Low Carb Pie Crust

Name: Low Carb Pie Crust Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: 1 1/2 cups almond flour/meal (can use a coffee grinder and grind your own almonds.. used Bobs Red Mill here); 1 large egg; 1 large egg - white only; 3 tbs. soft or melted butter; ~for dessert crust add 2 tbs of stevia or other sugar substitute; ~for savory add seasonings of your choice!; TIPS:; For a yummy addition to quiche spread a layer of dijon mustard on the bottom before filling.; Double the recipe for a casserole style crust for a large pyrex rectangle dish (chicken pot pie or a larger quiche); Prebake for 10 minutes if needed according to the type of recipe youre making. (pictured NOT prebaked.); Don't forget the whipped cream for pies! YUM

Minutes to Prepare: 10
Minutes to Cook: 10

Number of Servings: 8

Ingredients

1 1/2 cups almond flour/meal (can use a coffee grinder and grind your own almonds.. used Bobs Red Mill here)1 large egg1 large egg - white only3 tbs. soft or melted butter~for dessert crust add 2 tbs of stevia or other sugar substitute~for savory add seasonings of your choice!TIPS: For a yummy addition to quiche spread a layer of dijon mustard on the bottom before filling.Double the recipe for a casserole style crust for a large pyrex rectangle dish (chicken pot pie, or a larger quiche)Prebake for 10 minutes if needed according to the type of recipe youre making. (pictured NOT prebaked.)Don't forget the whipped cream for pies! YUM

Directions

Mix ingredients and press into baking dish or pie pan.

Please make this your own and adjust for savory or sweet recipes.

Pumpkin and Pecan pies are really great for low carbers! and say goodbye to *crustless* quiches! Equality now! lolssss

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user LOWCARBLIFER.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 184.2
Total Fat: 16.2 g
Cholesterol: 34.6 mg
Sodium: 46.3 mg
Total Carbs: 1.5 g
Dietary Fiber: 2.3 g
Protein: 6.6 g

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