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
Sandy says
I just bought a convection oven and am wondering how to adjust accordingly. Would I adjust the temperature of the oven or decrease the baking time?
Thanks!
Dorothy says
This is my go to pie crust recipe. My daughter loves banana cream pie, I couldn’t find a filling I didn’t have to cook so I made one up. maybe some of your fans would like to try it. 2cups heavy whipping cream. 8oz. Cream cheese. 1/2tsp. vanilla extract. 1/2 tsp.banana extract and 1/2 cup of powdered sweetener. Put it all in a bowl and whip until thick. No bananas!
Angela Wood says
Great recipe – easy and delicious. I made it for low carb no bake keto key lime pie and it was a huge hit. Thank you
Trisha6341 says
Hi love this crust recipe it is so easy and so good too. Can I use this as a top crust for Chicken Pot Pie?
Carolyn says
It really doesn’t hold together well enough for a top crust.
Terri O says
I want to use this for a quiche. Will it turn out ok if I leave out the sweetener?
Carolyn says
Yes and I usually add a bit of garlic powder.
cyndi bartolomei says
I made a tomato pie with the savory crust here and I am so in love with this crust! Best low carb crust I’ve had yet! Thanks for sharing this recipe!
Carolyn says
Glad to hear it!
lisa hawkins says
So, I just made this crust (with a concoction of ricotta, cream cheese, cheesecake pudding and some whipping cream mixed together as the filling) THIS CRUST is AMAZING. Hubby loved it as well. I can say this crust will be a staple in our home. THANK YOU!!
Kelly O says
Made this today. It was very good! I had to bake it for about 28 minutes to get it brown (and my oven is normal for other baking-maybe even shorter times). Do you take it out while soft? I didn’t think it was done, so just let it brown.
Thanks!
Carolyn says
It depends on whether or not you plan to fill it and bake it again. But it should not be brown all over, no. And it continues to firm up as it cools.
Kate says
I made the savory version for a mushroom tart. Taste is great, but it was really crumbly. I wonder if a little psyllium husk or something binding might help the texture/help hold it together more?
Carolyn says
If it was crumbly, then something went wrong. I suspect you didn’t have enough butter. It holds together perfectly usually.
Tom says
I’ve made this crust several times, I always pre-bake it, use glassware, etc, but it always sticks to the baking pan. I’m wondering what I could be doing wrong.
Jane says
The taste is wonderful but mine was SO crumbly. In your cookbook, you show some of the pies turned out on a serving plate but this was wayyyy too crumbly to even think of doing that. Any suggestions?
Carolyn says
If it’s crumbly, something went wrong. I don’t fake my photos so the pies and tarts made in this crust are the real deal. Sounds to me like too much almond flour, not enough butter. Are you weighing out your almond flour? What brand are you using?
Lee Ann says
Hi Carolyn! Just received your book “ The Ultimate Guide to Keto Baking” today! Can’t wait to read it! I did make this keto pie crust last night and it was very good. Not sure I would use it for a savory pie again? I followed all directions and let the crust cool after par baking it. I had a Guinness beef filling to put in it. After baking a little more the crust was soggy but still very tasty. I had warmed the filling before placing it in the cooled crust so maybe that was the problem? But I will definitely use this for a non bake pie. I’ve Been experimenting with low-carb baking and cooking for several years now. Love your website!
Carolyn says
I wonder how liquid the filling was when you put it in? Sounds delicious, though! I’ve used this for quiche, mostly. Never tried a meat pie with it!
Lee Ann says
Yes I’m thinking the filling was too liquid. But it was still good! Love your new cookbook! Will be making the Cracklin’ Cornbread this week!
Connie says
I didn’t expect this to be any good, but boy was I wrong. Made the chocolate silk pie for Thanksgiving very good. Thanks for a great recipe.
Jen Richard says
Beyond delicious! Turned out prefect on my first try!!! Made with pumpkin cream pie recipe and couldn’t be more thrilled! Hard to limit myself to one slice!!
Carolyn says
So glad to hear it!
Marianne Estum says
Hi Carolyn! I made a faux apple filling using squash.I was wondering what you’d recommend for the top crust? I will make the bottom and par bake it as in the instructions but can I make a second batch and roll it out between parchment paper and use it for the top crust too? Or would you recommend something else?
Carolyn says
I don’t think this one would roll well, but you could always do a crumb/streusel style topping.
Theresa says
Hi Carolyn! I was curious if you have tried using the Bocha Sweet in your pie crust recipe, and if so, how did that turn out?
Carolyn says
I have not. My experience with BochaSweet is that it makes things less crisp. It’s so great in some things but if you want crisp cookies, it makes them soft and cakey. So I am suspicious it would make for a tart or pie shell that wouldn’t firm up properly.
Tommy says
Thought I would have to be without my favorite holiday dessert this year for the holidays until I found this recipe. I made it this morning, and I couldn’t be happier with the result. Thank you for this recipe!
Howard Spaulding says
What a great pie crust!!! I have not tried it in a savory pie yet but have made it repeatedly for dessert pies. I was looking for a gluten free crust for my little neighbor girl and being keto as well, makes this perfect for my diabetic wife. The only difference is that my servings have a few more carbs because I just can’t bring my self to cut a pie into 10 slices.
Carolyn says
I get it! Thanks.
Nydia says
Wow very impressed with this crust recipe. I am getting ready to do my first pecan pie for Thanksgiving and using this low carb recipe. Wish me luck!
tameed says
Hey Carolyn
I love your blog and recipes.
Can I store this pie crust and filling later? if so how should I store and and for how long?
Carolyn says
Did you watch the video? You can definitely store it. A week in the fridge, probably, or a month in the freezer, as long as it’s wrapped up tightly.