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Free Printable: Low Carb & Keto Food List
Get It NowI Use This Almond Flour Pie Crust Recipe For Every Pie
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. I’ve had it here on Wholesome Yum since 2017, but it was actually one of the first healthy baked goods I ever made, long before that. Here’s why I use it for practically every pie I make:
- Buttery, rich, and flaky – I love the texture of this almond flour crust. No, it doesn’t taste quite the same as a white flour version, but it reminds me of a shortbread cookie. You’re going to love it!
- Quick and easy – You need just 5 simple ingredients, plus salt. And it only takes about 15 minutes.
- Healthy and keto friendly – This crust is low carb (just 2g net carbs per serving), grain-free, and gluten-free, with a dairy-free option. It’s also just a healthier choice with clean ingredients and no refined sugar.
- Make it sweet or savory – I’ve used variations of this keto pie crust in so many recipes, from sweet lemon meringue pie and pumpkin pie to savory chicken pot pie and spinach pie. You can use it for any kind of pie! Even my low carb cheesecake has a similar base.
- Option for a top crust – This is often a challenge for almond flour pie crust, but I’ve got top crust instructions below by just adding an extra ingredient.
If you’re looking for a keto pie crust or just want a healthier alternative for your baking, this is it. Make it with me and just add your favorite filling!
Ingredients & Substitutions
Here I explain the best ingredients for my almond flour pie crust recipe, what each one does, and substitution options. For measurements, see the recipe card.
Almond Flour:
I recommend Wholesome Yum Super Fine Blanched Almond Flour, which has the finest consistency and will give you the best texture. You can make this pie crust with almond meal, but the texture will be more grainy since it’s more coarse.
I do not recommend using coconut flour in this recipe — it will be extremely dry. Make my coconut flour pie crust instead.
Sweetener:
You only need this for a sweet almond flour pie crust — omit for savory. My keto sweeteners guide covers the differences between alternatives, but here’s a summary of what you can and can’t use for this recipe:
- 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 importantly, it helps lock in moisture (unlike other sweeteners), for a flaky keto crust that isn’t dry.
- Erythritol – I used to make this almond flour crust with it, but no longer recommend it. It’s more drying than Besti and can taste a little gritty and minty. Because erythritol is less sweet than Besti, you’ll need more to achieve the same sweetness.
- Allulose – Similar to Besti above, but less sweet. You have to use more, just like erythritol.
- Coconut Sugar – A paleo option. It’s not keto friendly, but works if it fits your lifestyle.
- Liquid Sweeteners – Avoid these, they make the crust too runny. I’m working on a different recipe for these.
Use my sweetener conversion calculator if you use something other than Besti.
Even for sweet recipes, I’ve varied the amount of sweetener in this keto pie 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.
- If it’s more tart, you may want to use as much as 1/2 cup of sweetener.
- Most often, 1/4 cup of Besti is a good amount, so that’s what I put in the recipe.
Other Ingredients:
- Fat – Fat adds flavor, prevents dryness, ensures the correct wet/dry ingredient ratio, and gives you that golden edge. I use unsalted grass-fed butter most often and it’s delicious! If you need an alternative, you can use ghee (dairy-sensitive) or coconut oil (dairy-free, but imparts a mild coconut flavor). If you want to keep that buttery flavor, I love butter flavored coconut oil.
- Egg – Provides structure and gets you the right wet/dry ratio. If you need a substitute, the easiest is to increase the amount of butter (or other fat) in my almond flour pie crust recipe by 2 more tablespoons. It will be a little more crumbly, but still tastes great. You can also use a flax egg, my go-to egg substitute when I’m recipe testing for my dairy-free readers.
- Salt – Salt brings out the sweetness, so don’t leave it out. For a savory almond flour crust, omit the sweetener and double the amount of salt. I use sea salt for all my recipes, but any kind is fine.
- Vanilla Extract (optional) – I highly recommend it for a sweet crust. I like this brand.
How To Make Almond Flour Pie Crust
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card below.
- Mix the dry ingredients. In a large bowl, combine almond flour, Besti (if using), and sea salt.
- Add the wet ingredients. Pour in the melted butter (mixed with vanilla, if using) and egg. Stir until well combined. Your almond flour pie dough will be crumbly, which is normal.
- Press into a pie pan. Transfer the dough to a greased or lined pie pan and press in, fluting the edges if you like. Poke holes in the surface with a fork to prevent bubbling.
- Bake until golden. Let your almost flour pie crust cool for at least 10-15 minutes before adding filling.
My Recipe Tips
- 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. I have this food processor and love it. You can also use a hand mixer, but keep the speed low because the dough tends to go flying.
