Keto Almond Flour Pie Crust Recipe
User Reviews
5
Keto Almond Flour Pie Crust Recipe
Description
The Keto Almond Flour Pie Crust Recipe uses a blend of almond flour, tapioca starch, and coconut flour balanced with monk fruit sweetener and salt to create a low-carb pie crust dough. Cold butter is worked into the dry ingredients to produce pea-sized crumbs that help form a flaky texture once baked. Binding with an egg yolk and ice water yields a cohesive dough that can be rolled thinly without cracking.
After chilling, the dough is rolled between parchment papers to about a quarter inch thickness and transferred to a pie pan lined with parchment. This preparation ensures the dough is even and manageable, making it suitable for blind baking or filling with your choice of pie ingredients. The keto-friendly flours offer a nutty and mild flavor, differing from traditional wheat crust but providing a satisfying base.
This pie crust can support both sweet and savory fillings as part of a low-carb or gluten-restricted diet. It offers a firm yet tender crust texture that crisps during baking, giving structure without relying on wheat-based flours. The recipe supports making crusts suitable for quiches, custard pies, or cream pies.
Ingredients
- 1 cup almond flour (100g)
- 1/2 cup tapioca starch (65g)
- 3 tablespoons coconut flour (21g)
- 2 tablespoons Monk Fruit Sweetener
- 3/4 teaspoon salt sea salt
- 5 tablespoons butter cut into tiny pieces, cold
- 1 egg yolk
- 2 teaspoons water ice-cold
Instructions
- Trace the bottom of a 9-inch pie plate onto parchment paper, cut out the circle, and lightly spray the pie plate with cooking spray. Press the parchment circle onto the bottom of the plate.
- In a large mixing bowl, combine the almond flour, tapioca starch, coconut flour, monk fruit, and sea salt. Stir until well mixed.
- Add the cold, cubed butter to the dry ingredients. Use your hands, a pastry blender, or a food processor to mix until the butter forms pea-sized pieces and the mixture resembles coarse crumbs.
- Add the egg yolk and ice water to the mixture. Use your hands to mix until the dough forms a cohesive ball, ensuring the egg yolk is fully incorporated. Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours.
- Once chilled, place the dough between two sheets of parchment paper. Roll it out to just under 1/4-inch thick. Preheat your oven to 375°F (190°C).
- Gently flip the rolled dough with the parchment paper onto the prepared pie plate. Carefully peel off the top layer of parchment. If the dough cracks or breaks, press it back together—it’s forgiving!
- Use your hands to smooth any cracks and shape the edges to your liking. Poke holes all over the bottom of the crust with a fork to prevent bubbling during baking.
- For a fully pre-baked crust, bake for 15 to 17 minutes, or until the bottom is lightly golden and the edges are deep golden.If you plan to bake the crust again with a filling, bake it for 8 minutes, then cover the edges with foil to prevent over-browning. Bake for an additional 9 to 10 minutes until lightly golden.Let the crust cool completely before adding your filling. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Pie crust
Amount Per Serving
Calories 1457 kcal
% Daily Value*
| Calories | 1457kcal | 73% |
| Carbohydrates | 92.7g | 31% |
| Protein | 27.9g | 56% |
| Fat | 115g | 177% |
| Saturated Fat | 44g | 220% |
| Polyunsaturated Fat | 2.8g | 16% |
| Monounsaturated Fat | 18.5g | 93% |
| Cholesterol | 339mg | 113% |
| Sodium | 1804mg | 75% |
| Potassium | 36mg | 1% |
| Fiber | 18.3g | 73% |
| Sugar | 5.2g | 10% |
| Vitamin A | 2400IU | 48% |
| Calcium | 250mg | 25% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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