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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Do you have a pumpkin pie recipe using this crust? I couldn’t find one in the pumpkin recipe section. Thank you!
Type “pumpkin cream pie” into my search box and you will find it! 🙂
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?
No need to increase the almond flour. The instructions are right in the recipe for the savory version.
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?
https://alldayidreamaboutfood.com/low-carb-turkey-pot-pie/
Hi! Just tried your low carb pie crust, it is definitely the best!! Thank you for sharing.
Thank you!
Can I use monkruit instead of Swerve Sweetener? Thanks
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/
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!
Can this recipe be used for a gazette? TIA.
Do you galette? If so, then no, it’s not flexible enough.
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!
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!!
Can you sub some of the flour with coconut flour? I am not a fan of all almond keto products and tend to sub up to half almond flour in my recipes
No, not this recipe. Coconut flour does not work well in pie crust, IMO.
Would you please come up with a crust that can be used for a double-crust pie?
Amazing way crust for both sweet and savory! Love it thank you
Carolyn, This crust is amazing and no fuss to make. … I made two, one sweet, for the coconut pie, and another for a quiche … My goodness the quiche was superb … Thank you so much…. Wish I could share the photo of the quiche… Thank you again. The coconut pie is setting in the fridge… Can’t wait to try it…
Thank you for always having the best keto recipes.
I absolutely ♥️ This keto pie crust it’s my go to favorite I don’t use any other crust
The crust was easy to make but too salty. I’d say use unsalted butter or don’t add salt to the recipe. Other than that, excellent pie crust.
I made this for a pudding pie, but I wanted to make 4 ramekin servings instead of one pie. I had a lot of dough leftover, so I added an egg, a bloop of vanilla, a bit of baking powder, and sugar-free chocolate chips and was able to make 6 cookies. The ramekin pies are great and the crust is firm and did not get soggy under the pudding. Very satisfied with this recipe!
Excellent!