Free Printable: Low Carb & Keto Food List
Get It NowThis 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!
Almond Flour
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.
Sweetener
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.
TIP: Using something other than Besti?
See my keto sweeteners guide to help you find other alternatives to use, then use my sweetener conversion calculator to get exact amounts for the recipe.
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.
Salt
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
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.
Egg
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.
Storage Instructions
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.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
Recipe Notes
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.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
538 Comments
Jon
0Made this today and it came out great. I made a chicken pot pie. 1.5xing the recipe, I took 1/3 and pressed onto a cookie sheet on a silicone mat and prebaked a top crust and was able to transfer it to the top of the pie with a little breakage but it did the job and tasted great. It can be done! (even if not super beautifully(
Lori Kramer
0What is pineapple pepper pie?
Lisa
0Help. Where did I go wrong? I did this exact recipe only did the extra ghee instead of the egg and mine turned out the consistency of a thick pancake batter. I put it in the dish and baked it anyway and it is like doughy and nothing like a pie shell.
Wholesome Yum
0Hi Lisa, I’m sorry to hear that. When I tested it, the crust with extra ghee was slightly crumbly but still worked fine. You might be able to use a flax or chia egg if you can’t use real eggs, but I haven’t tried these to know if they’ll work for sure.
Stefanie Rothert
0I adapted it a little ! It came out really well, I just used 1/2 butter and 1/4 cup coconut fractionated oil, one egg, 2 cups almond, 1/2 ish cups coconut flour. 1/2 ish cup of raw cane sugar, one egg and vanilla.
Amy
0Hi , I was reading Stefanie Rothert’s conversation. It interested me. At the part she mentioned (1/2 butter) did she mean 1/2 cup of butter or 1/2 the ghee (which was 1/4 cup) which would be 1/8 cup of butter?
Just curious
Hilde Keldermans
0Ghee is NOT dairy free. It is highly clarified butter.
Wholesome Yum
0Hi Hilde, 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.
Howard Spaulding
0I have made this crust twice now and both times it came out perfect. I made a low carb pecan pie (your recipe) the first time and two butternut squash pies this time. I’m thinking of a chicken pot pie next time but I like a top crust on that so will probably just make an extra crust and make some cut outs to go on top. Thanks for this recipe. I’m new to low carb cooking and every day is a learning experience.
Colleen B
0Hi, Love your recipes. The white bread – best Keto bread ever. Lots of eggs though. I wish you would create a pasta recipe!! I keep trying – mushy. A friend with bakery said he used chia seeds for holding his breads together and flax seed. I hope you try, as if anyone can, you can!
Maya | Wholesome Yum
0Thank you so much, Colleen! Pasta is on my list, but it’s not an easy thing to get right and I’m just not satisfied with a mediocre result.
Reni
0Hi Maya, I love this crust & made a pecan pie! Have you tried a double crust? I was thinking of making lobster pot pie?
Thanks!
Maya | Wholesome Yum
0Thank you, Reni! Unfortunately this doesn’t work well as a double crust as-is, since it’s not pliable enough to place over something. It needs to be pressed on, so it would only work if what’s underneath is firm enough. You could try adding xanthan gum or gelatin powder to this recipe to try to make it sturdy enough to transfer as a top crust, but I haven’t tried that yet.
Wholesome Yum A
0I really don’t want to run to the store for ghee. Can I just use butter? If so, would the conversion be 1:1? Thanks! Love your recipes…easy and very friendly to our family’s dietary needs! Perfect.
Maya | Wholesome Yum
0Hi Amanda, Yes, you can use butter. The amount is the same. They technically are slightly different in terms of the result, but in this recipe they are close enough and either one works.
Jeff
0I would like to use this in a false bottom tart pan. Can I chill it then roll it out at with traditinal flour/butter pastry? Or roll it between two sheets of parchment or wax paper?
Thanks
Maya | Wholesome Yum
0Hi Jeff, It won’t work to roll it and then place it into a pan of any kind – it won’t hold together to transfer it. You can use it with any kind of pan, but you need to press right into the pan.
Kristen
0I was very concerned when we were making this crust that it was too crumbly but it turned out great once it was baked and even better after the pie completely cooled…only question- my family and I thought it had nice texture but wasn’t really sweet enough, any suggestions? I used 1/3 of a cup of stevia in the raw.
Maya | Wholesome Yum
0Hi Kristen, I’m glad it worked for you. It’s not meant to be too sweet, just lightly sweet to contrast with a sweet filling. If you want it sweeter, you could try adding a few drops of super concentrated sweetener like pure stevia or pure monk fruit extract, that way it won’t change the dough consistency but would add sweetness.
