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.
Cheryl Wingate says
Just love the simplicity of this crust as I have never been good at pastry….
I have made it a couple of times now but it always ends up quite soggy am I using too much butter or not cooking at high enough temperature do you think
thank you Carolyn for all you do ????
Carolyn says
Are you using Swerve or another sweetener?
Casilda Espinoza (Casey) says
Always a perfect recipe!! I made this without the swerve added onion powder and pepper to use to make a keto Turkey pot pie with Thanksgiving leftovers. It was sooo delicious!! It was flaky and wonderful and could rival any gluten crust! Thank you so much!!
Wendy says
This is the best almond flour crust I’ve found, and it’s easy to make!
Rhonda says
Wendy
Do you grease the glass pan prior to cooking the crust?
GypsyChick says
This looks really easy and very useful. May I request that you supply weights rather than volumes as they vary in different countries, and metric options for everyone that lives outside the USA?
L F says
There is an option to choose “metric” in the recipe. Under the list of ingredients. You can easily switch between US Customary and Metric.
Thank you so much for creating and sharing your delicious recipes, Carolyn!
Kirsten says
I adapted this recipe slightly by substituting swerve brown sugar and adding 1/2 cup of chopped walnuts. Then, I baked as an empty pie crust. After it cooled, I crumbled it up and put it in the bottom of our pumpkin cheesecake mousse. It was delicious!
Carolyn says
YUM!
Diane says
If you click on the “print” button at the top if the recipe, you’ll see that when it takes you to that page there’s a metric option that you can choose.
Christine Balas says
I am allergic to almonds and have been using sunflower seed flour 1:1 as a substitute for any recipes that call for almond flour. I did this with your pie crust and it was all just a crumbly mess. It did not bind together at all. Do you think next time I could add an egg to bind it? Or can you recommend something to bind it? Thanks : )
Carolyn says
Try adding 1 tbsp or so of egg white. I am not sure why it would be so crumbly. The only time I’ve used it as a crust has been when I make a chocolate crust and it’s been fine.
Sandy says
Do you use salted or unsalted butter in this recipe?
Carolyn says
Either is fine. I like salted because it offsets the sweetness.
Christy Ann Taddei says
I used this crust for the Thanksgiving Desserts, my very “picky” family loved it.
Pan says
This has been my go-to pie crust for years. It makes a perfect shortbread-like crust, and the savory alteration is great too.
Holli Krebs says
Carolyn, bless you, I love your recipes. I tried this pie crust before and so wanted it to work for me. I know your an expert. My pie crust stuck to the pan, I was disapointed. I use pyrex pie pans. Should I grease the pan and I want to know what would you use to grease the pan with? Hope I can make this again!
Carolyn says
Technically you shouldn’t have to but if it is sticking, greasing will help! Are you using enough butter in the crust? You can use coconut oil or butter to grease.
Rebecca L Calaway says
My new go-to pie crust. Thank you, thank you, thank tou!
Wendy says
What size pie pan do you use for this pie crust? Can the pie crust recipe be doubled for larger pies and to go up the sides of a deep dish pie pan?
Carolyn says
A standard pie plate is always 9 inches. I don’t think you’d need to double it for deep dish… maybe 1.5 times?
Roselle says
Could I use Truvia in this recipe??
Really wanna make this on Thursday!
Carolyn says
Sure but I think it’s 2x as sweet so use only half.
Selena Collier says
Do you have a pumpkin pie recipe using this crust? I couldn’t find one in the pumpkin recipe section. Thank you!
Carolyn says
Type “pumpkin cream pie” into my search box and you will find it! 🙂
Deidre W says
If I would like to use this as a savory recipe, besides removing the sweetener, would I increase the almond flour and by how much?
Carolyn says
No need to increase the almond flour. The instructions are right in the recipe for the savory version.
Carly G says
I am looking for a keto pie crust that I can use over a pot-pie dish – would this recipe work? If not – do you have a link to the “low carb flaky pastry crust” you mention at the beginning of this post?
Carolyn says
https://alldayidreamaboutfood.com/low-carb-turkey-pot-pie/
Rebecca says
Hi! Just tried your low carb pie crust, it is definitely the best!! Thank you for sharing.
Carolyn says
Thank you!
Jenny Nguyen says
Can I use monkruit instead of Swerve Sweetener? Thanks
Carolyn says
That depends on what you mean by “monkfruit” (hint… most aren’t really monkfruit). Please read this for a better understanding of keto sweeteners: https://alldayidreamaboutfood.com/best-keto-sweeteners/
Grace Stanphill says
I LOVE this pie crust! Since I made the first one (which came out perfectly) I’ve been making pies and quiches like crazy. I would love it if you could give the proportions of ingredients for a 9.5 inch deep dish pie plate. I could make bigger pies. THanks! P.S. Your haircut is so cute!
Pam says
Can this recipe be used for a gazette? TIA.
Carolyn says
Do you galette? If so, then no, it’s not flexible enough.
Jeanne D. says
This was so easy to make and even more delicious to eat! Filled it with sugar free chocolate pudding and my husband and I were like two turkeys on Thanksgiving… we “gobbled” it down in 3 days! Thanks for the recipe!
Dee says
I just made an open-faced berry pie with this recipe. I was worried it would get soggy, but it stayed amazingly crumbly and well textured. This is a keeper, for sure! Thank you!!