This is a great keto pie crust for quiche or a pie and is nut free, gluten free and coconut free too. Made with lupin flour, this pie crust is firm with a slight crunch.
This rich and buttery low carb pastry rolls out well and is fairly manageable. Some low carb pastry recipes can be very delicate due to the lack of gluten and often are better pressed into a baking dish.
The husband declares this as close to real pastry as I've baked yet. He's a pastry fiend and misses it on a low carb life. One bite of a quiche I made with this had him firing off recipe suggestions!
Try our broccoli and Stilton low carb quiche using this lupin flour crust.
Lupin flour is a great low carb flour as it is high in protein and fiber and low in carbs. Made from lupini beans which are a legume, this is not suitable for anyone that has a peanut allergy too.
Lupin flour brands can slightly vary in taste and some can have a slight bitterness. We enjoy the Lupina brand for baking and purchase ours from Amazon.
Ingredients for keto pie crust
The key to a great low carb pastry is cold butter just as you would bake a regular pastry crust.
The cream cheese in this low carb pastry recipe helps give the pastry a soft flaky texture.
Xanthan gum helps bind the pastry since we are baking without gluten.
How to make lupin flour pie crust
This low carb pie crust is an easy recipe that takes minutes to make with a food processor.
- This quick and easy low carb pie crust is made in the food processor to quickly blend the ingredients. Do not over work the dough. As soon as the dough is formed, stop the food processor.
- The colourful dough will be slightly sticky but a vibrant colour.
- Remove the dough from the food processor and chill to firm.
- Roll the dough between layers of parchment paper.
- Place in a greased pie dish and prick with a fork before baking blind.
Carbs in pie crust
The nutritional value in the recipe card is for the whole pie crust. Don't faint at the total carb figure! The fiber is also high due to the lupin flour, which yields a total net carbs of 9g for the whole crust.
|Total Crust||8 Servings|
Can this pastry be made ahead?
This lupin flour pastry can be made ahead and stored in the fridge until use. Keep the pastry wrapped in parchment paper and remove 5 to 10 minutes before rolling.
Freezing this keto pastry is easy too. Wrap in parchment paper and store in a zip lock bag. Allow to defrost in the fridge before use.
Sweet or Savory filling?
Although we mainly used this pie crust for quiches, you could use this recipe for a sweet pie. Add a couple of tablespoons of a powdered low carb sweetener, such as Allulose and a dash of vanilla extract to the pastry.
The lupin flour can be swapped with almond flour if you cannot have nut flours. The quantity is the same.
We've not tried this recipe with coconut flour substituting lupin but this recipe has a great coconut flour quiche crust.
We used an 8 inch pie dish but you could use a bigger one. The pastry will have to be rolled out a bit thinner and will result in a crispier pastry case.
If you don't have a food processor, this could be hand made with a strong arm. Keep the bowl chilled so that the butter doesn't melt and get too soft.
Sour cream can be used in place of the cream cheese. Keep the quantities the same.
More Lupin Flour Recipes
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Lupin Flour Pie Crust
- 1 ½ cups lupin flour
- ½ cup butter, cut into cubes cold
- 1 tablespoon apple cider vinegar
- ½ teaspoon xanthan gum
- 1 medium egg
- 2 oz cream cheese
- ½ teaspoon salt
- Place all ingredients in the food processor and pulse until you have a solid dough. It may be a bit sticky.
- Remove the dough from the food processor and wrap in parchment paper. Chill in the fridge for at least 10 minutes to firm up before rolling.
- Place the pastry dough in between two layers of parchment paper and roll out to the size of your baking dish. Grease with baking dish with butter before placing the pastry in it.
- To place the pie crust in the baking dish, place the baking dish upside down over rolled pie crust. Hold one hand on the dish and slide your hand under the bottom parchment paper. Flip so the pie pan is on the bottom and crust is on top. Remove the parchment paper and press down the edges.
- Prick the base with a fork to stop the pastry rising when cooking.
- Bake for 13-15 minutes at 180C/350F degrees until golden.
- You are ready to add your filling and continue baking!
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