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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very good piecrust! I ran out of almond flour and made up the rest with coconut flour, approximately a 1/4 cup. So I had to use more melted butter to get flour to combine appropriately, probably 6 Tablespoons versus 4. But everything worked out, crust was brown by 20 minutes not 25, so I would probably bake 15 mins. But I am very pleased!
I will never use another crust recipe. No need to. This is BY FAR the best low carb crust I have ever tried (and I tried many before finding Caroline’s recipes). Not one of her recipes has ever failed me. Love, love, love her!
Thank you.
This is the best and easiest keto pie crust, hands down. It comes out perfect every time. I’ve seen comments below having trouble. ?? Very few ingredients and simple instructions. It’s so easy. Thanks for your wonderful recipes!
Thanks so much!
I use monk fruit with alluose sweetner, will that work for crust and filling.
Not for the crust, it will make it very soft.
another option is to bake the crust separately then cut and ladle the meal on top.
this crust is simple and delicious! I swapped out the recommended sugar with 3 packets of zero calorie sweetener and a dash of vanilla. I used vegan butter too. still turned out amazing.
This is the best of all keto crusts I have tried. The ones with eggs have a chewy texture and they stick to the pan. Coconut flour stays kind of gritty and is very dry. It reminds me of cornbread. 😄 I haven’t tried toasting the coconut before making it into a crust, so that might help the dry, gritty texture. I love the texture and flavor of this crust for refrigerator pies. I have made this one with some added ground walnuts or ground pecans and they add extra flavor and crunch. Thank you for this recipe. It is my go-to for refrigerator pies.
it is a keto recipe yet it doesn’t list what the carbs are.
Yes it does, right at the bottom of the recipe card. Which is why I removed your poor star rating, since this was clearly USER error.
what type of almond flour works best for you?
Finely ground flour such as Bob’s Red Mill.
It is good but tends to crumble when cut, at least in my experience.
Sounds like maybe you have too much flour and not enough butter.
Please HELP. I’m about to GIVE UP. I’ve made so many of your recipes, including the skillet bread and magic cookie bars, and I’m blown away. I know that your pie crust recipe must be fabulous but why when I bake it as a savory dish does it come out as meal?? There is no crust. there is no crunch. There is no substance. It’s just falling apart meal. I’ve pre-baked it. the whole ball of wax. Not to mention the fact that this is my fourth time using almost the exact same recipe from a lot of other folks that I trust. I just don’t know what I’m doing wrong. Close to tears at this point! I don’t care that much about baking sweets. I want to make savory things and it is an ultimate fail every time. Metal dish. Glass dish. Middle rack. Bottom rack. I’m so exhausted. This was an ordeal tonight, and it came out the exact same way. Mush.
What filling are you trying to add to it?
I read somewhere that before pre-baking the crust, you should brush it with eggs whites to seal it. The egg white prevents (somewhat) the juicy fillings from saturating the crust and basically boiling it away. I haven’t tried it but it totally makes sense. Hope you bake the perfect crust!
another option is to bake the crust separately then cut and ladle the meal on top.
The best pie crust I have tried so far. I feel no need to search further 🙂
Could this recipe be made crustless?
You’re asking me if a keto pie crust can be made without a crust… 🙂
they cannot be serious 🤣
I am guessing they meant a different recipe but I had no idea which one!
Love this recipe
You said you can use this with a savory tart/pie. Would you need to reduce or eliminate the Swerve for a savory tart? I’m want to use it in 4-inch tart tins for a salmon mousse.
The instructions are right in the recipe. 🙂
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 crust is not good, sorry. It’s just a gummy mess. It ruined my quiche. You need something to bind the crust, like egg. Maybe some xanthan gum to give it some mouthfeel.
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!