Easy recipe for a low-carb, grain-free pie crust with low oxalate keto flour option for all your baking needs during the Holidays or other family celebrations!
Last Autumn, I posted this recipe for a gluten-free pie crust, which I used over the Holidays to meet our guests’ dietary needs.
Several of you tried it and gave it great reviews!
However, others requested a grain-free version for those keeping the carbs in check for digestive or weight loss reasons.
I am happy to report that I now have a low-carb pie crust recipe to share so that you have a broader array of healthy choices this Season!
The recipe consists of five simple ingredients: two blended types of keto flour, butter, egg, and fine sea salt.
While almond flour is my preferred base ingredient for this particular recipe, those sensitive to oxalates can substitute roasted sunflower seeds milled into fresh flour using a coffee or herb grinder.
Your choice of which one to try!
If there is a dairy sensitivity, I suggest no taste, expeller-pressed coconut oil instead of butter.
I don’t suggest ghee for this particular recipe, which is another healthy butter substitute for those sensitive to dairy proteins. The strong flavor of grassfed ghee seems to affect the pie crust flavor in a manner that I don’t find enhancing.
Need more pie crust ideas? Here are a couple of others I make in our home.
- Graham cracker pie crust (fantastic for traditional pumpkin pie or lemon meringue)
- Chocolate cookie pie crust (exquisite flavor combo with key lime pie)
Low Carb Pie Crust
Easy recipe for a low carb pie crust with low oxalate keto flour option for all your grain-free, keto baking needs.
Ingredients
- 1/2 cup butter melted
- 1 1/2 cups almond flour or sunflower seed flour
- 1/2 cup coconut flour
- 1 egg
- 1/2 tsp fine sea salt
Instructions
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Mix flour and sea salt together in a bowl.
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Beat egg in a separate bowl and then blend with melted butter.
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Slowly mix dry ingredients into the wet ingredients to form a dough ball.
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Press out dough with your hands in a greased pie plate to about 1/8 inch thickness. There should be enough dough to go up the sides of the pie plate which you can pinch for decorative purposes if desired.
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Prebake pie shell at 375 °F/ 177 °C for 10-15 minutes.
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Cool for 10 minutes. Add the desired filling to prepared pie crust and bake as usual.
I have sprouted sunflower seeds. Worth making my own flour from them for this?
Yes, absolutely! I just soaked a pound of sunflower seeds yesterday and dried them in a warm oven. I will be making flour with it today to make GAPS muffins for my hubby.
Buying sprouted seeds and milling is a faster way to do this.
Isn’t almond flour difficult to digest?
If it is blanched and from sprouted or soaked almonds, it is very easy to digest even for those on GAPS.