This is the only keto pie crust recipe you will ever need. An easy press-in low carb pie crust that is perfect for both sweet and savory recipes. Four simple ingredients make this a hit. Nut-free and dairy-free options!
I’ve been looking forward to updating my easy keto pie crust recipe for a while now. But don’t worry, I didn’t change the recipe at all. I just added some pretty new photos and an instructional video so you can see for yourself just how delicious and simple this recipe really is!
This really is a short and sweet little recipe. It’s quick, it’s easy, and it’s delicious. It’s also extremely versatile. You can fill it with all sorts of delicious fillings, from lemon to chocolate to strawberry rhubarb. You can pre-bake it for cold fillings or bake with the fillings inside. It can even be used in savory applications like quiche or vegetable tart.
Really, the uses for this press-in almond flour crust are virtually endless. You are limited only by your imagination.
Everyone needs a good pastry crust recipe and I like to flatter myself that this one is very good. But what I love about it is the simplicity. I do love the challenge of a roll out crust and I have a pretty decent low carb flaky pastry crust. But it definitely takes more work and when you have a hankering for pie, sometimes that effort presents an obstacle.
So this one will appeal to everyone, from novice bakers to accomplished home cooks. And I made your life even easier by showing you how it’s done in this video! Scroll the recipe to watch how it’s made.
Tips for the best keto pie crust
As you can see from the video, it’s an incredibly straightforward recipe. But in case you hadn’t noticed, my MO when it comes to recipes is accessibility. That means giving you as many options as possible so that you can make my recipes work for your lifestyle. So here we go:
Can this crust be made nut-free?
This is an almond flour pie crust. No, you can’t use coconut flour in this recipe, but you can sub in some other options. You can use sunflower seed flour or pumpkin seed flour, or any other nut flour if you’re only allergic to almonds. Just understand that your crust will not look the same, as these flours have their own particular color.
Can this crust be made dairy-free?
Yes, feel free to swap in almost any oil you like best. Coconut, avocado, ghee, what have you. I do find that it can brown a little more or a little less, depending on the oil, so keep your eye on it while it’s in the oven. I also find that it can stick a little more to the pan so you might consider greasing your pie plate.
Can this crust be made ahead?
Because it contains no eggs, it really does well when you make it ahead of time. I have one sitting down in my fridge, ready for a filling I plan to make soon! I do recommend still keeping it in the fridge or freezer, depending on how you plan to keep it. Just wrap it up tightly in plastic wrap, right in the pie plate itself.
Can I make it in a metal pan?
Yes, but I recommend glass or ceramic wherever possible. It tends to brown too quickly in metal, before the rest of your pie is baked. If you do use metal, be sure to grease the pan first.
Can I bake it in a tart pan?
Yes indeed, I often do this one in tart pans. You can stretch it out to a 10 inch tart pan but it’s a bit on the thin side so you may want to add more flour and butter. 9 inch tart pans are a better fit.
What to make with your keto pie crust
So now the question is, what do you fill it with? Oh the possibilities, the glorious possibilities! Think of all the wonderful keto pies and tarts you can make. Savory or sweet, this pie crust really works with just about anything. Here are a few ideas to get you started…
The Best Keto Pecan Pie (and yes, this is not just me talking. My recipe was in a YouTube video battle between two recipes and mine won!)
Caramelized Onion and Gruyere Quiche (you HAVE to make this!)
I have plenty of other pie recipes, older ones, that used another crust but that could easily be swapped for this one. Try it with my Brownie Truffle Pie, or my Keto Lemon Meringue Pie.
Keto Almond Flour Pie Crust
Ingredients
- 1 1/2 cups (160 g) almond flour
- 1/4 cup (45.5 g) Swerve Sweetener , either granular or powdered is fine*
- 1/4 tsp (0.25 tsp) salt
- 1/4 cup (56.75 g) butter, melted
Instructions
- In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.
