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.
Nutritional values (per serving)
|of which Saturated||1.6||grams|
Macronutrient ratio: Calories from carbs (3.2%), protein (33.6%), fat (63.2%)
Ingredients (makes 8 servings)
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.
- 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.
- 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 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.
- 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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