![]() ![]() ![]() Flax Egg – I’ve heard of people using flax eggs as an egg substitute, but haven’t tried it in pie crust yet.The crust will be a little more crumbly, but it still tastes great. More Butter – To make this almond flour pie crust recipe without the egg, just increase the amount of butter (or fat of your choice) by 2 more tablespoons.The egg provides structure, so that the crust doesn’t fall apart, and is also a component in the right wet/dry ratio.įor those that are allergic to eggs, you can replace the egg with one of these options: If you want to keep that buttery flavor, try butter flavored coconut oil - it’s amazing and still dairy-free. It does impart a mild coconut flavor, though. Coconut Oil – If you prefer to avoid dairy altogether (and even ghee is an issue), coconut oil is an easy swap.Ghee – Provides a rich, buttery flavor, but is still fine for most people wanting to be dairy-free, since the lactose is removed.Butter – If you’re not sensitive to dairy, almond flour pie crust with butter is the most accessible and delicious option. ![]() The fat in this almond flour pie crust recipe adds flavor, prevents dryness, ensures the correct wet/dry ingredient ratio, enables browning, and helps in heat movement throughout the crust during baking. Fatįat is important for a keto diet, and also important in baking of any kind. I use sea salt for all my recipes, but any kind is fine to use.įor a savory gluten-free pie crust with almond flour, omit the sweetener and double the amount of salt, as noted on the recipe card below. SaltĮven for sweet crusts, salt helps balance out and bring out the sweetness, so don’t leave it out. Most often, 1/4 cup will be a good middle-ground amount (if using Besti), so that is what I put in the recipe. It will vary depending on your sweet tooth, too. On the other hand, if it’s more tart, you may want to use as much as 1/2 cup of sweetener. If your filling is super-sweet, then 2-3 tablespoons of sweetener in the crust might be enough. See my keto sweeteners guide to help you find other alternatives to use, then use my sweetener conversion calculator to get exact amounts for the recipe.Įven for sweet recipes, I’ve varied the amount of sweetener in this crust, depending on how sweet the filling is. The results will be similar, but you’ll have to use 33% more, just like erythritol.įor those that prefer a stricter paleo pie crust, coconut sugar is just fine instead. Allulose – Similar to Besti above, but without the monk fruit.Because erythritol is less sweet than Besti, you’ll need to use 33% more to achieve the same sweetness. It’s more drying than Besti and can taste a little gritty. Erythritol – I’ve used this one the longest, but it’s no longer my top pick.Most important, it helps lock in moisture (unlike other sweeteners), for a flaky keto crust that isn’t dry. Besti Monk Fruit Allulose Blend – My top recommendation, because it measures just like sugar, has 0 calories and net carbs, and has no aftertaste.(Liquid sweeteners will alter the ratio between wet and dry ingredients too much.) Here are my top sweetener picks for keto pie crust: If you are wondering what kinds of sweeteners you can use, any kind you like will work, but it has to be granulated. You can make almond flour pie crust with or without the sweetener, so it works for low carb dessert recipes as well as for savory pies. Make coconut flour pie crust like this instead. If you need to avoid almond flour altogether, I do not recommend using coconut flour in this recipe - it will be extremely dry. ![]()
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