Easy Keto Pie Crust (Works with Any Pie)

 This easy Keto Pie Crust is made with almond flour, butter, and a few other simple ingredients. It’s low-carb, gluten-free, and loaded with flavor. It bakes into a perfectly flaky crust that works with any pie!

I’ve been discovering more and more keto alternatives to some of my favorite recipes. One thing I’ve missed like crazy since going on keto is pies. That’s not a problem anymore with this easy keto pie crust recipe.

Between the carb-loaded crust and sugary filling, pies are usually off-limits. I can’t tell you how many gatherings I’ve been to where most desserts are off the table. Next time, try bringing or serving your own with this homemade keto pie crust.

This seriously is the perfect pie crust and I may never go back to the regular kind, even after I’m off of keto. It’s super easy, bakes into a delicious flaky crust, and works with any type of pie. This gluten free crust works for the usual pumpkin pie on the holidays but is also great with other pies, such as pecan or fruit pies, custards, cheesecakes, or tarts. It’s also not just for desserts and can be modified for savory pies such as meat pies.

On top of that, this pie is made with just 5 simple ingredients. If you’re already trying other keto recipes, you’re more than likely to have them in your pantry. Here’s what you’ll need.

How to Make A Pie Crust Keto 

It’s as simple as swapping out a couple of ingredients. Use almond flour and coconut flour instead of all-purpose flour. Instead of regular sugar, you can swap it with any sugar alcohol such as erythritol.

Not only does this make it gluten-free, and omits almost all carbs and sugar, it also adds in healthy fats, fiber, and other wholesome nutrients to this almond flour pie crust. 

Ok, so it’s keto, but does it taste and work like regular pie crust?

Keto pie crust is a perfect substitute for traditional pie crust. This low carb pie crust is easy to form, holds its shape and browns when baked, and tastes amazing. Besides a mild, nutty flavor, you won’t even notice the pie crust compared to a regular crust.

Keto Pie Crust Ingredients

• Fine almond flour: Blanched is best for a traditional, lighter-colored crust. Make sure it’s superfine (not almond meal) so it holds together and doesn’t crumble when cut. 
• Coconut flour: Just a bit is used to help absorb some of the moisture and hold everything together.
• Erythritol: A sugar-free, zero-carb sugar alcohol. It bakes perfectly and can be substituted for sugar. Granulated works best for this recipe.
• Butter: If you use salted butter, cut out a bit of salt. If you have a food processor, cold butter works best for shaping the pie crust. More on this later in the post.
• Salt: Used in most baking recipes. Salt helps to enhance flavors.

How to Make Keto Pie Crust

1. Place 2 ¼ cups fine almond flour, 6 tablespoons butter, 2 tablespoons coconut flour, 2 tablespoons erythritol, and 1 pinch of salt in a food processor.
2. Process on high until well combined, about 30 seconds. It should eventually form into a large ball.
3. Press into the bottom and sides of a 9-inch pie pan to form an even layer. Flute the edges by pressing with a finger.
4. Bake the pie crust for 10-12 minutes at 350 degrees F, or just until it starts to brown. Remove from the oven and cool on a wire completely before adding the desired filling. 

Flour Options for Keto Crusts

Superfine almond flour works best. It has a similar look and texture as all-purpose flour, but without gluten and almost no carbs. However, since it doesn’t have gluten, it cannot be used as a simple substitute in all baking recipes. Be sure to find recipes specifically made for almond flour. Since this pie crust doesn’t need to rise, it works perfectly fine in this recipe.

I’ve seen other keto pie crust recipes that only use almond flour, but after experimenting I found a bit of coconut flour helps a lot. It doesn’t affect the flavor, but helps to soak up some of the moisture. Creating a less crumbly, more traditional pie crust.

What if I don’t have coconut flour? Simply substitute it with additional almond flour, but note the texture will be slightly different.

Almond Flour vs Almond Meal

Only fine almond flour will work in this almond pie crust. Almond flour is first blanched (shells and skin removed), then ground into a super fine texture, similar to all-purpose flour. When baked, you’ll end up with a nice, flaky pie crust.

Alternatively, almond meal includes the skin and is much more crumbly and coarse. It will still work in a crust, but is more likely to break apart when cut.

What Type of Sweetener to Use in Keto Crusts

For this keto pie crust recipe and keto baking in general, I prefer erythritol. It tastes similar to regular sugar and can be a 1-1 substitute in baking. 

Erythritol is available in powdered, granulated, and brown sugar options, making it perfect for any type of baking. For this pie crust, and most keto pie fillings, the granulated type works best.

Note: Some people may have slight stomach discomfort due to the sugar alcohols, so there are other options available.

• Allulose is similar to erythritol in that it has no net carbs and can be a 1-1 substitute to sugar. I haven’t had a chance to test it out. Feel free to leave a comment if you try it with this recipe.
• Stevia is sourced from a plant and has zero carbs. It’s about 100 to 300 times sweeter than regular sugar, making it difficult to use a substitute in baking recipes. It can also have an aftertaste that some may not like.
• Monk Fruit is similar to stevia. I find it has the worst aftertaste of all the sugar sweeteners and avoid it when possible.