- Make sure your dough is mixed well. Mix the dry ingredients well to start (if doing it by hand, I like to use a whisk to break up any lumps). Then, mix very well again after adding the wet ingredients.
- The dough consistency can vary a bit. It depends on how you measure, and whether you include the sweetener (for a sweet almond flour pie crust) or not. This recipe is pretty forgiving, so as long as you can press the dough together between your fingers without crumbling apart, you’re good. You can add a little extra melted butter if it seems super dry.
- This almond flour pie crust recipe is for a shallow 9-inch pie pan. I use and love this glass pan. If yours is a different size or material, you might need to adjust the amount of dough and/or oven time.
- Do you still have to pre-bake if your filling is baked? Yes! The crust will get soggy if you don’t. But see my other tips below to avoid burning.
- If your pie filling needs baking, cover the crust edges. Since we blind bake this crust (that means bake it before filling), it will get too dark when you bake your pie if your edges aren’t covered. I usually just cover the edges with foil, but you can also use a non-stick pie shield or a silicone shield.
- Be careful not to over-bake. If the edges get dark golden when you blind bake, they will burn by the time your baked pie is done, even when covered. I aim for just the slightest hint of golden during the blind bake step if I’ll be baking it again, but let it get darker if I’ll be adding a filling that doesn’t need baking.
- Let the crust cool a bit before adding fillings. This helps it set, so that it doesn’t get soggy. It doesn’t have to be completely cool, but do wait at least 10-15 minutes.
- Want extra flavor? This almond flour pie crust is a neutral base that works with just about any filling. You can mix some garlic powder or Italian seasoning with the dry ingredients for a savory crust, or cinnamon (with the dry ingredients) or maple extract (with the wet ingredients) for a sweet crust.
Almond Flour Pie Crust (Keto, 5 Ingredients)
My almond flour pie crust is buttery and flaky, with 5 minutes prep, 5 ingredients, and 2g net carbs. It's a gluten-free, keto pie crust, too.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
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In a large bowl, mix together the almond flour, Besti (if using), and sea salt.
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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.)
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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.
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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.
Did You Like It?
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Maya’s Recipe Notes
Serving size: 1 slice, or 1/12 of entire recipe
- Almond flour note: You can make this pie crust using almond meal, but the texture will be more grainy since it’s more coarse. I recommend Wholesome Yum Super Fine Blanched Almond Flour, which has the finest consistency and will give you the best texture.
- Sweetener note: The amount of sweetener that is best will vary based on the filling. Use 1/4 cup for a sweet crust, 2-3 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.
- Recipe tips: See my tips here! I’ve got a time-saving shortcut, notes on dough consistency and pie pan size, how to ensure your almond flour crust is not too dark or soggy, and add-ins for extra flavor.
- Making a top crust: This almond flour pie crust recipe won’t work for a top crust as written, but you can modify it by adding gelatin powder and water to make it sturdy enough for a top crust. See my top crust instructions.
- Make ahead: You can wrap the dough in plastic, press it into the pan, or pre-bake it ahead. With any of these options, store in the fridge covered in plastic for up to 5 days or freeze for up to 6 months. See more details in the make ahead section above.
- Pie fillings: Try my sweet keto pecan pie, sugar-free pumpkin pie, keto apple pie, keto key lime pie, keto lemon meringue pie, or keto coconut cream pie. You can also make savory chicken pot pie, spinach pie, or keto quiche.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Almond Flour Pie Crust
How To Make A Top Crust
I get this question a lot, and it’s important to know that you can’t use this almond flour pie dough for a top crust as written. But you can modify it to make a top crust! Here’s how:
- Multiply the crust ingredient amounts by 1.5. I can do this for you if you just update the number of servings on the recipe card above from 12 to 18! Or you can just see the amounts in my keto apple pie recipe.
- Add 1 tablespoon of unflavored gelatin powder + 2 tablespoons of water. Mix well. This doesn’t work well mixing by hand (you may end up with lumps of gelatin), so I recommend using either a food processor or hand mixer.
- Blind bake the bottom crust. Press half of the dough into the bottom and sides of the pie dish. (Leave thinner sides than you would if you were fluting an almond flour pie crust without the top.) Bake for 6-8 minutes, until set but not really golden.
- Add the filling and top crust. Fill your pie shell with your favorite filling. Roll out the remaining dough between sheets of parchment paper, flip over onto your pie, then peel off the paper. Seal the edges and cut slits on top to vent.
- Bake your pie. The baking time will depend on your filling, but I usually recommend an oven temperature of 350 degrees F.
