The best and easiest low carb press in pie crust. This almond flour crust is perfect for both sweet and savory recipes.
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.
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…).
Bacon, Goat Cheese and Tomato Tart
White Chocolate Raspberry Swirl Cheesecake
Easy Low Carb Press-In Pie Crust
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 187 Calories from fat 114 | |
| % Daily Value | |
| Total Fat 12.68g | 20% |
| Cholesterol 12mg | 4% |
| Carbohydrate 3.60g | 1% |
| Dietary Fiber 1.8g | 7% |
| Protein 3.65g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
The best and easiest low carb press in pie crust. This almond flour crust is perfect for both sweet and savory recipes.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup Swerve Sweetener (either granular or powdered is fine)*
- 1/4 tsp salt
- 1/4 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.
- *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
This is great and I’ll be waiting for the lemon recipe!
It will be up Saturday, I promise!
What size pie plate did you use…..the 9″ or 10″?
9 inches….that’s standard.
Mini Quiche Lorraine sounds good.
Looks great and I am trying it this weekend!
Simple and sweet. I love it. Thanks for sharing another great recipe for pie crust Carolyn, because in my book, you can never have enough pie!
Hi, What can I substitute for swerve sweetener, cause that is not easily available where i live.
Thanks
Any sweetener will work here.
Your recipes looks amazing will surely try them, thankyou
Do you happen to have a low carb pizza crust recipe
I have a few but I have a really, really good one coming very soon!
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!
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:)
Wow, your quiche sounds amazing!
This sounds wonderful! It looks so easy to make and that’s my kind of recipe.
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
You can but hazelnut meal isn’t as finely ground so your crust will be a bit more crumbly.
do you have to use swerve or can you use THM sweetner
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.
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.
What are the measurements for the pie crust ingredients?
They are right there in the recipe.
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
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?
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.
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…
Can you freeze almond crusts and are these good for mini tarts perhaps
Yes, I think you could freeze it and yes, it can be used for mini tarts.
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!
My daughter is allergic to nuts and needs gluten free – what can I use?
You can try sunflower seed flour.
My brother is dairy free. Can this be made with coconut oil instead of butter?
I think that would work.
This is the only one I use….also great as a top crust! Thank you for this recipe!
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?
No, it won’t really work. Try the dough for the garlic knots instead, roll it out like pie crust.
definitely going to use this recipe BUT do you have a nut-free crust recipe, one daughter and her family are allergic to nuts and sunflower seeds.
Are they allergic to coconut?
gratefully no, daughter uses coconut flour all the time.
I don’t have a coconut flour pie crust recipe but I believe SugarFree Mom does.
thanks I will check!
thank you I will check
Can i use Stevia-Erythritol sweetener (erythritol 99,98%, steviol glycoside 0.02%)? How much should i add it instead of Swerve Sweetener?
You can sub it in the same amount.
Why must I use a glass or ceramic pie plate?
Because metal conducts too much heat.
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!
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 ?
I can’t see why not.
Thank you so much for this recipe! It’s wonderful – so tasty, with simple ingredients. This is a god send
Where can I find the recipe for the low carb flaky pie crust
https://alldayidreamaboutfood.com/2013/07/coconut-cream-pie-low-carb-and-gluten-free.html
Made this tonight. Easy and tasty! I added a sprinkle of cinnamon and made low carb cheesecake filling and fruit sauce. Delicious! Thank you
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?
Do you have a glass pie pan as suggested by the recipe here?
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!
Your quiche looks delicious!
Thank you Carolyn and thank you for commenting on my website too 🙂 <3 <3 <3 love your site!
Natural, almond flour (courser texture)
or blanched, extra fine almond flour?
We have both at our bulk food store.
Yours looks pretty ‘fine)
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.
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!
Pre-bake for about 12 minutes first.
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.
So glad it fits the bill!
I don’t put sugar in my regular wheat flour pie crust, do I have to sweeten yours. Is it needed for your recipe?
I think you will find it better that way.
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.
What a lovely message to receive today, Suzanne. Thank you so much!