The best keto almond flour pie crust recipe that you need to prepare for a wonderful breakfast. This crust recipe is perfect for both sweet and savory recipes. It’s made with almond flour, giving it an even more buttery texture!
This crust is made with healthy ingredients like butter, almond flour, and a pinch of salt. It has many nutritional advantages and tastes delicious as an alternative to common wheat-based crusts.
The main low-carb ingredient of this crust is almost flour, which is gluten-free. A multipurpose, high-nutrient meal that forms the foundation of many keto-friendly recipes.
With its delightful crunch and texture, this almond flour pie crust enhances the tastes of any filling, whether it's used as the foundation for a pumpkin cream pie, pecan pie or keto quiche.
WHY YOU'LL LOVE THIS KETO ALMOND FLOUR PIE CRUST
- Made with almond flour, it's a keto-friendly and gluten-free ingredient perfect for low-carb lovers.
- It puts together quickly for easy baking with just a few simple ingredients.
- Perfect for savory as well as sweet dishes
- Provides a nicely nutty flavor that complements a variety of fillings.
- It keeps up nicely with thick fillings without being soggy, making for a delicious pie experience.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 1 large egg
- 1/4 teaspoon salt
Instructions:
1. Set the oven temperature to 175°C, or 350°F.
2. Place the almond flour and salt in a mixing bowl.
3. Mix the egg into the almond flour mixture along with the melted butter or coconut oil.
4. Stir until all the ingredients are well combined and a dough forms.
5. Evenly press the dough into the bottom and up the sides of a 9-inch pie plate.
6. Prick the bottom of the crust with a fork to stop air bubbles from forming as it bakes.
7. Bake for 10 to 12 minutes, or until the crust is just starting to brown, in a preheated oven.
8. Take it out of the oven and allow it to cool slightly before proceeding with the procedure and adding the filling of your choice.
NOTES :
- Chill the dough before rolling it out to prevent it from becoming too sticky and holding its shape.
- Allow the crust to completely cool before adding any filling to avoid it becoming soggy.
- If you're using a liquid filling, consider blind baking the crust by covering it with parchment paper and stuffing it with pie weights or dried beans before baking to keep it from blowing up.