PERFECT KETO NUT FREE PIE CRUST
Prep time
Cook time
Total time
Deliciously easy and ultra versatile. This pie crust is pure perfection.
Author: Antya
Recipe type: Make your Own
Cuisine: Ketogenic. Low Carb. LCHF. Nut Free. Grain Free. Gluten Free.
Yield: 1 whole pie crust
Ingredients
- 100g unsalted butter (room temperature) (plus a little extra to smear the mould with)
- 100g lupin flour
- 50g fine coconut flour (plus a little extra to dust the mould with)
- ½ tsp xanthan gum
- ½ tsp fine Himalayan pink salt
- 2 medium eggs (100g) - lightly beaten
- 50g créme fraîche
Instructions
- pre-heat oven to 190°C static.
- cube butter and leave it in a large mixing bowl until it reaches room temperature.
- sift and mix dry ingredients, and add them to the butter, together with the whole eggs and créme fraîche.
- using disposable food-safe gloves, work the mixture, turning and squeezing through your fingers, until you form a smooth dough.
- smear butter over the base and sides of a 23cm/9” tart or pie mould, sprinkle a little coconut flour all over and shake off excess; keep chilled.
- place the dough on the centre of a sheet of non-stick parchment paper, top with cling film and flatten to a disc size that’s equal to 23cm + ?cm mould height + 2 cm.
- use the dough to line your mould, pop it in the freezer for 5 mins (or refrigerate for 20 mins), then poke holes on the base using a fork and bake blind for 13-15 minutes, or until golden tinges appear.
- once cooled, you can add any raw or pre-cooked and chilled filling you like and put it back in the oven to finish.
Notes
Use sour cream if you cannot get crème fraîche.
Swap lupin flour for ultra fine almond flour if you have a peanut allergy.
I use cling film over the top of the dough because it’s easier to shape, see, reposition and measure as you work.
For a sweet version, omit salt and add 1-2 TBSP sweetener.
Refrigerate prepared dough for up to 3 days, or freeze for later use.
The baked pie crust can keep for several days in the fridge or much longer if frozen.
Macros for the WHOLE pie crust are: Kcal 1566; F 120g; TC 56.7g; f 37.5g; NC 19g; P 63g.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the one I use.
Swap lupin flour for ultra fine almond flour if you have a peanut allergy.
I use cling film over the top of the dough because it’s easier to shape, see, reposition and measure as you work.
For a sweet version, omit salt and add 1-2 TBSP sweetener.
Refrigerate prepared dough for up to 3 days, or freeze for later use.
The baked pie crust can keep for several days in the fridge or much longer if frozen.
Macros for the WHOLE pie crust are: Kcal 1566; F 120g; TC 56.7g; f 37.5g; NC 19g; P 63g.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the one I use.
Nutrition
Serving: ⅙th slice Calories: 261 Fat: 20g Net Carbs: 3.3g Protein: 10.5g
Recipe by Queen Keto at https://queenketo.com/perfect-keto-nut-free-pie-crust/