Savory Keto Pork Rind Pie Crust


Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place the pork rinds into a blender. (Note: I used homemade pork rinds from pork skin I get from my local farmer.)

Step 2Pulse the pork rinds until powdered. If there are any hard skin bits left, remove them before mixing with the other ingredients.

Step 3Place the powdered pork rinds into a mixing bowl together with the almond flour and flaxmeal. Add salt (if needed) and mix until well combined.

Step 4Crack in the eggs and process until well combined using your hands or a dough mixer.

Step 5Separate the dough into 8 pieces and press into 8 mini tart pans or a regular 9-inch 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.

Step 6When 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 for up to 5 days or freeze for up to 3 months.