This almond flour crust is so good!
I don’t even miss regular flour crust anymore! they are that good!
and if you’re not a fan of kale don’t worry bacon makes everything better!
but, if you’re not convinced you could always add spinach instead!
Now you might ask me. Sheena do I really need to use shallots?
My answer is going to be no, you could use onions instead but, they are different.
Shallots have a strong, rich-tasting and reminiscent taste of both onions and garlic.
So instead of putting onions and garlic in my recipe I put shallots! I like their rich flavor better. so, if you can find them I highly recommend at least trying them out!
Paleo Almond Flour Pie Crust
2 1/2 cups blanched almond flour
1/2 tsp celtic sea salt
1/2 cup organic palm shortening
2 large eggs
1 large shallot
Place almond flour and salt in food processor and pulse till combined.
Add palm shortening and eggs and pulse until mixture starts to forms a ball.
Make 6 small dough balls from the dough and press into the paper liner baking cups, (i got them from Michael’s craft store) or a tart pan, using your finger to press dough up the sides.
Set crusts aside until later.
1/4 cup kale chopped
1/2 tsp salt
1/4 tsp pepper
2 medium shallots chopped fine
4 slices bacon, cooked and chopped
Preheat oven to 350
Crack eggs into a bowl and whisk them together.
Add all the other ingredients and whisk well to combine.
Equally pour the filling into the almond flour crusts and bake on 350 for 12-15 mins or until eggs are cooked and crust is golden brown on the edges.