Alternatively, check out my gluten-free pie crust, which is also almond flour based but more sturdy for a top crust.
Pie Filling Options
This almond flour pie crust works for all kinds of pies! Here are some of my recipes you can use it with:
- Sweet – I use this keto pie crust for sweet pies most often. It’s the base for my keto pecan pie, sugar-free pumpkin pie, and keto apple pie for Thanksgiving and throughout the fall. You can also use it for my healthy apple pie (as long as you don’t mind not having a lattice top) or pear tart (which is already open faced). In the spring and summer, I love it for keto key lime pie, keto lemon meringue pie, and keto coconut cream pie.
- Savory – Try the savory version with my chicken pot pie, spinach pie, or keto quiche.
Do you have other pie fillings you like? Let me know in the comments below how you use this almond flour crust!
Make Ahead Options
You can easily make this almond flour pie crust in advance. There are several different ways:
- Just make the dough: Wrap it in plastic and store in a ball in the fridge for up to 5 days.
- Press into the pan: Instead of wrapping the ball of dough, you can press it into the pan and cover that in plastic.
- Pre-bake the crust: My go-to option, since this almond flour pie crust is best pre-baked anyway. Cover and store in the fridge. It’s also fine on the counter for a day or so after baking.
- Freeze: You can freeze a ball of dough, raw crust pressed into a pan, or pre-baked crust. It will keep in the freezer for up to 6 months. Whether or not you can freeze this keto pie crust with filling inside will depend on the specific filling. Like any crust, it can get soggy upon thawing with certain fillings. You can thaw on the counter or in the fridge overnight.
630 Comments
Nancy
0Maya, That is my granddaughter’s name. I have a question about the solid form of coconut that you can use in the 5 ingredient almond crust. How do you measure the coconut oil when in solid form? I tried to measure 2 tablespoons in an actual measuring spoon, and it turned out way too greasy. I know there is a way to do it in water but I can’t remember. Anything less than 1/4 cup does not show up on the glass measuring cup that I would use.
Maya | Wholesome Yum
0Hi Nancy, I use a measuring spoon to measure it solid, but make sure to level the top, don’t have it rounded, so that each tablespoon is actually only one tablespoon.
Phaedra Earhart
0This pie crust is on point! I agree with the other person’s comment about using coconut oil instead of ghee. I use coconut oil for everything already and never heard of ghee until I looked it up. I used stevia for the sweetener. I have been looking for a pie crust that was just as good as store bought and I have found it! I will definitely be making this again!!!
Maya | Wholesome Yum
0Thank you so much, Phaedra! Yes, coconut oil works great too. I like to give options. 🙂
Sharon
0I have a question. How can Ghee be considered dairy-free when it is made from butter? I am anxious to try this recipe. I was curious as I have a daughter who is vegan and thought she might like this recipe.
I am just going to use butter and leave out the sweetener completely.
Maya | Wholesome Yum
0Hi Sharon! This is a great question. Ghee is actually the oil from butter. It contains no lactose and no milk solids and therefore many people who are sensitive or even allergic to dairy can tolerate ghee. You can also use coconut oil if you’d like to make it vegan for your daughter. I hope this helps!
Gilmer Gal
0I used Splenda and coconut oil in this crust. Trust me, mama! You will not miss the crust you grew up with!!
Phaedra Earhart
0I did the same thing too and I agree it is so good!!!!
Maya | Wholesome Yum
0I am so happy you liked it! Have a great day!
Cady
0Is Swerve ok to use for the crust? Would it be the same measurements?
Maya | Wholesome Yum
0Hi Cady, Yep, Swerve is fine! The measurement is close to the same, just a little less – use a scant measuring cup.
Donna carle
0Do you need to use ghee in the crust?
Maya | Wholesome Yum
0Hi Donna, You can use butter or coconut oil instead if you want to.
Ss
0May be ok for a bottom crust but very crumbly for a top crust. 🙁
Maya | Wholesome Yum
0Hi there, Yes, this one is designed for a bottom crust. I don’t think it works as well for a top crust unfortunately.
Renee
0I made the savory crust this morning for a ham & leak tart. I used sharp cheddar, aged provolone and jarlsberg. It was fantastic!
Maya | Wholesome Yum
0Wow, that sounds fantastic, Renee! Thanks for stopping by!
Alanna
0I am making my one of my hubs fave dishes-quiche. Since he is Keto, he hasn’t had it in over a year. It’s going to be a pleasant surprise when he gets home this evening!
Maya | Wholesome Yum
0I love to hear that, Alanna! I hope you both love the quiche! Thanks for stopping by!