Tips for Making Keto Pie Crust

Melted vs Cold Butter

I’ve seen different pie crust recipes with either option. If you don’t have a food processor and are mixing by hand, melted butter is best for easier mixing.

If you have a food processor, I prefer sliced, cold butter. It takes a bit to combine together, but eventually forms into a dense ball. Since it’s not as soft, it holds its shaper better when forming the crust.

Salted vs Unsalted Butter

For some baking recipes, this is more important. It doesn’t really matter in keto pie crust. If using salted butter, just reduce or omit the extra. You’ll most likely be adding extra flavor and sweetness with the filling, so it won’t be noticeable.

What if I Don’t Have a Food Processor?

You can simply mix together all ingredients by hand in a bowl. Note: it won’t stir together, so it’s literally ‘by hand’ and will take quite a bit of effort. Also, be sure to melt the butter first if mixing by hand. Otherwise, it won’t incorporate evenly.

I prefer using a food processor to make pie crusts. Although it’s a bit of extra cleanup, it makes it easier by simply dumping everything together and mixing until combined. Plus you can use cold butter for easier shaping of the crust (see section above).

How to Tell if the Dough is the Right Thickness

If using a food processor, the easiest way to tell is it’ll start to form a ball and roll around. If it doesn’t form, there’s not enough moisture and you can add extra butter. If it’s too thin and sticks to your hand when forming, you probably need to add almond flour.

Egg-Free Keto Pie Crust

You might have seen other keto pie crust recipes with eggs. I found it works perfectly fine without it. The butter is enough to hold everything together.  

Plus this egg-free crust is great if you are allergic to eggs or prefer to not to eat them for personal reasons.

Does this Crust work for Savory Recipes?

This sweet pie crust can easily be modified. Simply omit the sugar sweetener if you plan to use it for savory recipes such as quiches, meat, or mince pies. That’s right, sweet or savory recipes, this almond flour pie crust has you covered.

How to Prep the Crust Ahead of Time

To save time when hosting, you can prep the pie crust dough ahead of time. Make it as directed, and either bake it or store it as dough until ready to bake.

That’s right, this crust is super forgiving. Here are some prep ahead options:

• Prepare the crust and store the uncooked dough in a ball tightly wrapped in plastic wrap. Store in the fridge for up to 3 days or even freeze it (up to 2 months).
• Prepare the crust, form it into the pie pan, then refrigerate or freeze it. 
• Make the crust, pre bake it, then store it in the fridge or freezer.
• Make the entire pie, including the filling, then store in the fridge. For this method, I recommend the day before. If stored too long in the fridge it’ll get soggy or not taste as well. Also, freezing isn’t recommended for most pies (especially ones with eggs or custard) as they don’t defrost well.

 

Tips for Baking the Pie Crust

• No need to use parchment paper in the pie dish. Lightly greasing it is optional, but there’s plenty of butter in the recipe to prevent sticking.
• Make sure the crust is as even as possible. The base and the sides should be uniform. If there’s a big difference in thickness, parts of it will brown or even burn before the rest is cooked.
• Flute the edges to add a decorative flair. Simply press down lightly with your fingertip on the edge to create a small indent. Repeat at the edge of it all the way around the circumference. Watch the video in this post to see how.
• Use a fork to poke holes in the center. This will help air escape and prevent bubbling. You can use pie weights, but this isn’t necessary.
• Bake ahead of time. If you add the filling to the raw crust, the moisture won’t allow the crust to bake and it’ll be soggy, instead of a flaky crust.
• Bake just until barely golden brown. Remove it after you see the first bit of browning. You’ll be adding the filling and baking more, so you don’t want it to burn.
• Let the crust cool completely on a wire rack before adding the filling and baking again. This will keep the crust dry and crisp. It also helps the filling bake more evenly.
• Once you add the filling and bake for the additional time you may need to cover the edges to prevent burning. Check if after about 15 minutes. If the edges are brown, wrap the edge with foil, then continue baking until the center is set.

How Many Carbs in a Slice of Keto Pie Crust?

One slice of this keto crust (without the filling) has just 3 net carbs! For comparison, a regular slice of pie crust has 11 carbs. This low carb pie crust also has 7 grams of protein, 4 grams of fiber, and zero grams of sugar per slice. Note, it has one gram of sugar alcohol, which doesn’t count towards net carbs.

What to Serve this Low Carb Crust With

This keto pie crust can be used as a substitute in pretty much any recipe that uses a pie crust. Start by using it with my Keto Pumpkin Pie recipe. You can also try it with quiches or even as a shell for empanadas. You could also try it with my Spinach and Ham Quiche.

---

Here Are Some More Pie Recipes You Might Like

• Keto Pumpkin Pie
• Blackberry Custard Pie
• Nutella S’mores Pie
• Apple Pie Puff Pastry Rolls