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Reaching your goals is easy as pie with this protein pie crust, that has only 3.14g of net carbs!
How are you celebrating? #PiDay
Macros: 15g P • 3.14g C • 8g F
Keto Pie Crust
4 scoops Protein Milkshake Cupcake Batter Protein Powder
1 cup oat flour
½ tsp baking powder
3 tbsp cocounut oil or ghee
1/3 cup water
Cream Pie Filling:
2 scoops Protein Milkshake Cupcake Batter Protein Powder
1 box fat free sugar free Banana Cream Instant Jello
2 1/2 cups almond or coconut milk
1. Preheat the oven to 175 °C/ 350 °F. Mix all the dry ingredients in a large bowl.2. Add the oil and water until dough forms.
2. Using a rolling pin, roll out dough to fit into a greased 9-inch pie dish. Dough should be about ¼-inch thick. Place baking paper on top and add pie weight (dried rice or beans) to prevet air bubbles from forming as the pie crust bakes. Bake for 12-15 minutes.
3. While pie crust is baking, blend all filing ingredients until smooth and place in freezer to chill.
4. Remove golden crust from over and fill with cream pie filling.