Anu
0This is a delicious, rich crust! I made a savoury version for a low carb quiche without the sweetener and vanilla and it turned out beautifully. Thank you so much! The recipe works perfectly, no changes required 🙂
Maya | Wholesome Yum
0Hi Anu! Thank you so much. I am so glad you liked it!
Miranda
0Has anyone tried making this crust with a flax egg?
Maya | Wholesome Yum
0Hi Miranda, I haven’t, but let me know how it goes if you try.
Kayla Skjaret
0Hello! Instead of melting the butter, I just cut it it into the flour mixture and added an extra egg and the crust turned out just perfect. Forgiving, moldable, and durable once baked. I made 12 individual pies to fill with French silk pie tomorrow.
Maya | Wholesome Yum
0Thank you, Kayla! French silk pie sounds delicious!
Katrina
0Can I use this crust recipe to make ‘pie in a jar’ small pies? Can I press it in and put the filling and then cook it all together? The ‘pie in a jar’ recipe calls for it to cook for 45 minutes, will that be ok for this crust too?
Thanks!
Maya | Wholesome Yum
0Hi Katrina, This crust would work fine for pies in a jar or small pies, but it’s best baked separately before adding filling. Otherwise, it will be soggy.
Gina
0I just made this crust and it was way too much left over crust. Hopefully, this freezes well because this will be a huge waste of almond flour. Also, the crust tasted a little too sweet by itself. Will try it with the pie filling I made soon.
Maya | Wholesome Yum
0Hi Gina, Sorry that you found it to be too much crust. It was meant to be enough for a fluted rim going over the edge, but you’d need less without that part. It does freeze just fine!
Becky
0I forgot the parchment paper for the shell for quiche. Shall I take out and repress?
Maya | Wholesome Yum
0Hi Becky, There’s a chance it may still be okay without if you pan has a very good non-stick surface, but parchment paper works best. I would probably re-press.
Andi Fox
0I saw this question has already been asked, but not answered yet: Can I make the crust using a mixer instead of the food processor? (Such a pain to get it out and all together.) I’m not sure if the mixer would cut everything up enough to get a good blending of ingredients.
Thanks!
Andi – low-carb/keto – not paleo but you have some great recipes and ideas!
Maya | Wholesome Yum
0Hi Andi, Yes, a mixer should work fine!
Tara
0I thought I was missing something in my recipe. Yours is more complete. I like to use these in the bottom of a spring form pan, then make a low carb cheesecake filling and get a nice tall NY style cheesecake! Thanks for sharing. 🙂
Maya | Wholesome Yum
0Thank you, Tara! Love the idea of using it for a cheesecake!
Hazelnay
0This was great made in a food processor. It would have been sturdy enough to roll out between parchment paper if someone wanted to do that. I used regular butter and Splenda granular. ¼ cup would be sufficient. It isn’t exactly the texture of regular pie crust but it is delicious in its own right. Thank you so much!
Maya | Wholesome Yum
0Thank you!
Maroa
0In your sweetener conversion, is the Pyure you noted the Pyure bakeable? It has a 1 to 1 ratio with sugar. I’m not sure which Pyure you noted.
Maya | Wholesome Yum
0Hi Maroa, No. The Pyure in the conversion chart is Pyure All-Purpose Blend, which is a blend of erythritol and stevia. It’s about twice as sweet as sugar. I do not recommend Pyure Bakeable as it uses maltodextrin as a filler, which is actually sugar.
Natalie Ransford
0I want to bake a pie the night before, How will the crust hold up serving next day?
Maya | Wholesome Yum
0Hi Natalie, That should work just fine!
Renate
0My name is Renate and I am trying to make a sweet potato pie with almond flour. I have found recipes for both the pie and the pie crust but the pie recipe calls for putting the filling in an unfinished pie crust and the pie crust recipe says to wait to fill the crust only when it is done. What do I do?
Maya | Wholesome Yum
0Hi Renate, For this crust you’ll need to bake it first, otherwise it will get soggy from the filling. If your pie recipe says to make it in an unbaked crust, you can still use this crust (baked first), but cover the edges with foil so that they don’t burn.
Gabrielle
0Could you use coconut flour for this recipe rather than the almond flour?
Maya | Wholesome Yum
0Hi Gabrielle, coconut and almond flour aren’t 1:1 replacements, if you want to use coconut flour you’ll have to find a different recipe unfortunately.
Tom
0I am wondering if I can use a stand mixer instead of a food processor? If so, which attachment?
Scarlet Rose
0Use a dough attachment the wire whip will not be strong enough. The wires may get bent.
