Almond Coconut Tart Crust

There are lots of tasty desserts to enjoy on a low sugar diet. This tart crust can be used with many different combinations of ingredients, but one of my favorites is an avocado lime tart. The crust is just slightly sweet from the stevia, and has some wonderful nutty flavors from the almond and coconut.

The combination of the chia seeds and the flours together make for a really healthy, nutritive tart crust that you will keep coming back to. It’s low in carbohydrates, gluten-free, and even has some antifungal ingredients to help keep your gut bacteria in balance on the Candida diet. And it freezes well so you can make several in advance. Enjoy!

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Almond Coconut Tart Crust

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Servings: 1 9 inch tart crust

Calories: 194 kcal

Author: Lisa Richards

Ingredients

• 1 ½ cups almond flour
• ½ cup unsweetened, shredded coconut
• 1 Tbsp. chia seeds
• ½ tsp. stevia powder
• ¼ tsp. salt
• 1 egg, at room temperature
• 2 Tbsp. coconut oil, melted

Instructions

1. Preheat oven to 350 degrees F (177 degrees C). Brush a 9 inch tart pan with a removable bottom with some melted coconut oil. It is also a good idea to line the bottom of the tart pan with a piece of parchment paper cut the size of the removable bottom. Set aside.
2. In the bowl of a food processor, add almond flour, shredded coconut, chia seeds, stevia powder and salt, pulse briefly to combine. In a small bowl, lightly whisk together egg and melted coconut oil. With the food processor running, pour egg mixture into the bowl and pulse only until dough begins to hold together.
3. Press dough into prepared tart pan and bake for 10 to 12 minutes or just until edges of tart begin to brown. Cool before adding filling.

Looking for more gluten-free, sugar-free recipes? My Ultimate Candida Diet program contains more than 50 delicious recipes, plus lots of valuable advice on which foods to eat and avoid. Find out more here.