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Sweet Keto Pie Crust

|Sweet Keto Pie Crust

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.

Preparation time

Hands-on
Overall

Nutritional values (per serving):

2.3 grams 2.2 grams 8.4 grams 15.5 grams 4 grams 179 calories
Total Carbs4.4grams
Fiber2.2grams
Net Carbs2.3grams
Protein8.4grams
Fat15.5grams
of which Saturated4grams
Energy (calories)179kcal
Magnesium59mg (15%)
Potassium152mg (8%)

Macronutrient ratio: Calories from carbs (5%), protein (18.4%), fat (76.6%)

Ingredients (makes 8 servings):

Optionally add:
  • 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.

Instructions

  1. Preheat the oven to 175 C / 350 F. Mix all the dry ingredients - the almond flour, whey protein and powdered Erythritol. |Sweet Keto Pie Crust
  2. Add the egg and coconut oil and process well. |Sweet Keto Pie Crust
  3. 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. |Sweet Keto Pie Crust Alternatively, separate the dough into 8 pieces and press into 8 mini tart pans like these. |Sweet Keto Pie Crust
  4. 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. |Sweet Keto Pie Crust
  5. 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. |Sweet Keto Pie Crust

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

Comments (21)

Hi, rather than blind bake could I prick the base of the pastry and brush with egg? Can you tell I was brought up watching Delia.

Reply

Yes, you could prick the base instead - that should prevent it from rising. I don't think you need an egg wash Smile

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Hi can this recipe be doubled for a pie with  a top and bottom crust?

Reply

Yes, it can! Double may be too much, I'd think that 1 1/2 would be more appropriate. I'd use the remaining dough for crackers/cookies.
Or you can triple the recipe and keep half of the uncooked dough in the fridge (up to 5 days) or freezer (up to 3 months).

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Can this crust be used for recipes where the pie is baked in a raw crust?

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Yes, I think that will work too. If you need to bake the filling for longer and want to avoid burning the crust, place the raw pie crust in a freezer for 30-60 minutes before adding the filling and baking.

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This is so great.  I have been craving apple pie and saw your recipe on IBreatheImHungry's facebook page.  I'm excited to try this although I haven't baked in years because of my gluten intolerance.  Last week I chanced it and ate a non-gluten free apple pie.  It was delicious and I paid for it!

Reply

Hope you like this one Thia! Smile

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where is the button to print this?  thanks

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hi Laurey, it's at the top of this post, below the recipe title. Hope this helps.

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Looks good! I use Jay Robb a lot, it's good stuff. Before I try this I just wanted to clarify that I use the UNFLAVORED Jay Robb?  I have vanilla and chocolate too, and since this is for a sweet dessert, I could see using the vanilla... Thanks!

Reply

Hi Jeanne, thanks! You can use any - unflavoured, chocolate, etc. depending on what you plan to use the crust for Smile

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Great! Now I can get to baking...Wink

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Hello Martina,
i would like to ask you about whey protein. I don't realy know, if i can use "body-building" whey protein or some other. This whey protein has about 70% of protein for 100g.
Can you recommend me some which i can buy in Czech republic? Smile
Thank you

Reply

Hi Vlasta, sure! When I lived there (not so long ago), I used to get Reflex Natural - they have vanilla, strawberry and chocolate versions and it's one of the best I've found there and also in the UK (Jay Robb is a good one too but hard to find here). Reflex Natural has no sweeteners but I always prefer to use my own anyway (stevia or erythritol). From unflavoured protein powders (can be used even for savoury meals), I'd recommend WPC80 from Nu3tion. Hope this helps Smile

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Hi Martina, I made your other pie crust last week and filled it with chicken - yum! This one was so good I couldn't believe how close it was to what I used to eat years ago at a local French coffee shop. I think the whey protein makes a huge difference. I've tried all sorts of crusts but this one is a winner. It's less crumbly and tastes great too. I filled it with cream & strawberries ooooohhh yum!

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Thanks so much Kimberly, you made my day! Smile))

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These look wonderful.  On your recommendation, I just purchased the little tart pans with the removeable bottoms.  I'm thinking of individualized quiches to take to work for mid-day snack.  Thank you for the nice website and good recipes.

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I like the pans too - they are much better than regular pans, as it's easier to remove the crust. You may want to try the other Savory Pie Crust I linked to (for the quiches) but this one is fine too if you make it savory Smile

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For those who are allergic to almond flour - is there anything we can substitute?

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Hi Denise, yes, try the crust in this recipe: ketodietapp.com/.../Healthy-Raspberry-Curd-Hearts

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