Add almond meal, coconut flour, whey protein isolate, xanthan gum, salt, and butter to a food processor and pulse until mixture resembles fine breadcrumbs.
Add cream cheese and egg. Pulse until dough starts to form in large clumps. Stop processor before the mixture forms a ball.
Place pastry onto cling film and pat into a large flat disc. Refrigerate overnight or for a minimum of 1-2 hours.
Sprinkle top of pastry lightly with coconut flour and cover with another sheet of baking paper and gently roll out into desired shape.
As a basic guide for blind baking before filling; Preheat oven to 200℃. Lift pastry into 22cm diameter fluted loose base pie tin. Press pastry to fit tin. Prick generously with fork and transfer to freezer for 15 minutes. Bake 10-15 minutes or until lightly golden. Fill and bake as per recipe instructions.
Add almond meal, coconut flour, whey protein isolate, xanthan gum, salt, and butter to mixing bowl and Turbo/2 seconds or until mixture resembles fine breadcrumbs.
Add cream cheese and egg. Turbo/2 seconds. Follow from Step 3 above.
Please check the blog post for troubleshooting, tips, substitutions, and making ahead.
Pastry can be used in any shaped tins. Blind baking time may vary due to the size of pie shell or oven.
For a sweet pastry add vanilla and sweetener in Step 2.
This pastry is very soft, don’t be afraid to just press it into the tins like a biscuit base. It still works perfectly every time.
Nutritional is based on 10 serves. Of course if you are making small tarts or pies then adjust the nutritional accordingly.
Serving: 1serve | Calories: 160kcal | Carbohydrates: 4g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 163mg | Potassium: 13mg | Fiber: 2g | Sugar: 1g | Vitamin A: 341IU | Calcium: 29mg | Iron: 1mg | Magnesium: 1mg | Net Carbs: 2g