Keto ALMOND FLOUR PIE CRUST: 5 Ingredients, Flaky & Buttery!

Ingredients

• 2.5 cups Blanched Almond Flour (Wholesome Yum brand preferred for fine texture)
• 0.25 cup Monk Fruit Allulose Blend (Besti brand; tastes like sugar and gives good texture)
• 0.25 teaspoon Sea Salt (Fine sea salt; increase to 0.5 tsp for savory crusts)
• 0.25 cup Unsalted Butter (Melted; can substitute coconut oil or ghee)
• 0.5 teaspoon Vanilla Extract (Pure vanilla preferred)
• 1 Large Egg (Room temperature)
• 1 tablespoon Butter for Greasing (To grease sides of pan; optional cooking spray)

Instructions

1. Cut parchment paper circle

   Fold a sheet of parchment paper into fourths, align the corner in the middle of your pie pan, then cut around the edge to create a perfect circle that fits the bottom of the pan.

   Time: PT5M

2. Whisk dry ingredients

   In a mixing bowl combine the almond flour, monk fruit sweetener, and sea salt. Whisk thoroughly to break up any lumps; no sifting needed.

   Time: PT3M

3. Melt butter

   Melt the butter in a microwave‑safe bowl or small saucepan until just liquid; do not brown.

   Time: PT2M

4. Combine butter and vanilla with dry mix

   Add the melted butter and vanilla extract to the dry ingredients. Stir just until the butter is evenly distributed; the mixture will still look dry.

   Time: PT2M

5. Add egg and form dough

   Make a well in the center of the mixture, crack the egg directly into it, and gently stir until the yolk and white combine, then incorporate the egg into the rest of the dough until uniform. The dough will feel crumbly at first, then become pliable.

   Time: PT2M

6. Shape and press into pan

   Form the dough into a ball, then flatten into a disc. Place the disc into the prepared pie pan, using your fingers to spread it evenly across the bottom and up the sides, pressing firmly into the parchment and any creases.

   Time: PT5M

7. Flute the edges (optional)

   Using two fingers to pinch the inner dough and one finger to push outward, create a decorative fluted rim around the edge of the crust.

   Time: PT2M

8. Dock the crust

   Use a fork to prick holes evenly across the bottom of the crust to prevent bubbling during baking.

   Time: PT1M

9. Pre‑bake the crust

   Place the pan on the middle rack and bake at 350°F for about 10 minutes, or until the edges are lightly golden. If the edges brown too quickly, cover them with foil or a pie shield.

   Time: PT10M

   Temperature: 350°F

10. Cool before filling

    Remove the crust from the oven and let it cool on a wire rack for 5 minutes before adding your desired filling.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

5g

Carbohydrates

4g (net carbs 2g)

Fat

15g

Fiber

2g