Keto Pie crust that boasts only 2 net carbs per serving!
Serving size is 1/10th of the keto pie crust.
One of my biggest baking challenges was how to make keto pie crust that tasted good and I was able to roll out.
I tried a few recipes for a keto pie crust you could press in and wasn’t thrilled with the results.
It wasn’t until I discovered hazelnut flour that I had a keto pie crust result that made me happy!
Your New Favorite Pie Crust Recipe
Discovering this magical flour…. which really isn’t a flour… was critical to making this pie crust work.
What is hazelnut flour?
It’s finely ground flour made from the nut… hazelnuts.
It’s got a really delicious flavor but is pretty expensive.
Therefore, I combined it with coconut flour and tiger nut flour.
Ingredients For Keto Pie Crust
Here’s a few things to peek at….
- Bocha Sweet (Seriously, you need this!… but if it’s out of stock…check out these options: Monk Fruit Sweetener or Swerve
- Tiger Nut Flour
- Hazelnut Flour
- Coconut Flour
- Parchment Paper
- Wooden Rolling Pin
- Pie Plate
Tutorial Video: Keto Pie Crust with Hazelnut Flour
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Keto Pie Crust (Grain-Free Pie Crust)
- Combine hazelnut flour, coconut flour, tiger nut flour, bocha sweet and sliced cold butter in food processor.
- Use pulse to process until mixture resembles wet sand.
- Add egg and pulse together until combined.
- Place in parchment paper (or plastic wrap) shaped into a circular round.
- Refrigerate for 30 minutes to one hour.
- Remove from fridge and roll crust out between two sheets of parchment paper
- Bake at 350 degrees for 10 minutes
- For a fully baked pie crust, bake at 350 degrees for 20-25 minutes.
How To Make Keto Pie Crust with Hazelnut Flour
Time needed: 40 minutes.
This keto pie crust is a roll-out pie crust that makes the perfect base for any keto pie. To use this in a savory keto pie simply omit the sweetener. Print this keto recipe out as you’ll want to refer back to it time and time again!
- Gather your ingredients & supplies
1 Cup Hazelnut Flour 112 g
¼ Cup Coconut Flour 1 oz
½ Cup Tiger Nut Flour 1 oz
3 Tbsp Bocha Sweet optional
½ Cup Butter cold, sliced
- Assemble the pie crust
Combine hazelnut flour, coconut flour, tiger nut flour, bocha sweet and sliced cold butter in food processor.
Use pulse to process until mixture resembles wet sand.
Add egg and pulse together until combined.
Place in parchment paper (or plastic wrap) shaped into a circular round.
Refrigerate for 30 minutes to one hour.
Remove from fridge and roll crust out between two sheets of parchment paper
Bake at 350 degrees for 10 minutes
For a fully baked pie crust, bake at 350 degrees for 20-25 minutes.
- For a pie you’ll bake:
If you’re going to make a baked pie (like…the entire pie needs baked), then bake the crust
alonewith a pie crust shield at 350 degrees for 10 minutes.
Then allow the crust to cool while you assemble the filling.
- For a no-bake pie:
Now, if you’re making a no-bake pie then you’ll need to completely bake this keto pie crust.
So, bake at 350 degrees for 20-25 minutes.
I strongly encourage you to use a pie crust shield to make sure the edges don’t over bake.
Why Do I Need A Pie Crust Shield?
These high fat flours tend to brown faster and the pie crust shield will save your crust edges from burning. It’s totally worth the small investment if you don’t already have a pie crust shield!