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
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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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
What are the measurements for the pie crust ingredients?
They are right there in the recipe.
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.
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.
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.
This sounds wonderful! It looks so easy to make and that’s my kind of recipe.
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!
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!
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!
Will a brushed egg white before prebakimg for fill pie (modified chicken pot pot w a beothu filling as opposed to creamy filling) prevent crist getting soggy?
I make a completely cooked pie crust and a completely cooked disk of the pie crust. I just make the cooked filling thicker than usual and pour it into the cooked pie crust and cover it with the cooked disk.
Hope this helps. I love everything pie!!!
Your recipes looks amazing will surely try them, thankyou
Hi, What can I substitute for swerve sweetener, cause that is not easily available where i live.
Thanks
Any sweetener will work here.
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!
To make it savory do you just lose the sweetener and replace it with another ingredient or just omit it?
Read the very last instruction in the recipe, it tells you how.
Looks great and I am trying it this weekend!
Mini Quiche Lorraine sounds good.
What size pie plate did you use…..the 9″ or 10″?
9 inches….that’s standard.
This is great and I’ll be waiting for the lemon recipe!
It will be up Saturday, I promise!
Can you us es more coconut flour than almond or just coconut flour when baking?
This recipe does not work with coconut flour.