Keto Pie Crust | Sweet And Savory!

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These recipes have been a long time coming! We've given you the perfect keto pie crust whether you're looking for savory or sweet. They don't crack or crumble, and they only take a little extra love to come out perfect every time. I'll show you how to make them step by step in the video below.

Almond Flour Crust With A Little Dash Of Coconut!

Now, you may be wondering why it takes two flours to make a crust. For a long time I was truly determined to keep the crusts as simple as possible, either coconut flour or almond flour. However, after quiche after quiche and pie after pie, I realized a sturdy crust makes ALL the difference.

After giving these combinations a try of mostly almond flour with a couple tablespoons of coconut flour I realized I couldn't ever go back. For some reason, just the right combination of both flours always gives a perfectly balanced texture and flavor, just as any crust should have!

Sadly, You Won't Achieve A Flaky Pie Crust.

I say this because with keto based flours it dang near impossible. If you want that flaky goodness you'll find when eating a croissant or chicken pot pie, you'll have to go high carb. It's sad, but true. Keto just doesn't allow for certain textures because they are already perfect. 

However, I promise these crusts will change the game for you! Use our savory one to make our low carb quiches and our sweet one to make our pumpkin pie cheesecake and low carb chocolate tart with additional toppings like nuts, and berries!

Sweet And Savory Keto Pie Crusts

Either way you go, sweet or savory, you can't go wrong when using these crust recipes. It's always great to have some go to recipes in your back pocky, from the perfect keto brownies and cookies, to pie crusts. If you check out the video above you'll see me devouring the keto pie crusts - they are just that good on their own

We have a the perfect keto pie crusts, sweet and savory, to add  to your baking arsenal for breakfast quiches and dessert pies!


Recipe can be quickly added to MyFitnessPal - Search "KetoConnect - Keto Sweet Pie Crust"


Recipe can be quickly added to MyFitnessPal - Search "KetoConnect - Keto Savory Pie Crust"

Keto Pie Crusts - Sweet & Savory

Keyword: keto pie crusts
Prep Time: 40 minutes
Cook Time: 10 minutes
Servings: 8 slices
Calories: 162kcal
Print Recipe

Ingredients

Sweet Crust:

Savory Crust:

Instructions

Sweet Crust:

  • Add almond flour, xanthan gum, salt to food processor and pulse until evenly combined.
  • Add butter and cream cheese cubes and pulse for a few seconds, just until crumbly. Add egg and liquid stevia and pulse until the dough just begins to come together into a ball, being sure not to overwork the dough. The mixture should resemble coarse
  • Turn out the dough onto plastic wrap and pat into a ball, then flatten and seal.
  • Refrigerate for at least 30 minutes, or up to 3 days. You can also freeze the pie crust and thaw out as needed.

Use Sweet Crust:

  • Place cold dough disc between two sheets of parchment paper and, working quickly, gently roll out to desired size.
  • Once the dough is in the pie pan or molded into your desired shape (galette, tart, etc.), refrigerate it for 30 minutes (or freeze it for 10-15 minutes) before baking to help it keep its shape.
  • Brush it with egg wash, if desired. If baking a pie crust base, prick the base with a fork a few times to keep bubbles from forming.
  • Bake at 425 degrees F for 10, then cover the outer crust with a pie shield or a strip of foil. Bake for an additional 3-5 minutes until nicely browned, keeping a close eye on it as grain-free flours can burn rather quickly.

Savory Crust:

  • Add flours, xantham gum, and salt to a food processor; pulse until evenly combined.
  • Add the butter cubes, egg, and vinegar. Pulse until the dough just begins to come together into a ball, being sure not to overwork it. The mixture should resemble coarse breadcrumbs.
  • Turn out the dough onto plastic wrap and pat into a ball, then flatten and seal.
  • Refrigerate for at least 30 minutes, or up to 3 days. You can also freeze the pie crust and thaw out as needed.
  • Note - pockets of butter are normal.

Use Savory Crust:

  • Place cold dough disc between two sheets of parchment paper and, working quickly, gently roll out to desired size.
  • Once the dough is in the pie pan or molded into your desired shape (galette, tart, etc.), refrigerate it for 30 minutes (or freeze it for 10-15 minutes) before baking to help it keep its shape.
  • Brush it with egg wash, if desired. If baking a pie crust base, prick the base with a fork a few times to keep bubbles from forming.
  • Bake at 425 degrees F for 8-10, then cover the outer crust with a pie shield or a strip of foil.

Notes

**Recipe nutrition is for Sweet Crust! Savory crust macros are below in the notes section.
Net carbs: 1.2g
Serving Size: 1/8 pie crust
Savory Crust Macros:
Calories: 149
Fat: 13g
Protein: 4.3g
Carbs: 4.8g
Fiber: 3g
Net Carbs:1.8g
Serving Size: 1/8 pie crust

Nutrition

Calories: 162kcal | Carbohydrates: 4g | Protein: 5g | Fat: 14.5g | Fiber: 2.8g

Megha Barot

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