What Makes This Recipe So Good
This keto pie crust is super flaky and super buttery and just all-around SUPER delicious! Seriously, no one will ever know it’s gluten free, sugar free, and low carb. It’s super easy to find a place in your daily macros for this pie crust, since there’s only 7g total carbs per slice, and only 2g net! If you watch your numbers closely, be sure to calculate everything using your specific ingredients, since macros can vary from one brand to another. You can use it for a variety of sweet or savory keto recipes! Pie, pot pie, quiche… you can even roll it out flat and cut it into smaller sections for keto empanadas or turnovers!
Can You Freeze This for Later?
Absolutely! You can freeze the keto pie crust either before baking it or after. Just let it thaw overnight in the refrigerator when you’re ready to use it.
Key Ingredients
Flours – To get the taste and texture right, it’s really important that you use BOTH coconut flour AND almond flour! I promise the pie crust won’t taste like coconut. Because of the way each flour absorbs moisture, you won’t be able to use all of one or the other. You really have to use a blend.Xanthan Gum – This is a must for keto pie crust. It’s a staple in a lot of keto and gluten-free recipes, so I’m betting you have some in the pantry already. Xanthan gum gives the dough the elasticity it lacks without any gluten-containing ingredients and helps the dough keep some of its moisture. Don’t skip it! And be careful not to use too much, or you’ll end up with a gummy texture that I promise you won’t enjoy.
Chef’s Tips
Don’t process the dough too much! You want it to resemble moist crumbles, NOT a totally smooth dough. If you process it too much, the keto pie crust will turn out dense and tough, not light and flaky. You’ll likely still have chunks of cold butter and cream cheese in the dough, which is perfect! On that note, make sure the butter and cream cheese are cold, not room temperature! If they’re too warm, you’ll skip the moist crumbles stage of mixing and go straight to the wet, smooth dough. It’ll throw off the whole texture and make the keto pie crust hard to work with. There’s no gluten in this recipe, so you won’t be able to handle it quite the same way you would a traditional pie crust. Be very gentle when you’re rolling it out and transferring it to the pie plate, so as not to crack or break the crust.
More Keto Recipes You Have to Try
Perfect Keto Charcuterie Board Keto Broccoli Cheese Soup Marry Me Chicken (Chicken in a Sun Dried Tomato Cream Sauce) Keto Beef Stew (Low Carb, Gluten Free) Everything Bagel Chicken with Scallion Cream Cheese Sauce (Keto)
