Coconut Flour Pie Crust - Gluten free
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 8 servings
Calories: 165
Want the perfect low carb pie crust that isn't made with almond flour? Give this pie crust made with coconut flour a try for both sweet and savory pies.
Print Recipe
Place butter in a microwavable bowl. Microwave until melted.
Add eggs, sweetener, and salt. Mix well.
Stir in sifted coconut flour until dough forms.
Knead dough for about a minute and then form into a ball. If too sticky, knead in a little more coconut flour.
Roll out dough between wax paper to about ⅛ inch thick.
Turn rolled out dough into a 9 inch pie pan.
Prick bottom and sides of crust with a fork. Use a pie crust shield to prevent burning the edges. Bake crust at 400°F for 10 minutes. Cool completely on wire rack.
Serving: 1 slice | Calories: 165 | Carbohydrates: 6 g | Protein: 3 g | Fat: 14 g | Saturated Fat: 9 g | Cholesterol: 71 mg | Sodium: 213 mg | Potassium: 15 mg | Fiber: 3 g | Sugar: 0 g | Vitamin A: 415 IU | Calcium: 10 mg | Iron: 0.5 mg
Net Carbs:
3
g
|
% Carbs:
8
%
|
% Protein:
8
%
|
% Fat:
84
%
|
SmartPoints:
7
Values
Array
(
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[calories] => 165
[carbohydrates] => 6
[protein] => 3
[fat] => 14
[saturated_fat] => 9
[cholesterol] => 71
[sodium] => 213
[potassium] => 15
[fiber] => 3
[sugar] => 0
[vitamin_a] => 415
[calcium] => 10
[iron] => 0.5
[serving_unit] => slice
)
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