Use this recipe for quiche (pictured), shepherd’s pie, and the like. The almond flour and butter give it a rich, luxurious flavor, while the coconut allows it to fluff up softly.
Rich and Soft Keto Crust
Fits a 9″ pie dish
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1 stick butter (cold)*
- 1 egg, beaten
*You may use coconut oil, avocado oil or other plant-based oil if you cannot consume dairy.
Preheat the over to 375 degrees.
Using a food processor or pastry blender, mix butter and dry ingredients together until a uniform consistency is reached, then add egg. Scoop mixture into pie dish, arranging pieces evenly around the bottom of the dish and sides. Use a sheet of wax paper and the bottom of a flat drinking glass (or other flat tool, or your hands!) to gently smush the mixture evenly along the bottom and walls of the pie dish. Try not to spend too much time doing this, as the melting butter will make the consistency harder to work with.
Place pie dish in the center of the oven and bake for 10 – 12 minutes.
If you are using a quiche mixture, as I did, then you will not need to bake it for so long, as it will go right back in the oven.
This pie dish will generally be cut into 8 servings.
Nutritional Info (per serving):
- Calories: 160
- Total fat: 14 g
- Total carbs: 5 g
- Fiber: 3 g
- Net carbs: 2 g
- Protein: 3 g
The pre-bake picture below contains the recipe with an additional 1/4 cup of flaxseed meal and one additional egg. Not only did it add some bulk to fit a bigger (10″) pie crust, but it adds fiber, omega-3 fatty acids, and a beautiful speckled texture as well!