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Low Carb Pie Crust I
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Serving Size:
3/4 cup almond meal -- flour
1/4 cup whole wheat flour
4 oz cream cheese
1/2 cup butter
1/4 tsp salt
Be sure the butter and cream cheese are at room temperature for at least 15 minutes.
Place both in a small bowl; cream together until well blended.
Blend in ground almonds {almond flour} salt until dough is smooth. It is very sticky OR 3/4 cup almond flour 1/4 cup whole wheat flour
Place on a sheet of wax paper, flatten slightly, wrap and place in the fridge overnight.
Remove from the fridge 15-30 minutes before rolling. Lightly dust board rolling pin with almond flour. Divide dough in half; return other half to fridge to keep cold
Roll outand use as a pie crust or tart shells.
Bake at 350°F-180°C until a light golden brown.
Per Serving: 217 Calories
19 grams fat
7 Carbs
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