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–+ servings
savory keto pie crust in pan on marble backgorund

tart base (vegan & keto)

Super easy keto and vegan pie crust that bakes up as the perfect thick and flavourful base for any type of filling!
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Prep Time 5 minutes
Cook Time 25 minutes
Chill Time 20 minutes
Total Time 50 minutes
Course Appetizer, Main Course
Servings 1 tart
Calories 1594 kcal

Ingredients
 
 

  • 150 grams almond flour
  • 30 grams flax meal
  • 16 grams psyllium husk powder
  • 52 grams vegan butter melted
  • 26 grams extra virgin olive oil
  • 45-75 ml water
  • salt and pepper to taste

Instructions
 

  • Mix all dry ingredients together and using a food processor add in the butter/ coconut oil slowly until it begins to come together like a ball of dough.
  • Add in water as needed to facilitate it sticking together and form in a ball and put in refrigerator for at least one hour.
  • Next, after 45 minutes or so, preheat oven to 175 °C (350 °F) and grease a tart pan with vegan butter or oil of choice.
  • Remove the dough from the fridge and press into a pie tart.
  • Make sure to use a fork to poke small holes in the tart crust so it doesn’t pop up too much.
  • Place in the oven and bake for 18-20 minutes until slightly brown.
  • Top with different savoury toppings of your choice or try my asparagus, red onion jam tart (click here for recipe).

Nutrition

Serving: 1tart baseCalories: 1594kcalCarbohydrates: 55gProtein: 37gFat: 147gSaturated Fat: 19gSodium: 348mgPotassium: 244mgFiber: 37gSugar: 6gVitamin A: 1987IUCalcium: 392mgIron: 7mg
Keyword almond flour
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