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 ½ cups almond flour
- ¼ cup Swerve Sweetener either granular or powdered is fine*
- ¼ teaspoon salt
- ¼ cup 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 ½ teaspoon salt, and add ½ teaspoon garlic powder.
Video
Celeste says
Hello, for a quick or other savory pie, you would leave out the keto sweetener, correct? Or do you have a different receipe for savory pies?
Carolyn says
The instructions are in the last step of the recipe!
Lee says
Best pie crust recipe!!!! I use this recipe all the time. Thank you for sharing.
Lisa Bowery says
how long is the crust good for in the fridge
Carolyn says
Unbaked? Baked? Unfilled? Filled? I need a bit more info.
Pat says
Perfect for a quick cook!!!!!! Thank You!!! Will you please tell me the values of commenting on posts on FB. Which is best for the person who posts a meme to comment or is it equal to a click of an icon???? I want to do the most beneficial to the person who posts! Thank You!!!!!
Leslie says
I think I have commented before – I make this frequently for a quiche. It is just really easy and really, really good! A solid 10 for my husband and I!
Claire says
This pie crust is so easy and turns out perfect. Thank you for providing this Keto recipe!!!
Mariah says
I pressed it down as thin as I could but it didn’t make enough to fill a standard 11″ pie pan. I also wasn’t a huge fan of the taste, it was slimy and didn’t hold up the slice of pie very well.
Carolyn says
11 inch pie plates are not standard size… 9 inches is standard. So that’s the issue here. But slimy? I am very confused by that and think something went VERY wrong on your end. I would need to know every brand of ingredient you used.
Tom says
This is the best pie crust recipe and has saved me many times. I always had a problem though with the crust being crumbly and not holding together well once sliced. I fixed this by removing 2 tablespoons of the almond flour and replacing them with coconut flour. I also use melted coconut oil instead of the butter and it’s very important to get the crust nice and brown, like in your pictures. This creates a very firm crust that slices well.
Joan Hope says
In non-keto pie crusts, using cold fat crumbled into the flour (either with a food processor or by hand) makes the crust flakier. Does that make any difference when using almond flour?
Carolyn says
Nope. Almond flour isn’t the same as wheat flour so you won’t get the same consistency.
Noemi says
pecan.pie is my favorite thankisgiving treat. made this with some skepticism to be honest…wow, wow, wow!!! love it. brought to my office party to share with some colleagues who just became keyo and they loved. It is 4 days after that party and I have shared that recipe 6 times so far.