ALMOND FLOUR PIE CRUST
Low-carb pie crusts can occasionally be a bit intimidating to perform. I never would have thought to utilize nut flours to create one and had made all my pie crusts using flour or starches.
Throughout the previous few years I've uploaded a few gluten free pie crust recipes I have utilized in a couple of my recipes, either sweet or sweet, but've not uploaded a recipe to get one alone.
Within my low carb quiche using mascarpone, the recipe I used for its low-carb pie crust was somewhat like this recipe but jumped the sweetener and utilized different spices since it turned out to be a savoury pie crust. This low-carb pie crust is just one of my favorites since flavour is brought out by the spices and it turns out crumbly.
A tasty low-carb pie crust which may be produced dairy-free if need be!
Complete Time 20 minutes
SERVINGS
12
SERVINGS
TOTAL CARBS 7.05gram
INGREDIENTS
Recipe for two tarts or two pies or 6 tarts.
- 210 g blanched almond milk
- 70 grams coconut flour
- 50 g powdered erythritol (or accepted paleo sweetener)
- 4 tablespoons butter (or lard, tallow, shortening, melted coconut oil for milk free)
- Gluten Free Dairy Free Pie Crust to get Desserts - Recipe for two pies or two tarts or 6 little tarts.
- 210 g blanched almond milk
- 70 grams coconut flour
- 50 g powdered erythritol (or accepted paleo sweetener)
- 4 tablespoons shortening (or grated coconut oil, lard, beef tallow)
- Almond Flour Pie Crust to get Savoury Dishes - Recipe for two pies or two tarts or 6 little tarts.
- 210 g blanched almond milk
- 70 grams coconut flour
- 1 teaspoon rosemary
- 2 eggs
- 4 tablespoons butter (or shortening, lard, beef tallow, melted coconut oil for dairy-free)
INSTRUCTIONS
- Preheat the oven to 180C/350F.
- Add all the ingredients into a food processor and pulse until absolutely blended along with a ball is formed. You could combine your hands and everything and knead until blended.
- You are able to make 2 8 inch pies for this dough, or 6 little pies. From the graphics, I created one 8 inch sour and three 5 inch tarts.
- Press the dough together with your hands into a mould of your choice, preferably one with a loose bottom so you can easily take it from its mould afterwards.
- Make certain the dough is dispersed evenly everywhere. In areas stab the dough Using a fork to create air pockets that are little.
- Put it in the oven and bake for 15 minutes. If you create a pie crust that is savoury bake it then put in or put in your fillings and bake the crust. *
- Take it out and let completely cool before including your toppings of choice.
NOTES
I quantify all my ingredients using a scale. When creating baked products as the burden of these components change depending on if you packaged the cups or not, the weather and elevation, I don't use cups. The recipe is offered in ounces and grams.