Sick & tired of keto pie crust fails

(betsy.rome) #1

Lately I’ve been trying different keto pie crust recipes off the internet. Everything so far has bombed. I can’t abide the taste of coconut - egg in a crust makes it soggy - almond flour is too granular and just not the right thing. I was a decent baker back in my carby days, and it’s frustrating not to be able to make a flaky pie crust - or cookies that taste like, well, cookies, without apology. Sorry for the rant!

(Dustin Cade) #2

I like a combo of pecan meal and almond flour with one egg and small amount of the sweetener of your choice…

#3

I tried this recipe a while back…

http://alldayidreamaboutfood.com/2017/01/low-carb-pecan-tassies.html

I had too much pastry so I had spilt it in two. It was way too wet so I added some coconut flour to the 2nd half to dry it out a bit. It worked really well and didn’t taste of coconut. I blind baked it till done but not too browned. I then took it out and brushed with some lightly whisked egg white and put back in the oven to dry it out. I found this then kept the crust crispy even with a wet centre added afterwards.

(Mercy Baron) #4

Well, I’ve never been a baker, so I’m frustrated too. So far, fathead pizza came out crappy, but need to try again. Too many recipes to pass up with that one. And now, our last two attempts at making my Keto chocolate peanut butter cups have failed when we’ve made them several times before! My bf makes most of the recipes and literally goes into a funk when they don’t work out!

(betsy.rome) #5

Interesting, @Daisy - that recipe uses cream cheese, haven’t tried that yet. I’m so sensitive to coconut I can pick up the taste even in small amounts. I have been using oat fiber in recipes instead (although that can taste amazingly like cardboard!) so maybe I’ll give that a go.

#6

Good idea. Worth playing around with psyllium husk too.

(betsy.rome) #7

Yes, I’ve seen psyllium husk in some recipes, but haven’t tried yet. It’s often in large amounts, makes me wonder if it might act like a dose of Ex-Lax if you’re not used to eating it daily. Anybody have experience with that? More cookies, dear? oops!

(eat more) #8

you can throw it in a spice grinder, coffee bean grinder, or ninja style processor to make a finer more flour like texture…it’s one of my favorite ingredients.

even pre keto, the best cookies i’ve ever made/eaten were made with almond flour…and bacon :joy:

(Dustin Cade) #9

Almond flour and bacon cookies? Ooooh!

(melinda) #10

This is super simple and super tasty. More for dessert pies due to the coconut flour imo

I know you don’t like coconut flour but maybe sub almond flour?

(betsy.rome) #11

There’s really no sub for coconut flour. It’s highly absorbent, behaves very differently than almond flour. I honestly wish I could stand it!
Tonight’s pie was kabocha, similar to pumpkin, just more delicious and less carbs. No crust!
I’ve recently found a new crust recipe to try that uses crushed pork rinds, sounds interesting. I’ll report back.

(eat more) #12

riiiight?! :stuck_out_tongue_winking_eye: :joy:

it’s a paleo recipe that i haven’t made in a long time and haven’t tried to keto-ize yet…maybe i should work on that lol