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
Jenny says
I like this crust a lot! Its delicious! I have to say though that the BEST pie crust for faux apple pies & pumpkin pies is your Cranberry walnut Galette crust!! Oh my goodness its JUST like a “real” pie crust!
Carolyn says
Thanks, Jenny!
Karen says
I watched the Pecan Pie contest to which you are referring! Screamed when I saw your recipe up against the other competitor. Was holding my breath the entire time shouting at the TV, “GO Carolyn – GO!’ Well. Not really. But I WAS so hoping your pie would win. The host of the competition was so fun. Said your pecan pie tasted “just like the real thing.” It’s Official: Best Keto Pecan Pie goes to Carolyn.
Carolyn says
Thank you. <3
Carol W says
Hi Carolyn,
I have been a big fan of yours since I went on a keto diet in Nov. 2018. I want to share with you an idea that I have not seen printed on you site.
You are aware of Zoodles, of course, but how about Moodles? I have found that the Chantrelles are so plentiful this year, I have some sauteed in butter & frozen, some canned and now have been slicing them into strips and drying them. They are easily re-constituted with a warm water soak for a few minutes. And soooo yummy! That is, if you enjoy mushrooms. A nice alternative to Zoodles or other low carb noodles.
Carolyn says
Love it, I may have to try that!!!
Christy says
Hi Carolyn,
I have a question. I have tried several different almond flour pie crusts (I will be trying yours next!) and keep having the same problem. If I have a liquid filling, like lemon bars or an egg custard, my filling is going under my pie crust while baking. Maybe too much butter in the crust? Any thoughts?
Thank you,
Christy
Carolyn says
Are you pre-baking your crust for 10 to 12 minutes? Then letting it cool to firm up?
Christy says
I did par bake and brushed with egg to seal it, but did not let it cool all the way.
Tom Tenney says
Hi Carolyn,
Going to make the Lemon Sour Cream pie tonight. My only question is there a go to sweet and savory crust as I have seen many slightly different recipes you have used. Why would you use the non-pressin crust for pies such as lemon meringue pie.
We own and love all now 5 of your cookbooks. Is there a butter tart update or is it good from 6 years ago, before I make it for my Canuck wife of 31 years here in Seattle.
Carolyn says
Only because I developed this crust later than others. It’s my go-to crust for everything now.
Christine says
I don’t ever eat the crust in pies. I don’t like it. Can I make this crustless? And should I spray pie dish first if I do?
Carolyn says
What pie are you trying to make crustless? You commented on the actual crust recipe so I don’t know which one you are referring to.
Derek says
This is my favorite low carb recipe website, so thanks so much for all the work you put into this!!
I made your key lime bars (adjusted for a pie version) last night, and it was amazing. I have 2 questions about the pie crust though.
1) It didn’t seem to be enough crust to fill up a 9″ pie pan all the way up the sides like in your video. It only goes up about 3/4 of the way. Do I need to get an 8″ pan? Do I need to up the recipe amounts a little more? Or do I need to make the crust much thinner?
2) The crust stuck to the glass pie pan. The video and recipe don’t mention anything about spraying the pan. Do I need to do that? Or is there a problem with my method or the pie pan?
Carolyn says
Hi Derek… sorry you had trouble with it. Do you have a deep dish pan? I have a normal one and a deep dish one, and for the deep dish, I can really only go up about 2/3 of the sides. But for regular ones, it should indeed be enough. Both of mine are 9 inch pans.
It shouldn’t stick to a glass pan at all but I suppose it can depend on the filling. Did you pre-bake it at all? I never grease my pan but sounds like you might need to.
Also… what brand of almond flour are you using?
Derek says
Thanks Carolyn! I’m using a standard 9 inch glass pan. As far as the brand name, it’s our local grocery chain’s brand of almond flour. I used to use Bob’s Red Mill, but they seem to have stopped carrying it once they started selling their own. I rewatched the video, and maybe I just didn’t put enough fork holes in the bottom? I did prebake for about 12 minutes before filling.
Carolyn says
Well, if your pan sticks, definitely be sure to grease next time.
Derek says
WILL DO! Thanks so much!
Sarah Buzby says
I love this recipe with the lemon sour cream pie…it’s amazing. I forgot to prick the bottom of the crust, and it was a bit puffy…so I priced it and put it back n the oven…seems under-baked. Is not pricking the bottom an issue? It’s too late now, were gonna eat it, but just wondering…
Thanks
Carolyn says
Yes, it puffs up if you don’t prick it.
