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Dessert Keto Pie Crust

Servings: 1             Prep Time: 10 mins            Cook Time: 1 hours


1/2 cup (60g) Lupin Flour
1/2 cup (37g) Oat Fiber
1/4 cup (30g) Vital Wheat Gluten
1/4 cup Granular Sweetener (I use Pyure)
1/2 tsp Salt
1/2 tsp Vanilla Extract (optional)
1 tsp Buttery Sweet Dough Emulsion (optional)
1 large Egg
1 stick or 1/2 cup (112g) Butter, cold and cubed
1-2 tbsp (15-30g) Ice Water

Special Equipment:
Food Processor

Put all your dry ingredients: lupin flour, oat fiber, vital wheat gluten, granular sweetener, and salt into a bowl and whisk together. Dump the contents into the food processor along with the cold cubed butter and pulse a few times until crumbly.

Next add in the egg, vanilla extract, and buttery sweet dough emulsion then give it a few pulses. Finally, add in 1 tbsp of water and pulse a couple of times, until the dough forms larger small balls but not a single ball of dough. If your dough seems a bit dry, then add in the second tablespoon of water.

Flour your surface with a little oat fiber and pour the crumbly dough onto it. Shape the dough into a ball and let rest in the refrigerator for 1 hour before use.

Nutritional Facts for whole Dessert Pie Crust: 1138 Calories, 5.0g Net Carbs, 97.5g Fat, 53.0g Protein.

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