Low carb sweet dough

Use for: Fridge tarts, baked sweet pies, bars and cheesecake crusts

Preheat the oven to 180 °C.

Place the flour, coconut meal, salt and baking powder in a small mixing bowl.

In a small saucepan on medium heat, warm the butter until completely melted. In a small bowl, add the water to the gelatine and allow to bloom for a few minutes.

Remove the butter from the heat and add the gelatine and xylitol. Stir with a whisk until well combined and completely dissolved. Add the gelatine mixture to the dry ingredients and start to mix. Add the beaten egg and vanilla to the mix. Mix by hand until the dough comes together a bit.

This batter has a very crumbly consistency, much like cookie-based crusts. Be sure to press it very firmly into the chosen mould in order to get an even base that will hold together perfectly. Bake for 15 minutes.

Yields:

1 springform round cheesecake crust (cover base with baking paper) 
OR 2 x fridge tart shells made in round foil pans
OR 6 large cupcake shells made in silicone cupcake moulds 
OR 24 mini shells made in mini cupcake silicone moulds 
OR 1 cookie sheet pan (23 cm x 33 cm) crust base for bars or 
custard slices (line with baking paper)

Lekker tip:

Add 2 Tbsp cocoa powder and an extra 1 tsp vanilla extract for a chocolate version.

An extract from Low Carb is Lekker Two by Ine Reynierse, published by Struik Lifestyle.