ECK Pie Crust

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ECK Pie Crust

Pastry was a tough one for me to convert. In my pre-keto days, I was known as the queen of pastry among my closer friends. I learned that perfect recipe very young in life, thanks to my Grandmother and it stayed with me throughout my adult life.
It was a bit challenging getting that same texture using keto ingredients. Some of the pastry rules are the same. Like, don’t overwork your dough and the heat from your hands isn’t good for the dough, so try to work the dough with tools instead of your hands. But after that, the rules totally change. Don’t get frustrated when you have to try this a few times before you get the results you want. It took me a few tries to get the feel for the new ingredients.
I prefer the old-fashioned pastry cutter instead of the food processor just because that’s the way I learned to do it. To me, its gives me a better control over the ingredients. If you prefer the processor, the instructions are in the recipe notes.

The secret is truly keeping the dough cool and learning to work fast. The more you fool with the dough, the tougher it will get.

  • Prep Time10 min


For the crust

  • 1/2 cup almond flour
  • 1/8 cup coconut flour
  • 1/2 tsp xanthan gum
  • 1/4 cup confectioners swerve
  • 1/4 tsp Himalayan pink salt
  • 1/2 cup butter, cut into small chunks *cold
  • 1/4 cup cream cheese, cut into small chunks *cold
  • 1 egg, whisked
  • 2 tsp vinegar
  • Coconut flour for dusting the parchment.



In one bowl, combine the flours, swerve, salt and the xanthan gum and set aside.
In a second bigger bowl, combine butter and cream cheese with a pastry cutter. (for food processor see recipe notes below)
Combine the contents of both bowls and add in egg and vinegar. Use the cutter to thoroughly combine all ingredients.
Wrap dough in plastic wrap and transfer to the fridge. Let dough rest for an hour to 3 days.
I throw down a very thin layer of coconut flour and then roll out the dough between two sheets of parchment. When rolled, I pop the dough back n the fridge for 10-15 minutes to cool it down again. This will help the dough from sticking to the parchment.
Remove from fridge and gently peel off one layer of parchment. Lay the crust into a baking dish and flatten. Top layer can be removed now, or can be left until after its baked and cool.
Bake at 350°F for 15-20, or until the crust is a light golden brown. Time is dependent on how big of a crust you’re making. Shorter times for small tarts or turnovers, longer for large pies.

A food processor can be used instead of pastry cutter. Pulse to combine until crumbly, then add eggs and vinegar and pulse again. Dough will be crumbly when finished. Continue with step 4
Cover edges of the pie crust with aluminum foil if the outer edges start to burn.
For a savoury crust recipe, omit the sweetener
  • Nutrition & Macro Information

  • Amount per serving
  • Calories0
  • % Daily Value*

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