Low-Carb Pie Crust
Low-Carb Pie Crust - Keto, gluten and sugar-free. Could be used in both sweet and savory pie recipes (see notes). Made with coconut and almond flour, butter and cream cheese. Buttery and flakey.
Servings: 16
Ingredients
- 6 tbsp butter cold
- 2 tbsp cream cheese cold
- 1/2 cup coconut flour
- 1 cup almond flour
- 2 tbsp Swerve Confectioners
- 1 egg
- 1/2 tsp Xantan gum
Instructions
- Combine all ingredients in a food processor. Pulse a few times to incorporate. The dough should form a ball. Don’t over process.
- Chill the dough, wrapped in plastic wrap for at least 1 hour or up to 5 days.
- Preheat oven to 325 F. Prepare a 9-inch pie pan.
- Roll the dough into a 1/4 inch thick circle, about 12-13 inches in diameter, then transfer to the pan. Cut around the edges, if the dough is sticking too far out. Flute the edges to make it look pretty. Bake for 10 minutes, then let it cool for completely.
Video
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Notes
If you are making a savory pie crust, omit the sweetener and use 1 tbsp of each coconut and almond flour.
Nutrition
Calories: 103kcal | Carbohydrates: 3g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 55mg | Potassium: 6mg | Fiber: 2g | Vitamin A: 170IU | Calcium: 19mg | Iron: 0.4mg
