Preheat oven to 350F and oil a deep pie dish well with your choice of oil.
In a large mixing bowl, combine the almond flour, sweetener and salt.Beat the egg, vanilla and melted butter together in a small bowl to combine before adding it to the dry mixture.
Combine wet and dry mixtures until the dough is uniform and combined. It will be crumbly and seem dry - this is how it is supposed to be. Don't be tempted to add more oil or water.
Press dough evenly into the pie dish, being careful to make sure it is even up the sides. Flute the edges if desired and use a small amount of water on your fingers to repair cracks.
FILLED PIES (Apple, pumpkin,etc) : Poke holes all along the bottom of the crust with a fork and bake for 10 minutes (it will still be soft). Cool in the fridge while you prepare the filling. It cannot be burning hot when you fill it or your crust will be soggy later.UNFILLED PIES (unbaked tarts, etc.) : Poke holes along the bottom of the crust with a fork and bake shell for 14 minutes or until golden brown. Cool completely and fill.Follow directions for serving your pie of choice.
Note: If you are making a savory pie: Omit the sweetener and add any spices you like to dress it up (Ex: ¼ teaspoon pepper, garlic, sage or whatever you can dream up)DO NOT OVER BAKE. Nut crusts do not have to look burned to taste burnt.The nutritional information for this pie crust assumes you will slice it into 12 pieces.
Serving: 1/12 recipe | Calories: 138kcal | Carbohydrates: 4g | Protein: 6g | Fat: 17g | Sodium: 87mg | Fiber: 3g | Net Carbs: 1g | Fat Ratio per Serving: 110.87% | Protein Ratio per Serving: 17.39% | Carb Ratio per Serving: 2.9%
Keto Almond Flour Pie Crust https://castleinthemountains.com/keto-almond-flour-pie-crust/ February 6, 2021