Savory Keto Pork Rind Pie Crust
Martina Slajerova- Ready in 30m
- 1.3 g net carbs
- 177 kcal
- Serves 8
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One of the biggest challenges was to create a crust that doesn't have a sweet aftertaste. If you ever used almond flour in savoury recipes, you know what I'm talking about.
One way to mask the sweet taste is to add spices, cheese and flaxmeal. Another way is to use ground pork rinds, a common low-carb ingredient made from dehydrated & fried pork skins.
Where Can I Buy Pork Rinds?
Although I prefer making my own, you can buy ready made pork rinds online. Just make sure you stay way from unhealthy additives (maltodextrin, gluten, etc.). Most pork rind products (aka pork skins, cracklings or chicharrones) contain salt - that's fine but will limit their use to savoury meals only.
To powder the pork rinds into fine flour, I'm using my Kenwood mixer with a food processor attachment.
How To Make Savory Keto Pie Crust
Make sure you use a kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/brand or if you make you own ingredients (like flaxmeal from flaxseeds). This recipe makes 8 servings. You can either use 8 small tart pans or one regular.
You can either use 8 mini tart pans like these, or a regular 9-inch tart pan. In either case, pans with removable bottoms work best for this recipe. I also used ceramic baking beans to weight the dough down.
If you want to add flavour to your keto pie crust, try some of these options:
- 1 tsp paprika + 1/4 tsp chili powder (+ 0.1 g net carbs per serving)
- 1/2 tsp onion powder + 1/2 tsp garlic powder (+ 0.2 g net carbs per serving)
- 1/2 tsp curry powder + 1/4 tsp ground cumin + 1/4 tsp turmeric powder (+ 0.1 g net carbs)
- 1/2 tsp dried oregano + 1/2 tsp dried basil + 1/2 tsp dried thyme + 1/4 tsp dried lemon zest or 1 tsp fresh lemon zest (+ 0.1 g net carbs per serving)
Step-by-step
Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place the pork rinds into a blender. (Note: I used homemade pork rinds from pork skin I get from my local farmer.)
Pulse the pork rinds until powdered. If there are any hard skin bits left, remove them before mixing with the other ingredients.
Place the powdered pork rinds into a mixing bowl together with the almond flour and flaxmeal. Add salt (if needed) and mix until well combined.
Crack in the eggs and process until well combined using your hands or a dough mixer.
Separate the dough into 8 pieces and press into 8 mini tart pans or a regular 9-inch tart pan. Place baking paper on top and use ceramic baking beans to weight the dough down. You will need them to prevent the dough from rising and creating air bubbles, especially if you are making a large pie. Place in the oven and bake for 12-15 minutes.
When done, remove from the oven and fill with your favourite filling (meat, eggs, cheese, mushrooms, broccoli, asparagus, etc.) and place back in the oven. If not using straight away, let the pie crust cool down. Once chilled, store in an airtight container for up to 5 days or freeze for up to 3 months.
Recipe
Savory Keto Pork Rind Pie Crust
★★★★☆4.3This keto pie crust is ideal for low-carb savory recipes. The perfect grain-free base for pork pie or quiche.
- Hands on
- 15m
- Overall
- 30m
- Servings
- 8
- 1.3 g
- Net carbs
- 13.2 g
- Protein
- 11 g
- Fat
- 177
- kcal
Ingredients makes 8 servings
Instructions
Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place the pork rinds into a blender. (Note: I used homemade pork rinds from pork skin I get from my local farmer.)
Pulse the pork rinds until powdered. If there are any hard skin bits left, remove them before mixing with the other ingredients.
Place the powdered pork rinds into a mixing bowl together with the almond flour and flaxmeal. Add salt (if needed) and mix until well combined.
Crack in the eggs and process until well combined using your hands or a dough mixer.
Separate the dough into 8 pieces and press into 8 mini tart pans or a regular 9-inch tart pan. Place baking paper on top and use ceramic baking beans to weight the dough down. You will need them to prevent the dough from rising and creating air bubbles, especially if you are making a large pie. Place in the oven and bake for 12-15 minutes.
When done, remove from the oven and fill with your favourite filling (meat, eggs, cheese, mushrooms, broccoli, asparagus, etc.) and place back in the oven. If not using straight away, let the pie crust cool down. Once chilled, store in an airtight container for up to 5 days or freeze for up to 3 months.
