This is delicious! I've made it twice now. It's not too hard, and it comes out delicious.
Suzanne's changes (below) are in orange.
Almond Flour Pie Crust (Keto, 5 Ingredients)
Also gluten-free and dairy-free
The best keto pie crust recipe! My almond flour pie crust is buttery and flaky, with 5 minutes prep, 5 ingredients, and 2g net carbs.
Prep 5 minutes
Cook 10 minutes
Total 15 minutes
Author Maya Krampf from WholesomeYum.com
Ingredients
2 1/2 cups Wholesome Yum Blanched Almond Flour (or any almond flour)
1/4 cup Besti Monk Fruit Allulose Blend (*see note below about amounts; omit for savory crust) (or any sweetener)
1/4 tsp Sea salt (or 1/2 tsp for savory crust) (leave out the salt unless you're using unsalted butter!)
1/4 cup Butter (measured solid, then melted; substitute ghee for dairy-sensitive, or coconut oil for dairy-free) (or vegan/plant-based butter)
1 large Egg (or ~2 tbsp additional butter, ghee, or coconut oil)
1/2 tsp Vanilla extract (optional)
Instructions
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.
In a large bowl, mix together the almond flour, Besti (if using), and sea salt.
Stir in the melted butter and egg, until well combined. (If using vanilla, stir that into the melted butter before adding to the dry ingredients.) The "dough" will be dry and crumbly. Just keep mixing, pressing and stirring, until it's uniform and there is no almond flour powder left. (Alternatively, you can use a food processor to mix it all together.)
Press the dough into the bottom of the prepared pan. You can flute the edges of desired; if it crumbles when doing this, just press it back together. Carefully poke holes in the surface using a fork to prevent bubbling.
Bake for 6-12 minutes, until the edges are slightly golden -- the time can vary depending on your pan, your oven, and the sweetener you use (or don't use).
Add fillings only after pre-baking. If your fillings will require baking again, you'll want to parbake the crust for the shorter end of the time spectrum, around 6-8 minutes, and use a pie shield or foil to cover the edges when baking again with filling.
Keto Pumpkin Pie (Sugar Free)
Also, gluten-free and dairy-free
You only need a few ingredients for this easy low carb keto pumpkin pie recipe with almond flour crust. It's the best sugar free pumpkin pie!
Prep 15 minutes
Cook 45 minutes
Total 1 hour
Author Maya Krampf from WholesomeYum.com
Ingredients
1 recipe Almond flour pie crust (or your favorite pie crust recipe)
1 15-oz can Pumpkin puree
1/2 cup Heavy cream (or coconut cream for dairy-free/paleo)
2 large Eggs (at room temperature)
2/3 cup Besti Powdered Monk Fruit Allulose Blend (or your favorite sweetener)
2 tsp Pumpkin pie spice
1/4 tsp Sea salt
1 tsp Vanilla extract (optional)
1 tsp Blackstrap molasses (optional)
Meanwhile, beat together all remaining ingredients, using a hand mixer (or food processor) at medium-low speed, until smooth. (Don't overmix.)
When the pie crust is done baking, reduce the oven temperature to 325 degrees F (163 degrees C). Cool the crust on the counter for at least 10 minutes, longer if you have time.
Pour the filling into the crust. Gently tap on the counter to release air bubbles. Cover the crust edge with foil.
Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center, like jello. Do not let it fully set in the oven.
Cool completely on the counter. Then, refrigerate for at least 2 hours, preferably overnight. Make sure the pie is completely set and doesn't jiggle before you slice it.
Maya's Recipe Notes
Serving size: 1 slice, or 1/12 of entire pie
To reduce the chance of cracking your low carb pumpkin pie, you can bake the pie in a water bath. Otherwise, if you end up with cracks, you can always cover them with whipped cream.
Enjoy!
