keto pie crust

Suuuper flaky, buttery and tasty, this keto pie crust is ideal for anything from pies (both sweet and savory!) to empanadas and quiches.Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

(The Flakiest!) Keto Pie Crust

almond flour

g coconut flour

xanthan gum

salt

lemon

butter

g cream cheese (cold)

egg (lightly beaten)

apple cider vinegar

egg wash (optional (for glossy finish))

Please see recipe video for guidance!

Add almond flour, coconut flour, xanthan gum, salt and zest (optional) to food processor and pulse until evenly combined.

Add butter and cream cheese and pulse for just a few seconds until crumbly. Add in egg and vinegar and pulse until the dough just begins to come together (but stop before it forms into a ball).&nbsp;Like with any pastry dough, make sure not to over-process the dough. The mixture ought to resemble coarse breadcrumbs rather than cookie dough.&nbsp;

Turn out the dough onto cling film (i.e. saran wrap) and pat into a round.&nbsp;

Refrigerate for at least one hour, or up to 3 days. You can, alternatively, freeze the pie crust at this point and thaw out as needed (just as regular pie crust!).

Roll out the crust between parchment paper. It&#x27;s more fragile than regular pie crust, so you need to work quickly and in cold conditions. You can patch up any cracks that occur by pinching the dough together. And if at any point the crust becomes unmanageable, simply pop it in the freezer for 5-10 minutes before carrying on.  

Once shaped (pie, empanadas, etc), pop it in the freezer for 10-15 minutes prior to baking (as it will help to keep its shape better and come out flakier). Brush with egg wash for a glossy finish (optional, but highly suggested).&nbsp;

Bake at 390°F/200°C for 10-12 minutes if making something small such as crackers. And up to 30 minutes for empanadas and such. Just keep an eye out for it, as grain free flours have a tendency to brown suddenly rather than gradually.&nbsp;

https://content.jwplatform.com/videos/xp0w5a6q.mp4

Sweet or savory, this gluten free and keto pie crust is super flakey and a real breeze to make.

Grain Free & Keto Pie Crust

Craving an apple pie with a flakey, buttery crust and sweet apple filling while on your keto diet? This keto apple pie recipe looks and tastes just like a traditional apple pie, but without all of the carbs and sugar. With squash and apple pie flavoring, you can’t even taste the difference! 

Keto Apple Pie

coconut flour

unsalted butter,

cream cheese, softened

eggs

rice vinegar or apple cider vinegar

egg wash (1 egg beaten + 1 tablespoon water)

zucchini

sugar free sweetener

cinnamon

allspice

arrowroot powder

apple cider vinegar or lemon juice

apple apple extract

Cut butter in to dry ingredients for keto pie crust

To a food processor, add almond flour, coconut flour, xanthan gum and salt. Give a quick pulse to combine. Add chilled cubed butter and cream cheese. For the flakiest low carb pie crust, freeze the butter for 30 minutes before use. Pulse until coarse crumbles form. (See instructions below if you don't have a food processor.)

Add remaining pie crust ingredients

Add egg and vinegar to crumbled pie dough. Pulse until combined and a dough ball forms. Don't over mix or the butter may melt. Divide dough into two balls (one ball using 2/3 of the dough for the bottom layer, one ball using 1/3 the dough for the top. Wrap pie crust dough in plastic wrap, flatten into a disc shape and refrigerate for one hour or freeze for 10 minutes. This helps to keep the butter flecks from melting while we roll out the pie dough.

Roll out bottom pie dough

Place the larger chilled pie dough in between two sheets of parchment paper and roll out dough to a flat circle. Start rolling from the center and work your way out in all directions. If the parchment paper crumbles beneath the dough, either carefully stretch the paper out or flip the parchment paper sandwich and stretch out the paper. Continue rolling until dough is 1/8 to 1/4 inch thick and your circle is at least an inch wider on all edges than the pie pan you want to use. Add pie dough to your pie plate and flute the edges. Place pie crust in freezer or refrigerator while you work on the keto apple pie filling. 

Cook the 'apples'

To a large skillet over medium-high heat, add butter and zucchini or chayote slices. 

Cinnamon spice and everything sweet

Sprinkle in sugar free sweetener, cinnamon, allspice and salt. Continue to cook until squash has softened (10-15 minutes depending on the thickness of your squash). 

Thicken the pie filling

Sprinkle in arrowroot powder and xanthan gum. Cook for 2-3 minutes while stirring. Remove from heat. Stir in apple cider vinegar (or lemon juice) and apple flavoring. Set aside and let cool. 

Assemble sugar free apple pie

Add the keto apple pie filling to your pie pan on top of the bottom crust. 

Top filling with pie crust

Roll out the second layer of pie crust similar to step 3. Place on top of pie filling or cut out lattice strips and drape on top. Brush top crust with egg wash. If covering pie with whole layer of pie crust, cut slits in the top crust to allow for steam to vent. 

Bake

Bake in a 350 degree oven for 30 to 35 minutes or until crust is golden brown. 

https://www.youtube.com/watch?v=i4PgmEZa_Gg

Top 2 keto pie crust recipes from across the web

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(The Flakiest!) Keto Pie Crust

Keto Apple Pie

Top 2 keto pie crust recipes from across the web

The most viewed keto pie crust recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

(The Flakiest!) Keto Pie Crust

Keto Apple Pie

The most viewed keto pie crust recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine