Easy Rustic Coconut Flour Pie Crust (Keto, Low-Carb, Gluten-Free)
Easy Rustic Coconut Flour Pie Crust
A basic pie crust made with coconut flour, because I have an excess of coconut flour 😄. I haven't used it for a savory pie yet, but I think a curry based savory pie would pair well with the coconut flour. Only 0.5 net carbs per serving. Happy π Day!
Makes 8 servings/slices (9" pie pan).
Ingredients:
1 cup coconut flour
1/2 cup butter, cubed and cold
1 tsp. vanilla extract (omit for savory pie)
1/2 scoop (80mg) stevia powder
1/4 tsp. salt
2 eggs
Directions:
- Preheat oven to 400°F (200°C).
- Combine eggs and vanilla and mix well in food processor.
- Add coconut flour, salt, and stevia powder to food processor and pulsate until combined.
- Add cubed butter and pulsate until mixture is crumbly.
- Put mixture into pie pan and press dough evenly around pan.
- Poke bottom with fork several times.
- Bake for about 10 mins.

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