Low-Carb Keto Pie Crust
Servings: 12
Calories: 92
This easy gluten-free crust is perfect for all your low-carb sweet or savory pies. The keto-friendly recipe combines both almond flour and coconut flour for a light and flaky texture.
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Ingredients
- ¼ cup butter melted
- ½ cup almond flour
- 2 eggs
- ¼ cup low carb sugar substitute omit for savory crust
- ¼ teaspoon salt
- ½ cup coconut flour
Instructions
- Melt butter in a medium microwavable bowl.
- Add almond flour, eggs, sweetener (if using) and salt. Mix well. Stir in sifted coconut flour.
- Knead dough with hands for about one minute, then shape dough into a ball.
- Roll out between wax paper to about ⅛ inch think and turn dough into 9 inch pie pan or roll directly in pie dish using small pastry roller.
- Cut and flute the edges as desired. Fill unbaked for baked pies and follow the baking directions for the specific filling. To use for a no bake filling, bake at 350°F for about 10-12 minutes until crisp.
Video
Notes
The crust often cracks some when transferring it into the pie dish. You can either patch it up after, or just roll it out directly in the pie dish.
I have a pastry roller similar to this one. You can use the small roller end directly in your pie dish! Rolling out the dough directly in the pie pan is the easiest way to form your crust.
To prevent the crust from browning too much in the oven, wrap the edges with foil or use a pie crust shield during baking.
Make it nut-free. Just replace the almond flour with sunflower seed flour if you want it to be free of nuts.
Nutrition
Calories: 92 | Carbohydrates: 4g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 103mg | Potassium: 11mg | Fiber: 2g | Sugar: 1g | Vitamin A: 158IU | Calcium: 15mg | Iron: 1mg
Additional Info
Net Carbs:
2
g
|
% Carbs:
8.7
%
|
% Protein:
13
%
|
% Fat:
78.3
%
|
SmartPoints:
4