Connie
0I am looking for a crust for making strawberry tart, so need to be a bit hard (a bit like biscuit texture, has a crunch to it) not soft/crumbly? Which of your pie crusts (almond and cooonut flour) I can use? What is the difference between your almond flour coconut and coconut flour crust? Thanks
Maya | Wholesome Yum
0Hi Connie, Almond flour crust is firmer than the coconut version, but they are similar. The main difference is just the flour used, as different people have different preferences and some have allergies. You can also bake it a bit longer (to a darker golden brown) to help it get more crispy.
Sandie
0If I use coconut flour does it change any of the other ingredients quantities?
Maya | Wholesome Yum
0Hi Sandie, Coconut flour doesn’t work in this recipe. If you want coconut flour pie crust, here is the recipe.
Meaghen McCracken
0Can I make this ahead of time on prep day and store the baked crust a few days before using?
Maya | Wholesome Yum
0Hi Meaghen, Yes, absolutely! Store it in the fridge until ready to use.
Schatzi
0Howdy – making a quiche today and found this recipe. Didn’t have enough almond flour but as I use ground fried pork rind for different recipes I used that; also I added 2 egg whites (for strength). Made a really savory crust. Very happy!
Thank you for a great recipe, can’t wait to try it with a sweet pie!
Joyce Thompson
0We love this recipe! So easy and delicious. My 12 yr old granddaughter and I made this together and turned out great. Thank You
Maria
0Made this pie recipe for an apple pie, but want to try it again. How long should I bake the pie after adding the filling? For the filling I also used erithritol, but didn’t get the “sauce” after baked. Any advise?
Maya | Wholesome Yum
0Hi Maria, It depends on the recipe and I wouldn’t know without testing it. Erythritol won’t thicken or caramelize the way sugar does, so you’d need a different thickener, possibly xanthan gum or gelatin.
Kym
0Would this work with flax seed meal?
Maya | Wholesome Yum
0Hi Kym, I haven’t tried that, but if you use only flaxseed meal the texture probably won’t be great. Let me know how it goes if you decide to try it.
Mel
0Thank you Maya. This recipe is truly amazing. I used half almond flour and half almond meal. It wasnt dry and crumbly when mixed it which concerned me but it baked beautifully. My only regret is that I didnt find this sooner
Gudrun Krompocker
0I would like to make Almond tarts using this crust, do you have an almond filling that would work as I need it to be low carb, low sugar? Thanks 🙂
Maya | Wholesome Yum
0Sorry, I don’t have a filling like that yet. I’ll add it to my list! In the meantime you might like low carb pecan pie.
Renee
0Mine came out tasting a lot like shortbread so it makes a great base for sweet pies. I used this crust with the Pecan Pie recipe from this site. Don’t forget to cover edges with foil after adding filling. I forgot to do this and the edges were a bit too done.
Jill S.
0I just made this crust for my sweet potato pie. I halved the recipe and used almond flour that I ground in a coffee grinder & everything still came out wonderfully. Thank you so much for sharing this recipe. After finding out I was gluten intolerant (and getting sick after eating store bought gluten free pie crusts) I thought I’d never be able to eat pie again. The crust here is every bit as flaky and tasty as any wheat based crust I’ve had. Thanks again!
Girlboss NYC
0I needed to make this DAIRY FREE and VEGAN in addition to KETO and GLUTEN FREE. My question is HOW TO SUBSTITUTE THE EGG.
Summary: I made this for an apple tart recipe, but my family is dairy free and vegan. To make diary free, I substituted the ghee with vegetable based organic spread and my biggest challenge was needing to avoid the egg (egg allergies – hence vegan). I used flax, however, it gave the pie a strange flavoring (as flax usually does).
QUESTION: can you recommend a substitute for the egg? guar gum? xanthan gum? gelatin? Anything else that would allow the dough to bind together but not give it a funky flavor like flax?
Many thanks!
Maya | Wholesome Yum
0Sorry, I haven’t found a good way to make this recipe vegan. I know some people use flax eggs or chia eggs, but have not tested with this crust to see if that would work. Gums or gelatin would need other modifications to make up for the moisture from the egg that is lost. Let me know if you find something that works for you.
Lorraine
0I made this crust using natural superfine almond flour, butter and coconut sugar (with just 1 T of that) and my husband has proclaimed it a success. The coconut sugar really enhances the nuttiness of the almonds. Thank you for this recipe!
Jenna Livingston
0I’m excited to make this pie crust today. I was hoping to try apple pie and wanted to know, can this crust be used as a top crust or just a bottom? I imagine, with how it seems on the video, that it’s not going to work. But I wanted to ask anyway. Thanks!
Maya | Wholesome Yum
0Hi Jenna, It’s probably not sturdy enough to be a top crust. It might sort of work if you manage to get it evenly on top, but in general it’s not sturdy or stretchy like a traditional dough to be able to make a lattice pattern or anything like that.
Wholesome Yum A
0Thank you for sharing this easy and eat tasting crust. You’ve made my holiday cooking easier and healthier for my family!
