This light and gluten-free shortcrust pastry is excellent for both sweet and savory pies (in this case just remove the honey): it has very few sugars, it is gluten-free because it is based on coconut flour (not rapè, but the real flour that you find in organic shops and which has a texture similar to traditional flour), can be made with butter or coconut oil, but with very small doses to the traditional one . Excellent for a low carb cake, given that per serving it has about 4 grams of total carbohydrates, of which about 2 grams net (net of fiber). Excellent as an alternative and healthier base, because without biscuits, cheesecakes. The process to make it is very fast.

LIGHT AND GLUTEN FREE SHORT PASTRY

1. 100 GR OF COCONUT OIL OR BUTTER (YOU CAN ALSO MAKE HALF COCONUT OIL AND HALF BUTTER)
2. 2 MEDIUM EGGS
3. 75 GR COCONUT FLOUR (type Baule Volante)
4. 1 SPOON OF HONEY
5. A PINCH OF SALT

Procedure: blend everything in a mixer, make a ball and roll it out with your hands (difficult with a rolling pin) on a pan of about 20/22 cm in diameter lined with parchment paper. Prick the bottom of the base with a fork and put it in the oven for about 10 minutes at 180 °. Once cold, you can fill it with custard, nutella, ricotta cream or whatever you like.
Calories per serving, for one eighth of the base. 150 calories, compared to 450 per serving of traditional shortcrust pastry and about 250 of a common light base. Recipe from The Coconut Mama. 

If you want ideas on how to stuff it, combine it with this coconut nutella . Spread over the Nutella according to the recipe (be careful to choose the real coconut milk) and put it in the fridge.