Ingredients
2 cups almond flour
4 tablespoons coconut flour
1 cup unsalted butter, chilled and cubed
2 large eggs
4 tablespoons erythritol (or allulose for browning)
1 teaspoon vanilla extract
4 cups sliced fresh strawberries
Optional: pinch of salt
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper
In a bowl, mix almond flour, coconut flour, and salt (if using). Add chilled butter in cubes, then rub into flour until crumbly
Beat one egg with vanilla extract, and gradually add to the crust mix while stirring. Knead until a soft dough forms
Shape dough into a disc, wrap in plastic, and chill for 15-20 minutes
Roll out the dough into a 12-inch circle on a lightly floured surface (use a bit more coconut flour to prevent sticking)
Arrange strawberries in the center, leaving a 2-inch border
Fold edges over the fruit to form a crust, using egg to press them together
Brush the crust with the remaining beaten egg and vanilla for a golden finish
Bake for 25 minutes, or until crust is crisp and golden
Let cool slightly before slicing
Notes
Chilling the crust dough prevents over-spreading
Use fully ripe strawberries for optimal sweetness and juiciness
Reserve the flat surface for a stable baking base
Store leftovers in the fridge for up to 3 days in an airtight container
For a nut-free option, substitute almond flour with sunflower seed flour
- Prep Time: 20
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 19g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 45mg