Keto Pie Crust (Gluten Free, Low Carb)
Low carb and easy-to-make, this is the BEST keto pie crust recipe. Perfect for both sweet and savory pies!
Yield: slices
Equipment
- Food processor
- Plastic wrap
- Wax paper (or parchment paper - wax preferred)
- rolling pin
- Pie plate
- Fork
Ingredients
- 50 grams coconut flour or scant ½ cup
- 125 grams almond flour or 1 cup + 4 teaspoons
- ¾ teaspoon xanthan gum
- ¼ teaspoon salt
- 130 grams unsalted butter cold, cut into cubes; about 1 stick + 1 ½ tablespoons
- 70 grams cream cheese cold, about 2 ⅓ ounces
- 1 large egg beaten
- 2 ½ teaspoons apple cider vinegar
Instructions
- Add coconut flour, almond flour, xanthan gum, and salt to food processor. Pulse until evenly distributed.
- Add cold butter and cold cream cheese to food processor with flour mixture. Pulse until crumbly, just a few seconds or so.
- Add in beaten egg and apple cider vinegar. Pulse until dough just begins to come together and resembles moist crumbs (not smooth dough!).
- Spread plastic wrap out on counter. Pull dough mixture together and transfer onto plastic wrap. Form dough into ball, then press down to flatten dough. Wrap dough in plastic wrap and refrigerate at least 1 hour, up to 3 days.
- After refrigerating dough, lay out one sheet of wax paper on counter. Transfer chilled dough to wax paper, then cover with another sheet. Roll pie crust between wax paper into 12"-round circle. If dough cracks or falls apart, simply press pieces back together and continue rolling.
- Remove top sheet of wax paper. Carefully lift bottom sheet of wax paper off counter and hold over pie plate. Flip dough over so crust is now "face-down" in palm and carefully peel away remaining wax paper, laying dough in pie plate as you go. Gently press dough into pie plate and trim away any excess from edges. Prick dough all over with fork.
- Place pie plate in freezer for 10 minutes. While dough chills, preheat oven to 325° Fahrenheit. After 10 minutes in freezer, transfer pie plate to oven and bake 8 to 10 minutes or until lightly golden.
- Let pie crust cool completely, then transfer to airtight container and freeze until ready to use. If using immediately, fill baked pie crust with desired filling and continue baking until pie of choice is ready.
Nutrition
Serving Size: 1slice | Calories: 260cal | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 126mg | Potassium: 206mg | Total Carbs: 6g | Fiber: 4g | Sugar: 2g | Net Carbs: 2g | Vitamin A: 449IU | Calcium: 53mg | Iron: 2mg