How To Make Keto No Bake Pie Crust

How To Make Keto No Bake Pie Crust

No Bake Keto Pie Crust

This recipe is designed to teach everyone how to make quick easy no bake keto pie crust
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 9 inch

Ingredients

  • 1 3/4 cup almond flour or almond meal
  • 1/3 cup brown Swerve or brown sugar sweetener of choice
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 1/4 cup butter, melted and cooled

Instructions

  • In a small bowl combine almond flour, brown Swerve, and salt. Use a fork and stir until fully combined and no lumps are in the flour or brown Swerve. If needed use fingers to break up the lumps
  • Pour mixture into a 9 inch pie pan. Add vanilla and melted butter.
  • Use fork and stir until combined and all dry ingredients are moistened. If needed use fingers to make sure all the dry ingredients are moistened
  • Use the bake of a fork or fingers and press the mixture firmly onto the bottom and up the sides of the pie pan. Make sure it is firmly packed. Fill with desired pie filling and bake or chill as directed

Notes

This recipe yields a 9 inch pie crust. The entire recipe contains about 14 grams of net carbs
1 serving is about 1/12 of the recipe 1 serving contains about 1 gram of net carbs

No Bake Coconut Flour Pie Crust

This recipe is designed to teach everyone how to make no bake coconut flour pie crust
Print Rate
Course: Dessert
Prep Time: 3 minutes
Cook Time: 0 minutes
Servings: 1 9 inch crust

Ingredients

  • 168 grams coconut flour (1 1/2 cups)
  • 60 grams brown or granulated sweetener of choice (1/3 cup) I use monkfruit sweetener
  • 1/4 tsp salt
  • 1 tsp desired dry spices of choice, optional adjust to taste
  • 1 tsp extract of choice, optional I use vanilla or maple. Adjust to taste
  • 1/2 TBS butter, melted and cooled

Instructions

  • Lightly spray 9 inch pie pan with cooking spray. Sift the dry ingredients into prepared pie pan until no lumps. Stir with fork until evenly combined
  • Add exrract and melted butter. Use fork and stir until all the dry ingredients are moist
  • Use fingers or back of measuring cup and firmly press the mixture evenly throughout the bottom and up the sides of the pie pan. Use immediately or store in refrigerator up to 2 days


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