Coconut Almond Pastry Pie Crust is the best almond flour pie crust for any keto sweet pie this year like a delicious sugar free keto pumpkin pie.
You will love this coconut almond keto pie crust. You know that I love baking without grain and sugar, right? I love testing new grain free crust recipes in my kitchen and this Coconut almond pastry pie Crust is actually a simple adaptation of one of my previous recipe : the coconut pie crust. It is a delicious base for any sweet keto pies like sugar free lemon pie or keto pumpkin pie.
Coconut Almond Pastry Pie Crust – 1 bowl recipe
This is an easy 1- bowl keto pie crust made in a food processor. All you have to do is to gather the ingredients below in a food processor until it forms a lovely buttery keto pie crust dough. All you need are:
Almond flour or almond meal
Sugar free maple flavored syrup or erythritol
A press in keto pie crust
This is an easy keto pie crust with no rolling needed! All you have to do is to press in the dough into a greased pie pan to shape the crust. Then pre bake and use for any sweet pie recipe.
An keto pastry pie crust using a combo of coconut, almond flour and natural coconut oil. This recipe suits all diet, gluten free, grain free, dairy free and low carb. A crispy easy pastry crust ready in 10 minutes in your food processor.
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Preheat oven to 170 C (340 F)
Grease a 26 cm (10 inches) pie pan with removable loose bottom - easier to unmold the pie.
Place all the ingredient into a food processor and process until a crumble is forming - about 1 minute.
With your hands gather the crumble on a hard surface - your bench top for example - and form a ball of dough.
It will be very crumbly so you can place the dough onto a piece of plastic wrap sheet. Firmly close the plastic wrap to enclose the dough and form a ball.
Refrigerate 20 minutes until it firms up.
Transfer the dough ball onto a 26 cm (10 inches) pie pan with removable loose bottom.
Firmly press the crumbly dough with your hands to cover all the pan. It is a shortbread crust, very fragile and crumbly. To make sure that this crust is easy to unmold from the pan it is important to firmly press the dough on the pan. No more air or empty spaces should be left or it could break easily when baked. Again, using a removable loose bottom pan is the easiest way to lift out the crust from the pan.
Using a fork, make some tiny holes all around the pie crust to avoid air to create between the pan and crust while baking.
Pre bake at 170 C for 20-25 minutes or until golden brown. Make sure you cover the pie after 10 minutes with a piece of foil to avoid the border to burn.
If you are using a filling that need to be bake like pumpkin filling, add it in the pre baked crust and return to the oven until filling is set. You may have to cover the pie with foil to avoid the border to get brown.
If cold filling is used like custard, wait until the crust is fully cool down before adding anything inside.
Always un mold carefully after at least 3-4 hours of cooling process. This crust is very fragile so use a loose bottom pan and grease very well with butter or coconut oil.
This recipe is perfect to make a pumpkin pie, apple pie or any other sweet pie.
Net carbs 3.6 g per slice without filling if you serve 8 slice per pie crust