Almond Flour Pie Crust Recipe – 5 Ingredients (Paleo, Low Carb, Gluten-free)

This post may contain affiliate links. I may earn a small commission from purchases made through them, at no additional cost to you, which helps keep this content free. (Full disclosure)

This almond flour pie crust recipe has been my favorite for a couple of years now. It’s buttery and flaky, and works well in many kinds of low carb recipes – sweet and savory. So, I was a little surprised myself when I realized I don’t have it on the blog yet! At least not on its own. It’s about time to change that…

I have used variations of this almond flour pie crust in several of my favorite recipes, including low carb cheesecake, easy strawberry tart, Nutella bars, and Greek spinach pie. 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. Well, here it is!

There are several options for this 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 often make it with what you have on hand!

The first question people often ask is whether they have to use almond flour, or if almond meal would be okay. The answer is, it depends. Blanched almond flour is ideal, but it’s not an absolute must. Almond meal, which is more coarse, will still work. You won’t get as fine a texture, though. In a nutshell, I recommend almond flour if you can get it, but if almond meal is what you have, you can still make this low carb pie crust with it.

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. Adjust the amount of salt accordingly.

For a savory low carb pie crust, you can 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. It all depends on what you are filling it with.

If you’re going for sweet, cinnamon can be a nice touch to add. Even something more unique, like maple extract, can be amazing.

Speaking of sweeteners, any kind you like will work, but it has to be granulated. (Liquid sweeteners will likely alter the ratio between wet and dry ingredients too much, unless you use just a little.) Erythritol is my absolute favorite. For those that prefer to avoid it for a stricter paleo pie crust, coconut sugar is just fine instead. If you have some other sweetener, just check out my natural low carb sweetener conversion chart to help you figure out how much to use.

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 1/4 cup 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, 1/3 cup will be a good middle-ground amount, so that is what I put in the recipe.

For those that are allergic to eggs, you can make this almond flour pie crust recipe without the egg. Just increase the amount of ghee by two more tablespoons. Doing it that way creates a crust that’s a little more crumbly, but it still tastes great. I’ve heard of people using flax eggs as a substitute, but haven’t tried it in pie crust yet.

Ghee is my favorite form of fat to use in this almond flour pie crust. It provides a rich, buttery flavor, but is still dairy-free. If that doesn’t matter, you can simply use butter, too. Another option that I use a lot is coconut oil, but you may taste the flavor, so just keep that in mind.

The instructions on the recipe card say to stir the ingredients together, but mention a food processor as an option. It’s completely up to you.

Using the food processor is a little more cleanup, but it’s easier to incorporate the ingredients well. And, it’s just slightly more fuss-free because 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.

So, are you ready to make my favorite gluten-free low carb pie crust? Try it – it’s easy as pie! (I know, I know… I couldn’t resist. ;)) If you make it, I’d love to know what you filled it with. Tell me in the comments!

Almond Flour Pie Crust Recipe – 5 Ingredients (Paleo, Low Carb, Gluten-free):
Pin it to save for later!

Almond Flour Pie Crust Recipe - 5 Ingredients (Paleo, Low Carb, Gluten-free)

Print recipe

This low carb paleo almond flour pie crust recipe is so easy to make. Just 5 minutes prep and 5 ingredients! Gluten-free, sugar-free, and keto.

Servings	Prep Time	Cook Time
slices	5 minutes	10 minutes

Almond Flour Pie Crust Recipe - 5 Ingredients (Paleo, Low Carb, Gluten-free) Print recipe This low carb paleo almond flour pie crust recipe is so easy to make. Just 5 minutes prep and 5 ingredients! Gluten-free, sugar-free, and keto. Servings Prep Time Cook Time slices 5 minutes 10 minutes

Ingredients

• 2 1/2 cup Almond flour
• 1/3 cup Erythritol (or any sweetener of choice*; omit for savory pie crust)
• 1/4 tsp Sea salt (or 1/2 tsp for savory pie crust)
• 1/4 cup Ghee (measured solid, then melted)
• 1 large Egg (or ~2 tbsp additional ghee)
• 1/2 tsp Vanilla extract (optional)

Instructions

1. Preheat the oven to 350 degrees F. Line the bottom of a 9" round pie pan with parchment paper, or grease well.
2. In a large bowl, mix together the almond flour, erythritol (if using), and sea salt.
3. Stir in the melted ghee and egg, until well combined. (If using vanilla, stir that into the melted ghee 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.)
4. 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.
5. Bake for 10-12 minutes, until lightly golden. (Add fillings only after pre-baking.)

Notes

Nutrition Facts

Amount Per Serving

Calories 180 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Total Carbohydrates 5g 2%

Dietary Fiber 3g 12%

Sugars 1g

Protein 6g 12%

Vitamin A 3%

Calcium 5%

Iron 5%

* Percent Daily Values are based on a 2000 calorie diet.

Net carbs per serving (1 slice, 1/12 of recipe): 2g

*Sweetener note: The amount of sweetener that is best will vary based on the filling. Use 1/3 cup for a sweet crust, 1/4 cup for a very lightly sweet crust (if your filling is super sweet), 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.

LEARN MORE

Want more low carb, gluten-free recipes for crusts? Try these:

Fathead Pizza Crust (Low Carb Keto Pizza) - 4 Ingredients

Healthy Low Calorie Pizza Crust with Portobello Mushrooms (Low Carb, Gluten-Free)

Paleo Low Carb Pizza Crust Recipe - 4 Ingredients