Keto Pie Crust For Most Any Pie. It’s the crust and nothing but the crust. These very versatile Low Carb Pie Crusts For Most Any Pie are used in many of the pie recipes on this site and can be used for hot or cold pies. Using Allulose*** will keep them Paleo. Here are several: Cheesecake Pumpkin Pie, New York Cheesecake, & Cranberry Orange Cream Cheese Pie. I also use the small one for the Walnut Pecan Tart , Crack Pie, and the larger one for the Pecan Maple Brandy Bars. Hot or Cold this keto pie crust for most any pie is the absolute best.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 1¾ C Almond Flour
- ½ C Ground Pecans
- ½ C Allulose*** (Paleo) Or 9 Drops Liquid Sucralose***
- ½ C Melted Butter
- 10 Servings
- 214 Calories, 4.8g Protein, 21.0g Fat 5.0g Carbs, 2.7g Fiber, 2.3 Net Carbs
- 2¼ C Almond Flour
- ¾ C Ground Pecans
- ½ Allulose*** (Paleo) Or 12 Drops Liquid Sucralose
- ¾ C Melted Butter
- 12 Servings
- 222 Calories, 5.0g Protein, 21.7g Fat 5.2g Carbs, 2.7g Fiber, 2.5g Net Carbs
- Preheat oven to 350°.
- Put almond flour into a medium bowl.
- In a small processor add pecans and Allulose and process until pecans are ground.
- Add pecan mixture to almond flour and mix in melted butter.
- Blind bake crust 12-15 minutes at 350 degrees and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn slightly brown. Put on counter to cool.
- Mix all ingredients and press into an 8"x1¼” (Small Crust) or 9"x1½ ” (Large Crust) removable bottom cake pans or corresponding sized spring-form pans.
- Blind bake crust 12-15 minutes at 350 degrees and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn slightly brown. If it has puffed up again knock it back down. Put on counter to cool for cold pie.
- Proceed with your pie.
- CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
- I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
- If using spring-form pans try to get your crust up the side at least 1" and 1½" if possible.
- These crusts can be used for either hot or cold pies.
- Absolutely no need to grease pan as crust has so much butter and no sugar in it. The shell will come out slicker than a whistle.
- More sweetener may be used without adding any additional nutritional profile but I doubt you will need any more.
- If using liquid Sucralose*** add to melted butter before adding to nut flours.