Roll Out Flaky Keto Pie Crust
Perfect Keto Pie Crust that is super light and flaky!
Equipment
- 8 inch pie crust pan
- rolling pin
Ingredients
- 12 tbs butter
- 2 oz cream cheese
- 1 large egg
- 1 tsp salt
- 1/4 tsp xanthan gum
- 2 tbs Psyllium husk
- 2 tbs tapioca starch read the note below
- 2 cups almond flour
- 1/4 cup coconut flour
Instructions
- In a large bowl, cream together the butter and cream cheese with a hand mixer until smooth.
- Add the egg, salt, and mix well.
- Add the remaining dry ingredients to the mixture and mix well.
- Divide the dough into 2 parts.
- Chill the dough for a minimum of 4 hours but preferably overnight.
- Roll out a large sheet of parchment paper and roll out 1 part of the dough 1/4 inch thick to make one pie crust.
- Use a fork to poke holes in the bottom of the pie crust.
- Bake the pie crust at 350 degrees for 13 to 15 minutes or until it is a light brown color on the edges.
- Cool the pie crusts for about 15 minutes before adding a filling to allow it to set completely.
Video
Notes
The tapioca starch is only 2 tbs and a very low amount of carbohydrates. You can leave this out if you are very strict keto but if you are low carb, this ingredient is what makes this crust flaky!