- Turn out into a glass or ceramic pie plate. Press firmly with fingers into bottom and up sides. Use a flat bottomed glass or measuring cup to even out the bottom. Prick all over with a fork before baking.
- To bake unfilled, preheat oven to 325F. Bake until edges are golden brown, about 20 minutes.
- To bake a filled pie, pre bake 10-12 minutes before adding fillings. You may need to cover the edges in foil to avoid over-browning. Let the pie crust cool before adding fillings and baking again.
- *For a savoury pie crust, leave out the sweetener, use 1/2 tsp salt, and add 1/2 tsp garlic powder.
Video
Nutrition
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I like how it’s a press in crust and you don’t prebake this crust for quiche. I used 1/4 t. Garlic powder instead.
Thank you!
This is absolutely the best almond flour pie crust! I used it for your pumpkin cream pie recipe and it was such a tender, delicious bite. (That’s saying a lot as I am not generally a big fan of almond flour.). Keep up the great work!
So glad you enjoyed it!
If I’m using THM super sweet how much would I use?
I honestly have no idea, I don’t use it. Please refer to their conversion chart.
Hi Carolyn,
I’m planning my holiday meals and would like to freeze several of these crusts to have available when I need it. Is it possible to prepare the crust but freeze it as round dough ball and take one out when needed to thaw and then put in pie pan to use? Or does it need to go directly in pie pan before freezing?
I am sure you can freeze the dough.
I am making a meat pie.
How can I make a top crust then, if the mixture is crumbly?9
This recipe is not meant for a top crust.
Hi Carolyn! I have attempted to make this recipe twice but haven’t succeeded. I don’t have a glass / ceramic pan so I made it on a metal one and 6 inches as I’m trying to do mini lemon meringue pies. I’m using swerve granular sweetener and using almond oil instead of butter (the same amount ) It always ends up too soft on the middle so when I try to take it out of the pan it doesn’t hold together and it breaks in the middle, I am waiting for it to be completely cold but it still disintegrates.. the first time I only greased my pan and the second time I even used parchment paper on the bottom of the pan. What am I doing wrong??
It sounds like your not following the recipe and doing your own thing .I am guessing that might be the problem
So delicious and reliable! I made this for the first time for your lemon sour cream pie, and it was absolutely divine, and so easy too – I followed the instructions exactly. I just made it again to use as the base for your chocolate peppermint pie (without the peppermint), and it already has the prettiest shape and look. Thank you for something so straightforward and so foolproof!
Sounds great… can I make a chicken pot pie and use it as a top and bottom crust?
No, this is a press-in crust only.
Hmmm, I wonder if you try to gently freeze it after getting the size/shape you need – not fully solid but enough to move on top of a pot pie using parchment paper
I used Carolyn’s keto biscuit recipe for chicken pot pie and it is perfect and delicious. Try that.
Can you suggest an adaptation for making individual pies?
I’d like to be able to make a variety of individual pies and freeze them.
Thank you for your generous contribution!
Use this crust instead: https://alldayidreamaboutfood.com/keto-mini-quiche/
I made a quiche for a luncheon! I added the garlic powder instead of sugar! To die for delicious. Thank you so much for sharing
used it for several different recipes. Thank you for sharing… it is very good with every thing I bake with. hamburger pie, pecan pie, sugar free chocolate pie, and more. Used the sweetener for my pies, but mixed herbs for dinner recipes. All turned out great.
I don’t know what went wrong but this crust came out soggy & grainy. It literally ruined 2 sugar free pumpkin pies.I was so trying to show family low carb can be delicious. I followed the recipe exactly. I baked them 12 min. let them cool completely. then added the pumpkin pie mixure & baked according to the recipe on the can of pumpkin so disappointing. What did I do wrong?
it could be that the pumpkin pie filling was too wet and created the soggy “mess”. sometimes a wheat based pie crust will be soggy with pumpkin pie
You always say to use Swerve sweetners but can any brand of artificial sweetener be used?
Making from now on