KETO ALMOND FLOUR PIE CRUST

INGREDIENTS:

• 2 1/2 cup Wholesome Yum Blanched Almond Flour
• 1/4 cup Besti Monk Fruit Allulose Blend (*see note below about amounts; omit for savory crust)
• 1/4 tsp Sea salt (or 1/2 tsp for savory crust)
• 1/4 cup Butter (measured solid, then melted; substitute ghee or coconut oil for dairy-free)
• 1 large Egg (or ~2 tbsp additional butter, ghee, or coconut oil)
• 1/2 tsp Vanilla extract (optional)

INSTRUCTIONS:

1. 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.
2. In a large bowl, mix together the almond flour, Besti (if using), and sea salt.
3. 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.)
4. 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.
5. 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.

RECIPE NOTES

Serving size: 1 slice, or 1/12 of entire recipe

Sweetener note: The amount of sweetener that is best will vary based on the filling. Use 1/4 cup for a sweet crust, 3 tablespoons for a very lightly sweet crust (if your filling is super sweet), up to 1/2 cup for a very sweet crust (if you like a sweeter crust or your filling is tart), OR omit sweetener for savory crust.

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories180

Fat17g

Protein6g

Total Carbs5g

Net Carbs2g

Fiber3g

Sugar1g