Sonia
0Hi! Just wondering does it HAVE TO be BLANCHED almound flour Because I bought just regular almound flour?
Maya | Wholesome Yum
0Hi Sonia, Blanched almond flour is necessary for the right texture. You can try unblanched, but the texture will be more “nutty” and less flaky. It also won’t hold together as well.
Talia Judy
0Hi! How far in advance could I make this crust? And how would I store it? Thank you!!
Maya | Wholesome Yum
0Hi Talia, You can probably make it at least a few days ahead and store in the fridge. Or, it would keep for months in the freezer.
Sue Siligato
0Is the pie crust that is pre-baked done? I want to put apples in to cook.
Maya | Wholesome Yum
0Hi Sue, Yes, it’s done, but it needs to be to prevent getting soggy from the filling. If you need to bake a filling again, cover the edges of the pie crust with foil or a shield.
Kasey
0To use this for pumpkin pie do I bake it first as directed and the add pumpkin filling and bake according to pie filling instructions?
Maya | Wholesome Yum
0Hi Kasey, Yes, that’s exactly right. For a pie that needs to be baked with the filling, like pumpkin, you may need to cover the edges with a pie shield to prevent burning. I also have a low carb pumpkin pie recipe here.
Chelsea
0Do you have a dairy free substitute for the ghee?
Maya | Wholesome Yum
0Hi Chelsea, You can use coconut oil if you’d like. However, most people with dairy issues are able to tolerate ghee since the milk proteins are removed.
Lisa
0Hi! Can I make this crust a few days ahead of when I plan to make my pie? I’m going to be making Pecan pie on Thanksgiving day but was wondering if I could bake the crust today or tomorrow.
Thanks so much for sharing your recipes!
Maya | Wholesome Yum
0Hi Lisa, Yes, you can definitely make it a few days ahead.
Amy
0This sounds delicious! My only issue is we have a very severe peanut/tree nut allergy in our home and can’t use almond flour. Is there an alternative that will keep it keto?
Maya | Wholesome Yum
0Hi Amy, You might like this coconut flour pie crust instead, if coconuts are not an issue.
Maria Torr
0Hello. I’m baking for the first time this yummy, sugar-free pecan pie for Thanksgiving. Thank you for sharing this special pie. Question. It’s same to use #Almond meal/flour, or what is the other flour can I use? I know you said almond flour, almond meal/flour is Keto? Thank you. God Bless You. Happy Thanksgiving.
Maya | Wholesome Yum
0Hi Maria, Use blanched almond flour for this recipe, not almond meal. Both would be keto, but you need finely ground, blanched almond flour for the right texture. You can get the sugar-free pecan pie recipe here.
Jeanette Voet
0I made this crust for a rustic pear almond tart. I added almond extract instead of vanilla for more of the almond flavor. It turned out very good. It is a little dry though is there a way to add a little moisture, maybe a bit more butter in the dough?
I will say that I will be using it again and again. I may try something savory in the near future.
Wish I could have added a photo because the looks great.
Maya | Wholesome Yum
0Hi Jeanette, I’m guessing it was just a slight difference in measurements if it was dry – sure, feel free to add a little bit more butter if you’d like. You can upload photos on Instagram and tag me @wholesomeyumblog or hashtag #wholesomeyum.
Janice Dimond
0I made a chicken pot pie with this crust. I was able to do a double crust. I took the same recipe and made a second batch. I put is on parchment paper and pressed it into a circle a little larger than the pie plate and baked it the same as the bottom part. Then, put the filling in. As I lifted the parchment paper, it started to crumble. So, I set it back down and cut it into 4 equal parts. Then, used a spatula to put each piece on top. It baked up beautifully and tasted even better. I would include pictures, but I don’t know how.
Maya | Wholesome Yum
0I am so happy you liked it, Janice! Thank you!
Doreen Dornbos
0Why don’t you list alternative ingredients? You have ghee listed. I think butter can be used in place of Ghee. Would you agree with this?
Maya | Wholesome Yum
0Yes, you can definitely substitute butter for the ghee, Doreen. Have a great day!
Lisa
0I make my own ghee from butter. 🙂
Betty Paige
0I Add 2 teaspoons of aluminum free baking powder to crust mix , it turns out so much better like real pie crust
Maya | Wholesome Yum
0I am happy you liked it, Betty! Thank you!
Sarah Brown
0This looks like a great recipe! Question – Do you think I can add cheddar cheese to the crust mix? Would love to make an apple pie with the combo!
Maya | Wholesome Yum
0Thank you, Sarah! I haven’t tried that, but you probably could.
