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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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?
Made this tonight. Easy and tasty! I added a sprinkle of cinnamon and made low carb cheesecake filling and fruit sauce. Delicious! Thank you
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
Thank you so much for this recipe! It’s wonderful – so tasty, with simple ingredients. This is a god send
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??
You always need to par-bake this crust for 10 minutes first so yes, prick it regardless.
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.
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!
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.
thank you I will check
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!
Can this be made without any sweetner or sugar? Will it change the final product? (Other than no sweetness)
Yes, I think the recipe states how to make a savory version. Just leave out the sweetener and add a little garlic powder.
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.
This is the only one I use….also great as a top crust! Thank you for this recipe!
How did you bake it using a top crust ? I mean temp , and how long ?
This was my question too!! Any response yet?
My brother is dairy free. Can this be made with coconut oil instead of butter?
I think that would work.
My daughter is allergic to nuts and needs gluten free – what can I use?
You can try sunflower seed flour.
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!
Peanut butter pie?! Please do share that recipe.
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.
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…