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Savory Keto Pie Crust

Grain-free savoury pie crust - that's what was missing on my blog! :-) One of the biggest challenges was to create a crust that doesn't taste sweet. If you ever used almond flour in savoury recipes, you know what I'm talking about. One way to mask the sweet taste is to add spices, cheese and flaxmeal. Another way is to use some ground pork rinds which is an ingredient made from dehydrated & fried pork skins. Apart from tasting savoury, it also has a more favourable fat profile than most low-carb flour substitutes (read more about fats here).

Although I prefer to make my own, you can easily buy ready made pork rinds online. Just make sure you stay way from unhealthy additives (MSGs, maltodextrin, gluten, etc.). Most pork rind products (aka pork skins, cracklings or chicharrones) contain salt - that's fine but will limit their use to savoury meals only.

Preparation time

Hands-on
Overall

Nutritional values (per serving):

1.3 grams 2.5 grams 13.2 grams 11 grams 1.6 grams 177 calories
Total Carbs3.8grams
Fiber2.5grams
Net Carbs1.3grams
Protein13.2grams
Fat11grams
of which Saturated1.6grams
Energy (calories)177kcal
Magnesium55mg (14%)
Potassium174mg (9%)

Macronutrient ratio: Calories from carbs (3.2%), protein (33.6%), fat (63.2%)

Ingredients (makes 8 servings):

Optional seasonings (same as in my tortillas):

Make sure you use a kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/ brand or if you make you own ingredients (like flaxmeal from flaxseeds). This recipe makes 8 servings. You can either use 8 small tart pans or one regular. You can make your own pork rinds or buy them from Amazon. I like to make my own without salt so I can use them even in sweet recipes.

Instructions

  1. Preheat the oven to 200 C/ 400 F. Place the pork rinds into a blender. I'm using my Kenwood mixer with a food processor attachment.
    I used home-made pork rinds from pork skin I get from my local farmer. When I don't have any left, I sometimes get pork rinds from here (no affiliation). These must be the only pork rinds made with pure pork skins (no additives) here in the UK.
  2. Pulse the pork rinds until powdered. If there are any hard skin bits left, remove them before mixing with the other ingredients.
  3. Place the powdered pork rinds into a mixing bowl together with the almond flour and flaxmeal. Add salt (if needed) and mix until well combined.
  4. Crack in the eggs and process until well combined using your hands or a dough mixer.
  5. Separate the dough into 8 pieces and press into 8 mini tart pans like these or a regular tart pan. Place baking paper on top and use ceramic baking beans to weight the dough down. You will need them to prevent the dough from rising and creating air bubbles, especially if you are making a large pie. Place in the oven and bake for 12-15 minutes.
  6. When done, remove from the oven and fill with your favourite filling (meat, eggs, cheese, mushrooms, broccoli, asparagus, etc.) and place back in the oven. If not using straight away, let the pie crust cool down. Once chilled, store in an airtight container.

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (22)

Don't eat pork, can I substitute with butter? if so how much?

Reply

Hi Julia, pork rinds are used instead of low-carb flour (butter or other fats won't work). You can try this recipe instead: ketodietapp.com/.../multipurpose-keto-pie-crust - or this one (skip the sweetener if needed): ketodietapp.com/.../Sweet-Keto-Pie-Crust

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Hi Martina, I just love the look of these crusts! I too am a lover of using pork rinds for all sorts of keto recipes, and this looks very clever. Love it!

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Thank you Helena!

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I dont eat pork what can i replace those pork rinds?

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Hi Annick, yes, you can try chicken cracklings but I think they may be too fatty for this recipe: ketodietapp.com/.../how-to-make-chicken-cracklings
or try this recipe without the sweetener instead: ketodietapp.com/.../Sweet-Keto-Pie-Crust

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Love these, but I really would like to make with coconut flour instead of almond flour and flaxmeal. Any suggestions on how to convert this recipe? Thanks!

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me too i prefer coconut flour, cant wait to see the mesurement

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Hi Shelley, I haven't tried it but in general, you should use two-three times less coconut flour if using instead of nut flour / flax meal. Coconut lour absorbs a lot of water and you may also need to add more water, almond milk / coconut milk or melted ghee.

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I was wondering: do you need to prebake the crust? Cause I want to make a quiche with a (this) crust in my slow cooker

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Yes, I think it's better if you preface it. Here is a recipe that uses the crust: ketodietapp.com/.../Chicken-Pot-Pie

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These look and sound awesome!!!! will try them soon Smile
would I be able to sub the flax with something else?? (I am very sensitive to hormone imbalances and flax for me is a no-no)
Thanks for posting!!

Reply

Hi Niki, thank you! Yes, you can use almond flour instead of flaxmeal.

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Question about dough use:  I take it this dough could not be used to make say...calzones, or tortillas, because it bakes up too rigid.  Am I right in that?  
This dough appears to resemble Miracle Dough, only with pork rind dust instead of mozzarella (plus a few other minor differences), so I was kind of hoping to make a batch and run through my tortilla press (I know--me and my tortilla press!).

Reply

Oh I have to get one too Wenchypoo! Smile This dough is too crispy and it's not flexible enough for tortillas. I think it may be used for say breadsticks, maybe for pot pies with the dough on top (have to try) or crispy crackers but not for tortillas (see my previous recipe from last week). Hope this helps!

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It does, and thank you.  I have to get some counter space to be able to roll things out--for now, I make due with flattening dough using the press, and cutting shapes where necessary.  You should see my mini-cinnamon rolls:  flatten an ice cream scooper's worth of dough in the press, covering it with cinnamon, rolling it up tightly, slicing about every 1/2" or so to make the "rolls", then putting those bad boys in mini muffin tins to bake.  Unorthodox as hell, but it gets the job done.
I see myself using the press on this recipe for just the flattening--from there, I will hand-mold the circle to the inside of a pan for baking.  Yeah, there's probably going to be pleats in the sides, but that won't affect taste any.

Reply

Sounds amazing! Which dough have you been using to make the cinnamon rolls? I made some using almond flour & psyllium husk powder & butter with cinnamon inside - quite incredible Smile Yes I think you can use the press, especially if you make a large / regular pie crust - may not be needed for the small pans. Let me know how it went!

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I'd like to use it for chicken pot pie... could I use 4 as bases and 4 as top crusts?

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Hi Deila, yes I think that will work but I'd rather make 5-6 bases and use the remaining 2-3 for the tops - you won't need as much dough for the top crusts.

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How long should these bake for?

Reply

Missed that! 12-15 minutes, will add it now Smile

Reply

Thanks! I'll be making these soon!

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