Best Low Carb Pie Crust Recipes

LOW-CARB PECAN PIE WITH ALMOND FLOUR CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix almond flour and 4 tablespoons melted butter together in a small bowl. Press into an ungreased 9-inch pie pan. Chill in the refrigerator while preparing the filling.
• Combine sweetener, syrup, eggs, 2 tablespoons melted butter, and vanilla in a medium bowl. Stir in pecans. Pour mixture into pie crust.
• Bake in the preheated oven until filling is set, about 45 minutes.

LOW-CARB PIE CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix pecans, butter, brown sugar substitute, vanilla extract, and cinnamon together. Press into the bottom and up the sides of an 8-inch pie pan.
• Bake in the preheated oven until lightly golden, about 12 minutes. Do not let pecans brown.

LOW-CARB COCONUT PIE CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch pie plate with cooking spray.
• Blend coconut flakes in a food processor until powdery. Place in a bowl; mix in eggs and butter until well combined. Press mixture into the prepared pie plate.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool before filling.

LOW-CARB CAULIFLOWER CRUST BREAKFAST PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch glass pie pan with cooking spray.
• Grate cauliflower coarsely with a box grater. Measure out 1 1/2 cup of cauliflower "rice"; press into the bottom and sides of the pan to make a crust.
• Bake in the preheated oven until crust looks dry, about 15 minutes.
• Melt coconut oil in a large skillet over medium heat. Add onion and bell pepper; cook and stir until softened, about 10 minutes. Add mushrooms and butter; cook and stir until mushrooms are lightly browned, about 5 minutes. Stir in 3 slices bacon. Season with salt and pepper.
• Whisk eggs in a bowl until blended. Whisk in sour cream until smooth. Stir in onion mixture and 1 cup Cheddar cheese.
• Sprinkle 1/4 cup Cheddar cheese over the cauliflower crust. Spread egg mixture evenly over the cheese. Top with remaining 1/4 cup Cheddar cheese. Sprinkle remaining 3 slices bacon on top.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Remove from oven and let stand until set, 5 to 10 minutes.

PECAN PIE CRUST LOW CARB

Steps:

• Preheat oven to 350 degrees.
• In a food processor, process pecans on high until they are a fine meal. Add the Truvia, cinnamon & salt. Pulse a few times.
• While food processor is running on low, add the melted butter & egg white until dough is completely blended & clumped together.
• Lightly spray pie pan with Pam. Add the dough & cover with a piece of plastic wrap. Using your fingers or the bottom of a glass, gently press to cover the bottom & sides of the pie pan. Remove the plastic wrap.
• Bake the crust for 10 minutes. It will puff a bit in the middle but will flatten again as it cools. If you use this crust for a baked pie, when you bake it again cover the edges with foil so that it doesn't over-brown.

LOW CARB PIE CRUST

Steps:

• Preheat the oven to 375°F Mix together the flax meal, almond flour and salt. In a separate microwave-safe container, melt the butter in a microwave and stir in the Splenda. Now mix both together thoroughly.
• This batter will be a soft goo. Spread the batter out with a spatula into a 9" pie plate. Cook it for about 12 minutes at 375F, or until the crust is relatively firm and a bit on the brownish side. Let it cool thoroughly.
• This recipe is great for making ahead of time and freezing, then pulling out when you have a pie you want to make. Put the crust in the fridge for about an hour before using it, so that the dough is nice and firm before you add in the pie ingredients.
• If you divide your pie up into 8 slices, each slice will have about 2g in net carbs from the pie crust material. Compare that with many commercial pie crusts which can reach 10g or more per slice! It's definitely worth it to make your own pie crusts, no matter what kind of a diet you are on. It saves you money, too!
• If your local store does not carry almond flour, it's easy enough to buy online. Just do a Google search to find a few vendors.

ALMOND PIE CRUST - LOW CARB - DIABETIC FRIENDLY

Steps:

• 1. Heat oven to 350 deg.
• 2. Place the butter in a pie plate and place it in the over. Melt the butter. Be careful when taking it out, it will be hot.
• 3. Mix in the almond flour and sugar into the pie plate. Mix the ingredients until well incorporated. Take the bottom of a measuring cup (or use fingers) and mold the mixture to the pie plate.
• 4. Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts browning it goes quickly.
• 5. It makes a 9 inch crust.
• 6. Calories: 139 Saturated Fat: 1.1g Sodium: 3mg Carb: 4.5g Fiber: 2.3g Sugar: .7g Protein: 4.5g

LOW CARB ALMOND PIE CRUST

Steps:

• Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in the pan and pat into place with your fingertips.
• Enjoy!

LOW CARB KEY LIME PIE WITH LOW CARB CRUST!

Steps:

• Start with the crust.
• Preheat oven to 350°F.
• In a food processor add the cup of raw almonds, pulse until it is the size of sand granules (not too fine!).
• Add in the 2 packets of Splenda and the 4 tablespoons of melted butter.
• Pulse until it is well mixed and a workable paste.
• Spray a small, square baking dish (I actually prefer a metal pan as it has the tendency to crisp the nuts better) with cooking spray and with a spatula, add in the mixture and pat until evenly spread.
• Put in oven for 10-12 minutes; broil on top for another 1-2 minutes. Be careful that it doesn't burn; it should be a toasted brown.
• Once done, take out of oven and put in the freezer.
• For the filling:.
• In a food processor, add 1/2 package of lime Jell-O; follow the directions on the box and then pulse in the food processor until well mixed.
• Add in 1 juice of lime as well as some zest from the peel.
• Add in the softened Neufchatel cheese.
• Pulse until well-mixed, should be a thick liquid mixture.
• Add the filling on to your crust and smooth until even.
• I prefer to put it back into the freezer for about 1 hour and then either enjoy as a frozen treat or take it out for a few minutes to soften, but you can also just put it in the fridge for a few hours to set.
• Garnish with sliced lime and sugar-free cool whip and serve!
• (You can also substitute the lime Jell-O for lemon Jell-O for a cheesecake variation or chocolate Jell-O pudding for a chocolate mousse pie--minus the lime, of course).

KETO - LOW CARB (GLUTEN-FREE) PIE CRUST

Steps:

• 1. Melt mozzarella cheese and 2 oz cream cheese in microwave for 1 minute, stirring after 30 seconds.
• 2. In separate bowl add egg whites + 1/4 tsp cream of tarter. Using a mixer mix until the egg whites peak. Set aside.
• 3. In separate bowl add coconut flour, psyllium husk and salt together.
• 4. Fold in egg whites.
• 5. Add cheese mixture and room temp water and knead until blended.
• 6. Cut dough in half. Set aside 1/2 and roll out the other half and put in pie pan.
• 7. Bake till light brown.
• 8. Remove from oven. Add filling of choice.
• 9. Roll out top crust and place on top of filled pie.
• 10. Bake 40 mins @ 350° or until golden brown.