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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!
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.
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.
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.
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 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.
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.
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.
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.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
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.
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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.
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