Easy Keto Almond Flour Crust
This crust is so easy to get together! And it only needs 4 ingredients!! And you can use it as a pie or quiche crust! Thanks for watching!
HOW TO MAKE KETO MINI QUICHE WITH CRISPY CRUST - 6 OPTIONS FOR FILLINGS WITH NO COOKING REQUIRED
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These mini keto quiches are so cute and pretty. You can literally add any fillings that you like. What I have shown you in the video are just some suggestions which do not require any cooking. Of course, if you do not mind cooking, then you can even add some pan-fried bacon, sautéed onions, stir fried leeks etc.
These mini quiches are suitable as appetizers, side dish, party food etc. The crispy crust really takes it up to the next level and if you are serving as party food or at any gatherings, I am pretty sure that you will be able to impress your guests.
As an alternative, you can choose any of my other crust recipes mentioned below. I will be compiling a video later on to share all the various crust recipes for easy reference.
The recipe can be viewed and printed at this link;
NUTRITION INFO
[ Total Servings = 6 ]
For Crust & Egg Mixture
Per serving ;
Total Carb = 9.7 g
Dietary Fiber = 4.2 g
Net Carb = 5.5 g
Calories = 470
Total Fat = 44.2 g
Protein = 14.5 g
INGREDIENTS
FOR CRUST
Almond Flour = 240 g / 2 cups
Cold Butter (cubed) = 80 g / 1/3 cup
Whole Egg = 1
Salt = 1/2 tsp
NOTE:
You can also use the following alternative crusts but they may not be as crispy as this almond flour crust;
1. Coconut flaxseed crust from my lemon tart recipe - see
2. Vegan almond crust from my pecan pie recipe - see
3. This is a new crust I developed recently ;
Almond flour = 120 g / 1 cup
Coconut flour = 30 g / 1/4 cup
Cold Butter = 80 g / 1/3 cup
Egg = 1 large
Salt = 1/2 tsp
DIRECTIONS
1. Add all dry ingredients into a bowl except for butter and egg. Mix until well combined.
2. Add the cold butter and use your fingers to mash them into small pieces. Then switch to flatten the pieces of dough between your hands. This helps to create a flaky texture. Once the dough is crumbly, it's done.
3. Add the egg and mix until a dough is formed.
4. Shape the dough into a ball, wrap with cling foil, flatten and freeze for 15 mins.
5. After 15 mins, remove the dough from the freezer and divide it into 6 equal portions.
6. Use 4 inch non-stick mini pie pans with removable bottoms. You can get these mini pie pans online (at Amazon too). They come in many different sizes and they are very useful for making pie crusts.
7. Grease the pie pans with butter.
8. Shape the dough with your hands.
9.. Prick some holes with a fork to prevent air bubbles.
10. Freeze the dough for 15 mins.
11. After 15 mins, bake at 350F or 180C for 12 to 15 mins until moderately browned. As these mini pie pans are small, we do not need to blind bake with weights. But if the middle of the dough rises during baking, just press it down with the back of a spoon.
INGREDIENTS
FOR EGG MIXTURE
Eggs = 4 large
Whipping Cream = 180 ml / 3/4 cup
Salt = 1/2 tsp
Black Pepper = 1/2 tsp
DIRECTIONS
Add all ingredients into a bowl and whisk until well combined. Adjust taste accordingly. If you are going to add more cheese in the filling then you can reduce the amount of salt.
INGREDIENTS
Filling 1
Feta Cheese
Frozen Spinach
Spring Onions (Garnishing)
Filling 2
Feta Cheese
Tri-color Paprika
Spring Onions (Garnishing)
Filling 3
Mozzarella Cheese
Beef Salami
Dill (Garnishing)
Filling 4
Mozzarella Cheese
Smoked Salmon
Dill (Garnishing)
Filling 5
Cheddar Cheese
Shimeji Brown (OR Button Mushroom)
Parsley (Garnishing)
Filling 6
Cheddar Cheese
Cherry Tomatoes
Parsley (Garnishing)
ASSEMBLING
1. Place the cheese and main ingredient into the baked crust.
2. Spoon the egg mixture into the crust.
3. Garnish with dill, spring onions or parsley.
4. Bake at 350F or 180C for 20 mins or until golden brown.
KEEP the CRUST!! KETO QUICHE with 3 carbs
NO NEED TO MAKE A CRUSTLESS QUICHE, KEEP YOUR CRUST WITH THIS KETO QUICHE RECIPE
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You can certainly turn this recipe into a crustless quiche in order to lower the carbs even more, but I LOVE THE CRUST! It's one of my favorite parts and this keto pastry crust tastes amazing and is incredibly flaky - you don't want to miss it. In this video, I show you how to make a keto quiche lorraine with a flaky pastry crust.
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✅ KETO QUICHE:
⬇️ PRODUCTS MENTIONED ⬇️
Xanthan Gum:
Macadamia Nut Milk:
Tart Pan:
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KETO QUICHE
Serves: 8 (one serving = 1/8 of the quiche)
PASTRY CRUST
1 cup almond flour
3 tablespoons coconut flour
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
1 ounce cream cheese, softened
1 egg
1 1/2 teaspoons rice vinegar or apple cider vinegar
QUICHE FILLING
8 oz bacon, cooked and diced
4 oz gruyere cheese, grated
2 eggs
2 egg yolks
1 cup nut milk
1 cup heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper
1️⃣ 00:42 - To a food processor, add almond flour, coconut flour, xanthan gum and salt. Pulse until combined. Add cold, cubed butter, cream cheese, egg and rice vinegar. Pulse until dough comes together. Don't over mix or crust will not be flaky.
