This dairy-free keto pie crust will impress everyone, even if they aren’t keto. It’s crispy, deliciously flaky and best of all holds together perfectly.
Cuisine: Keto / Low Carb | Gluten Free | Vegetarian
Cook Time: 30 Mins | Prep Time: 20 Mins | This Recipe Makes : 12 Slices
Per Serving : 207 Calories | 19 g Fat | 6 g Carbohydrates | 3.5 g Fiber | 4 g Protein
- 200 g Almond Flour (7 oz)
- 60 g Coconut Flour (2 oz)
- 1/2 tsp xanthan gum
- 1/2 tsp baking powder
- 1/4 tsp Salt
- 120 g Lard Room Temperature
- 1/4 cup cold water
In a large glass bowl, mix the almond flour, coconut flour, xanthan gum, baking powder, and salt together until each of the ingredients are indistinguishable.
This process has to be done quickly, otherwise, it will not work! – Spoon the lard into small chunks, and add it to the dry ingredients. Press the lard into the dry ingredients by using two forks. This can also be done in a food processor by pulsing the chunks of lard and dry ingredients for 20 – 30 seconds on high. Add in the cold water and continue mixing until combined.
Wrap the mixture tightly in cling wrap and store in the fridge for a minimum of 1 hour. (2 hours is best)
Once you’re ready to bake, roll the pie pastry between two pieces of parchment paper, ensuring the pastry goes past the edges of your pie tin by around 5 cm (2 inches).
Remove the top sheet of partchment paper, place your pie dish upside down on top of the pastry, and flip them both up the right way again, so that the pie pastry now sits inside the pie tin. No need to blind bake this pastry. You’re good to go.
- Enjoy & thanks for sharing! 😀
Source & Picture: Morva for Flickr