Made with tiny pieces of rich, crispy shortbread cookies, this crust is the perfect foundation to your creations. Ask a Keebler Elf TM, great desserts start with Keebler® crumb crust.
I achieved that elusive flaky low carb pie crust texture! Add dry ingredients to a food processor and pulse to mix. Add cold cubes of butter and pulse until it resembles small peas. Add egg white and water mixture and pulse until it comes together. Wrap and refrigerate. Roll into a circle and place in freezer for a few minutes.
This easy Basic Shortbread Crust is great for any of your low carb dessert bars. It can be baked or left as is. I’ve used this basic shortbread crust in several recipes up to date and I really, really like it. It’s a great all-around base for every bar and layered dessert I’ve made.
I suggest either a 9 x 9 pan (my favorite size) or a 9 x 13. Recipes incorporating this shortbread crust: Cranberry Walnut Crumb Bars, Low Carb Chocolate Lasagna, Coconut Cream Layered Dream, Caramel Pecan Squares, Pecan Turtle Cheesecake Bars