Dessert

Low Carb Coconut Flour Pie Crust is for Dessert.

Low Carb Coconut Flour Pie Crust takes 10 minutes to prepare.

Low Carb Coconut Flour Pie Crust takes 10 minutes to cook.

Low Carb Coconut Flour Pie Crust makes 12 servings.

The ingredients for Low Carb Coconut Flour Pie Crust are:

2 large Egg, fresh, whole, raw
0.50 cup Butter, unsalted
1 tsp Vanilla Extract
2 tbsp Extra Virgin Olive Oil
0.25 tsp Coarse Kosher Salt, Morton
16 tbsp Aoha Nu Coconut Flour
12 tsp Splenda No Calorie Sweetener

Here is how you make Low Carb Coconut Flour Pie Crust:

Preheat oven to 400 degrees F.Whisk the eggs, oil and vanilla extract into a stand mixer.In another bowl whisk the remaining ingredients together until combined.Pour the dry and wet mixture into a food processor.Add the cubed butter.Process until looks like crumbles.Squeeze crumbles together with hands until you form a ball of dough.Roll out between two pieces of parchment paper and flip over into a 9 inch pie plate.You can also easily just spread the dough into the pie plate and press using your fingers.Using a fork randomly make form hole into the bottom of the crust.Bake the crust 10 minutes or until golden.Cover the crust edges with aluminum foil if using this for a savory or sweet pie that needs to be baked again, otherwise it will burn.Once cooled out of the oven, add your filling.Serving Size:?Makes 12 slices

The nutritional information for Low Carb Coconut Flour Pie Crust is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 117.5

• Total Fat: 11.8 g
• Cholesterol: 51.7 mg
• Sodium: 52.9 mg
• Total Carbs: 7.8 g
• Dietary Fiber: 6.0 g
• Protein: 2.5 g