Tear a piece of waxed paper large enough to cover the bottom of the tart pan and up the sides. Using a flat bottomed glass to press firmly, work the almond-coconut tart crust around the sides and bottom of the pan, redistributing it a bit to even out any thin spots. Dock the dough (poke holes with a fork all over to let steam escape). Place in the oven and bake until golden brown. Remove and cool completely before removing from the tart pan and filling.

5. 5

   For 2, 8 inch tart crusts: Divide the almond-coconut tart crust dough in half between the two tart shells and follow the instructions above for the 9 1/2 inch tart. The shells will be thinner and a little more delicate.

6. 6

   For 6, 4 1/2 inch tart crusts: Place 1/2 cup of the almond-coconut tart crust dough into each of the six tart shells and follow the instructions for the 9 1/2 inch tart crust.