Lupin Flour Pie Crust
This keto lupin flour pie crust is great for a quiche or pie. Nut free, gluten free and coconut free too, this is an easy low carb pastry recipe.
Servings: 1 pie crust
Calories: 1524kcal
Ingredients
- 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
Instructions
- 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!
Notes
The nutritional value is for the whole crust and is 9g net carbs.
Nutrition
Serving: 1pie crust | Calories: 1524kcal | Carbohydrates: 75g | Protein: 82g | Fat: 128g | Fiber: 66g