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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.
Instructions
[ See my tips ]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?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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). 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.
You can even use this crust for tarts, like my pear tart or tomato tart recipe.
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.
644 Comments
Veronica Deevers
0Are there alternative sweeteners that can be used?
Maya | Wholesome Yum
0Hi Veronica, I explain sweeteners in the post above.
Deanie G Robinson
0I absolutely love this pie crust! I always add the gelatin, which gives it the sturdiness I love. This is the only pie crust I’ve used in about the last 5 years, ever since the first time I made it. There’s no going back or trying anything new. It’s perfect! I’ve used it for your “apple” pie, coconut cream pie, pecan pie and pumpkin pie. Why use anything else?
Maya | Wholesome Yum
0Thank you so much, Deanie! I love that you’ve enjoyed it in so many of my pie recipes.
Shirl
0This is an amazing recipe! Very tasty. Excellent tips to follow and adjust when needed. Thank you. It’s a keeper!
Janet
0Love this pie crust. Easy to make and turned out great Thank you!
Maya | Wholesome Yum
0Thank you, Janet! I saw your comment on my other recipe that you made my sugar-free coconut cream pie with it and am glad it turned out well.
Christine
0Hi, I was wondering if I could skip the sweetener? I’m wanting to make a keto friendly chicken pot pie without ruining anything. Thank you.
Maya | Wholesome Yum
0Hi Christine, Yes, you can, but this crust doesn’t work well for a top crust. See my keto chicken pot pie recipe for how I modify it there to work better with a top crust. I’ve also added top crust instructions to the post above.
Priscila
0Like in my previous comment (I’m sure it was deleted), the amount of ads in this site gives a way a lot. I’m pretty sure the other reviews are not real. I tried this recipe last night, the dough was a nightmare! The recipe by itself is not good, I was very excited to find a keto “apple pie” recipe, but this is not IT! And the flavor, OMG, is not good! Don’t waste your almond flour on this, is too expensive for an epic fail. I tried to be nice on this review, but it is very difficult to be nice about something that is not good. Sorry! I do NOT recommend this recipe.
Maya | Wholesome Yum
0Hi Priscila, I’m not seeing another comment from you. Frankly it’s pretty insulting and condescending to say the other reviews are not real though, just because a recipe didn’t work for you. I’m sure my readers who spent their time making and reviewing my recipes wouldn’t appreciate that. I certainly don’t. Regarding the recipe, your review is for my almond flour pie crust, not an apple pie. So, I’m not sure which recipe you made, if it was my apple pie or a different recipe altogether. If you did make my apple pie, the crust for that one is a little different from this one, as this one is not designed to make a top crust. I’m always happy to help if you can provide more detail about what you made and what went wrong, but “nightmare” is not a very descriptive word to help you troubleshoot. Kindness and information goes a long way. 🙂
Sue
0There are always those that blame their failures on the recipe. especially when they do not (a) read the recipe all the way through before they start, and (b) make unauthorised substitutions and expect perfect results.
I have a fat folder of recipes I have tried and loved, but would NEVER blame the recipe for my failures if followed correctly.
One dissent among so may accolades is nothing to worry about, particularly a vicious one like that.
Michelle H.
0Great recipe, turned out great! This is definitely a deep dish size recipe.
Maya | Wholesome Yum
0Thank you, Michelle! I’m glad you like it! I make this almond flour pie crust in a 9 inch pie pan and it’s not very deep, but it also depends on how thick you like your crust to be.
Joy
0Thank you so much for your recipes. I have made this crust many times and each time it comes out better! However, I wondered why you add gelatin to the apple pie crust recipe? I made this crust with the quiche and it came out the closest to a traditional pie crust yet. But, when I make it following the apple pie crust recipe, the texture is too moist. Is there a reason to add the gelatin to the crust?
Maya | Wholesome Yum
0Hi Joy, I add gelatin when I make an apple pie because this crust isn’t sturdy enough for a top crust, it will fall apart. Adding gelatin allows me to add a top crust. You don’t need to add gelatin if you’re not making a top crust.
kimber4230
0Do i need to pre bake this crust before filling and baking the pie?
Maya | Wholesome Yum
0Hi Kimber, Yes, pre-bake before filling. I recommend covering the crust edges with foil or a pie shield if it’s the type of pie that you need to bake again after adding the filling.
Aubry
0Very good usd it for a fluffy yogert pie and came out great.
1 pack sugar free pudding mix
1 larg container of yogert (too good)
2 table spoons crunchy peanut butter
Marie
0What can I use instead of gelatin for the lemon filling please?
Maya | Wholesome Yum
0Hi Marie, I assume you’re asking about my version of this crust that is modified for a top crust. If so, I have not found a good substitute for the gelatin, sorry.
Marjorie Merritt
0I left a review before, but it only shows 3 stars. I rate this 5 stars. You will not be dissapointed. Follow directions abd youll have a perfect crust!
Marjorie Merritt
0Ive made this recipe twice. Its a very good almond pie crust. I substitute coconut oil for butter and its perfect for my family. Follow directions and you will enjoy this crust!
Suzie
0Does this make enough crust for the top and bottom crust?
Maya | Wholesome Yum
0Hi Suzie, This dough is not designed to be rolled out. It is supposed to be crumbly and I don’t recommend it for a top crust. My apple pie recipe crust is better for a top crust.
Peter Sheldon
0It doesn’t work for me. Followed recipe carefully and ended up with a crumbly ‘unrolleable’ lump of …well one couldn’t call it dough…? To make a topping layer… impossible.
Maya | Wholesome Yum
0Hi Peter, This dough is not designed to be rolled out. It is supposed to be crumbly and is not recommended for a top crust. You can check the post for how it’s supposed to look and how to make the bottom crust with it.
Sue
0see my most recent post.. and READ THE NOTES !!!!!
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. Which bit of WONT WORK did he miss??
stephen coe
0Love it and easy to use. Have used several times now. Bring on the pumpkin or butternut squash and whatever is next.
Patti
0Always amazing recipes. I’ve made a ton of her recipes and they never disappoint!!
Jane
0Maya, I am going to make this crust for my husband’s chocolate cream birthday pie. It will be a surprise, so I need to make it ahead of time. Will this crust hold up to a couple day in the fridge? Love your recipes! Thank you. ?
Maya | Wholesome Yum
0Hi Jane, Yes, you can make this crust ahead of time. I’ve got several options and instructions in the post above.
Carol K
0How long do u bake the filling in the pre baked pie shell
Wholesome Yum D
0Hi Carol, It would depend on the type of pie you are making.
Diana
0Do you remove the pie/parchment paper prior to filling? I only ask bc my non-baker’s brain is thinking about slicing and serving and the parchment paper getting in the way haha
Maya | Wholesome Yum
0Hi Diana, You can leave the parchment paper when filling the pie. I think the crust is too fragile to try to remove it and put it back in the pan to fill without breaking it. After slicing a pie with this crust, I usually just slice the spatula under the pie over the parchment paper and don’t have any issues serving it.