Almond flour pie crust recipe & photos via Chef Vanessa Musi
This flaky, buttery almond flour pie crust makes a delicious gluten-free substitution in all your favorite baking recipes. Use it for sweet or savory pies, and even for no-bake desserts. You’ll never run out of ways to enjoy it!
Related: Paleo Keto Cinnamon Rolls
Just like regular pie crust, almond flour pie crust requires a few simple pantry staples and a few minutes of prep time. However, this crust comes with a few added benefits: A gluten-free blend of almond and tapioca flours prevents you from overworking your dough during mixing, while ghee adds healthy fats and an ultra-buttery flavor.
You can prepare almond flour pie crust a day ahead of time if you want to save cook time during holidays and special occasions. If you use this crust in baked recipes, watch your edges — you may need to cover them in foil or use a pie crust shield to prevent burning.
Pair almond flour pie crust with creamy no-bake fillings like pumpkin or chocolate, or try this cranberry filling instead. You’ll get all the luscious taste of conventional pie — just without the brain fog.
Low-Carb Paleo Almond Flour Pie Crust
https://www.bulletproof.com/recipes/low-carb/almond-flour-pie-crust-recipe-paleo-2g/
Start to Finish: 1 hour 10 minutes (10 minutes active)
Ingredients:
- 1 1/2 cups (165g) almond flour
- 1/2 cup (60g) tapioca flour or tapioca starch
- 1 tablespoon (13g) erythritol monk fruit blend, such as Lakanto (omit for savory crust)
- 1/3 teaspoon ground Himalayan salt
- 6 tablespoons (90g) grass-fed ghee, cool, cut into pieces
- 1 large egg
- Coconut oil spray for greasing
Instructions:
- In a food processor, blend flours, salt, and sweetener until combined. Add ghee and mix until crumbly.
- Add egg and mix again until a dough forms -- avoid over-processing.
- Remove dough from food processor onto a silicone work mat or surface lined with parchment paper. Shape dough into a rectangle and wrap in plastic wrap or an equivalent alternative. Refrigerate for about 30 minutes.
- After chilling, roll out dough onto the same surface with an additional layer of parchment on top (this will help you avoid using extra flour and handle the dough more easily). Work quickly and keep dough cold, as it is quite delicate.
- Grease a 9-inch pie pan with coconut spray. Line the pan with dough (no need to prick with a fork) and chill for another 30 minutes.
- After chilling, bake in a preheated 350 degree oven for about 20 minutes, or until golden (check at 15 minutes). Time will vary depending on pie pan, crust thickness, and oven. If you have baking steel on hand, use it to make your almond flour pie crust more golden on the bottom for this step. Remove from oven when crust is flaky and golden.
- Allow to cool before using in no-bake or savory recipes, or refrigerate up to one day before using.
Serves: 12
Nutritional Information (per serving):
- Calories: 113
- Fat: 9.8g
- Saturated Fat: 4.8g
- Cholesterol: 30mg
- Salt: 117mg
- Carbs: 9.6g
- Fiber: 3g
- Sugar: .1g
- Sugar Alcohols: 1g
- Net Carbs: 5.6g
- Protein: 1.3g
- Iron: 1mg
Note on ingredients: Except for coconut, all nuts are considered “suspect” on the Bulletproof Diet because of their high levels of omega-6 fats that can oxidize and contribute to inflammation. Nuts are also susceptible to mold and contain lectins, nutrient-sapping compounds that can be tough on your gut. Use nuts in moderation, or remove them from your diet and reintroduce in small amounts to test your sensitivity.
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