Thank god for a delicious Keto Chocolate Pie Crust Pastry recipe that is perfection!
I thought pastry would be tough to replicate but… nope. This keto pastry recipe is super simple and works a charm every time.
The Ingredients
Surprise!
You should be able to find all the ingredients in most local supermarkets. This recipe is super quick to come together.
- almond meal – you can use almond meal or almond flour for keto pastry.
- unsweetened cacao – this is available in most supermarkets. You can also use an unsweetened cocoa powder.
- powdered sweetener – I use Sukrin Melis or mill Natvia sweetener
- xanthan gum – is used to bind the pastry
- Cold unsalted butter – salted works just fine as well
How To Make Keto Pastry
Let’s go through just how easy is it is to make our keto chocolate pie crust pastry. So fewer steps and it turns out so perfect.
Choose your style of mixing, conventional and Thermomix®.
Roll it out thin and fast between two pieces of baking paper.
Using the base of your pie tin cut out the pastry to fit the bottom of the pan. Press it into the tin and thin out that little bit extra as needed. Push up the sides.
Using the trimmings of the pastry, cut into pieces and place them onto the sides of the fluted tin. Press into place to shape the base of the keto pie shell.
After filling adding the extra pastry smooth it out and even as much as you can to have a nice thin pastry. How good does it look?
More Recipes To Try
I love keto cheesecake recipes and keto pie recipes so I think know this pie shell will work perfectly with the following recipes.
- Keto Custard Tart | Easy Custard Pie
- Keto Chocolate Caramel Slice
- Keto New York Cheesecake
- Baked Mascarpone Cheesecake
- Keto Chocolate Mousse
RAVING NEW FAN? Subscribe to our newsletter. Join our keto community on Facebook, Instagram or see all the new stuff and easy keto recipes on Pinterest.
Keto Chocolate Pie Crusty Pastry
Ingredients
- 90 g (⅘ cups) almond meal
- 30 g (2 tbsp) coconut flour or chia flour
- 1/4 cup (1/4 cup) unsweetened cacao (30g)
- 1 tablespoon (1 tablespoon) powdered sweetener I use Sukrin Melis
- ½ teaspoon (½ teaspoon) xanthan gum
- 70 g (5 tbsp) cold butter cubed
- 2 tablespoons (1 tablespoon) sour cream (40g)
- 1 (1) egg lightly beaten
- Pinch salt flakes
Instructions
CONVENTIONAL METHOD
- Preheat oven to 200℃.
- Add all ingredients to a food processor and process in short busts until dough comes together in a ball.
- Press pastry into base and sides of a 22cm loose base pie tin (or into preferred tin).
- Prick generously with fork and transfer to freezer for 15 minutes.
- Transfer pie crust to oven and bake 10-15 minutes or until lightly golden. Fill as per recipe instructions.
THERMAL METHOD
- Preheat oven to 200℃.
- Place all ingredients into mixer bowl and Turbo/2 seconds. Scrape and repeat until dough comes together. Follow from Step 3 above.
Notes
Pastry can be used in any shaped tins. Blind baking time may vary due to the size of pie shell or oven.
This pastry dough is very soft, don’t be afraid to just press it into the tins like a biscuit base. It still works perfectly every time.
Nutritional is based on 10 serves. Of course if you are making small tarts or pies then adjust the nutritional accordingly.
Your Own Notes
Nutrition
7 responses to “Keto Chocolate Pie Crust Pastry”
-
This chocolate pie crust is the bomb! I followed the recipe and read all the tips etc. It wasn’t clear in the actual recipe steps to refrigerate the pastry but in the tips and pictures it did say to throw it in the fridge for 1-2 hours. I think its really important to read the whole page not just fast forward to the ingredients etc. So happy with this pastry and I am going to use it for so much. Our adult kids are coming for dinner tonight and I’m not going to mention its keto and see what they honesty think. The rest of my filling today is the French Silk Chocolate Pie. OMG I can’t wait til we eat it. Thanks Megan you are honestly amazing.-
Haha! Thanks Tracy
-
-
What can I use instead of a food processor?
-
A big bowl and some elbow grease or a mixer.
-
-
This pie shell is perfect. Easy to press into the pie tin with no problems at all. I didn’t roll it out; I just rolled it into a ball and then pressed it into the tin from there. And it tastes delicious! Will use this for many more desserts to come! -
In the recipe, in the notes section, it mentions blind baking the crust, but the steps of the recipe don’t….so I’m wondering if it needs to be blind baked or not??
Also, could the cocoa be omitted to make it neutral? Just wanting a crust for my lemon cheesecake 😊-
HI Monique, I am not sure what you are referring to with the steps to blind bake. It states in Step 5 in the recipe card to blind bake (unless you have not yet scrolled down that far). Then you use as per your pie/tart/quiche. There is also a plain shortcrust that can be made sweet or savoury. Here is the link for the plain pastry that I use for my lemon meringue https://madcreationshub.com/recipe/easy-keto-pie-crust/
-
Leave a Reply