Keto Pie Crusts - Sweet & Savory
Keto pie crusts made with almond flour, cream cheese, eggs, and butter.
Servings 8 slices
Calories 162kcal
Equipment
Ingredients
Sweet Crust:
- 1.25 cups almond flour
- 2 tbsp coconut flour
- 1/2 tsp xanthan gum
- 1/4 tsp pink himalayan salt
- 3 tbsp unsalted butter, cold and cubed
- 1/4 cup cream cheese, cubed
- 1 large egg, lightly beaten
- 15 drops liquid stevia
Savory Crust:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp xanthan gum
- 1/2 tsp pink himalayan salt
- 3 tbsp unsalted butter, cold and cubed
- 1 large egg. lightly beaten
- 2 tsp apple cider vinegar
Instructions
Sweet Crust:
- Add almond flour, xanthan gum, coconut flour and 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.
Video
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
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