It’s not easy to make a healthy pie crust. At least when you’re creating your own recipe. It took a few trial and errors to land this perfect Keto Pie Crust. It was well worth the effort–and guess what? No rolling required!
When following a keto diet, most recipes that call for a crust are just made crustless. Say that tactic goodbye and start using this Keto Pie Crust instead. It I guarantee it will make those recipes that call for a crust, much more satisfying.
KETO PIE CRUST | A KETO & VEGAN PIE CRUST RECIPE
Eating keto can be tough sometimes. It calls for a strict focus, especially at first, since there can be quite a few details to remember and include. However, it gets easier the more you learn about it and the more you find recipes like this Keto Pie Crust to make certain food more appealing.
WHY IS THIS THE BEST KETO PIE CRUST RECIPE EVER?
Do you know what special about this recipe?No rolling out the dough.Yes But it’s an exercise in frustration for me.So this super easy pie crust is one where you just mix up a bunch of ingredients in a bowl, and then you start patting.Which is also a great time to get kids involved, and I just think holiday cooking is so much more fun with kids.
Looking for a great filling for this pie crust? Use my Keto French Silk Pudding and make a delicious, low carb French Silk Pie
If you were trying to stick to your keto diet during the holidays, this Keto Pie Crust will help. It definitely makes the idea of not eating traditional pie much easier. It’s a “must try” kind of recipe.
Keto Pie Crust
This 3-ingredient pat out Keto Pie Crust recipe is a keto dieters dream! No need to make crustless pies in order to keep it low carb. It’s completely keto and vegan.
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- 1 cup (112 g) Superfine Almond Flour
- 2 tablespoons (2 tablespoons) Powdered Swerve
- 1/4 cup (54.5 g) Melted Coconut Oil
- In a small bowl, mix together almond flour and powdered Swerve.
- Pour in the melted coconut butter and mix well until you have a crumbly mixture.
- Tip the mixture into a 9-inch shallow pie pan. Use your fingers to pat the pie crust evenly into the bottom and then work your way up the sides.
- Once the mixture is evenly spread through the pan, use the tines of a fork to prick the bottom of the crust.
- Bake at 400F for 8-10 minutes. If you find the top starting to brown faster than the rest, either cover the edges with foil, or reduce the temperature to 375F.
- Allow the crust to cool for 30 minutes and then fill with the filling of your choice. The French Silk Pudding would be perfect for this crust.
Calories: 137 kcal | Carbohydrates: 6 g | Protein: 2 g | Fat: 13 g | Saturated Fat: 6 g | Fiber: 1 g