Keto pie crust is the perfect base for any type of baked goods or keto dessert. It's by far the closest recipe that you'll find that resembles a homemade pie base from regular wheat flour, but its made from a mix of almond flour, coconut flour and a secret ingredient that you've already got in the fridge.
In a large glass bowl, mix the almond flour, coconut flour, xanthan gum, baking powder, and salt together until each of the ingredients are indistinguishable.
This process has to be done quickly, otherwise, it will not work! - Cut the cold butter up into small chunks, and add it to the dry ingredients. Press the butter into the dry ingredients by using two forks. This can also be done in a food processor by pulsing the chunks of butter and dry ingredients for 20 - 30 seconds on high.
Wrap the mixture tightly in cling wrap and store in the fridge for a minimum of 1 hour. (2 hours is best)
Once you're ready to bake, roll the pie pastry between two pieces of parchment paper, ensuring the pastry goes past the edges of your pie tin by around 5 cm (2 inches).
Remove the top sheet of partchment paper, place your 24cm (9.5") pie dish upside down on top of the pastry, and flip them both up the right way again, so that the pie pastry now sits inside the pie tin.
Before you blind bake the pastry for 15 mins at 200C (390), cover the edges with foil so the edges don't burn, and poke holes in the bottom as to make sure the base doesn't fill with air.
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Nutrition Facts
Keto Pie Crust
Amount Per Serving (1 slice)
Calories 135Calories from Fat 113
% Daily Value*
Fat 12.5g19%
Carbohydrates 1.5g1%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie keto diet.