Ingredients
- 2 eggs
- 1 tbsp extra virgin olive oil
- 1 tsp vanilla extract- eliminate for savory
- 1/4 cup Swerve sweetener -eliminate for savory
- 1/4 tsp salt
- 1 cup coconut flour
- 1/2 cup butter cold cut into cubes
Directions
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Preheat oven to 400 degrees F.
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Mix eggs, oil and vanilla extract in a food processor or stand mixer.
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In another bowl mix the remaining ingredients together until combined.
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Pour the dry and wet mixture into a food processor.
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Add the butter.
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Process by pulsing until it is crumbled.
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Spray a pie plate with cooking spray and pour crumbles into pie plate.
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Press with hands to form dough right in the pie plate. Alternately you can also roll out dough between two pieces of parchment paper and flip over into a 9 inch pie plate.
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Using a fork randomly make holes into the bottom of the crust.
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Bake the crust 10 minutes or until golden.
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Cover the crust edges with aluminum foil if using this for a savory or sweet pie that needs to be baked again, otherwise it will burn.
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Once cooled out of the oven, add your filling.
Recipe Notes
Net Carbs: 2g
| Nutritional Analysis | Per Serving |
| Calories | 129 |
| Total Fat | 10 g |
| Cholesterol | 47 mg |
| Sodium | 146 mg |
| Carbohydrates | 5 g |
| Dietary Fiber | 3 g |
| Protein | 2 g |
RECIPE SOURCE
This recipe was courtesy of Sugar-Free Mom.
https://www.sugarfreemom.com/recipes/low-carb-pumpkin-cheesecake-mousse/
