“This great Low Carb Pie Crust uses peanut flour for a distinctive flavor. I think I’ve found my new favorite low carb, gluten-free pie crust! Low Carb Peanut Flour Pie Crust – You must try this recipe.
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- 1 1/2 cups almond flour (135 g)
- 1/3 cup roasted defatted peanut flour (I used Byrd Mill but Sukrin will work), 25 g
- 1/3 cup whey protein powder (30 g) I used Isopure Zero Carb
- 1/4 cup Sukrin Icing Sugar (or Swerve Confectioners) (30 g) I used Sukrin Melis
- 1/4 teaspoon salt
- 7 tablespoons salted butter, melted
- Preheat the oven to 350 and position the rack on the bottom.
- Spray a glass pie dish with cooking spray.
- Measure all of the dry ingredients into a medium bowl and mix thoroughly with a whisk.
- Add the butter and mix with a spatula until the butter is distributed and the mixture resembles moist crumbs with larger clumps throughout. It should be moist but not wet and sticky.
- Dump the peanut flour crust mixture into the pie plate.
- With your fingers, distribute the crumbs around the pie plate and up the sides.
- Place a piece of waxed paper over the crust and with a flat bottomed glass, press the crust into the plate.
- Take your time, crumb crusts are a but fiddly.
- Bake on the bottom rack for 10 – 15 minutes or until it just begins to brown.
- Remove and let cool completely before filling.
- I suggest to let the filling sit overnight before cutting and serving.
- Enjoy! 🙂
Per Serving: 231 calories; 18.5 g fat; 4 g carbohydrates; 13 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)
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