Are you tired of bland, boring low-carb desserts that leave you feeling disappointed? Get ready to revolutionize your keto baking with this mind-blowing Flaky Keto Pie Crust that's so delicious, you won't believe it's actually good for you! This game-changing recipe will transform your sugar-free dreams into a crispy, golden masterpiece that'll have everyone begging for your secret.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Keto
Serves: 1 pie crust
Ingredients
- 2 cups almond flour
- 1/2 cup butter, melted
- 1 large egg
- 1 teaspoon salt
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the pie crust will bake evenly and achieve a golden color.
- In a large mixing bowl, combine 2 cups of almond flour and 1 teaspoon of salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- In a separate bowl, whisk together 1 large egg and 1 tablespoon of apple cider vinegar. Make sure the egg is fully beaten and the vinegar is incorporated.
- Pour the melted butter (1/2 cup) into the bowl with the almond flour and salt mixture. Stir until the butter is fully absorbed and the mixture resembles coarse crumbs.
- Next, add the egg and apple cider vinegar mixture to the flour and butter mixture. Stir until a dough starts to form. If the dough is too crumbly, you can add a teaspoon of cold water until it holds together.
- Once the dough is well combined, gather it into a ball and place it on a piece of parchment paper. Flatten the dough slightly with your hands.
- Using a rolling pin, roll out the dough between two sheets of parchment paper to prevent sticking. Aim for a thickness of about 1/8 inch.
- Once rolled out, carefully transfer the dough into a 9-inch pie pan. Gently press the dough into the bottom and sides of the pan, ensuring there are no cracks or holes.
- Trim any excess dough hanging over the edges of the pie pan. You can use the excess to create decorative edges if desired.
- Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
- Place the pie crust in the preheated oven and bake for 20-25 minutes, or until the edges are golden brown. Keep an eye on it to avoid over-baking.
- Once baked, remove the crust from the oven and let it cool completely before filling it with your favorite keto-friendly pie filling.
Tips
- Keep your ingredients cold: For the flakiest crust, chill your ingredients before mixing.
- Don't overwork the dough: Mix just until combined to maintain a tender texture.
- Use parchment paper when rolling: This prevents sticking and makes transfer easier.
- Blind bake for extra crispness: If your filling is very wet, pre-bake the crust for 10 minutes before adding filling.
- Check moisture levels: If the dough seems too dry, add water one teaspoon at a time.
- Allow complete cooling: Let the crust cool entirely before adding any filling to prevent sogginess.
- Store properly: Keep unused crust wrapped in plastic in the refrigerator for up to 3 days.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 8g
Protein: 14g
Fat: 50g
Saturated Fat: 15g
Cholesterol: 95mg
