
Free Printable: Low Carb & Keto Food List
Get It NowThis post may contain affiliate links, which help keep this content free. (Full disclosure)
This almond flour pie crust has been one of my favorite almond flour recipes for years. It’s buttery and flaky, and works well in many kinds of low carb recipes — from sweet keto desserts and to savory meals. So, I was a little surprised myself when I realized I didn’t have it on the site yet, at least not on its own — and it was about time to change that. Introducing… my best low carb keto pie crust recipe!
I have used variations of this keto pie crust in several of my favorite recipes, including low carb cheesecake, lemon meringue pie, and Greek spinach pie. Even my keto shortbread cookies have a similar basis. Each of those was a slightly different version, but somehow I’ve never shared the original low carb pie crust recipe that I use most often — until now.
The secret to the most authentic tasting almond flour crust? The best tasting ingredients! I exclusively use Wholesome Yum Almond Flour in this recipe, along with Besti Monk Fruit Allulose Blend when it needs to taste sweet. These two ingredients make a huge difference in creating the rich taste and texture you would expect from a crust made with white flour, all with no sugar or gluten whatsoever.

Why You’ll Love This Keto Pie Crust Recipe
- Sweet, buttery flavor
- Rich, flaky texture
- Just 5 main ingredients
- Done in 15 minutes
- 2g net carbs per serving
- Naturally low carb, keto, grain-free,and gluten-free
- Easy to adapt to sweet or savory pies!

Ingredients & Substitutions
This section explains how to choose the best ingredients for the best almond flour pie crust, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
There are several options for this keto almond flour pie crust recipe. The flour, sweetener, salt, add-ins, fat, and even egg are all customizable, up to a point. This is pretty convenient, so you can make it with what you have on hand!
Almond Flour
Super fine blanched almond flour is ideal, but it’s not an absolute must. Almond meal, which is more coarse, will work, but the texture will be more grainy. I recommend Wholesome Yum Super Fine Blanched Almond Flour, which has the finest consistency and will yield the best texture in your low carb pie crust.
SWAP: Can you use coconut flour?
If you need to avoid almond flour altogether, I do not recommend using coconut flour in this recipe — it will be extremely dry. Make coconut flour pie crust like this instead.
Sweetener
You can make almond flour pie crust with or without the sweetener, so it works for low carb dessert recipes as well as for savory pies.
If you are wondering what kinds of sweeteners you can use, any kind you like will work, but it has to be granulated. (Liquid sweeteners will alter the ratio between wet and dry ingredients too much.) Here are my top sweetener picks for keto pie crust:
- Besti Monk Fruit Allulose Blend – My top recommendation, because it measures just like sugar, has 0 calories and net carbs, and has no aftertaste. Most important, it helps lock in moisture (unlike other sweeteners), for a flaky keto crust that isn’t dry.
- Erythritol – I’ve used this one the longest, but it’s no longer my top pick. It’s more drying than Besti and can taste a little gritty. Because erythritol is less sweet than Besti, you’ll need to use 33% more to achieve the same sweetness.
- Allulose – Similar to Besti above, but without the monk fruit. The results will be similar, but you’ll have to use 33% more, just like erythritol.
For those that prefer a stricter paleo pie crust, coconut sugar is just fine instead.
TIP: Using something other than Besti?
See my keto sweeteners guide to help you find other alternatives to use, then use my sweetener conversion calculator to get exact amounts for the recipe.
Even for sweet recipes, I’ve varied the amount of sweetener in this crust, depending on how sweet the filling is. If your filling is super-sweet, then 2-3 tablespoons of sweetener in the crust might be enough. On the other hand, if it’s more tart, you may want to use as much as 1/2 cup of sweetener. It will vary depending on your sweet tooth, too. Most often, 1/4 cup will be a good middle-ground amount (if using Besti), so that is what I put in the recipe.
Salt
Even for sweet crusts, salt helps balance out and bring out the sweetness, so don’t leave it out. I use sea salt for all my recipes, but any kind is fine to use.
For a savory gluten-free pie crust with almond flour, omit the sweetener and double the amount of salt, as noted on the recipe card below.
Fat
Fat is important for a keto diet, and also important in baking of any kind. The fat in this almond flour pie crust recipe adds flavor, prevents dryness, ensures the correct wet/dry ingredient ratio, enables browning, and helps in heat movement throughout the crust during baking.
You have 3 options here:
- Butter – If you’re not sensitive to dairy, almond flour pie crust with butter is the most accessible and delicious option. It’s what I use most often.
- Ghee – Provides a rich, buttery flavor, but is still fine for most people wanting to be dairy-free, since the lactose is removed.
- Coconut Oil – If you prefer to avoid dairy altogether (and even ghee is an issue), coconut oil is an easy swap. It does impart a mild coconut flavor, though. If you want to keep that buttery flavor, try butter flavored coconut oil — it’s amazing and still dairy-free.
Egg
The egg provides structure, so that the crust doesn’t fall apart, and is also a component in the right wet/dry ratio.
For those that are allergic to eggs, you can replace the egg with one of these options:
- More Butter – To make this almond flour pie crust recipe without the egg, just increase the amount of butter (or fat of your choice) by 2 more tablespoons. The crust will be a little more crumbly, but it still tastes great.
- Flax Egg – I’ve heard of people using flax eggs as an egg substitute, but haven’t tried it in pie crust yet. Let me know if you do!
Vanilla Extract (Optional)
This is optional, but highly recommended for a sweet pie crust.

