This easy keto pie crust made with almond flour is the perfect low-carb pie crust recipe for both sweet and savory pies. If you are looking for an easy almond flour pie crust recipe, try this one! As always, it’s gluten-free and sugar-free.
Easy Keto Almond Flour Pie Crust
Try this recipe for a tender and flaky pie crust that’s keto-friendly and low-carb. It’s taken a lot of experimentation to arrive at a recipe for keto pie crust recipe with the right taste and texture. I think you’ll find this recipe hits that target.
It’s the perfect base for all of your favorite pie recipes — pumpkin pie, apple pie, chocolate pie, and more! You can pre-bake it for cold fillings or bake with the filling inside. And, you can also use it for savory recipes like low-carb quiche or vegetable tarts.
Ingredients in Keto Pie Crust
Just 7 little ingredients combine to create this tasty keto pie crust. Along with butter, an egg, and a pinch of salt, you’ll need:
Almond Flour. For this keto pie crust, I strongly recommend a finely ground blanched almond flour for the best results. If you can, look for “super-fine” almond flour for the lightest flour. I like an almond flour from Bob’s Red Mill or Wellbee’s brand, which is available online in larger bags.
Coconut Flour. I’ve tried this recipe with and without coconut flour. But, I find that even a small addition of coconut flour vastly improves the texture of this pie crust. If you don’t have coconut flour, you can substitute with more almond flour.
Xanthan Gum. Xanthan gum is a keto baking staple. It is a common food additive that helps keto baked good to retain their structure in the absence of gluten. A little bit of xanthan gum goes a long way.
Sweetener. I like pie crusts that are only slightly sweetened — I think that gives a nice contrast to the sweetened fillings. So I’ve added just a bit of erythritol sweetener to this pie crust. My preference is to use Swerve granulated sweetener in this recipe — but you could also use monk-fruit sweetener or allulose. If you are planning on using this pie crust for a savory recipe, you can omit the sweetener.
How to Make Keto Pie Crust
With just a few steps and a little patience, you’ll be well on your way to enjoying a delicious keto pie with an almond flour pie crust.
To start, add the dry ingredients including almond flour, coconut flour, xanthan gum, salt to a large mixing bowl, and give them a stir to break up any lumps and evenly distribute the ingredients.
Then, add the wet ingredients, including the melted butter and egg. Using a spatula, stir the ingredients together until well combined. It may take a little time, and the dough might seem a bit crumbly — but that’s okay! It will come together as the flours absorb the moisture.
Turn the dough out onto a sheet of plastic wrap, and shape it into a disk. Wrap well in plastic and stash in the fridge for about an hour. This rest in the fridge will allow time for the flours to hydrate and the dough to firm up.
Then, it’s time to roll out the dough. Since this dough is going to be a little fragile (remember: no gluten!), I like to roll it out between two sheets of plastic wrap or parchment. Roll it out until its a bit thinner than 1/4″, and large enough to cover your pie plate.
Peel off the top sheet, and use the bottom sheet as support to flip it over onto the pie plate. If it cracks, don’t worry! Just pinch it back together to patch it up. No problem!
Finally, it’s time to bake the dough. If you are par-baking the dough, like for my keto pumpkin pie, you’ll bake it for about 10 minutes. If you are baking it all the way, like for a cream pie, bake it for about 20minutes, or until golden brown. If you find that the edges of the crust are browning too fast, try using a pie crust shield to protect the edges.
Tips for the Best Keto Pie Crust
Here are a few tips to get the best results from this recipe.
- Make sure to let the pie dough rest and chill in the refrigerator before rolling it out.
- Roll the dough out between two sheets of plastic of parchment.
- If the dough becomes too soft to work with, pop it into the freezer for a few minutes.
- Use the bottom sheet of plastic or parchment to help you transfer it to a pie plate.
- If you are pre-baking the crust, dock the crust (prick it with a fork) to prevent large air bubbles.
Recipes Using Keto Crust
Try this keto almond flour pie crust with my keto pumpkin pie recipe. It’s delicious!
- 2 almond flour
- 2 tbsp coconut flour (or substitute more almond flour)
- 3 tbsp erythritol sweetener (omit for a savory pie crust)
- 1/4 tsp salt
- 1/4 tsp xanthan gum
- 1/4 cup butter, melted
- 1 large egg
- In a large bowl, combine the almond flour, coconut flour, sweetener, salt, and xanthan gum and stir well to combine.
- Add the melted butter and egg, and stir with a spatula until the dough comes together.
- Turn the dough out onto plastic wrap and shape into a disk. Wrap well and refrigerate for 1 hour.
- Roll the chilled dough out between two sheets of plastic or parchment. Remove the top sheet, and use the bottom sheet as support to invert it onto a pie plate. Pinch together any cracks.
- Bake in a preheated oven according to the pie recipe instructions. To par-bake, bake at 400F for 10-12 minutes. To bake completely, bake at 350F for 20-25 minutes, until golden brown.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 187 Total Fat: 17g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 31mg Sodium: 105mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 3g Sugar: 1g Sugar Alcohols: 0g Protein: 6g
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