The colder it gets outside, the more I want to bake something. Here is my variation on the keto pie crust recipe. Minimal carbs, a nice texture, and a neutral flavor that will work for both sweet and hearty pies.
Simply add your favorite filling to the finished crust and bake for 20-30 minutes. Also, you can prepare the filling in advance ( for example, roast mushrooms with onions and chicken). Then bake it just until the crust appears)
Cooking time 25 min.
Portion quantity 5
Ingredients :
Almond flour ½ cup
Coconut flour ½ cup
Psyllium 2 tablespoons
Coconut oil 2 tablespoons
Egg 2 pcs.
Water 5 tbsp.
Salt to taste
Step 1
Mix all the dry ingredients
Step 2
In a separate bowl lightly beat the eggs.
Step 3
Add the coconut oil to the dry mixture and mix
Step 4
You should get a consistency like this
Step 5
Pour the eggs into the batter and mix it up
Step 6
Add cold water to the dough one spoonful at a time and stir. In the end, the dough should still be crumbly and not stick to your hands
Step 7
Roll the dough into a ball and let stand for 5 minutes
Step 8
Roll out into a “sausage” and cut into 4-5 pieces
Step 9
Place the dough in a casserole dish and knead. Make sure that the layer is the same thickness
Step 10
Place in a preheated oven at 180°C for 15-20 minutes.
Bon appetit!
Energy Value per Serving
Calories from fat 138
Calories 193
Fats: 15.3g
Carbohydrates: 12.1g
Fiber: 8.8 g
Digestible carbohydrates: 3.3 g
Protein: 6.5 g