How To Make Almond Flour Pie Crust
This section shows how to make keto pie crust with almond flour, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix dry ingredients. Combine almond flour, Besti (if using), and sea salt in a large bowl.
- Add wet ingredients. Pour melted butter (mixed with vanilla, if using) and egg into the bowl, and stir until well combined. Dough will be crumbly.



TIP: Use a food processor for even faster prep.
It’s a little more cleanup, but makes it easier to incorporate the ingredients well. Plus, it’s less fuss: you basically dump everything in the food processor and spin it together.
If you do it by hand, you have to make sure the dry ingredients are mixed well first, then keep pressing and stirring the dough after adding the wet ingredients.
- Press. Transfer dough to a greased or lined pie pan and press in, fluting edges if desired. Poke holes in the surface to prevent bubbling.
- Bake. Cook until golden. Cool for at least 10-15 minutes before adding any fillings.


Almond Flour Pie Crust Add-Ins
Most of the time, almond flour pie crust does not need much added to make it great — it’s a buttery, flaky base for your filling to be the star. But if you want to add a little flavor to the crust itself, you can:
- Savory: Throw some spices in there. (If you do, stir them with the dry ingredients first.) Garlic powder or Italian seasoning are common ones that work well.
- Sweet: Cinnamon can be a nice touch to add. Even something more unique, like maple extract, can taste amazing.
Storage Instructions
You can easily make almond flour pie crust ahead of time. You have 3 options:
- Make the almond flour pie dough ahead. Wrap it in plastic and store in a ball in the fridge or freezer.
- Press the almond pie crust into a pan. You can store the raw crust in a pie pan in the fridge.
- Pre-bake the crust. Since this almond crust recipe is best pre-baked anyway, you might as well do that in advance. Then, cover and store in the fridge, though it’s fine on the counter after baking for a day or so, too.
Can You Freeze Almond Flour Pie Crust?
Yes, almond flour pie crust can be frozen. You can freeze a ball of dough, raw crust pressed into a pan, or pre-baked crust.
Whether or not you can freeze this keto pie crust with filling inside will depend on the specific filling, so I recommend referring to the specific recipe for storage instructions when filled. Like any crust, it can get soggy upon thawing with certain fillings.
To thaw the crust, simply place it on the counter, or in the fridge overnight.