Nutrition per serving, 1 small crust
Carbs 3%Protein 34%Fat 63% of calories
- Net carbs
- 1.3 g
- Total carbs
- 3.8 g
- Fiber
- 2.5 g
- Sugars
- 0.7 g
- Protein
- 13.2 g
- Fat
- 11 g
- Saturated fat
- 1.6 g
- Calories
- 177 kcal
- Sodium
- 182 mg · 7.91% RDA
- Magnesium
- 55 mg · 13.7% RDA
- Potassium
- 174 mg · 8.7% EMR
Nutrition by ingredient
| Per 1 small crust | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Pork rinds (pork skins), dry, plain (for "breading") | 0 g | 8.1 g | 1.3 g | 61 |
| Almond flour (blanched ground almonds, almond meal) | 1.1 g | 2.7 g | 6.6 g | 74 |
| Flaxmeal (flax meal), ground flaxseed | 0.1 g | 0.9 g | 2 g | 25 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.1 g | 1.6 g | 1.2 g | 18 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Total | 1.3 g | 13.2 g | 11 g | 177 |
Serving size 1 small crust
- Gluten free
- Dairy free
- Nightshade free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Low FODMAP
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Comments & ratings (26)
Hi, may I know how the pork rind affects the crust in terms of texture? I am thinking to make it into something sweet, would it taste odd? By the way, thank you for the recipe. It's such a genius idea to be using pork rind powder for flour substitute. 😊)
Thank you so much Kye, the pork rinds make it crispier than other options. Sweet should work as long as you use unsalted pork rinds. Let me know when you try it!
Love this. Am considering a pie (half size) with a cook in shell filling; have you tried this dough without the blind bake? Thanks much. ~Jude
Hi Jude, this will work well! You can use the unbaked pie crust, fill it and then bake it. In fact it may be even better especially if the filling takes longer to bake (the crust is more likely to burn).
Don't eat pork, can I substitute with butter? if so how much?
Hi Julia, pork rinds are used instead of low-carb flour (butter or other fats won't work). You can try this recipe instead: Keto Multipurpose Egg-Free Pie Crust - or this one (skip the sweetener if needed): Sweet Keto Pie Crust
Hi Martina, I just love the look of these crusts! I too am a lover of using pork rinds for all sorts of keto recipes, and this looks very clever. Love it!
Thank you Helena!
I dont eat pork what can i replace those pork rinds?
Hi Annick, yes, you can try chicken cracklings but I think they may be too fatty for this recipe: How To Make Chicken Cracklings
or try this recipe without the sweetener instead: Sweet Keto Pie Crust
Love these, but I really would like to make with coconut flour instead of almond flour and flaxmeal. Any suggestions on how to convert this recipe? Thanks!
me too i prefer coconut flour, cant wait to see the mesurement
Hi Shelley, I haven't tried it but in general, you should use two-three times less coconut flour if using instead of nut flour / flax meal. Coconut lour absorbs a lot of water and you may also need to add more water, almond milk / coconut milk or melted ghee.
I was wondering: do you need to prebake the crust? Cause I want to make a quiche with a (this) crust in my slow cooker
Yes, I think it's better if you preface it. Here is a recipe that uses the crust: Low-Carb Chicken Pie
These look and sound awesome!!!! will try them soon 😊
would I be able to sub the flax with something else?? (I am very sensitive to hormone imbalances and flax for me is a no-no)
Thanks for posting!!
Hi Niki, thank you! Yes, you can use almond flour instead of flaxmeal.
Question about dough use: I take it this dough could not be used to make say...calzones, or tortillas, because it bakes up too rigid. Am I right in that?
This dough appears to resemble Miracle Dough, only with pork rind dust instead of mozzarella (plus a few other minor differences), so I was kind of hoping to make a batch and run through my tortilla press (I know--me and my tortilla press!).
Oh I have to get one too Wenchypoo! 😊 This dough is too crispy and it's not flexible enough for tortillas. I think it may be used for say breadsticks, maybe for pot pies with the dough on top (have to try) or crispy crackers but not for tortillas (see my previous recipe from last week). Hope this helps!
It does, and thank you. I have to get some counter space to be able to roll things out--for now, I make due with flattening dough using the press, and cutting shapes where necessary. You should see my mini-cinnamon rolls: flatten an ice cream scooper's worth of dough in the press, covering it with cinnamon, rolling it up tightly, slicing about every 1/2" or so to make the "rolls", then putting those bad boys in mini muffin tins to bake. Unorthodox as hell, but it gets the job done.
I see myself using the press on this recipe for just the flattening--from there, I will hand-mold the circle to the inside of a pan for baking. Yeah, there's probably going to be pleats in the sides, but that won't affect taste any.
Sounds amazing! Which dough have you been using to make the cinnamon rolls? I made some using almond flour & psyllium husk powder & butter with cinnamon inside - quite incredible 😊 Yes I think you can use the press, especially if you make a large / regular pie crust - may not be needed for the small pans. Let me know how it went!
I'd like to use it for chicken pot pie... could I use 4 as bases and 4 as top crusts?
Hi Deila, yes I think that will work but I'd rather make 5-6 bases and use the remaining 2-3 for the tops - you won't need as much dough for the top crusts.
How long should these bake for?
Missed that! 12-15 minutes, will add it now 😊
Thanks! I'll be making these soon!