Basic Shortbread Crust

Ingredients

• 2 cups almond flour (180 g)
• 1 cup Bob's Red Mill Shredded Coconut (ground in a coffee grinder) (65 g)
• 1/3 cup whey protein powder (25)
• 1/3 cup low carb powdered sugar (45 g)
• 1/2 teaspoon salt
• 4 ounces salted butter (113 g)

Instructions

1. 1

   NOTE: Spray a 9x9 inch metal pan with baking spray and line with a piece of parchment that covers all or most of the bottom of the pan and overhangs two opposite sides. This will help you remove the whole dessert from the pan.

2. 2

   Follow the directions of your recipe as this may be pre-baked before proceeding with the recipe -OR- it may be used as is in the recipe with no pre-baking. My recipes are generally baked at 350 degrees.

3. 3

   Measure all of the dry ingredients into a smallish mixing bowl. Mix thoroughly with a whisk.

4. 4

   Melt the butter and add it to the dry ingredients. Stir and press the mixture with a large spoon or rubber spatula until the butter is incorporated. Squeeze a small amount in your hand to test if it will hold together nicely. If not, add 1-2 more tablespoons of melted butter.

5. 5

   Press firmly into a prepared pan. Follow the directions of your recipe for baking. I bake on the bottom rack or the position of from that to get a browned bottom.