Amy Downing
0Hi! I usually have good luck with your recipes, so thank you! I used the sweet version of this for your pumpkin pie. I didn’t have any problems with the dough being too crumbly, on the contrary, it was very easy to work with. I measured everything very carefully. However, it turned out rather tough. Do you have any insight for me? I wondered as I was measuring the almond flour about the best technique for that. Is it like regular wheat flour, i.e., stir, spoon into cup and level? Maybe I did that part wrong, and that’s why my dough was a little wet. [On a related note, might you consider measurements specified in weight, as well as volume? Just a thought.] TIA.
Wholesome Yum
0Hi Amy, generally for almond flour you can use the “scoop and level” method (scoop right from the bag of flour and level it with a knife). If you prefer weight measurements, simply tap the metric button right above the ingredients list.
Heather
0So I had trouble with this recipe. I ended up adding 2x the oil and an extra egg in attempts to make it not so dry. It still was very crumbly and burned easily. I pressed it into the pie pan as instructed as I’m used to no grain baking. I used coconut flour and coconut oil. Not sure this would have substantially changed the recipe? Any feedback is appreciated.
Maya | Wholesome Yum
0Hi Heather, The problem is you used coconut flour, so the issue wasn’t the recipe but the ingredient substitution. You cannot replace almond flour with coconut flour in recipes. If you want a coconut flour crust, try this coconut flour pie crust recipe instead.
Heather
0Thanks for your response. Ill definitely try this again when needed. I have figured out the almond flour coconut flour switch. The issue was that in previous recipes
I had tried it worked to sub almond fl and coconut fl so I thought it was possible. I’ve done it with cookies and paleo bread with very little change needed. I got lucky with those initial recipes. and have since discovered how to change the other recipes if I don’t have coc or alm fl.
Bonnie
0Hi. I am making a keto banana cream pie and the recipe calls for 1/2 cup of almond milk. Can I sub whole milk?
Maya | Wholesome Yum
0Hi Bonnie, Probably, but I can’t say for sure since it isn’t my recipe. Also, using whole milk will add carbs, so just keep that in mind if keto is your goal.
Lexi
0Hi there, I read your question, and personally I can tell you the answer is yes but your carb count and sugar count will be higher.
Christine
0Use heavy whipping cream.
Daria
0Can I freeze it and use it next week?
Maya | Wholesome Yum
0Hi Daria, Yes, you definitely can! You can freeze either before or after baking – both ways will work.
Mark
0I’ve been looking for a low-carb alternative as the base for our pecan pie for diabetics. My question is, does the crust have to be baked first? Or, is it ok to fill and bake as you’d normally do with pecan and other fruit pies? Thanks!
Maya | Wholesome Yum
0Hi Mark, With this one you need to pre-bake the crust first, otherwise it gets soggy from the filling. You can cover the edges to prevent burning if you need to bake again with the filling. Also, I have a diabetic-friendly low carb pecan pie coming in early November! 🙂
bess
0Lady- you are amazing! keep fighting the good and F&*K the haters. I cannot believe someone would even dream of leaving a negative comment. It is so obvious of how much time and effort that you put in everything! thanks for the yummy recipes, sister. God speed.
love bess
Maya | Wholesome Yum
0I am so happy you liked the pie crust, Bess! Thank you for stopping by!
Marcy J Grantor
0Perfect crust for my butternut squash (low carb) pie. I added an egg, cinnamon, nutmeg and maple extract. YUMMMMMY! Thank you!
Maya | Wholesome Yum
0I am so happy to hear that, Marcy! Thank you for stopping by!
Stefan
0I made your recipe with almond meal and it came out perfectly. Today I used almond flour, but the dough just stayed dry and crumbly. It just wouldn’t turn into a dough. Is it because I used de-oiled flour?
Maya | Wholesome Yum
0Hi Stefan, Yes, the de-oiled flour could definitely be it! Are you in the UK? I don’t think we have de-oiled flour here, but I’d expect it to work differently and be more dry. The almond flour I used is linked on the recipe card above.
Annette
0What is ghee, and where do I get some?
Maya | Wholesome Yum
0Hi Annette, Ghee is clarified butter, meaning the milk proteins have been removed. You can usually find it in the ethnic aisle at grocery stores, but I prefer to buy it here. You can also use butter or coconut oil instead in this recipe if you want to.
Rosemary Stearns
0Can I use melted butter instead of ghee?
Maya | Wholesome Yum
0Hi Rosemary, Yes, you can!
Anita
0Can this be used for a baked pie like Apple? You don’t bake it first in that case correct??
Maya | Wholesome Yum
0Hi Anita, Yes, you can, but you still need to bake it first. Otherwise it will be soggy. If you need to bake it again with the pie filling in it after, just cover the edges with foil to prevent burning.
Di Bennett
0I love this crust and make it every week with the berry filling. I tried it last week and made Shepherds Pie with cauliflower mash. Simply yummy!
Maya | Wholesome Yum
0I am so glad you liked the crust, Di!! Thanks for stopping by!