Caramel-flavored MCT powder and sea salt gives this Fathead-based crust a genuine flavor. This is one of the few recipes on the site that doesn’t use weight measurements. That’s because it works better in volume ratio.
- 1 1/2 cups part-skim, low-moisture mozzarella cheese, shredded
- 1/2 cup fine almond flour
- 2 tbsp granulated Swerve (or erythritol)
- 2 scoop (20 g) Ballistic Keto caramel-flavored MCT powder, OR plain MCT powder plus 1 tsp caramel extract
- several heavy pinches salt
- 1/2 stick (2 oz/ 57 g) unsalted butter, melted
- 1 large egg, beaten
- 4-6 tbsp coconut flour, divided and used as needed
- (1 egg beaten with 1 tbsp. water as egg wash to brush over the top, if using as a lattice pie crust)
- Put the mozzarella in a microwave-safe bowl and heat, in 30 second increments, until it is all melted.
- With a wooden or sturdy spoon, stir in almond flour, granulated Swerve (erythritol), caramel-flavored MCT powder, salt, and 3 tbsp coconut flour.
- Stir in melted butter until blended.
- Stir in beaten egg until blended.
- If the dough is wet, add another 1-2 tbsp coconut flour and knead lightly with your hands to work it in. You want the dough dry enough to handle, but remember, less is more. Use only enough coconut flour to make the dough able to be handled.
- If Using As One/Solid Crust: Turn out the dough onto parchment, and roll into desired shape to fit your pie plate. If it gives you trouble rolling out, you may need to heat it for 10-15 seconds in the microwave to make the cheese pliable again. This is totally ok. You may need to do this more than once throughout the process. That’s ok, too! Place your pie plate, face down, over the dough, and flip the whole thing (parchment and all) over to fill the plate with the dough. Peel the parchment off and arrange dough as desired in your plate. Decorate edges, fill, and bake according to your pie’s directions. USE A PIE SHIELD.
- If Using as Crust and Lattice: Separate the dough into 3 equal balls (thirds). You will use 2 balls kneaded back together (2/3 of the dough) for the bottom crust, and 1 ball (1/3 of the dough) as the lattice. Roll out the dough for the bottom as instructed above and fill your pie plate. Once the crust is in and you’ve filled it, reheat the last bit of dough for 10-15 seconds to make pliable. Roll it out into a thin (1/4 inch thick) rectangle and use a pizza cutter to cut 1-inch wide strips. 8-10 strips should be fine. Begin to lattice the top (see how to lattice a pie crust here). Once your top has been latticed, cut off any extra dough around the edges and crimp or decorate as desired, then brush tops with egg wash and bake pie according to your instructions. USE A PIE SHIELD.
For a crispier bottom on a short-baking pie, par-bake at 350 for 7 minutes prior to filling.
Per 1/10 pie crust: 165 cal, 6.9 g protein, 13.3 g fat, 6.6 g carbs, 2.1 g fiber, 2 g sugar alcohol, 2.5 g NET carbs
- Serving Size: 1/10 recipe
Keywords: Pie, pie crust, salted caramel, apple pie