All Day I Dream About Food

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Easy Almond Flour Pie Crust – Low Carb Recipe

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The best and easiest low carb press in pie crust. This almond flour pie crust is perfect for both sweet and savory recipes. Four simple ingredients make this a hit. 


 Best Easy Low Carb Press In Pie Crust

So I am going to keep this one short and sweet…because 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 savoury applications like quiche or vegetable tart. Really, the uses for this low carb almond flour crust are virtually endless. You are limited only by your imagination.

Low Carb Lemon Sour Cream Pie

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 little video!

So now the question is, what do you fill it with? I made an absolutely glorious Lemon Sour Cream Pie and that recipe will be coming to you very shortly, I promise. Patience, my dear readers, that one will be up in two days time, I swear! But if you’re dying to try out the crust and you simply can’t wait a few short days, here are a few fun and tasty ideas to fill your pie (that sounds vaguely dirty but…nevermind…).

Low Carb Brownie Truffle Pie Recipe

Brownie Truffle Pie

Low Carb Grain-Free Zucchini Ricotta Tart

Zucchini Ricotta Tart

Low carb lemon meringue pie recipe, a classic!

Lemon Meringue Pie

Low Carb Gluten-Free Coconut Cream Pie

Coconut Cream Pie

Low Carb Bacon Goat Cheese and Tomato Tart

Bacon, Goat Cheese and Tomato Tart

Deliciously creamy white chocolate cheesecake with a rich raspberry swirl. Low carb, grain-free, keto recipe

White Chocolate Raspberry Swirl Cheesecake

4.93 from 14 votes
Print
Easy Low Carb Almond Flour Crust
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

The best and easiest low carb press in pie crust. This almond flour pie crust is perfect for both sweet and savory recipes.

Course: Dessert
Cuisine: American
Keyword: almond flour pie crust, low carb
Servings: 10 servings
Calories: 187 kcal
Ingredients
Instructions
  1. In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.
  2. 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.
  3. To bake unfilled, preheat oven to 325F. Bake until edges are golden brown, about 20 minutes.
  4. 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.
  5. *For a savoury pie crust, leave out the sweetener, use 1/2 tsp salt, and add 1/2 tsp garlic powder.
Recipe Notes

Serves 10. Each serving has 1.8g NET CARBS.

Food energy: 137kcal
Total fat: 12.68g
Calories from fat: 114
Cholesterol: 12mg
Carbohydrate: 3.60g
Total dietary fiber: 1.80g
Protein: 3.65g

Nutrition Facts
Easy Low Carb Almond Flour Crust
Amount Per Serving (1 slice)
Calories 187 Calories from Fat 114
% Daily Value*
Fat 12.7g20%
Carbohydrates 3.6g1%
Fiber 1.8g7%
Protein 3.7g7%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  6. Hi, What can I substitute for swerve sweetener, cause that is not easily available where i live.
    Thanks

    Reply

  9. I made a Lemon Sour Ceam Pie on Mother’s Day, but I was off on my crust with too much coconut flour. We ate the filling and whipped cream topping sans the crust, so I now will try it with your crust recipe. Thank you!

    Reply

  10. I made this crust with eggs, pancetta, whipping cream, tomato, basil and cheddar cheese filling. Absolutely delicious! Thank you for showing me how to make great meals without using wheat. I’ll prepare this on Sundays for a quick breakfast option during the weekdays. Best bonus…my 2 year old loves it:)

    Reply

  12. I tried to post before but it obviously didn’t get through. Can you tell me please if I can use hazelnut flour instead of almond as it has become so expensive here in France? Many thanks

    Reply

    • You can use THM products. But the amounts will be different. I think for Super Sweet, you’d only want about 1 tbsp, maybe 1 1/2 tbsp.

      Reply

  14. Carolyn, if I want to make this a chocolate crust, how much unsweetened chocolate powder should I add and do I need to increase the sweetener? Thanks.

