COCONUT FLOUR PIE CRUST

COCONUT FLOUR PIE CRUST

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

  1. Preheat oven to 400 degrees F.
  2. Mix eggs, oil and vanilla extract in a food processor or stand mixer.

  3. In another bowl mix the remaining ingredients together until combined.
  4. Pour the dry and wet mixture into a food processor.
  5. Add the butter.
  6. Process by pulsing until it is crumbled.

  7. Spray a pie plate with cooking spray and pour crumbles into pie plate.

  8. 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.

  9. Using a fork randomly make holes into the bottom of the crust.

  10. Bake the crust 10 minutes or until golden.
  11. 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.
  12. 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/

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