This great Low Carb Pie Crust uses peanut flour for a distinctive flavor. I think I’ve found my new favorite low carb, gluten-free pie crust!
I’ve had peanut butter on my mind the past several months. I’ve been wanting to make an outrageous peanut butter pie f-o-r-e-v-e-r. I never got to it and settled for making some delicious peanut butter fat bombs instead. I’ve had a lot of nice comments on that recipe on Facebook. (Don’t forget to “Follow” and sign up for the Newsletter)
But back to my peanut butter dreams…
I dithered back and forth between a chocolate pie crust or a peanut flour pie crust. I wanted something to enhance the flavor of the pie, not subtract from it. Peanut flour won out! It’s perfect and just as easy to make as the popular low carb almond pie crust and walnut pie crust that I posted previously. This recipe uses roasted peanut flour; a small amount gives such an amazingly powerful peanut punch. I’m incredibly happy with it and I think you will be too.
I used Byrd Mill Peanut Flour Light 28% because it’s been sitting my my fridge, unopened, for over a year. It has the lowest net carb count at 3nc per ¼ cup (22 g). For those of you who are Sukrin fans like me, Sukrin USA has a peanut flour that works great in this pie crust recipe, too.
Note: I have not tested ground roasted peanuts in this recipe. Peanut flour and ground roasted peanuts are not the same. Peanut flour, a by-product of the peanut oil industry, has much of it’s oil removed during processing while ground roasted peanuts do not. It has a nice silky texture and is able to absorb larger quantities of liquid. When using peanut flour, I suggest spooning it into your measuring cup instead of dipping, so as not to compact it.
A vanilla pudding or chocolate pudding would be amazing in this crust as well as any chocolate avocado pudding you make. No-bake cheesecakes and various mousses would be equally dreamy in this delicious peanut flour pie crust.
[NOTE] A reader just asked if she could use PB2 in this recipe. I bet it would work just fine. FYI, I mixed my peanut flour with water and also made a nice peanut butter. It has absolutely no sugar, salt or preservatives in it. It may even cost less. Again, I suggest the Byrd Mill brand or the Defatted Peanut Flour from Sukrin USA. They are similar in price at the moment.
This Peanut Flour Low Carb Pie Crust is 2 net carbs per serving.
[Recipe and post contain affiliate links.]
- 1 1/2 cups almond flour (135 g)
- 1/3 cup roasted defatted peanut flour (I used Byrd Mill but Sukrin will work), 25 g
- 1/3 cup whey protein powder (30 g) I used Isopure Zero Carb
- 1/4 cup Sukrin Icing Sugar (or Swerve Confectioners) (30 g) I used Sukrin Melis
- 1/4 teaspoon salt
- 7 tablespoons salted butter, melted
- Preheat the oven to 350 and position the rack on the bottom. Spray a glass pie dish with cooking spray.
- Measure all of the dry ingredients into a medium bowl and mix thoroughly with a whisk. Add the butter and mix with a spatula until the butter is distributed and the mixture resembles moist crumbs with larger clumps throughout. It should be moist but not wet and sticky.
- Dump the peanut flour crust mixture into the pie plate. With your fingers, distribute the crumbs around the pie plate and up the sides. Place a piece of waxed paper over the crust and with a flat bottomed glass, press the crust into the plate. Take your time, crumb crusts are a but fiddly.
- Bake on the bottom rack for 10 - 15 minutes or until it just begins to brown. Remove and let cool completely before filling. I suggest to let the filling sit overnight before cutting and serving.
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