In my recent post, I showed you how to make Savoury Keto Pie Crust. This time, I created another keto essential everyone should know how to make. Compared to my savoury version, this recipe doesn't use pork rinds. It is sweet and therefore more suitable for desserts (like this Raspberry Meringue Pie). Unlike the savory pie crust, this one is quite versatile. You can omit the Erythritol and use a sweet topping, or you can add a pinch of salt and use the crust in savoury recipes.
If you don't have access to quality protein powder, which is used in this recipe, you can substitute it with 3 tablespoons of almond flour + 1 tablespoon of psyllium husk powder OR just use ¼ cup almond flour instead of the protein powder.
The reason I use protein powder in some of my recipes is simple - it has a similar binding effect as gluten, which is missing in low-carb & paleo recipes. If you are concerned about the health effects of protein powders, I recommend you have a look at this post from Mark Sisson and this overview of protein powders such as egg white, casein or pea protein powders.
Nutritional values (per serving):
|of which Saturated||4||grams|
Macronutrient ratio: Calories from carbs (5%), protein (18.4%), fat (76.6%)
Ingredients (makes 8 servings):
- 1 tsp vanilla extract or
- ½ - 1 tsp cinnamon or
- 1 tsp pumpkin spice mix or
- any 1 tsp food extract of your preference (chocolate, almond, lemon, etc.)
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. This recipe makes 8 servings. You can either use 8 small tart pans or make one regular pie crust like I did my Raspberry Meringue Pie.
- Preheat the oven to 175 C / 350 F. Mix all the dry ingredients - the almond flour, whey protein and powdered Erythritol.
- Add the egg and coconut oil and process well.
- Place the dough into a non-stick pan with a removable bottom and press up the sides to create a "bowl" shape. Use a dough roller if needed.
Ideally, use a baking sheet as lining for the bottom to ensure that the crust doesn't get stuck to it.
Alternatively, separate the dough into 8 pieces and press into 8 mini tart pans like these.
- 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.
- When done, remove from the oven and fill with your favourite filling (keto lemon curd, whipped cream, creamed coconut milk, low-carb custard, chocolate, berries, etc). If not using straight away, let the pie crust cool down. Once chilled, store in an airtight container and keep at room temperature.