Keto Earl Grey Shortbread Crust

Total Time: 40 min = 10 min (prep), 30 min (cook)
Yields: one 12" tart crust (32 servings)
Difficulty: Easy
Macros: 61 cal, <0. 1 g net carb, 4. 5 g fat, 3. 2 g protein

Original Instagram link: https://www.instagram.com/p/BgLHQJcByVJ/

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Ingredients

• 57 g (2 oz) sweetener
• 172 g (6 oz) butter, softened
• 172 g (6 oz) keto flour
• 3/4 tsp salt
• 4 bags of earl grey tea

Directions

1. Cream butter and sweetener.
2. Sift in keto flour, salt, and tea.
3. Press into tart pan.
4. Poke holes with a fork.
5. Freeze for 30 min.
6. Preheat oven to 350 F / 176 C.
7. Cover with parchment paper and pie weights, and bake for 15 min.
8. Remove paper and weights, and bake uncovered another 12-15 min or until golden.
9. Cool completely before filling.

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Notes:
This made more than enough for an 8” tart (see Keto Lemon Creme Patissiere). I used the leftovers to make shortbread cookies (used an empty paper towel roll to shape a log).