Perfect Keto Pie Crust - Coconut Flour Low-Carb Pie Crust
This keto pie crust is perfect for a low-carb classic pie crust replacement. It is paleo, gluten-free, grain-free, vegetarian and sugar-free.
Prep Time15 mins
Cook Time12 mins
Resting Time30 mins
Total Time27 mins
Servings: 8 servings
Preheat the oven to 375°F / 190C.
In a food processor bowl add the eggs, olive oil, vanilla extract, erythritol, salt. Blend for about one minute or until it looks frothy.
Add in the coconut flour and blend again for 30 seconds.
Add the cubed butter and pulse until well incorporated. It should start looking like a crumbled dough ball.
Press the dough into the pie pan. Use a fork to poke holes into the bottom of the crust.
Bake for about 10-12 minutes or until it looks golden. You can cover the edges with foil to prevent them from burning.
Serving: 1serving | Calories: 197kcal | Carbohydrates: 8g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 221mg | Potassium: 15mg | Fiber: 5g | Sugar: 1g | Vitamin A: 415IU | Calcium: 10mg | Iron: 0.6mg | Net Carbs: 3g