Diana
0Have you tried it with your no egg version (extra ghee) and how did it come out?
Maya | Wholesome Yum
0Hi Diana, Yes, I tried it. The crust is just a tiny bit more crumbly than the version with eggs, but still works great.
Nita
0Could you use lard in making the crust?
Maya | Wholesome Yum
0Hi Nita, You probably could, but I’ve never tried that.
Susan
0Can you bake and freeze pie crust for later use?
Maya | Wholesome Yum
0Hi Susan, I haven’t tried that yet but it should work. Just make sure to thaw the crust to room temperature before you use it.
Jennifer
0Can you use olive oil instead of ghee?
Maya | Wholesome Yum
0Hi Jennifer, I’d recommend coconut oil over olive oil.
Brandy Miller
0Do you recommend the solid coconut oil or liquid, and do you use the same measurement?
Maya | Wholesome Yum
0Hi Brandy, I’ve only tried it with solid coconut oil, butter, and ghee – measuring solid first, then melting. I’m sure liquid coconut oil would also work, I’m just not 100% sure about the measurement. Let me know how it goes if you try that!
Samantha
0I made your pie crust in preparation for making your pumpkin pie recipe. I baked the pie crust before I realized I had forgotten to order powered Swerve for the pumpkin pie. So I put the pie crust in the freezer and now I’m ready to make the pie. Do I need to thaw the crust first? If so, how do you recommend thawing it? Since the crust was already baked before freezing would I be able to just add the filling and bake from frozen?
Maya | Wholesome Yum
0Hi Samantha, I haven’t tried freezing it, but I think it’s better to thaw the crust for 15 minutes before adding the filling and baking. Since custards like pumpkin pie are sensitive to temperature changes, I think having the crust at room temp would work best. Let me know how it goes!
Emily
0If I’m baking an apple pie, how do I bake the top crust? Do I bake the bottom crust, fill it, then put the uncooked top crust on and cook it again?
Maya | Wholesome Yum
0Hi Emily, I haven’t tried this one with a top crust. That process you described is correct, but the only issue is this is a press-in crust, so the dough isn’t sturdy enough to create the typical apple pie lattice pattern. You may be able to carefully press it on top, but I haven’t experimented with that yet. Let me know how it goes if you do.
Nicky
0It can be done if you patted down on either wax or parchment paper first and slide a cardboard underneath then gently slide the crust on top of the pie with a large spatula, that is the way I did it and it worked out perfectly. Thank you for the recipe!!
Maya | Wholesome Yum
0Thank you, Nicky! I’ll have to try that!
Cheri
0I tried to make apple pie with it and rolled the dough between two sheets of wax paper (just like I would my wheat flour recipes), but my apple pie recipe has the oven pre-heated to 500, then down to 425 when the pie goes in. Bake at that temp for 30 minutes, rotate the pie front to back and lower the temp to 320 for 25 minutes or so until filling is bubbling. Well, I found out that almond flour can’t take that kind of heat and burned the top crust, with the filling not cooking through. Any idea as to oven temp and cooking time?
Maya | Wholesome Yum
0Hi Cheri, I haven’t tried it with a recipe requiring those types of temperature changes, but you can probably get around the burning issue by covering the edges with foil.
Paloma
0Does it work if I make it with regular butter instead of ghee?
Maya | Wholesome Yum
0Hi Paloma, Yes, it does!
Jen
0Hi there, I don’t have any ghee. Can I use butter instead? If so, do I use the same amount? Melted? Thank you ☺️
Maya | Wholesome Yum
0Hi Jen, Yes, you can use ghee. Use the same amount – measured solid, then melted.
Theresa
0Could butter be used instead of ghee?
Maya | Wholesome Yum
0Hi Theresa, Yes, you can! It will work the same way in this recipe.
Linda
0Can I use this for pumpkin pie or or does it have to be cooked then filled with cooked filling?
Maya | Wholesome Yum
0Hi Linda, Yes, you can use this crust for pumpkin pie! In fact, I did just that. 🙂 Tap here for the recipe for pumpkin pie using this crust.
Megan
0Is this enough dough for a top and bottom crust? I’m wanting to make an apple pie.
Maya | Wholesome Yum
0Hi Megan, this would just be for the bottom crust. I would recommend doubling the recipe if you want both a top and bottom on your pie.
Annette Shifflett
0But ghee is just clarified butter. So it is still dairy.
Maya | Wholesome Yum
0Hi Annette, Ghee contains no lactose and no milk solids, so is generally safe for dairy free diets. But, like the post mentions, you can use coconut oil if you prefer.