Tips: Do not make the top of the crust too thick. Keep the entire crust about 1/4″. Perfect for a 9″ pie.
|1 cup chopped kale||7|
|6 large eggs||2.4|
|1/2 teaspoon kosher salt|
|1/4 cup freshly grated Parmesan||1|
|12 ounces full fat ricotta cheese (1 3/4 cups)||10|
|1 tablespoon olive oil|
|Pie crust or puff pastry (optional)|
|2 1/3 cup finely ground almond flour (OMG)||57|
|1/4 teaspoon ground cinnamon|
|1/4 teaspoon fine sea salt|
|1/4 cup coconut oil chilled|
|Divided by 8||77.8|
|Total Carbs per slice||9.75|
Be sure to poke air holes in the crust before baking.
It’s very good and honestly the closest I’ve had for a non “white-flour” crust.
Or go here for a slightly less low carb “coconut crust” …
Dr.Berg: NO CARB PIE CRUST
1 ½ Cup Almond Flour
¼ tsp baking soda
1/1/2 Tbsp melted grass fed butter
¼ tsp salt
1 Organic egg
¼ tsp vanilla
1 Tbsp powdered sweetener (if crust is being used for pie. If for quiche don’t add sweetener)
Mix all ingredients into food processor. Mix until it balls up. Dump into pie crust and spread thin.
Crust will thicken so you can press it quite thin around your pie plate.
Bake 350 for 8-10 min.
Can store a couple days in refrigerator if making in advance.
OR: This one: