arrow_back_ios
add new food item add new recipe

Low-Carb Pie Crust

submitted by Sara on March 17, 2019
Source: https://www.gnom-gnom.com/cream-cheese-keto-pie-crust/
contains tree nutscontains almondscontains animal productscontains dairy productscontains lactosecontains eggs
Baked Good

Ingredients
for
serving
swap_horiz

star_borderstar_borderstar_borderstar_borderstar_border (0 ratings)
playlist_add add_a_photo
1 cup Almond Flour, partially de-oiled
contains tree nutscontains almonds
 ¼ cup 1 tbsp Coconut Flour, partially de-oiled
½ tsp Xanthan Gum
½ tsp Salt, Kosher salt, table salt
⅜ cup 1 tbsp Butter, unsalted
contains animal productscontains dairy products
 ¼ cup Cream cheese, full fat
contains animal productscontains dairy productscontains lactose
 1  (ea. 1.76 oz) Egg, large
contains animal productscontains eggs
 2 tsp Apple Cider Vinegar
12.38 ozaltogether (view nutrition facts)

Recipes that use this food

Preparation

  1. Serving size:
    12.40 oz (calculated)
    Notes: sufficient for a 9-inch pie pan with border (23 cm) or 11-inch base only (28 cm)
  2. Temperature: 390 °F
  1. In a large bowl, mix together the almond flour, coconut flour, xanthan gum and salt.
  2. If the crust is for a sweet pie, you can also add some lemon or orange zest.
  3. Cut the cold butter into chunks and add it together with the cold cream cheese to the dry ingredients.
  4. Combine until everything is crumbly.
  5. Add the egg and vinegar and knead until the dough comes together.
  6. Form a round, wrap it in cling film and chill for at least an hour and up to 3 days.

  7. Making the dough with a food processor

  8. You can also use a food processor to make dough.
  9. First mix the dry ingredients, then add the cold butter and cream cheese and pulse until crumbly.
  10. Add the egg and vinegar and pulse just until you get coarse crumbs. Do not overwork the dough.
  11. Turn out the dough onto cling film and pat it into a round.
  12. Wrap fully and chill for at least an hour or up to 3 days.

  13. Baking the crust

  14. Roll out the dough between two sheets of parchment paper or cling film.
  15. For a 28 cm (11 in) pie base, I like to put the dough on a sheet of parchment paper and use the cling film from chilling on top. Then I roll out the dough, so that it's large enough for my cake pan. I cut off the excess and transfer the dough including the parchment paper to the pan. The rest of the dough I use to form a low rim all around the base. Note that the rim will brown significantly more than the base.
  16. Work quickly, as the warmer the dough is, the more fragile it gets.
  17. For best results, chill for another half an hour or put in the freezer for 10 minutes before baking.
  18. Bake as required for the recipe, usually 10 to 30 minutes, depending on the size and shape.

  19. Meal Prep Tip

  20. You can keep the dough in the fridge for up to 3 days or in the freezer for up to 3 months. For best results, thaw overnight in the fridge.

Nutrition Facts
for
serving

  • Calorie count
    1585 kcal
  • % of calories by macros
    Fat78.4 %1242 kcal140 g
    Net Carbs3.2 %51 kcal13 g
    Dietary Fiber2.7 %43 kcal21.6 g
    Protein15.7 %249 kcal63 g
  • Approx. WW SmartPoints™
    64.4
  • Cholesterol 457.8 mg
  • Sodium 1484.9 mg
  • Fat 139.6 g
    • Saturated Fat 84.6 g
    • Trans Fat 0 g
  • Carbohydrates 34.5 g
    • Dietary Fiber 21.6 g
    • Total Sugars 11.7 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 63 g
  • Calcium 118.5 mg
  • Iron 2.1 mg
  • Magnesium 45.2 mg
  • Potassium 369.9 mg
  • Zinc 1.7 mg
  • Vitamin A (Retinol Equivalents) 937 mcg
  • Vitamin B12 0.7 mcg
  • Vitamin C 0.5 mg
  • Folate 34.8 mcg
    • Folic Acid 0 mcg