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I really like Parmesan cheese, so clearly it's my favourite pie crust. Parmesan cheese perfumes the dough fantastically and helps to bind it.

If you’re utilizing this low-carb dough to make mini pies, you’ll need to squeeze it thinly sufficient to move it by 6 molds.

I stored mine somewhat thicker right here for the images as a result of I didn't need them to interrupt when dealt with with out filling them, however when you hold them of their trays first bake the crust, then fill them and bake like pies that you simply shouldn't have any downside in anyway.

This dough can be utilized as a pie crust for any of your favourite savory pie fillings.

Methods to make a nut-free keto pie crust

We use almond flour, but it surely's simple to arrange this nut-free pie crust recipe! Merely alternate the bottom almonds for floor sunflower seeds, utilizing the identical quantity. You too can use coconut flour, however you’ll need to roughly scale back the quantity 1/three cup (40 g / 1.four oz) and add yet another egg to the dough.

For much more keto pie crust recipes, try this assortment:

zero hours, 15 minutes

Follow 10 minutes General 25 minutes

Dietary values ​​(per serving, 1 small pie crust)

Carbohydrates2.5 grams

Protein12.2 grams

Fats19.5 grams

energy235 kcal

Carbohydrate energy four%, protein 21%, daring 75%

Complete carbohydratesfour.9 gramsFiber2.four gramsSugars1.1 gramsSaturated fats6 gramsSodium317 mg(14% RDA)Magnesium65 mg(16% RDA)Potassium167 mg(eight% EMR)

Elements (makes 1 massive or 6 small crusts)

1 1/four cup of almond flour (125 g / four.four oz)
1 1/four cups finely grated Parmesan or another arduous Italian cheese (113 g / four oz)
1 massive egg
1 teaspoon xanthan gum
1 half of melted butter (22 g / zero.eight oz)

Directions

Preheat the oven to 160 ° C / 320 ° F (typical) or 140 ° C / 285 ° F (fan assisted). Add the almond flour, cheese and xanthan gum to a big mixing bowl and blend.

Stir within the butter till the combination appears to be like like breadcrumbs. Add the egg and stir to mix.

Press right into a 22 cm (9 inch) pie pan or 6 mini-molds and prick with a fork.

Bake for 14 to 16 minutes or till the crust is frivolously golden and agency to the contact. Baked pie crusts may be saved in an hermetic container for 3 days. For longer storage, freeze for as much as three months.

Dietary breakdown of substances (per serving, 1 small pie crust)

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