    Reply

  16. I love that you have created an easy pie crust recipe and the video is great!
    I want to make a peach pie for my husband but I’m not sure how to do that with this recipe. Would you precook the fruit and the crust?
    Thank you for your recipes and your time.
    Donna

    Reply

  17. Love your site! I tried this pie crust today and made a quiche. It was delicious, but I wasn’t as happy about the excessive breaking/crumbs. I read on one of your other posts, with almond flour you should let sit for a bit. I tried to do that, but not so much luck. After my piece, I froze the rest & hoping it will still be good for leftovers later. So question, I have not used coconut flour before, would that help to mix them or should I just expect almond flour crusts are crumbly?

    Reply

    • Sounds to me like you used almond meal, not almond flour. If made with almond flour (very finely ground) there won’t be much breaking or crumbs.

      Reply

      • Hmmmm, no I used the finely ground blanched almond flour. Still delicious, I heated up the frozen quiche today and seemed less crumbly after frozen! Maybe it needed to sit longer yesterday…

        Reply

  19. This came out beautifully, thanks for a great recipe! I made a peanut butter pie this time, but I can’t wait to try a quiche.

    This crust tastes fantastic, holds together well, and has a nice crumb. And it’s so easy!

    Reply

  23. This is a fabulous crust recipe, but I’m really hoping to find a low carb pastry recipe so I can make my favourite and much missed Cornish pasties. Do you think this could be successfully rolled out without breaking or would it help to add some guar gum? Or do you have a recipe for pastry please?

    Reply

  26. Can i use Stevia-Erythritol sweetener (erythritol 99,98%, steviol glycoside 0.02%)? How much should i add it instead of Swerve Sweetener?

    Reply

      • Thank you…we used a lesser amount of organic real sugar…and it was delicious. (My husband made a key lime pie for Pi Day.) I will never buy one of those poison ready-made graham cracker crusts again!

        Reply

  28. You just made my day!!!
    Now only tell me that I can freeze this dough, so I can just thaw and press in and voilá ?

    Reply

  29. Thank you so much for this recipe! It’s wonderful – so tasty, with simple ingredients. This is a god send

    Reply

    • I’ve been making pies for many years ( not low carb☹️) but want to try this crust as I’ve made lots of your other recipes and loved them!!! The directions say to prick the crust, I’ve always done that when just baking the pie crust but I’ve never done it when I’m putting a filling in to bake. Just wondering if I need to prick crust if I’m putting a filling in to bake??

      Reply

  31. Made this tonight. Easy and tasty! I added a sprinkle of cinnamon and made low carb cheesecake filling and fruit sauce. Delicious! Thank you

    Reply

  32. Last time I made an almond flour crust and baked a cheesecake in it the crust ended up burning even though the pie itself was perfectly set.. My spring form pan is dark, wondering if that was why. The cheesecake did bake a ling time in order to fully set. I am afraid to make another almond flour based curst for fear it will burn again. Any suggestions?

    Reply

  33. I love how there’s only three (or four) ingredients – I made low carb salmon quiche and even my almond-flour skeptic hubby loved it 🙂 Thank you for an awesome recipe, it’s even easy for a lazylowcarber like me!

    Reply

  34. Natural, almond flour (courser texture)
    or blanched, extra fine almond flour?
    We have both at our bulk food store.
    Yours looks pretty ‘fine)

    Reply

    • Always blanched fine flour. It’s much easier to work with. The natural is good for muffins but it doesn’t do well in finer textured things.

      Reply

  35. Do you need to bake the crust first for a quiche? I never do for my regular rolled crust. I just was wondering whats going to give me best results. Thanks!

    Reply

    • I’m gunna try out this recipe for a Pumpkin pie, so I need to bake the crust first?? And I’ll be using a tin foil pan, will it work or no? Thank you

      Reply

      • You par-bake it, which means baking for 10 to 12 minutes to firm it up. Pumpkin is a very soft centre so the crust needs a little firmness before adding it. I think the tin foil pan should work.

