The Keto Pancake Mix by Wholesome Yum is my secret ingredient used in place of regular cornmeal making the filling in this sugar free recipe, light, airy and melt in your mouth delicious.
Combine flour, salt, sugar, vanilla in a bowl.
Pour in melted butter and combine till dough resembles coarse crumbs.
Place and press into a buttered tart or cake pan lined with buttered parchment paper. Refrigerate for at least 15-20 minutes.
Blind bake the refrigerated crust for 10 minutes or until set or lightly browned. Use pie weights to keep the crust from shrinking to much.
Let the crust cool completely before adding the filling and returning back to the oven.
In a bowl, whip together the 2 eggs and the yolk.
Next add in both the white and dark sugars, salt, vanilla and keto pancake mix, stirring to combine.
Finish by pouring in 1 stick of cooled, melted butter--stirring to combine.
Pour the filling into the tart pan and bake at 350 degrees for 35 minutes.