Return to Main Recipes Page/Return to Home Page

Crust, Low Carb II (D)
Source: Internet
Yield: 1 pie crust

1/2 cup butter
4 ounces cream cheese, room temperature
1 cup almond flour (ground almonds) OR 3/4 cup almond flour and 1/4 cup whole wheat flour
1/4 tsp. salt

Be sure butter and cream cheese are at room temperature for at least 15 minutes. Place both in a small bowl and cream together until well blended. Blend in ground almonds and salt until dough is smooth. It is very sticky. Place on a sheet of wax paper, flatten slightly, wrap and place in fridge overnight.

Remove from fridge 15 to 30 minutes before rolling. Lightly dust board and rolling pin with almond flour. Divide dough in half; return other half to fridge to keep cold Roll out and use as a pie crust or tart shells. Bake at 350°F until a light golden brown.

Posted by Pauline Miller

Nutritional Info Per Entire Recipe: 30carbs, 9.7gr. fiber, with whole wheat flour: 46.6grams carb 15.3grams dietary fiber