November 17, 2017   By Kelly Bejelly

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Thanksgiving is days away and now that I’m following a Keto lifestyle, I’m trying to figure out what is the best way to spend my carbs for the day.  First, I am going to blow my 20 carbs for the day and probably do 50, so yeah. Let’s just get that out in the open.

My must have food for Thanksgiving is Dressing and Pecan Pie.  I HAVE to have these two dishes.   I was flipping though my Paleo Eats cookbook and realized that my pie crust is totally low carb and keto. Sweet! I’m not sure what I’m going to do for the pecan filling at the moment but it will come to me (I’m kinda magically that way).

 

 

Paleo Keto Pie Crust

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 7 people
Calories: 148 kcal
Author: Kelly Bejelly
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Ingredients

Instructions

  1. Preheat the oven to 350 degrees
  2. Place the almond flour, coconut flour and salt in a large bowl and mix with a fork.
  3. Add the melted coconut oil and egg and blend with a spoon until a dough forms.
  4. Knead the dough in the bowl for 30 seconds.
  5. Place the dough on a piece of parchment paper and place a second piece on top.
  6. With a rolling pin, roll it to 1/4" thick circle.
  7. Place in a pie place and trim the ends with a knife to fit. Pinch together any cracks or tears.
  8. Bake for 15 minutes. Remove from the oven and let cool
Nutrition Facts
Paleo Keto Pie Crust
Amount Per Serving
Calories 148 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Cholesterol 26mg 9%
Sodium 97mg 4%
Potassium 9mg 0%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Protein 5g 10%
Vitamin A 0.8%
Calcium 4.6%
Iron 5.2%
* Percent Daily Values are based on a 2000 calorie diet.

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