Keto Pie Crust

Today I bring you a keto tart dough…that actually stays together while you’re making it! A lot of the coconut flour doughs that I’ve tried to make and form into a tart or pie ends up working, but it’s really tough to work with. It’s extremely crumbly and falls apart while you’re working with it. Almond flour is pretty similar, although I found that it has better elasticity to it when you’re working with it.

Well, I put the two together, then added a bit of psyllium and egg to help work as a binder to keep the dough from falling apart while you’re working with it. I find this dough to be really easy to work with, and it’s pretty forgiving while you are. Even if you tear it by mistake or need to “edit” it’, you can easily press it back in place, which isn’t always the case with a very crumbly dough.

So, what’s your favorite pie filling to make and eat? Let us know in the comments below!

P.S. You can use this as a large pie dough and fill a whole pie pan with the dough listed below. It should fit in quite easily, and is quite simple to work with in order to fill any type of dish you want to.

Yields 5 Keto Tart Pie Crusts or 1 large Keto Pie Crust

The Preparation

• 1/2 cup almond flour
• 1/2 cup coconut flour
• 2 tablespoons psyllium husk powder
• 1/4 teaspoon salt
• 2 tablespoons coconut oil
• 2 large egg
• 5 tablespoons ice water

The Execution

1. Mix together the dry ingredients in a bowl: 1/2 cup Almond Flour, 1/2 cup Coconut Flour, 2 tbsp. Psyllium Husk Powder and 1/4 tsp. Salt.

2. Scramble the 2 large Eggs in a small bowl or measuring cup and let them sit for a moment.

3. Add 2 tbsp. coconut oil to the dry ingredients and work it into the flours.

4. You should end up with a sandy consistency.

5. Add eggs to the bowl and mix in well.

6. Add ice cold water until you reach a consistency where you can work with the dough – it should still look a bit sandy as you’re mixing, but if you use your hands, it should stick together.

7. Knead the dough into a ball and let sit for 5 minutes.

8. Form the ball of dough into a square and cut out 4-5 sections.

9. Push the dough into a tart pan and work it into the grooves. You want to dough to be relatively thin – you should have enough excess to create a 5th tart.

10. Once you’re done, par-cook the dough for 12-15 minutes at 350F.

11. Now you have great tart dough to use. Fill it and cook whatever you’d like! I find that cooking the tart dough for another 20-30 minutes with filling in it does a great job, so if you don’t plan to cook the food inside of it for that long, you can par-cook it for a little bit longer.

This makes a total of 5 servings of Keto Pie Crust. Each serving comes out to be 195 calories, 14.8g fats, 3.5g net carbs, and 6.5g protein.

Keto Pie Crust

This makes a total of 5 servings of Keto Pie Crust. Each serving comes out to be 195 calories, 14.8g fats, 3.5g net carbs, and 6.5g protein.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 5 servings

Calories 195 kcal

Ingredients

  

1x2x3x

• ½ cup almond flour
• ½ cup coconut flour
• 2 tablespoon psyllium husk powder
• ¼ teaspoon salt
• 2 tablespoon coconut oil
• 2 large egg
• 5 tablespoon ice water

Instructions

 

• Preheat oven to 350F. Mix together the almond flour, coconut flour, psyllium husk powder, and salt in a bowl.
• In a separate bowl, whisk together the eggs and let sit for a moment.
• Add the coconut oil to the dry ingredients mixture.
• Mix in the oil until well incorporated and sandy in consistency.
• Add the eggs to the bowl and mix well.
• Slowly add in the ice-cold water until the dough reaches a workable consistency.
• Knead the dough into a ball and let sit for 5 minutes.
• Form the ball of dough into a square and cut into sections.
• Push the dough into a tart pan and work it into the grooves, keeping the crust relatively thin.
• Once done, par-bake the dough for 12–15 minutes. I find that cooking the tart dough for another 20-30 minutes with filling in it does a great job, so if you don’t plan to cook the food inside of it for that long, you can par-cook it for a little bit longer.
• The crust is ready to be filled and baked in future recipes. Enjoy!

Nutrition

Calories: 195kcalProtein: 6.5gFat: 14.8g

Keyword dairy-free, vegetarian