Our pie crust can be used for both sweet and savory fillings such as Keto-friendly pumpkin pie or Keto breakfast quiches. Let us know how you use yours by tagging @realketones in your social media photos, we love seeing what you’re all making!
Prep Time: 15 minutes
Cooking Time: 15 minutes
8 tablespoons butter
¾ cup almond flour
1/3 cup coconut flour
¼ teaspoon xanthum gum
2 large eggs
Preheat your oven to 350 degrees Fahrenheit.
Cut butter into small cubes and pulse in a food processor with almond flour, coconut flour and xanthum gum until crumbly.
Crack eggs into a small bowl and whisk well, then slowly pour into the food processor with it running until it is combined with the butter and flour mixture.
Form the dough into a ball and wrap in plastic wrap or parchment paper and place in the fridge to cool for about an hour.
Remove the dough from the fridge and roll out on a flat surface in a large enough circle to cover a 9-inch pie dish.
Place dough in your pie dish and use your fingers to cover the dish’s edges evenly.
Pierce the dough with a fork, then bake in the oven for 10-15 minutes, or until golden.
Remove from the oven and fill with a Keto-friendly sweet or savory pie filling, then continue baking as instructed.
Net Carbs: 2