keto - low carb (gluten-free) pie crust
Whip it up easily, roll it out, and make yourself some pie... Sweet or savory pie!! If making a dessert pie, add tablespoon or two of erythritol or sugar substitute of choice. If making a savory chicken pot pie, forget the sugar but maybe add garlic powder or Italian seasoning. The possibilities are endless and guilt-free! When rolling out crust, use parchment or wax paper. Given the lack of gluten, the crust is more fragile and may break if not handled carefully. Roll it out between two sheets of parchment / wax paper.
method
Bake
Ingredients For keto - low carb (gluten-free) pie crust
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3 cmozzarella cheese, full fat
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2 ozcream cheese, full fat
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3egg whites
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1/4 tspcream of tartar
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1/2 ccoconut flour
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1 Tbsppysillium husk
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1/4 tspsalt
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2 Tbspwater, room temp
How To Make keto - low carb (gluten-free) pie crust
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1Melt mozzarella cheese and 2 oz cream cheese in microwave for 1 minute, stirring after 30 seconds.
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2In separate bowl add egg whites + 1/4 tsp cream of tarter. Using a mixer mix until the egg whites peak. Set aside.
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3In separate bowl add coconut flour, psyllium husk and salt together.
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4Fold in egg whites.
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5Add cheese mixture and room temp water and knead until blended.
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6Cut dough in half. Set aside 1/2 and roll out the other half and put in pie pan.
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7Bake till light brown.
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8Remove from oven. Add filling of choice.
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9Roll out top crust and place on top of filled pie.
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10Bake 40 mins @ 350° or until golden brown.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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