        Reply

  36. This is my go-to for all things crusty. I even use it as the base for bars, like lemon bars, etc. It’s the perfect recipe for sweet or savory…and scary easy! Thank you so much for your culinary talents. You’ve made this low carber one happy lady.

    Reply

  37. I don’t put sugar in my regular wheat flour pie crust, do I have to sweeten yours. Is it needed for your recipe?

    Reply

  38. Hi Carolyn!
    I just had to say hi and tell you how much I really like your blog (and I hate blogs.). I think it’s your talent for writing and your enthusiasm for what you write about that pulls me in. And your skill in tirelessly experimenting (I don’t experiment, but I’m sure glad you do!) & creating some of the most amazing recipes i’ve ever made (and sugar-free at that!).
    I am especially grateful because I can now serve awesome low carb & sugar-free recipes to the love of my life, who is hopelessly diabetic, loves to eat (as I do), and has a sweet tooth the size of a small building. I can’t imagine what I would do to help this man if I couldn’t fall back on your terrific recipes. Thank you just isn’t enough to say, Carolyn, but thank you, very, very much.

    Reply

  39. Hi Carolyn- I have two questions:

    1. Do you ever sift your almond flour?

    2. My crusts never brown…any advice?!

    Reply

    • I don’t find a need to sift my almond flour for most recipes like this one. In some things, where you have beaten egg whites, you do need to sift it over to help prevent deflating the whites.

      As for the lack of browning, I am stumped! Too often, almond flour browns too easily and you have to cover it with foil. It must have something to do with your oven but I am not sure what. Do they seem baked properly?

      Reply

      • Not really. It always seems too crumbly, like it has too much flour. I’ve tried using 1/4c less flour, but that really didn’t seem to help either….I’m stumped too! 🙁 I have a countertop breville oven, maybe I’ll try that next time! Thank you!

        Reply

  40. Carolyn, I love your almond flour crust but I have a relative that is allergic to almonds. I found a recipe on SugarFreeMom that is nut free using sunflower seed flour & sesame flour and I’m gonna give that a try. If it’s good, I’m wondering if I can substitute it in your recipes for the almond crust like in your Chocolate Pecan Pie Bars? Is sunflower seed flour a good one-to-one substitute for almond flour in other recipes too like cakes or donuts or will the answer vary from recipe to recipe?

    Reply

    • Hi Lisa…you don’t need to do both. You can just do the sunflower seed flour in place of the almond flour for the bars and it should be 1 to 1. Now, something to keep in mind is that it will have a more grey colour. Also…it reacts with baking powder and baking soda to give you a greenish tinge sometimes so for baked goods like cake, you want to add 1 or 2 tbsp of lemon juice as the acid helps offset this reaction.

      If you have my cookbook, The Everyday Ketogenic Kitchen, it actually shows you how to make your own sunflower seed flour, as it’s MUCH less expensive that way.

      Reply

  42. Hi Carolyn! I love and make this crust all the time. Both the sweet and savory version. I’m in need of a chocolate crust and wondering if I could make this work by just addinf some cocoa to this recipe. Have you ever tried this and if so how much would you add? Thanks in advance for your help. Love your recipes. I have your cookbook too!

    Reply

  44. I discovered your blog today at around 10:00 pm. It’s approaching midnight here in London and I think I should be sleeping, not drooling!

    Reply

  45. Hi Carolyn

    Suppose I make the crust a day in advance and refrigerate it. Do I need to bring it to room temperature before using it for a quiche?

    Thanks for the recipe. After 1 year of keto, I’m about to make my first foray into baking and I want to start with this crust.

    Reply

  46. I have sugar cherry pie filling from the can so if I prebake tinge crust for 10-12 minutes, when I put the filling in, how much longer do I bake it for? Thanks!

    Reply

  47. I made this pie crust and baked it for 12 minutes before adding cherry pie filling. Then I made another batch of the crust and used it as crumble on top of the pie filling. I cooked it for another 20. The crumble didn’t really brown but the pie crust was nice and golden. I added sugar free vanilla icecream on the side. It tasted great! Thanks again Carolyn!

