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One of the biggest challenges was to create a crust that doesn't have a sweet aftertaste. 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 ground pork rinds, a common low-carb ingredient made from dehydrated & fried pork skins.
Where Can I Buy Pork Rinds?
Although I prefer making my own, you can buy ready made pork rinds online. Just make sure you stay way from unhealthy additives (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.
To powder the pork rinds into fine flour, I'm using my Kenwood mixer with a food processor attachment.
How To Make Savory Keto Pie Crust
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 either use 8 mini tart pans like these, or a regular 9-inch tart pan. In either case, pans with removable bottoms work best for this recipe. I also used ceramic baking beans to weight the dough down.
If you want to add flavour to your keto pie crust, try some of these options:
- 1 tsp paprika + 1/4 tsp chili powder (+ 0.1 g net carbs per serving)
- 1/2 tsp onion powder + 1/2 tsp garlic powder (+ 0.2 g net carbs per serving)
- 1/2 tsp curry powder + 1/4 tsp ground cumin + 1/4 tsp turmeric powder (+ 0.1 g net carbs)
- 1/2 tsp dried oregano + 1/2 tsp dried basil + 1/2 tsp dried thyme + 1/4 tsp dried lemon zest or 1 tsp fresh lemon zest (+ 0.1 g net carbs per serving)
Hands-on Overall
Serving size 1 small crust
Nutritional values (per 1 small crust)
Net carbs1.3 grams
Protein13.2 grams
Fat11 grams
Calories177 kcal
Calories from carbs 3%, protein 34%, fat 63%
Total carbs3.8 gramsFiber2.5 gramsSugars0.7 gramsSaturated fat1.6 gramsSodium182 mg(8% RDA)Magnesium55 mg(14% RDA)Potassium174 mg(9% EMR)
Ingredients (makes 8 servings)
Instructions
- Preheat 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.)
- Pulse the pork rinds until powdered. If there are any hard skin bits left, remove them before mixing with the other ingredients.
- 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.
- Crack in the eggs and process until well combined using your hands or a dough mixer.
- Separate 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.
- 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 for up to 5 days or freeze for up to 3 months.
Ingredients
Instructions
- Preheat 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.)
- Pulse the pork rinds until powdered. If there are any hard skin bits left, remove them before mixing with the other ingredients.
- 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.
- Crack in the eggs and process until well combined using your hands or a dough mixer.
- Separate 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.
- 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 for up to 5 days or freeze for up to 3 months.
Nutrition (per serving, 1 small crust)
Calories177kcal
Net Carbs1.3g
Carbohydrates3.8g
Protein13.2g
Fat11g
Saturated Fat1.6g
Fiber2.5g
Sugar0.7g
Sodium182mg
Magnesium55mg
Potassium174mg
Detailed nutritional breakdown (per 1 small crust)
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