This keto pie crust is buttery and tender, you won’t believe it is low carb and gluten free! Made with just 3 ingredients, it’s a simple recipe perfect for both sweet or savory pies! 2 grams net carbs per serving.
Keto Pie Crust
I love making my own keto baking staples from scratch, including sugar free chocolate chips, condensed milk, and this keto pie crust.
Growing up, my mom was the person who would make EVERYTHING from scratch. I think it stems from her upbringing in which grocery stores and supermarkets were a rarity, and everything was bought fresh. This meant that there were no cake mixes, no pre-made pastries (like phyllo dough for baklava), or even peanut butter for flourless cookies– none of that was available. Because of this, every meal and dessert I grew up with was made with fresh ingredients.
One of my mom’s favorite things to make were sweet and savory pies. At least once a week she’d make a hearty pot pie for dinner, and every so often, she’d also make a dessert pie, her favorite being a blueberry pie. The key to ANY good pie recipe is to have a fabulous crust!
I’ve been meaning to share a keto pie crust recipe for quite some time. Whenever I make desserts, I prefer making a simple no bake crust using crushed cookies mixed with butter. Recently, I’ve loved going the more traditional route, and using the baked variety!
Now, this pie crust may look incredibly fancy, but it is SO easy to make and needs just 3 ingredients. No white flour or grains are needed, but you’d never tell. The crust is buttery, light, and with a tender crumb. It’s got a lovely mild flavor, perfect for your sweet or savory recipes!
I recently baked a pumpkin pie using this very crust, and NO ONE believed me when I said that it was low carb and gluten free- It tasted like any good crust out there!
How do you make an almond flour pie crust?
- Almond flour– You must use blanched almond flour, not almond meal. The latter will yield a heavy and dense crust, instead of a light and tender one.
- Coconut flour– A little coconut flour is used to not just give the crust some stability, but also balances out the natural oiliness produced by the almond flour.
- Butter– Either unsalted or salted butter can be used. As a reference, I use salted butter for savory recipes and unsalted for sweet ones. Be sure the butter is cold and chopped.
- Cold water– Just a few drops to mix it all together.
Add all your ingredients into a food processor. Process for 3-4 minutes, until the dough comes together and forms a ball of dough.
Now, roll out the dough on a flat surface. Transfer the crust into a 9-inch pie dish or tin. Lightly press into it, and trim any overhanging edges. Poke a fork throughout the crust and either bake immediately (for no bake desserts) or fill the crust with your fillings of choice, then bake!
Can I make a sweet pie crust?
While I personally love a sweet pie with a simple crust, you are welcome to add some sweetener to yours, if preferred.
Add a few drops of liquid stevia or sugar free maple syrup. Do not use a granulated sweetener, or it will affect the texture of the pie.
Tips to make the best low carb pie crust
- If your pie crust slightly breaks or tears when placed in the pie dish, lightly wet your fingers and smooth it out.
- Depending on what kind of food processor you have (and the brand of almond flour you use), you may need a little longer for a smooth ball of dough to form. Don’t be concerned if, after several minutes, the texture is crumbly. Just continue to process the mixture!
- If you pre-bake your crust (to use in a no bake pie or cheesecake), let it cool completely before filling.
- For a dairy free pie crust, use dairy free butter.
Storing and freezing pie crust
- To store: The pie crust can be stored in the refrigerator, covered, for up to 3 days. Be sure to keep the crust completely covered, as even a tiny air pocket can dry it out.
- To freeze: Wrap the crust completely in plastic wrap and store in the freezer for up to 2 months. Thaw it in the refrigerator overnight, before baking it.
What to use a keto pie crust with
Preheat the oven to 180C/350F. Lightly grease a 9-inch pie dish and set aside.
In a food processor, combine all your ingredients and process until a smooth dough remains.
Lightly flour a kitchen surface. Place the ball of dough onto the floured surface and using a rolling pin, roll out the dough until around 1/4-1/8 inch of thickness. Transfer the dough into the dish, and press down on all sides. Using a knife, cut around the edges overhanging.
Bake the pie for 12-15 minutes, until just beginning to go golden around the sides. Remove from the oven and let cool completely, before filling. Alternatively, fill the uncooked pie crust before baking.
TO STORE: The pie crust can be stored in the refrigerator, covered, for up to 3 days. Be sure to keep the crust completely covered, as even a tiny air pocket can dry it out.
TO FREEZE: Wrap the crust completely in plastic wrap and store in the freezer for up to 2 months. Thaw it in the refrigerator overnight, before baking it.
Recipe barely adapted from here.
Serving: 1serving | Calories: 91kcal | Carbohydrates: 3g | Protein: 3g | Fat: 8g | Sodium: 19mg | Fiber: 2g | Vitamin A: 59IU | Calcium: 26mg | Iron: 1mg | NET CARBS: 1g