INGREDIENTS FOR CRUST

Almond Flour = 240 g / 2 cups (You can also use other crust options including the new sunflower seed crust from this pie crust video. However, this almond crust recipe is the crispiest and the flakiest)

Unsalted Cold Butter (Cubed) = 80 g / 1/3 cup

Egg = 1 large

Salt = 1 tsp

Note: For ground sunflower seed crust, the recipe is similar to the almond flour version except that the butter is reduced to 40 g instead of 80 g. Everything else remains the same. Sunflower seed has quite high fat content hence, the dough became very wet when I added the same amount of butter. So, I tried reducing by half and it worked but you may still find that the dough is wetter than the almond flour dough, but it is still manageable. Of course, the color is darker than the almond flour version and it is less flaky due to the reduction of butter, but the crust is still crispy. Taste wise, it is quite nutty but if you like the taste of sunflower seeds then it would be fine.

INGREDIENTS FOR THE FILLING

Coconut Milk = 300 ml / 1 1/4 cup (You can use fresh or boxed ones. If using coconut cream, just dilute it with water until you get the milk consistency)

Unsweetened Pea or Almond Milk = 240 ml / 1 cup (In the video, I used unsweetened pea milk, but you can also use any unsweetened keto friendly milk)

Eggs = 2 large

Coconut flour (as thickener) = 20 g / 2 3/4 tbsp

Unsweetened desiccated coconut (toasted) = 50 g / 1/2 cup

Allulose = 60 to 80 g / 5 to 6 tbsp (You can also use any other keto friendly sweetener)

Salt = 1/2 tsp

Vanilla extract = 1 tsp

Coconut extract (Optional) = 2 tsp

TOPPING (Optional)

Whipping Cream (cold) = 240 ml / 1 cup

Coconut flakes (toasted) = 1/4 cup

Note: Beat the cold whipping cream with a handheld mixer until firm (about 5 mins) then chill in the fridge.

DIRECTION FOR THE CRUST

1.  For best results, weigh the ingredients with a digital scale.

2.  Preheat the oven at 350F or 180C.

3.  In a bowl, add the almond flour and salt. Mix to combine.

4.  Add the cold cubed butter and use your fingers to mash it into smaller pieces. Then switch to flatten the pieces of dough between your hands. The thin sheets of butter created will melt as the crust bakes and it produces steam which pushes the flour around them and that is how we get the flaky layers.  Once the dough looks crumbly, it's done.

5.  Add the egg and mix until a dough is formed. Shape the dough into a ball.

6.  Grease a non-stick 9 inch or 23 cm pie pan with a removable bottom.

7.  Place the dough on the pan and spread evenly.

8.  Freeze the dough for 15 mins.

9.  After 15 mins, prick some holes on the dough to release air bubbles during baking. Then line with a parchment paper and weigh it down with any suitable weights. Blind bake for 15 mins. Then remove the paper and weights and bake for another 15 to 20 mins. It's important to bake the crust until golden brown and crispy as we will not be baking the crust again with the filling.  

10.  Set aside the baked crust to let it cool.

11. Meanwhile, make the filling.

DIRECTIONS FOR THE FILLING

1.  In a saucepan, add the coconut milk, pea or almond milk, allulose, salt, eggs and half of the coconut flour.

2.  Cook over medium heat and stir constantly. If the mixture is not thick enough, then gradually add more coconut flour. Cook until the mixture is thickened then turn off the heat and remove the pan.

3.  Add the toasted desiccated coconut, vanilla and coconut extract, if using.

4.  Mix until well combined.

5.  Fill the baked crust with the coconut cream and spread evenly.

6.  Chill in the refrigerator for at least 1 hour or until set.

[Total Servings = 12]

NUTRITION INFO PER SERVING

Total Carb = 6.5 g

Dietary Fiber = 3.4 g

Net Carb = 3.1 g

Calories = 239

Total Fat = 22 g

Protein = 5.4 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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