2️⃣ 02:01 - Roll pastry crust in between two sheets of parchment paper. Roll to a 1/8-1/4 inch thickness and to circle about 1-2 inches larger than your quiche dish, tarte pan or pie plate. Remove the top layer of parchment paper. Place quiche pan upside down on top of the center of the crust. Slide a hand underneath the crust and flip over so that the crust falls into the dish. Remove the top layer of parchment paper. Mold crust into place. Cut off excess dough.
3️⃣ 02:38 - Bake at 350 degrees for 8-9 minutes. Remove and let cool.
4️⃣ 03:45 - To the prepared pastry crust, sprinkle in cooked and crumbled bacon and shredded cheese. Set aside.
5️⃣ 04:23 - In a large bowl, whisk together eggs and egg yolks using an electric mixer. Pour in nut milk, heavy cream, salt and pepper. Mix until combined. Pour into crust.
6️⃣ 04:53 - Bake quiche at 350 degrees for 30-35 minutes.
MACROS (per slice)
Calories 508
Fat 46.3g
Protein 16.5g
Total Carbs 6.1g
Net Carbs 3.1g
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Music is from Epidemic Sound
#quiche #ketobreakfast #ketorecipes
THE BEST Keto Pie Crust Recipe - 4 Ingredients for Low-Carb Savory Pies & Quiches
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This Keto Pie Crust recipe is the perfect base for any Low-Carb Savory type pie. That is pies that you might eat for dinner rather than dessert.
Here are some Keto Recipes for our Savory Pie Crust:
- Keto Quiche Lorraine:
- Keto Bolognese Pie:
- Keto Spinach Quiche:
FREE Printable Recipe Card:
Keto Pie Crust Ingredients:
3.5 ounces (1 cup) of Almond Flour
4.5 ounces (1 cup) of Parmesan Cheese, finely grated
2 ounces of Unsalted Butter, cubed
1 large Egg
Keto Pie Crust Nutrition: (4g Net Carbs for Entire Crust)
Calories: 348kcal | Carbohydrates: 7g | Protein: 12g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 154mg | Sodium: 420mg | Potassium: 213mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3375IU | Vitamin C: 8.3mg | Calcium: 189mg | Iron: 2.1mg
If you love our recipes and want us to make more tasty keto recipes please like our videos and subscribe to our channel.
For thousands more low-carb Keto Recipes visit our website:
About My Keto Kitchen
My Keto Kitchen takes everyday meals and turns them into easy to make low-carb recipes for people on the ketogenic diet.
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Almond Pie Crust (Paleo & Keto Options)
Almond Flour Pie Crust made grain-free, refined sugar-free and keto and paleo-friendly for all your pie recipes! This simple recipe is quick and easy to prepare and yields one 9-inch pie crust. Whip it up for all your favorite pies no matter the season!
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How to Make ANY Quiche! (No Recipe Required)
Today we’re going to make quiche. There are many different types of quiche, the most famous being Quiche Lorraine, but by the end of this video you won’t be limited to just one flavor combination… think chard/white bean/parm, chicken/pesto/thyme, or even something like kimchi/kalbi! The opps are endless, people.
There’s a time and place for an exact recipe, but like the great... I'm spacing on the dude's name... said, to know one recipe means that you know one recipe, but if you know 1 technique you know 1,000 recipes... or something fairly similar to that. We’ll start with the French shortbread pastry crust, otherwise known as pâte brisée (“pat-bree-zee,”) then move onto the formula for the egg base and from there the world is yours. Quiche however you dang tootin’ well please. More below… Good Quiching! ????????Adam
Good kitchen scale -
Deep Tart Pan -
ALL-PURPOSE PIE DOUGH (pâte brisée):
250g (about 2 cups) Bread Flour
205g (18 tbsp, about 2 1/ 5 sticks) Unsalted Butter
3g (1/ 3) tsp Kosher Salt
70-85g (1/ 4 cup) Ice Water *amount depends on humidity of environment
EGG BASE:
600g (about 11-12 medium) Whole Eggs
260g (about 1 cup) Whole Milk
260g (about 1 cup) Heavy Cream
15g (about 2.5 tsp) Salt
QUICHE LORRAINE FILLING:
700g (about 3 cups) Egg Base - see above.
100g (about 1 medium) Onion, sliced thin
100g (about 2 medium) Leeks, sliced thin
150g (1.5-2 cups) Gruyere or Swiss cheese
150-200g (5-6 thick slices) Bacon
2g (1-3 sprigs) Fresh Thyme
1g Nutmeg, (a couple passes on the microplane)
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MORE INFORMATION FOR YOU CURIOUS HUMANS…
Wait… is quiche actually German in origin…? -
The science of “shortcrust” pastry -
Some quiche ideas to get your imagination revved up -
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