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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AMAZING! My first attempt at a keto crust from a different site (and made of coconut flour) ended up going straight into the trash. So, I was a skeptic, but this recipe is fantastic and even tastes great on it’s own, like a shortbread cookie. Thank you for your keto and dairy-friendly options; they are a game changer for my diet needs. I made a 3-layer keto dessert this time, but I can’t wait to make to fruit pies with this!
Thanks!
Carolyn, if I want to store the pie crust in the fridge and make a cooked filling pie another day, do I par bake the crust on the day I make the filling? I’m assuming that I don’t par bake the crust and then store it in the fridge. Is this correct?
Thank you.
New to this. Can you tell me what the crust should look like after prebaking prior to filling. I’ve baked for 20 minutes so far and it still feels soft but is now getting golden. Stopping here. Is that right?
I cannot, as I do not have any photos of that stage BUT it is still definitely soft after pre-baking but hardens as it cools. Please take it out at 10 minutes. If you are going to be baking it again, it will likely be over-baked.
I tried it and i looove it, first the irresistible smell, the crust and the yumii taste… it’s so easyyy
My husband liked it too
Thank you for this amazing recipe
Does this pie crust get soggy with fruit pie?
I have made this several times as a crust for egg dishes. So simple and so good!
I have made this crust and it IS perfect!
I have a question, that I hope you will consider answering: Have you ever tried pecan flour or walnut flour, for a crust and, in general? I was thinking about mixing up my almond flour usage with other types of flours. Thanks!
I absolutely have… it’s usually a bit more than 1:1 ratio, meaning you need a bit more of the pecan flour…
I would love to try this crust for a recipe of Spinach, Brie and Prosciutto Tart with Pecan Crust.
In that recipe they use flour and crushed pecans.
So, can I add crushed peacans to your recipe?
I can’t see why not.
I’ve used this recipe innumerable times for savory purposes (quiche!), I absolutely love it! However, I’d like to try to make a keto apple pie (with Chayote instead of apples), and I’d like a top crust. Since this really can’t be rolled, what are you thoughts on just sprinkling and gently pressing for more of a crumble top? Will it burn since it’s so exposed?
Like a crumb topping? Better to do the topping from one of my crumb bars, it will be more like the oatmeal crumb topping.
WOW! This pie crust tastes so good and was perfect for my favorite pumpkin pie recipe (modified)! I appreciate all your recipes and your dedication to creating absolutely delicious food. I made these into mini pumpkin pies and the crust worked beautifully in a muffin tin with a liner!
I love how easy and faff-free this recipe is! And versatile too… I used ground walnuts instead of almond flour and made 1.5x the recipe to fit a 9″ tart pan. This paired beautifully with your goat cheese tart, and I will definitely be making this often. The possibilities are endless! So excited to try other versions… ground pecans, hazelnut meal, even ground macadamias (mixed with other nuts), if I’m feeling brave… thank you!
I really wanted some butter cookies or shortbread today, and I knew this recipe was a winner. I made it with twice the amount of butter and pressed it into a dozen silicone muffin cups, then cooked them at 325 for 17 minutes on convection and OH MY GOODNESS. It makes marvelous, soft, shortbread like cookies!!
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!
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!
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
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?
It really doesn’t hold together well enough for a top crust.