    Reply

  48. Hi Carolyn. I have never made a homemade pie crust much less a low carb pie crust (I have always found it very intimidating). I so want to change that, and I am going to do it using your recipe. I just have one question. I want to make a quiche. Would I pre-bake the crust and then fill it with the quiche ingredients or fill the unbaked crust and bake it? I do not want my crust soggy or over baked, but, at the same time, I want my quiche cooked through. I hope my question makes sense. Can you please help me?

    Reply

  50. 5 stars
    I’ve always purchased frozen crust at the store but nothing beats a homemade crust… love how simple this recipe is.

    Reply

  54. 5 stars
    I AM IN HEAVEN!!!! Just made this crust for a quiche with ham and swiss and a touch of nutmeg and I had to stop myself from eating the whole thing! I thought I would never be able to have a quiche on keto but this is
    SIMPLY.
    TO.
    DIE.
    FOR!!!

    THANK YOU! THANK YOU! THANK YOU!

    Reply

  56. If you’re planning to use this for a pie that requires a long bake time (40+) minutes, I’m not sure I would recommend pre-baking it. My crust turned out over cooked and borderline burnt.

    Reply

    • If you don’t pre-bake it, it could potentially mix in with your filling especially if it’s a very liquid filling. As with any pie crust, you should be coving the edges with foil if it appears to be over-baking.

      Reply

  58. I can’t wait to try your recipe! This sounds incredible. Quick question: Do you have a recommendation for how I can adjust the recipe for a 10″ pie dish?

    Reply

    • I would simply add another few tbsp of almond flour (3 to 4) and then another 1/2 to 1 tbsp melted butter to stretch it out a bit.

      Reply

  59. 5 stars
    Very tasty pie crust, worked like a charm. I used the savory receipe and filled it with a keto quiche. 5 stars indeed. Of all the recipes I look at on Youtube, yiurs was the simplest and tasted better than wheat flour to me.

    Reply

  60. How much Stevie would I use for a peach cobbler? And can I make a basket weave for the topper instead of a crust on top and bottom?

    Reply

    • Sorry, I don’t really use stevia and it depends very much on the brand. And this is a press in pie crust, it won’t work for lattice.

      Reply

  62. I was curious if you have used monk fruit for this recipe or had any suggestions about the best way to measure (balance) out monk fruit for your recipes

    Reply

    • I don’t use any artificial sweeteners. However, if you read the recipe you will also see I list instructions for a savory version.

      Reply

  66. On your pecan pie recipe, someone mentioned a rolled out pie crust, rather than a pressed in crust, but your link on the pecan pie recipe brought me here.. Do you have a recipe for the rolled out crust? I’ve looked and can’t find it.
    Thanks!

    Reply

  67. 5 stars
    Just wanted to thank you for this amazing recipe!!
    Made it Friday night and just absolutely love it. Hands down my favorite pie crust of all time, low carb or otherwise. Looking forward to trying the savory version in the future as well!

    And I love how simple it is to make. Even easier than the cookie/crumb crusts I use to make! This will be my go to pie crust from now on!

    Thanks again and take care.

    Reply

      • 5 stars
        I used this recipe again, this time for my pumpkin pie. I usually use the Alton Brown/Good Eats recipe with the gingersnap cookie crust and replace all the sugars with stevia.

        This time I made your pie crust recipe, and half of the old crust (3oz of cookies instead of 6oz) and used stevia and truvia brown sugar substitute to sweeten. Mixed them together and it turned out AMAZING!!
        It was enough to make the pumpkin pie (deep 9″ pie plate) and have enough left to make two mini pies in ceramic ramekins.
        It retained the flavor of the gingersnap crust at half the carbs and had a better texture as well. So stoked!

        Thanks again so much for this recipe! Helping me cut even more sugar and carbs out of my diet while still eating the sweets I love!

