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Perfect Keto Pie Crust (almond flour pie crust)





This is the Perfect Keto Pie Crust recipe! This buttery crust is made with almond flour and is perfectly flakey! This can be used in all of your favorite sweet and savory low carb recipes!

This is the Perfect Keto Pie Crust recipe! This buttery crust is made with almond flour and is perfectly flakey! This can be used in all of your favorite sweet and savory low carb recipes!


I’m so excited to share this Perfect Keto Pie Crust recipe with you today! I began working on this several months ago when I wanted to create the perfect keto quiche. While I had made quiche using fat head dough it just didn’t quite satisfy my craving. I think part of what makes a quiche so fabulous is the buttery, flakey crust that balances the smooth egg filling. So, my quest to create the perfect keto pie crust began!

What ingredients do you need to make Keto Pie Crust?

  • Almond flour
  • Salt
  • Butter
  • Cream Cheese
  • Egg
  • Apple Cider Vinegar (creates a crisp, flakey texture)

How do you make Keto Pie Crust?

To make this keto pie crust you just need a few basic ingredients and a mixer or food processor. If you do not have a mixer I have also included instructions to make this crust by hand below. 

  1. Add the almond flour, salt, cubbed butter, and cubbed cream cheese to a stand mixer fitted with a paddle attachment. This is the Perfect Keto Pie Crust recipe! This buttery crust is made with almond flour and is perfectly flakey! This can be used in all of your favorite sweet and savory low carb recipes!
  2. Mix the crust until the butter and cream cheese begin to break down and it resembles course sand. This is the Perfect Keto Pie Crust recipe! This buttery crust is made with almond flour and is perfectly flakey! This can be used in all of your favorite sweet and savory low carb recipes!
  3. Add the egg and apple cider vinegar and mix until smooth. The dough will be sticky, you can add additional almond flour to your hands or lightly wet your hands to make this easier to work with.This is the Perfect Keto Pie Crust recipe! This buttery crust is made with almond flour and is perfectly flakey! This can be used in all of your favorite sweet and savory low carb recipes!
  4. Roll the mixture into a ball and wrap with plastic wrap. This is the Perfect Keto Pie Crust recipe! This buttery crust is made with almond flour and is perfectly flakey! This can be used in all of your favorite sweet and savory low carb recipes!
  5. Chill in the fridge for at least two hours to allow the butter to harden. If you use the dough without chilling again the butter will already be soft and it will not create a crispy crust. 

How do you make pie crust without a mixer?

If you do not have a mixer you can still make this crust with a little bit of elbow grease. Combine the almond flour, salt, cubbed butter, cubbed cream cheese and use a pastry cutter to cut the butter and cream cheese into the flour. 

When the mixture resembles course sand add the egg and apple cider vinegar, use the pastry cutter a few more times to mix the dough, then switch to a silicone spatula and work until a smooth dough forms.

Do you blind bake a keto pie crust?

Blind baking refers to pre-baking the crust, this is not required for every recipe but some do. Often, dessert pies are blind baked until the crust is done and cooled before adding the filling. The answer is, yes you can absolutely blind bake this keto pie crust. When blind baking this crust I do suggest using pie weights. If you do not have pie weights simply line the bottom of the crust with parchment paper or foil and add dry rice or beans. This just weighs down the bottom of the crust so it does not create any bubbles and instead forms a perfect pie crust. This is the Perfect Keto Pie Crust recipe! This buttery crust is made with almond flour and is perfectly flakey! This can be used in all of your favorite sweet and savory low carb recipes!

Can you use this pie crust for sweet and savory recipes?

Absolutely. This is an excellent all purpose buttery crust. I use this for my favorite quiche recipes as well as this decadent Keto French Silk Pie. This can also be used to line muffin tins to create smaller pies if you prefer. Some recipes that would be keto friendly with this crust are:

This is the Perfect Keto Pie Crust recipe! This buttery crust is made with almond flour and is perfectly flakey! This can be used in all of your favorite sweet and savory low carb recipes!

This is the Perfect Keto Pie Crust recipe! This buttery crust is made with almond flour and is perfectly flakey! This can be used in all of your favorite sweet and savory low carb recipes!

Yield:
1 pie crust

Prep Time:
10 minutes

Additional Time:
2 hours

Total Time:
2 hours 10 minutes

This is the Perfect Keto Pie Crust recipe! This buttery crust is made with almond flour and is perfectly flakey! This can be used in all of your favorite sweet and savory low carb recipes!

Ingredients

  • 1 1/2 cups almond flour
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1 ounce cream cheese
  • 1 teaspoon apple cider vinegar
  • 1 egg

Instructions

    1. Combine almond flour, salt, butter and cream cheese in a food processor or mixer and mix until it resembles course crumbs.
    2. Add in one egg and apple cider vinegar (this helps to achieve a crisp, flaky crust) and mix again until well combined.
    3. Roll the dough into a ball and wrap in plastic wrap. Chill in the fridge for at least 2 hours to allow the butter time to harden again. (I like to prepare the dough the day before)
    4. When ready to use the dough press it into the prepared pan (you can roll the dough, but it is sticky and I find it easier to press the dough into the pan)
    5. Bake at 350 degrees

    To Blind Bake

    Bake at 350 degrees for 15 minutes with pie weights. Remove pie weights and bake for an additional 7-10 minutes until set and golden brown.

Notes

To Blind Bake:
Bake at 350 degrees for 15 minutes with pie weights. Remove pie weights and bake for an additional 7-10 minutes until set and golden brown.

For quiche: I prebake at 350 degrees for 10-12 minutes without pie weights. Add the quich filling and bake an additional 20-25 minutes until the eggs are set.

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Nutrition Information:

Yield: 8 (CRUST ONLY)

Serving Size: 1 slice

Amount Per Serving:

Calories: 192Total Fat: 11.3gCholesterol: 42mgSodium: 20mgCarbohydrates: 4gNet Carbohydrates: 3.3 per slicegFiber: 0.7gSugar: 0.9gProtein: 4.1g






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