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3 nut keto, sugar free pie crust

Welcome to keto meals and recipes dot com. Today, I’m describing how to make a three nut, keto, sugar-free pie crust. The macronutrient ratio for this crust, which makes 12 servings, is 7.4 to 1 with 2 grams of total carbs per serving. After you’ve assembled all your ingredients, pour the chia seeds into the water, stir right away and set aside, so that the chia seeds can absorb the water. Next, take your pecans and walnuts and put them into a zip-lock plastic bag. I use a meat hammer to crush the nuts, because I want the pieces to be small and granulated and not made into powder or flour. When you have crushed your nuts to a desired texture, just set the bag aside for a moment. Into a mixing bowl, add the room-temperature butter, and almond flour, and combine. Then add the crushed nuts and combine. I have found that combining each ingredient as you add it makes for a more consistent… and the dough is more homogeneous, with the ingredients distributed more evenly. At this point, we added chia, which has become a pudding. The chia acts as a binding agent for this crust. Add the sweetener and blend. Now, to demonstrate how to line a springform pan. I begin by taking a piece of parchment, that is just a bit wider than the bottom of the springform pan. I place it over the bottom of the pan, then I place the spring sides into position. And, while closing the springform side, make sure that the parchment stays in place. Then cut off the extra parchment from the outside of the pan. I found that trying to get the correct circular size, and then using that, is much more difficult. And this method is quicker and easier. Using a small piece of solid coconut oil or butter, this will act like glue to hold the side parchment paper in place. Then, using a piece of parchment paper both wider and longer than the inside of the pan, starting at one end, I press as I place the parchment on the side. This helps to make it stick. To seal the piece of parchment, I coat with a bit of butter, and press it against the side. When you have finished lining your pan, place the pie crust into the pan and press to cover the entire bottom. Use either a large spoon or a flexible silicone spatula to press down. Continue pressing and shaping until the surface has an even thickness. Then place your pan into a preheated 170 degrees Celsius or 340 degrees Fahrenheit oven, and bake for about 20 to 25 minutes. Remove the pan from the oven and place it on a cooling rack. Let it stay there until the crust is at room temperature. This cooling time will firm up the crust, so that it will have structural integrity, but will be easy to cut when you are serving. I hope this has been useful. Enjoy! Thank you for watching! See you next time.

Randall Smitham



  1. Mary Her Posted on February 24, 2018 at 8:52 pm

    1st of all, I love your dessert recipes.
    I followed this recipe to the T, with the exception that I used the black chia seeds I had on hand instead of going out to buy white ones. I'm curious: do black chia seeds absorb more water? What I wound up with was a super puffy batter (my crushed nuts were a mixture of fair sized chunks as well as granulated). It was so thick that I wound up using a 10" spring form. Even with that, it was rather poofy. I'm talking about 1" in height. Needless to say, I didn't use it for a crust for my cheesecake (I'd intended to use it for your no bake cheesecake recipe). The cheesecake turned out aweeeeeeeesoooooommmmmmmeeeee even naked, btw. I left the crust alone at room temp overnight. The following morning it did firm up a little but not by much. I cut off the outer crust of it (I kept letting it cook beyond the 20-25 because each time I checked, the crust was still springy & mushy looking) and tasted it. Bad news is that it never firmed up to an acceptable pie crust texture and it would have flaked apart. Good news is that is flippin' delicious. It kind of tastes like a mixture between a cookie & a bar. Since it's a little on the saltier side & the seeds makes the texture kind of like spongy. I think I'm going to pour some keto friendly chocolate (leftover from some chocolate covered strawberries from Valentine's Day) over it & make it into an oversized bar. I'll have to try again next time I find white chia seeds at the grocery store. Thanks again!

  2. anne amaro Posted on March 15, 2018 at 8:49 pm

    What size spring form pan did you use? I've been wanting a recipe with no eggs. Thanks!

  3. Nicole Panagiotopoulos Posted on July 13, 2019 at 1:30 pm

    Hi fabulous recipe!! I was wondering if you had tried freezing before? Would like to try and make some freezer quiches ahead of time ? If not any ideas or thoughts? Thank you in advance!