LOW CARB PALEO ALMOND FLOUR PIE CRUST RECIPE – 5 INGREDIENTS
This almond flour pie crust recipe has been my favorite for a couple of years now. It’s buttery and flaky, and works well in many kinds of low carb recipes – sweet and savory. So, I was a little surprised myself when I realized I don’t have it on the blog yet! At least not on its own.
I have used variations of this paleo pie crust in several of my favorite recipes, including low carb cheesecake, easy strawberry tart, Nutella bars, and Greek spinach pie. Each of those was a slightly different version, but somehow I’ve never shared the original low carb pie crust recipe that I use most often.
LOW CARB PALEO ALMOND FLOUR PIE CRUST RECIPE - 5 INGREDIENTS
This low carb paleo almond flour pie crust recipe is so easy to make. Just 5 minutes prep and 5 ingredients! Gluten-free, sugar-free, and keto.
Course Breakfast, Dessert, Main Course
Cuisine American
Calories 180 kcal
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings
12
slices
INGREDIENTS
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2 1/2 cup Blanched almond flour
1/3 cup Erythritol (or any sweetener of choice*; omit for savory pie crust)
1/4 tsp Sea salt (or 1/2 tsp for savory pie crust)
1/4 cup Ghee (measured solid, then melted)
1 large Egg (or ~2 tbsp additional ghee)
1/2 tsp Vanilla extract (optional)
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INSTRUCTIONS
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.
In a large bowl, mix together the almond flour, erythritol (if using), and sea salt.
Stir in the melted ghee and egg, until well combined. (If using vanilla, stir that into the melted ghee before adding to the dry ingredients.) The "dough" will be dry and crumbly. Just keep mixing, pressing and stirring, until it's uniform and there is no almond flour powder left. (Alternatively, you can use a food processor to mix it all together.)
Press the dough into the bottom of the prepared pan. You can flute the edges of desired; if it crumbles when doing this, just press it back together. Carefully poke holes in the surface using a fork to prevent bubbling.
Bake for 10-12 minutes, until lightly golden. (Add fillings only after pre-baking.)
Source : wholesomeyum.com