Keto Pie Crust

This low carb, gluten-free and keto pie crust is so easy to make.
This low carb, gluten-free and keto pie crust is so easy to make.

This low carb, gluten-free and keto pie crust is so easy to make. In less then 10 minutes and only using 5 ingredients you can make this keto pie crust. No chilling or rolling of dough required. Gluten-free, low carb, sugar-free and keto!

A gluten-free and low carb pie crust that is perfect for whole pies or tarts. If making a traditional rolled gluten-free pie crust is scary for you then I have a great recipe for you.

29 low-carb, gluten-free and mostly keto recipes in this cookbook.
https://wheatfreemom.com/cookbooks

Combine ingredients in the food processor, then add an egg. Pulse a few time then add cold butter. Pulse again a few times and that’s it! Pat dough into a pie plate and bake in the oven for 12-14 minutes. Remove from the oven and cool.

Fill then with your favourite filling. I have used this pie crust to make a chocolate pie, lemon curd cheesecake tarts, keto chocolate mint tarts, keto mocha layered chocolate cheesecake tarts and raspberry cream pie.

keto pie crust recipe

Are you ready to make some pie crust now?

INGREDIENTS NEEDED TO MAKE THE CRUST:

Follow me on Pinterest to see all the gluten-free recipe I share. Recipes like sweets and treats, meals, salads, cakes and so much more.
https://www.pinterest.ca/wheatfreemom/gluten-free-pie-recipes-by-wheatfreemom/

Delicious gluten-free and keto pie crust recipe. This is the perfect base for any gluten-free pie fillings. The crust is tender, flaky and oh so easy to make. A keto pie crust that would be terrific for pumpkin pie at Thanksgiving or quiche at Easter.

I love developing new gluten-free recipes and sharing them here with you, but I have to admit, this keto pie crust recipe is a FAVE of mine. Making a traditional rolled gluten-free pie crust can be daunting and this low carb pie crust is stress-free! It really is so so easy to make.

This low carb gluten-free and keto pie crust is so easy to make.

Everyone deserves pie I think and now you have an easy low-carb pie crust recipe to use. I cannot wait to share the recipes for the raspberry cream pie, lemon curd cheesecake tarts and the chocolate tarts in the next couple of weeks.

Which pie are you most interested in?

Free Chocolate Treats E-Book
https://wheatfreemom.com/chocolate-treats-ebook/

HOW TO MAKE THE PIE CRUST:

  1. In a food processor add the almond flour, coconut flour and psyllium.
  2. Pulse to mix.
  3. Add the egg and pulse a couple of times.
  4. While food processor is running add the butter, a few pieces at a time. This doesn’t take long for the dough to come together.
  5. Dump batter into a pie plate.
  6. Moisten fingers and pat dough evenly into and up sides of the pie plate.
  7. Preheat oven to 325 degrees.
  8. Bake dough for 12-14 minutes.
  9. Remove and cool.
This low carb, gluten-free and keto pie crust is so easy to make.

There is just no better time than now to make a gluten-free low carb pie crust. Easy keto pie crust that is light, flaky and incredibly tasty. Bring this keto pie crust filled with chocolate pie filling and your friends and family will beg you to make two more the next time.

HERE ARE MORE KETO RECIPES:

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HAVE ANY GLUTEN-FREE QUESTIONS? If you have any questions about gluten-free cooking or baking, send me a DM and I would love to help you out.

This low carb, gluten-free and keto pie crust is so easy to make. Less then 10 minute prep and only 5 ingredients to make this no chill or roll keto pie crust.

Keto Pie Crust

This low carb, gluten-free and keto pie crust is so easy to make. Less then 10 minute prep and only uses 5 ingredients to make the keto pie crust.
Prep Time 10 mins
Cook Time 14 mins
Total Time 24 mins
Course Dessert
Cuisine American
Servings 8

Equipment

  • measuring spoons and cups
  • Food processor
  • spatula
  • pie plate

Ingredients
  

Instructions
 

  • In a food processor add the almond flour, coconut flour and psyllium.
  • Pulse to mix.
  • Add egg and pulse a couple of times.
  • While food processor is running add the butter, a few pieces at a time.
  • This doesn’t take long for the dough to come together.
  • Dump batter into a pie plate.
  • Moisten fingers and pat dough evenly into and up sides of pie plate.
  • Preheat oven to 325 degrees.
  • Bake dough for 12-14 minutes.
  • Remove and cool.
Keyword gluten-free, gluten-free pie crust, keto, keto pie crust, keto pie crust recipe, low carb pie crust, low-carb, pie crust
Tried this recipe?Let us know how it was!

