Easy Keto Pie Crust Recipe
Our easy keto pie crust with only 7 ingredients is super simple to make. An excellent pastry that can be used with all your favorite low-carb pie fillings. The pastry is short and flaky as a good pastry should be.Use this with our Lemon Meringue Pie recipe or Chocolate Silk Pie for a dessert to wow your loved ones!
Servings: 10 serves
Calories: 160kcal
Ingredients
- 90 g almond flour
- 30 g coconut flour or chia flour
- 20 g whey protein isolate
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- 100 g cold unsalted butter cubed
- 50 g cold cream cheese cubed
- 1 egg lightly beaten
- Coconut flour for dusting
FOR SWEET PASTRY
- 1 teaspoon vanilla extra
- 1 tablespoon powdered sweetener
Instructions
CONVENTIONAL METHOD
- Add almond flour, coconut flour, whey protein isolate, xanthan gum, salt, and butter to a food processor and pulse until mixture resembles fine breadcrumbs.
- Add cream cheese and egg. Pulse until dough starts to form in large clumps. Stop processor before the mixture forms a ball.
- Place pastry onto cling film and pat into a large flat disc. Refrigerate overnight or for a minimum of 1-2 hours.
- Sprinkle top of pastry lightly with coconut flour and cover with another sheet of baking paper and gently roll out into desired shape.
- As a basic guide for blind baking before filling; Preheat oven to 180℃ fan/200°C static/400°F. Lift pastry into 23 cm / 9-inch diameter fluted loose base pie tin. Press pastry to fit the pan. Prick the base with a fork and freeze for 15 minutes. Bake 10-15 minutes or until lightly golden. Fill and bake as per recipe instructions.
THERMOMIX METHOD
- Add almond flour, coconut flour, whey protein isolate, xanthan gum, salt, and butter to mixing bowl and Turbo/2 seconds or until mixture resembles fine breadcrumbs.
- Add cream cheese and egg. Turbo/2 seconds. Follow from Step 3 above.
Notes
Please check the blog post for troubleshooting, tips, substitutions, and making ahead.
Pastry can be used in any shaped tins. Blind baking time may vary due to the size of pie shell or oven.
For a sweet pastry add vanilla and sweetener in Step 2.
This pastry 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.
Pastry can be used in any shaped tins. Blind baking time may vary due to the size of pie shell or oven.
For a sweet pastry add vanilla and sweetener in Step 2.
This pastry 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.
Nutrition
Serving: 1serve | Calories: 160kcal | Carbohydrates: 4g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 163mg | Potassium: 13mg | Fiber: 2g | Sugar: 1g | Vitamin A: 341IU | Calcium: 29mg | Iron: 1mg | Magnesium: 1mg | Net Carbs: 2g