        Reply

  68. 5 stars
    Hi thanks for the lovely recipe most probably I will be doing it either tomorrow or today! just one question though: im planning to do a spinach and tuna pie. if I need to do another crust on top of the pie to close it..do you have any idea how to calculate total amount please?

    Thanks

    Reply

  69. I am looking forward to trying this recipe to use with my favorite quiches. Am I correct that the crust should be pre-baked, like the crust in your goat cheese, bacon and tomato tart recipe, which uses a different kind of crust? If so, how long should this crust be pre-baked?

    Reply

  70. 4 stars
    Thank you for a super simple and tasty pie crust! I did end up adding a bit of buckwheat flour to get the consistency I wanted, but it was so easy to make and worked really well with a salted caramel chocolate meringue pie! Loved the texture; it held up well to slicing and didn’t crumble. No one could tell it was gluten-free- just delicious 🙂

    Reply

  72. Hello! I’m new to baking but I was wondering of this recipe would work as a top as well? I want to make a mixed berry pie. I’m also at a higher elevation so I was wondering how that would effect the temp/time in the oven?

    Reply

    • I don’t bake at elevation so I really can’t guide you there. As a top, that’s kind of tough since it’s not a roll out recipe.

      Reply

  73. 5 stars
    I love this recipe with the lemon sour cream pie…it’s amazing. I forgot to prick the bottom of the crust, and it was a bit puffy…so I priced it and put it back n the oven…seems under-baked. Is not pricking the bottom an issue? It’s too late now, were gonna eat it, but just wondering…
    Thanks

    Reply

  74. This is my favorite low carb recipe website, so thanks so much for all the work you put into this!!

    I made your key lime bars (adjusted for a pie version) last night, and it was amazing. I have 2 questions about the pie crust though.

    1) It didn’t seem to be enough crust to fill up a 9″ pie pan all the way up the sides like in your video. It only goes up about 3/4 of the way. Do I need to get an 8″ pan? Do I need to up the recipe amounts a little more? Or do I need to make the crust much thinner?

    2) The crust stuck to the glass pie pan. The video and recipe don’t mention anything about spraying the pan. Do I need to do that? Or is there a problem with my method or the pie pan?

    Reply

    • Hi Derek… sorry you had trouble with it. Do you have a deep dish pan? I have a normal one and a deep dish one, and for the deep dish, I can really only go up about 2/3 of the sides. But for regular ones, it should indeed be enough. Both of mine are 9 inch pans.

      It shouldn’t stick to a glass pan at all but I suppose it can depend on the filling. Did you pre-bake it at all? I never grease my pan but sounds like you might need to.

      Also… what brand of almond flour are you using?

      Reply

      • Thanks Carolyn! I’m using a standard 9 inch glass pan. As far as the brand name, it’s our local grocery chain’s brand of almond flour. I used to use Bob’s Red Mill, but they seem to have stopped carrying it once they started selling their own. I rewatched the video, and maybe I just didn’t put enough fork holes in the bottom? I did prebake for about 12 minutes before filling.

        Reply

    • What pie are you trying to make crustless? You commented on the actual crust recipe so I don’t know which one you are referring to.

      Reply

  76. Hi Carolyn,

    Going to make the Lemon Sour Cream pie tonight. My only question is there a go to sweet and savory crust as I have seen many slightly different recipes you have used. Why would you use the non-pressin crust for pies such as lemon meringue pie.

    We own and love all now 5 of your cookbooks. Is there a butter tart update or is it good from 6 years ago, before I make it for my Canuck wife of 31 years here in Seattle.

    Reply

  77. Hi Carolyn,

    I have a question. I have tried several different almond flour pie crusts (I will be trying yours next!) and keep having the same problem. If I have a liquid filling, like lemon bars or an egg custard, my filling is going under my pie crust while baking. Maybe too much butter in the crust? Any thoughts?

    Thank you,
    Christy

    Reply

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