Keto Pie Crust

By November 10, 2021No Comments

Keto Pie Crust


  • 1 cup almond flour
  • 5 tbsp coconut flour
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 7 tbsp cold butter chopped into cubes
  • 1/4 cup cream cheese cold
  • 1 egg lightly (beat the egg)
  • 2 teaspoons apple cider vinegar (add to the beaten egg)
  1. Place the almond flour, coconut flour, xanthan gum, salt into the food processor mix until combined.
  2. Now add the cubed cold butter and the cream cheese mix until combined it might form a ball and that’s a sign to stop the food processor
  3. Next, add the egg and vinegar mixture into the dough again take it slow and mix it until it comes together once it starts to pull together stop the food processor.
  4. Do not over-process the dough it may not look like you expect it may resemble crumbly cookie dough that’s fine
  5. Get some plastic wrap and form a ball, add a little coconut powder to your hands to keep it from sticking place it in the plastic cover it, and work it into a disc shape
  6. Put in the fridge at least one hour
  7. Roll out the crust between parchment paper. It’s more fragile trust me don’t skip this step this crust is something to work with and it needs to be cold. You can leave it in the fridge for a few days if necessary
  8. Get the cold dough out of the fridge, it being cold is your friend if it gets warm it will be a sticky mess.
  9. Get two sheets of parchment paper and some coconut flour for dusting, dust the bottom and the top of the pie crust so it won’t stick so bad (yes it sticks!)
  10. Once it’s rolled out you can flip the dough into your pan of choice, we are using a 9-inch pie pan
  11. Now the fun part, it doesn’t come out easy but be patient if it’s too warm it’s a good time to pop it in the freezer to make it easier to separate from the parchment paper and it will go into the pan easier
  12. Now it’s time to put the pieces together this crust does not behave like its carb-laden cousin, but it is manageable. Fill in the areas without dough with the excess dough and form the crust around the pie pan.  Again, if it gets too warm the freezer is your friend
  13. Put it back in the fridge for a few minutes and then bake it at 375 for 10-12 minutes if it is a wet pie such as apple etc. if it is pumpkin. or something that won’t soak the dough just cook it for about 5 minutes just enough to lightly cook the dough to accept the filling
  14. Follow the recipe for the filling and bake the pie


Nutrition Stats generated by a nutrition calculator based on the ingredients listed

Calories: 189kcal | Carbohydrates: 4g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 206mg | Potassium: 17mg | Fiber: 2g | Calcium: 31mg

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