1 cup | Almond Flour, partially de-oiled | |
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 | |
¼ cup | Cream cheese, full fat | |
1 (ea. 1.76 oz) | Egg, large | |
2 tsp | Apple Cider Vinegar | |
12.38 oz | altogether (view nutrition facts) |
Recipes that use this food
Preparation
- 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)
- Temperature: 390 °F
- In a large bowl, mix together the almond flour, coconut flour, xanthan gum and salt.
- If the crust is for a sweet pie, you can also add some lemon or orange zest.
- Cut the cold butter into chunks and add it together with the cold cream cheese to the dry ingredients.
- Combine until everything is crumbly.
- Add the egg and vinegar and knead until the dough comes together.
- Form a round, wrap it in cling film and chill for at least an hour and up to 3 days.
- You can also use a food processor to make dough.
- First mix the dry ingredients, then add the cold butter and cream cheese and pulse until crumbly.
- Add the egg and vinegar and pulse just until you get coarse crumbs. Do not overwork the dough.
- Turn out the dough onto cling film and pat it into a round.
- Wrap fully and chill for at least an hour or up to 3 days.
- Roll out the dough between two sheets of parchment paper or cling film.
- 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.
- Work quickly, as the warmer the dough is, the more fragile it gets.
- For best results, chill for another half an hour or put in the freezer for 10 minutes before baking.
- Bake as required for the recipe, usually 10 to 30 minutes, depending on the size and shape.
- 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.
Making the dough with a food processor
Baking the crust
Meal Prep Tip
- Calorie count1585 kcal
- % of calories by macros
Fat 78.4 % 1242 kcal 140 g Net Carbs 3.2 % 51 kcal 13 g Dietary Fiber 2.7 % 43 kcal 21.6 g Protein 15.7 % 249 kcal 63 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