Ingredients:
- 12 oz. almond flour
- 1/2 tsp. sea salt
- 3 oz. erythritol or substitute xylitol or allulose*
- 1 tsp. konjac flour or glucomannan powder to make the crust sturdier—optional
- 3 1/2 oz. butter melted
Directions:
- Put the almond flour in a dry skillet over medium heat and toast until golden brown (about 4 minutes) stirring and turning often to ensure it toasts evenly.
- Remove from the heat, place into a large bowl, and let cool for five minutes.
- Add the sweetener and sea salt (and konjac flour if using) and stir well.
- Add the melted butter and mix well until the almond flour is completely coated in butter.
- Pour the almond mixture into a greased 9” tart or pie pan and spread out evenly. Using a straight-sided glass, press the almonds down firmly and evenly across the bottom of the pan and up the sides.
- Chill in the fridge to set, then add any no bake filling of your choice!
*Erythritol or xylitol will result in a crisper crust; allulose will be crumblier. Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.
Nutrition Facts
No Bake Keto Pie Crust
Serving Size
1 slice
Amount per Serving
Calories
359.25
% Daily Value*
Fat
31.45
g
48
%
Saturated Fat
7.99
g
50
%
Trans Fat
0.41
g
Polyunsaturated Fat
5.52
g
Monounsaturated Fat
16.18
g
Cholesterol
26.67
mg
9
%
Sodium
84.29
mg
4
%
Potassium
312.8
mg
9
%
Carbohydrates
14.97
g
5
%
Fiber
4.61
g
19
%
Sugar
1.88
g
2
%
Sugar Alcohol
6.76
g
Net Carbs
3.6
g
Protein
8.97
g
18
%
Vitamin A
84.95
IU
2
%
Calcium
107.49
mg
11
%
Iron
1.45
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