Pies To Make With Keto Pie Crust
Keto pie crusts can be used for sweet or savory pies! Try these:
Tools For Almond Flour Pie Crust
- Food Processor or Hand Mixer – Easier alternatives to mixing by hand.
- Non-Stick Pie Shield – If you’ll be making this almond flour pie crust for a pie recipe that needs to the filling baked, a shield will protect the edges from burning. You can also use a silicone shield like this.
- 9-inch Pie Pan – This almond flour pie crust recipe is based on this pie dish. If yours is a different size or material, you might need to adjust the amount of dough and/or oven time.
Almond Flour Pie Crust Recipe
Keto Almond Flour Pie Crust (5 Ingredients!)
The best low carb keto pie crust recipe! Almond flour pie crust is buttery and flaky, with 5 minutes prep, 5 ingredients, and 2g net carbs.
Recipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.
-
In a large bowl, mix together the almond flour, Besti (if using), and sea salt.
-
Stir in the melted butter and egg, until well combined. (If using vanilla, stir that into the melted butter before adding to the dry ingredients.) The "dough" will be dry and crumbly. Just keep mixing, pressing and stirring, until it's uniform and there is no almond flour powder left. (Alternatively, you can use a food processor to mix it all together.)
-
Press the dough into the bottom of the prepared pan. You can flute the edges of desired; if it crumbles when doing this, just press it back together. Carefully poke holes in the surface using a fork to prevent bubbling.
-
Bake for 6-12 minutes, until the edges are slightly golden — the time can vary depending on your pan, your oven, and the sweetener you use (or don't use).
Add fillings only after pre-baking. If your fillings will require baking again, you'll want to parbake the crust for the shorter end of the time spectrum, around 6-8 minutes, and use a pie shield or foil to cover the edges when baking again with filling.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Recipe Notes
Serving size: 1 slice, or 1/12 of entire recipe
Sweetener note: The amount of sweetener that is best will vary based on the filling. Use 1/4 cup for a sweet crust, 3 tablespoons for a very lightly sweet crust (if your filling is super sweet), up to 1/2 cup for a very sweet crust (if you like a sweeter crust or your filling is tart), OR omit sweetener for savory crust.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Create a free account to save your favorite recipes!
Sign Up To Save Recipes© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

