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.
Peanut Flour Low Carb Pie Crust
Ingredients
- 1 ½ cups almond flour (135 g)
- â…“ cup roasted defatted peanut flour (I used Byrd Mill but Sukrin will work), 25 g
- â…“ cup whey protein powder (30 g) I used Isopure Zero Carb
- ÂĽ cup low carb powdered sugar (30 g) I used Sukrin Melis
- ÂĽ teaspoon salt
- 7 tablespoons salted butter, melted
Instructions
- 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.
Notes
Nutrition
[Recipe and post contain affiliate links.]
Lynn hoffman
To get a lovely no sogg crust,I bake all ingredients on a bake sheet,then a
Crumb it in my blender,then add butter or coconut oil to the crumbs and press into bake dish and bake again,stays crusty for days,and has the texture of graham crust.
Kathy Herioux
I wonder if coconut flour can be substituted for the almond flour. Have you tried it?
Kim
No, I haven’t, Kathy. It might work. -Kim
Taleisha
Almond flour will give it a softer texture than coconut flour would.
Matt
Looks like a great pie crust - I can't wait to try it.
Kathleen
I have some Honeyville Peanut Powder I bought at Costco. I was wondering if I could replace the almond flour with the peanut flour as one person in the family is allergic to almonds. Thanks!
Kim
Great question, Kathleen. Is it roasted peanut flour or does it look like ground raw peanuts? The ground roasted peanuts will have a deep color and smell like roasted peanuts. It will also be a very fine powder. The ground raw peanuts will resemble the blanched almond flour we typically use in low carb baking. If it is roasted peanut flour, then it will work. Just to let you know... this crust absorbs moisture a bit more than my other pie crusts. It doesn't sogg-out completely, but it does not remain crisp as long as the other crusts do. It still tastes amazing! If you have any more questions let me know. Enjoy your week! -Kim
Susan
Hi,
Since low carb ingredients are expensive I try to investigate recipes before I try them out. Your pie crust recipe looks yummy but I wonder if it goes soggy like some of the others.
I hope to find a crust suitable for cheesecake. I haven't decided if I'm going to make a baked cheesecake or the no baked kind, it depends on the crust.
I found a lovely sounding sunflower seed pie crust recipe designed to replace the usual graham crust. So, the attempt is between your interesting recipe and the sunflower seed pie crust.
Any tips you have to offer will be greatly appreciated
Thanks
Kim
Hi Susan. I agree that low carb baking ingredients are expensive. This peanut flour crust is not as sogg-proof as my other pie crust recipes (type "pie crust in the search box). But, it is really good and I love it on the peanut butter pie. There are 4 in my family so this pie never lasts more than two days - not enough time for the crust to become gross. I have a really good no-bake crust for a no-bake cheesecake in my turtle cheesecake bars (search cheesecake). In fact, I just made those again with a blueberry topping. Anything no-bake will not be as crispy as a baked crust, but it was still good after a week. I find that adding a little flax and especially whey protein powder, along with a 10 minute bake really helps these kinds of crusts. Again, check out my other pie crust recipes to get a feel for the ingredients. Also, check out the crust for bars (I used it in the lemon bars and cranberry bars). I hope this helps. Let me know if you have any more questions. Best, -Kim
Amanda
Is the whey protein powder really necessary for this recipe to work?
Kim
Amanda, the whey protein powder helps give this crust a nice texture. You may sub more almond flour for the whey protein powder if you wish, but it is not as nice and wont be the same. I am sure it will still taste good. You may be able to decrease the amount of butter if you wish. Just to set you at ease, I don't add ingredients willy-nilly to a recipe I am developing. Each ingredient has a purpose. In this case the whey adds a little body, and helps prevent the crust from being too compact. Thanks for your question. I hope I answered it - I have been traveling with my children all day and am a little loopy! Lol. Let me know if you have any more or if I need to clarify. Have a nice week. -Kim
Darlene
Did you mean salted butter here? SLATED BUTTER, Last crust ingredient ..
Most of my baking I use the unsalted butter. I want to try this.
Kim
Hi Darlene. Thanks for finding my typo! :) Yes, salted butter. If you don't have any just add a little more salt. It should be a touch salty like peanut butter typically is. This is a terrific tasting crust, I hope you enjoy it. Have a great weekend. -Kim
Mary Jona
This sounds delicious! I love anything with a peanut taste. Can these crusts be frozen for a few days?
Kim
Thank, Mary. I haven't tried freezing them without being filled, but since they are just nuts and fat, I think it would be fine. If you do it would you let me know how they survived? Have a great weekend! -Kim