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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. Introducing… my basic low carb keto pie crust recipe!
I have used variations of this paleo pie crust in several of my favorite recipes, including low carb cheesecake, easy strawberry tart, lemon meringue pie, 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!
Customizing Keto Low Carb Pie Crust Ingredients
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!
Keto Pie Crust Flour Options
The first question people often ask is whether they have to use super fine almond flour, or if almond meal would be okay.
The answer is, it depends. Super fine 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.
If you need to avoid almond flour altogether, I do not recommend using coconut flour in this recipe. Make coconut flour pie crust like this instead.
Low Carb and Paleo Sweetener Options
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, as noted on the recipe card below.
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 likely alter the ratio between wet and dry ingredients too much, unless you use just a little.) Here are my top sweetener picks for keto pie crust:
- Erythritol is my long-time favorite. It’s a natural sugar-free sweetener.
- Allulose is perfect if you like a softer crust – and you can use exactly the same amount.
- Monk fruit sweetener is great for a sweeter crust. I recommend this particular blend.
For those that prefer to avoid it for a stricter paleo pie crust, coconut sugar is just fine instead.
TIP: 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.
Paleo Pie Crust Substitutions for Eggs or Dairy
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.
For the fat, you have 3 options:
- Ghee – This is what I use in this paleo pie crust on the recipe card. It provides a rich, buttery flavor, but is still fine for most people wanting to be dairy-free, since the lactose is removed.
- Butter – If you’re not sensitive to dairy, this is the most accessible option. And absolutely delicious!
- 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.
Add-Ins For Keto Pie Crust
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 – it all depends on what you are filling it with. Here are some ideas to get you started:
- For a savory low carb pie crust: 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.
- For a sweet pie crust: Cinnamon can be a nice touch to add. Even something more unique, like maple extract, can be amazing.
Stirring Almond Flour Pie Crust Dough vs Using a Food Processor
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 pie crust with almond flour? 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 Storage Instructions
Can you make keto pie crust ahead?
Yes, definitely! 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 crust into a pie 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 prebake it 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! Just like the storage instructions above, you can freeze a ball of dough, raw crust pressed into a pan, or pre-baked crust. Up to you!
Whether or not you can freeze this paleo crust with filling inside will depend on the specific filling, so I recommend referring to the specific recipe to assess that. 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.
Low Carb Paleo Almond Flour Pie Crust Recipe - 5 Ingredients:
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Tools To Make Almond Flour Pie Crust
Tap the links below to see the items used to make this recipe.
- Food Processor or hand mixer – Easier alternatives to mixing by hand.
- 9-inch Pie Pan – This almond flour pie crust recipe is based on this pan. If yours is a different size or material, you might need to adjust the amount or oven time.
- Non-stick pie crust 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.
- Blanched almond flour – For the best texture, make sure your almond flour is blanched and super finely ground. This one is a sure bet for the best texture.
Low Carb Paleo Almond Flour Pie Crust Recipe - 5 Ingredients
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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, erythritol (if using), and sea salt.
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.)
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 10-12 minutes, until lightly golden. (Add fillings only after pre-baking.)
Last Step: Leave A Rating!
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.
Serving size: 1 slice, or 1/12 of entire recipe
Video Showing How To Make Pie Crust with Almond Flour:
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