Michelle Davis says
Hello! I’m new to baking but I was wondering of this recipe would work as a top as well? I want to make a mixed berry pie. I’m also at a higher elevation so I was wondering how that would effect the temp/time in the oven?
Carolyn says
I don’t bake at elevation so I really can’t guide you there. As a top, that’s kind of tough since it’s not a roll out recipe.
Meghan Hock says
Absolutely love this recipe! Best recipe I have found—so easy and so versatile!!!!❤❤❤
Carolyn says
Thanks so much!
Emily says
Thank you for a super simple and tasty pie crust! I did end up adding a bit of buckwheat flour to get the consistency I wanted, but it was so easy to make and worked really well with a salted caramel chocolate meringue pie! Loved the texture; it held up well to slicing and didn’t crumble. No one could tell it was gluten-free- just delicious 🙂
Catherine Windels says
I am looking forward to trying this recipe to use with my favorite quiches. Am I correct that the crust should be pre-baked, like the crust in your goat cheese, bacon and tomato tart recipe, which uses a different kind of crust? If so, how long should this crust be pre-baked?
Carolyn says
Yes, you want to pre-bake the crust for 10 to 15.
Crista says
Hi thanks for the lovely recipe most probably I will be doing it either tomorrow or today! just one question though: im planning to do a spinach and tuna pie. if I need to do another crust on top of the pie to close it..do you have any idea how to calculate total amount please?
Thanks
Carolyn says
You can put all of the ingredients into an online calculator like My Fitness Pal. That should help you.
Orsi says
Hi Carolyn,
I am quite new to keto. I made this crust the other day and I found it very difficult to get it out in one piece from the pan. I was wondering if it is because there is no egg(s) in the recipe, but yours looks absolutely perfect, while mine is so fragile and tends to fall into little pieces. What can be the issue?
Mike says
Just wanted to thank you for this amazing recipe!!
Made it Friday night and just absolutely love it. Hands down my favorite pie crust of all time, low carb or otherwise. Looking forward to trying the savory version in the future as well!
And I love how simple it is to make. Even easier than the cookie/crumb crusts I use to make! This will be my go to pie crust from now on!
Thanks again and take care.
Carolyn says
So delighted to hear it!
Mike says
I used this recipe again, this time for my pumpkin pie. I usually use the Alton Brown/Good Eats recipe with the gingersnap cookie crust and replace all the sugars with stevia.
This time I made your pie crust recipe, and half of the old crust (3oz of cookies instead of 6oz) and used stevia and truvia brown sugar substitute to sweeten. Mixed them together and it turned out AMAZING!!
It was enough to make the pumpkin pie (deep 9″ pie plate) and have enough left to make two mini pies in ceramic ramekins.
It retained the flavor of the gingersnap crust at half the carbs and had a better texture as well. So stoked!
Thanks again so much for this recipe! Helping me cut even more sugar and carbs out of my diet while still eating the sweets I love!
Lisa Goossen says
On your pecan pie recipe, someone mentioned a rolled out pie crust, rather than a pressed in crust, but your link on the pecan pie recipe brought me here.. Do you have a recipe for the rolled out crust? I’ve looked and can’t find it.
Thanks!
Carolyn says
To be honest, I changed it because it was more carby and way more work.
SP says
I cannot use artificial sweeteners of any kind. Can I leave it out of the press-in pie crust recipe?
Carolyn says
I don’t use any artificial sweeteners. However, if you read the recipe you will also see I list instructions for a savory version.
Larry says
Can this be made nut free because of nut allergies
Carolyn says
You can try sunflower seed flour but it won’t be very pretty and will have a greyish crust.
Ferina S. Mohammed says
I have on hand the monk fruit in the raw which is mixed with maltodextrin.
Carolyn says
You can probably use that but I haven’t tried it myself.
Ferina Casado says
I was curious if you have used monk fruit for this recipe or had any suggestions about the best way to measure (balance) out monk fruit for your recipes
Carolyn says
Are you talking about the concentrated monk fruit extract or the kind that’s combined with erythritol?
Tammy says
How much is the sugar for crust? Thank you
Carolyn says
If you are asking how much sugar to use in place of the sweetener, you can use exactly the same amount.