Gluten-Free Dairy-Free Crustless Pumpkin Pie and Two Other Pumpkin Recipes

pumpkin


gluten free pumpkin recipes

Pumpkin. Pumpkin. Pumpkin.
It is that time of year again. The time of year of leaves falling, kids back to school, sweaters in all the stores, and pumpkin lattes at Starbucks.
I was in quite the pumpkin spirit this week so not only are you getting a recipe for pumpkin spice syrup , I made pumpkin butter and crustless gluten free pumpkin pies. Did you know you can bake individual pumpkin pies in glass canning jars?
I am not a coffee drinker but I am an avid tea drinker who loves pumpkin. I used to drink a lot of unsweetened earl grey tea lattes, however in recent years the price of a tea latte has doubled and that I have a real hard time with.
So what to do?
Spend $5.00 on a tea with milk? Spend $5.25 on a pumpkin spice steamed milk?
Today my answer is no!
I was surprised to see a lot of recipes online for pumpkin spice syrup and thought, of course, I should just make my own. I have a Breville Milk Frother that I adore. It heats up and froths milk for me – thus allowing me to make my own lattes at home and now I can make Chai tea lattes with pumpkin spice syrup.
Yum!
This was my first go around and I will work on cutting back on the sugar. However, this did make a full 500 ml jar of syrup which for me, makes a lot of lattes.

gluten free pumpkin recipes


gluten free pumpkin recipes


gluten free pumpkin recipes



gluten free pumpkin recipes
The 2nd pumpkin recipe I made was a pumpkin butter. The uses for this butter is endless. How about as a spread on toast? A topping for a warm oatmeal muffin?
Gooey goodness on pumpkin pancakes? On a scone?

This recipe is also really easy, so why not make it also while you have a can of pumpkin open?

Gluten Free Pumpkin Spice Syrup

Ingredients
  

  • 1 1/2 cups water
  • 1 1/2 cups cane sugar
  • 1 tbsp Saigon cinnamon (use a good quality cinnamon)
  • 1/2 tsp cloves
  • 1 tsp nutmeg (freshly ground is even better)
  • 1/2 tsp ginger
  • 1/2 tsp cardamom
  • 3 tbsp canned pumpkin (not pumpkin filling but plain canned pumpkin)

Instructions
 

  • Cook sugar and water in a small pot at medium heat, stirring until mixture is clear.
  • Whisk in remaining ingredients and cook, stirring for 5 minutes.
  • Do not allow mixture to boil.
  • Let syrup cool for 10 minutes and then transfer it to a jar.
  • Keep syrup in refrigerator.
  • Here is the ultimate indulgence in tea.
  • Fill ½ your mug with boiling water and a chai tea bag.
  • Heat up milk with 1 Tbsp of pumpkin spice syrup.
  • Top tea with whipping cream and then top whipping cream with salted caramel sauce.
  • Wow, this was good but basically dessert in a cup.
Tried this recipe?Let us know how it was!



gluten free pumpkin recipes

gluten free pumpkin recipes


gluten free pumpkin recipes
I am a fan of canning jars for they come with lids and offer a variety of shapes and sizes. Plus you are using less plastic in your home.
This morning I made pumpkin pancakes and topped the pancakes with pumpkin butter and warm and spicy apples.
gluten free pumpkin recipes
My third recipe today is for Gluten Free Dairy Free Crustless Pumpkin Pie. I actually made individual pies in glass canning jars and am thrilled with the results. It is really nice option to make the pie crustless for there is no stress than, for the perfect pie crust. And really, don’t most people just want the pumpkin?
This recipe is also dairy free for a lot of my family cannot handle dairy anymore.

Pumpkin Butter

Ingredients
  

  • 1 can of organic pumpkin (14 oz or 397 g)
  • 1/2 cup apple cider (not apple cider vinegar)
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1 tsp Saigon cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp nutmeg (freshly ground is better)
  • 1/8 tsp cloves
  • 1/2 tsp cardamom

Instructions
 

  • Combine all ingredients in a medium pot and over medium heat, bring to a simmer.
  • Stirring as it heats.
  • Reduce heat to low and simmer, stirring occasionally and cook until pumpkin butter is thick.
  • This takes 15-20 minutes.
  • Watch closely for you do not want to burn the mixture.
  • Allow butter to cool and then store in a jar.
Tried this recipe?Let us know how it was!


gluten free pumpkin recipes


gluten free pumpkin recipes


gluten free pumpkin recipes


gluten free pumpkin recipes

gluten free pumpkin recipes

Gluten Free Dairy Free Crustless Pumpkin Pie

Ingredients
  

  • 1 1/2 cups organic canned pumpkin
  • 1/2 cup of brown sugar
  • 1 tsp vanilla
  • 1 cup canned coconut milk
  • 3 large eggs, slightly beaten
  • 1 tbsp cornstarch
  • 1 tsp salt
  • 1 tsp Saigon cinnamon
  • 1 tsp allspice
  • 1/2 tsp ground ginger
  • 1/2 tsp freshly ground nutmeg
  • Pinch of cloves

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large bowl, whisk together the brown sugar, spices, salt and cornstarch.
  • Add pumpkin and vanilla.
  • Stir to combine.
  • Once mixed, add in beaten eggs and coconut milk.
  • Stir to combine.
  • Pour mixture into glass canning jars and place jars on cookie sheet.
  • Bake in oven for 40-50 minutes.
  • Remove from oven, let cool.
Tried this recipe?Let us know how it was!


I used organic canned pumpkin for these recipes because it is too early in the season here in Calgary for pumpkins. I know they will be available at the farmers market soon and you can use roasted sugar pie pumpkins for all these recipes.
Welcome fall!