511 Comments
Linda Gieseler
0Hello. I hope this question is not already answered. What kind of sea salt should I get?
Wholesome Yum D
0Hi Linda, This is the sea salt I suggest.
Susan Braccio
0I was concerned if I didn’t use the sweetner I should decrease amount of butter?
Wholesome Yum D
0Hi Susan, Omit the sweetener for savory crust and double the amount of salt.
Parul Mehta
0Hi Maya, Tried your recipe for the first time, used coconut oil and flax egg. My almond flour was not fine at all but I still put everything together for a tart. Prebaked it like you said and made a blueberry tart. The crust was amazing! Everyone loved it.
Jennifer
0Hi Maya, I’d love to make this into 5” size pot pies and freeze them, and bake or reheat from frozen to serve. How would I change the cooking time to accommodate?
Wholesome Yum D
0Hi Jennifer, I have never made this crust in individual serving sizes, but you will have to decrease the cooking time.
Wholesome Yum D
0Hi, Sorry this recipe didn’t meet your expectations. Did you follow the recipe as written with the recommended ingredients?
S. F. Evans
0Mine seemed crumbly and dense. Was I supposed to sift the almond flour?
It was OK and I would use it again when craving a treat.
Wholesome Yum D
0Hi, You should not have to sift almond flour. I recommend trying super fine Wholesome Yum Almond Flour.
Sheri
0I do like this recipe but my husband said it is dry. How do I fix this?
Wholesome Yum D
0Hi Sheri, Did you use Besti Monkfruit with Allulose? This will allow your crust to be more moist.
Shawna
0Can this crust be premade and frozen?
Wholesome Yum D
0Hi Shawna, Yes, it can be frozen.
Adrienne
0Woops, used soy milk in quiche, not base.
Mel
0Ok, I tried this with a chicken pot pie. For the base crust…it turned out great with some pie weights…which I added after it kept bubbling even though I poked holes.
This recipe is really crumbly….like seriously crumbly…
As a bottom crust works great..as a top, NO WAY!
Completely ruined my pie…for the top… everything fell apart..and ugh so annoying and expensive…with almond flour.
I’m going to try other recipes..and keep this recipe for single crust…not double crusts! I suggest you do the same.
Maya | Wholesome Yum
0Hi Mel, This recipe is not suitable for a top crust. If you want a chicken pot pie with a top crust, try the modified version in my keto chicken pot pie recipe.
Diana Martinez
0Very easy. Very well explained with details.
Adrienne
0So easy and worked out perfectly as a quiche base. Used almond meal, soy milk, butter,egg, herb salt and no sweeteners, precooked 8 minutes. Held shape, didn’t puff up. Nice nutty flavour and did not go soggy when cooked with filling.
Cornel
0Much easier to make than expected and simply delicious my friends can’t believe it’s keto.
Alyssa S. Clements
0how much cocoa powder would you suggest to use if using this recipe to make a chocolate pie crust?
Maya | Wholesome Yum
0Hi Alyssa, I haven’t tested this, but you could try replacing 3-4 tablespoons of the almond flour with cocoa powder.
Linda
0Yummy!!!
Dot
0I want to make a chicken pot pie with only a top crust. Will this recipe work?
Wholesome Yum D
0Hi Dot, Here is a recipe for low carb chicken pot pie.
Mari
0We just love this easy crust. The recipe hasnt let me down at all. The whole family, keto and non-,keto love it. They couldnt tell the difference when i filled it with the no bake cheesecake😆
Val Watling
0Can the recipe equivalents for cups to ounces show please?
Wholesome Yum D
0Hi Val, At the top of the recipe card, you can change the ingredient amounts from US customary to metric.
Margie Brendalen
0Can you freeze the extra pie crust?
Wholesome Yum D
0Hi Margie, Yes, you can freeze this. Find the full instruction on storage in the post.
Delia
0Is this almond pie crust best baked in a tin or China pie plate?
Wholesome Yum D
0HI Delia, Either of those would work for you.
Amber
0Thank you for this recipe. I make a blackberry pie for Christmas and it was delicious!
Tom J
0Excellent recipe. Came out looking like a traditional pie crust. Easy to make. I used a different keto baking sugar that is a 1:1 sub for sugar. This is the first time I’ve made my own pie crust and was very happy with the result. Thanks.
Natalie Christopherson
0What other type of sweetener can be used other then the monk fruit?
Maya | Wholesome Yum
0Hi Natalie, I cover sweeteners and why I use what I do in the ingredients section in the post above. You can also learn more about sweeteners in my sugar substitutes guide.
Caroline
0Yummy! How long could I freeze it in individual portions do you think? Such as with sweet filing?
Wholesome Yum D
0Hi Caroline, Wrap your pieces of pie in parchment paper and then wrap them in aluminum foil.
Deena
0What if you’re gluten sensitive with a tree nut allergy?
Wholesome Yum D
0Hi Deena, All of my recipes are gluten free but here is a coconut flour pie crust recipe.
Deena
0Can’t have coconut either
Wholesome Yum D
0Hi Deena, I have never tested it, but sunflower flour is a suitable substitute for almond flour.
Rosario fuentes
0Thank you for this recipe. I love it. So healthy.
Diane
0So when I use this for my apple pie, do I do it the same way as a regular crust. Put it in raw fill it then back for 50 minutes? Or is this recipe just for cold pies like lemon meringue? Thank you
Wholesome Yum D
0Hi Diane, This recipe can be used for apple pie, I have a recipe for a low carb version.