The best and easiest low carb press in pie crust. This almond flour pie crust is perfect for both sweet and savory recipes.
Servings: 10 servings
- 1 1/2 cups almond flour
- 1/4 cup Swerve Sweetener either granular or powdered is fine*
- 1/4 tsp salt
- 1/4 cup butter melted
In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.
Turn out into a glass or ceramic pie plate. Press firmly with fingers into bottom and up sides. Use a flat bottomed glass or measuring cup to even out the bottom. Prick all over with a fork before baking.
To bake unfilled, preheat oven to 325F. Bake until edges are golden brown, about 20 minutes.
To bake a filled pie, pre bake 10-12 minutes before adding fillings. You may need to cover the edges in foil to avoid over-browning. Let the pie crust cool before adding fillings and baking again.
*For a savoury pie crust, leave out the sweetener, use 1/2 tsp salt, and add 1/2 tsp garlic powder.
Amount Per Serving (1 slice) | Calories: 187 | Fat: 12.7g | Carbohydrates: 3.6g | Fiber: 1.8g | Protein: 3.7g |