Keto Tart Dough

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    0 min

  • ready time

    ready time

    10 min

Keto Tart Dough

6 ratings

Tart Dough is very easy to make not only Keto but also gluten free! Prepare this recipe whenever you want to make a tart, pie, cheesecake or any other dessert with a crust. This recipe is for the dough only, so baking times and temperatures vary based on the dessert recipe you use this dough in.

Jessica L.

  • Net Carbs

    1.7 g

  • Fiber

    2 g

  • Total Carbs

    3.8 g

  • Protein

    4.4 g

  • Fats

    15.9 g

168 cals

Keto Tart Dough

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Almond Flour

    Almond Flour

    1 cup

  • Salt

    Salt

    ⅛ teaspoon

  • Baking Powder

    Baking Powder

    ¼ teaspoon

  • Butter, Salted

    Butter, Salted

    3 tablespoon

  • Raw Egg Yolk

    Raw Egg Yolk

    1 large

  • Almond Milk

    Almond Milk

    ⅛ cup

Recipe Steps

steps 4

10 min

  • Step 1

    In a stand mixer with a paddle attachment, combine the almond flour, salt, and baking powder. Then, cut the butter into about 12 cubes, and mix them into the four. Undermix the butter so you are left with chunks that are 1-2 inches long, as shown.
    Step 1
  • Step 2

    Mix in the egg yolk. Then, 1 TB at a time, mix in the almond milk until the dough just comes together. You may not need the full amount. Excess milk will make this dough soggy.
    Step 2
  • Step 3

    Use your hands to press the dough into a flat disc and wrap it in plastic wrap. Notice there are visible spots of butter throughout the dough.
    Step 3
  • Step 4

    Cool the tart dough entirely in the refrigerator before using it. You may also freeze the dough to be used at a later time for up to 1 week. To defrost tart dough, let it thaw in a refrigerator. Baking times for tart dough vary, depending on your recipe.
    Step 4

Comments 13

  • InItToWinIT!

    InItToWinIT! 4 months ago

    A 1 ounce serving doesn't seem like a lot. How does this serving size work?

    • SuperArugula501002

      SuperArugula501002 2 years ago

      Great versatile recipe. I used it to make the hand pie recipe from this app and it made for a delicious crust. Like another reviewer, I made in the food processor a la Martha Stewart pie crust recipe. The only adjustment I made was to substitute heavy cream for the almond milk only because I didn't want to open a new carton of almond milk for 2 tbsp. If I needed more than one tablespoon of liquid I intended to use water for the second tablespoon but it wasn't necessary. I'm always looking for uses for egg yolks leftover from all of the keto egg white cloud recipes and this is an excellent use. In the future I will probably double the recipe and keep on hand in the freezer.

      • IneffableAvocado889785

        IneffableAvocado889785 3 years ago

        I will double the recipe except for egg, beat the egg separately and Set aside. Instead of milk use 1 Tablespoon lemon juice and 4 tablespoons water instead of milk, beat up with the egg (that might taste like my favorite pie dough) after i mix it into a ball, cut in half and freeze 1 half for later.

        • velvetmonster

          velvetmonster 4 years ago

          Excellent recipe. I used a food processor with a regular S blade instead of a dough hook, since I don't have a dough hook. Sliced frozen butter into the flour mixture. Processed just until a dough ball formed. Rolled dough out immediately between two sheets of parchment. Did not wrap in plastic (I avoid plastic) or chill, but lined my pie pan immediately. Worked fine. Made a nice crust for keto vegetarian Quiche Lorraine.

          • Shooz

            Shooz 5 years ago

            Any suggestions on making this nit deee!’v like using coconut flour and coconut milk instead?

            • DogturKeri

              DogturKeri 3 years ago

              Use lupin flour

            • Mysmilewow

              Mysmilewow 5 years ago

              Hi I would suggest using 1/2 -3/4 cup of coconut flour. If the mixture is too crumbly add a little more coconut milk at a time or add an additional egg.

          • Taz

            Taz 5 years ago

            If we wanted to cook it by itself, how long and what temp?

            • recipewriter

              recipewriter 5 years ago

              Hi there, It does depend on what exactly you're making, as well as the size. For small portions of dough, you may bake at 350 degrees for approx. 20 minutes. If you are baking larger portions, such as a tart or pie crust, cook for 8-10 minutes at 375 degrees, then at 300 degrees for the remaining cooking time (15-20 min). Hope this helps!

          • wamdesigns

            wamdesigns 5 years ago

            Thanks! This is great as we love tarts in my house 👍🏻 ;makes great mini pizzas too 😋

            • bettypaige

              bettypaige 5 years ago

              yuck No sweetener in it ? Not a cookie for me

              • IneffableAvocado889785

                IneffableAvocado889785 3 years ago

                I think you could add a sweetener, & some cinnamon or lemon. Or Try some chocolate powder, after baked put cream cheese filling, chocolate shavings or a sliced fresh strawberry on top or nuts

              • imnursed

                imnursed 5 years ago

                It’s not a cookie...it’s a crust for pies and other keto stuu