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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.
Almond Flour Pie Crust Recipe
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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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
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.
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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.
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520 Comments
Valerie
0I adapted this recipe a little for a quiche crust. Omitted the sugar and vanilla. Added a tea spoon of baking powder and used a whole teaspoon of salt. It turned out really good. Best almond flour crust recipe I have used.
Kim
0Fantastic savory crust with 3 ingredients! I used it for a quiche!
Loretta Lynn
0Haven’t had the chance to make this yet, but plan to. Was wondering if butternut squash is keto friendly? I have 2 and want to make em into pies!
Wholesome Yum D
0Hi Loretta, This isn’t a yes or no answer, but I have an article about the nutritional information of butternut squash.
jess
0This sounds amazing and I love how low carb it is! does that also mean this recipe would be gluten free as well?
Wholesome Yum D
0Hi Jess, Yes, this recipe is gluten-free.
Journa Liz Ramirez
0This is a highly recommended almond flour recipe! I love the buttery flavor, it’s always a hit! Thanks Maya for this wonderful recipe!
Jessica
0I seriously couldn’t have found this at a better time! It’s so good and turned out perfect for what I needed it for, thank you!
Olori-Oyin kambon
0Can’t find cheesecake recipe in full on this site!
Wholesome Yum D
0Hi, Here is my classic Keto Cheesecake recipe.
Michelle
0I love quiche, sadly I am the only one in the house… Any tips for reducing the recipe down to an individual/ramekin size? TIA
Wholesome Yum D
0Hi Michelle, You can reduce the number of servings in the recipe card to reduce the amount of ingredients.
Robertjm
0Do you need to use Pie Weights, or do you just bake it as is?
Wholesome Yum D
0Hi, You can bake just as is.
LC
0This one is a game-changer: we used it for mini quiches and tiny berry tarts very successfully. Thanks so much for posting these brilliant recipes, which work out better for me than most of the others one finds. 🙂
EM
0I’ve used this recipe a few times and really enjoy it. Today I was making samosas for my children and had lots of leftover meat filling, so I made up a batch of this almond pie dough, separated it into 3 parts, and rolled each ball out thin between 2 pieces of parchment paper. I cut each section in half with a pastry cutter, put the meat filling in the middle of each, and carefully used the parchment to fold the pastry in half. I gently pressed the edges together to seal them, brushed on an egg wash, and baked for 30 minutes. In the future, I might add gelatin as is recommended in the chicken pot pie recipe, but I had none this time. My husband and I love samosas but haven’t been able to eat them for years. This was a huge success! Thank you!
Cindy
0Love this recipe! I use it for quiche, which is a staple in my life. When I started a keto-like diet, I was relieved to find I didn’t have to make crustless quiche (boring!).
B Sullivan
0Can this be filled with a lemon chess pie filling before cooking? If not do you have an alternative?
Wholesome Yum D
0Hi B Sullivan, I recommend prebaking your crust before putting the filling in.
Meriam Suarez
0Can we use this recipe to cover the apple pie?
Wholesome Yum D
0Hi Meriam, Yes, you can use this crust for apple pie.
Linda Olsen
0do you remove the wax paper after the crust is baked? and can you use honey for the sweetener?
Maya | Wholesome Yum
0Hi Linda, Be sure to use parchment paper, not wax paper. Wax paper is not heat safe. I don’t recommend using honey, as it will not only add sugar but also will change the wet/dry ratio.
Michelle
0I made this crust with garlic ghee and used it for a chili and spinach quiche. Came out pretty good. Gave it a good crunch factor and the garlic ghee gave the crust a good flavor. I think I’ll try it again with a sweet pie.
Amber
0Your recipes are good. I don’t like all the extra stuff on your pages, sometimes you can’t see everything that’s in the recipe. Makes it discouraging.
Wholesome Yum D
0Hi Amber, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Lilly
0My family liked it a lot and some of them are not keto but wanted the recipe!!
Helen Smith
0I had to scroll through too much information to eventually get to a very simple recipe that is already in my repertoire for a simple wheat flour short pastry, just substituted with almond flour. I had to hope that butter could be substituted for ghee in the same proportion, as I was not going to scroll all the way up to the top again. This recipe takes as long to read as what the short pastry takes to prepare, being 10 min. It is a good recipe but if you cut down on the words it will be an easier recipe.
Wholesome Yum D
0Hi Helen, There is a jump to recipe button at the top of every recipe page, feel free to use that.
Rick
0Is this ok to use in a springform for a cheesecake? Just don’t want it to crack up when releasing the pan and if low sides will stand.
Wholesome Yum D
0Hi Rick, I have a recipe for a cheesecake that uses a springform pan.
Hal
0can I omit sweetener for a meat pie , and does this dough make a good top pie crust, thanking you in advance
Maya | Wholesome Yum
0Hi Hal, Yes, for a savory crust omit the sweetener and use 1/2 teaspoon sea salt. If you want to use it for a top crust, follow the instructions from my keto chicken pot pie recipe.
Per Norrgren
0Hi,
It turned out hard.
But cuttable with a sharp knife.
Very odd, as you cannot eat it with a fork or a spoon, bits go flying if you manage to push through. Only by picking the slice up by hand can you eat it.
Why is it so hard? Followed all instructions.
Thank you
Maya | Wholesome Yum
0Hi Per, It sounds like the crust may have been baked for too long and hardened as a result.
April
0I am super excited to try this recipe so my grandmother can enjoy some of her fav holiday treats again. Have you tried this for tarts and have an idea of baking time? Thanks!
Wholesome Yum D
0Hi April, Check out my Easy Strawberry Tart recipe.
Kim Sullivan
0This recipe is fantastic, easy to make just as written, and turned out so well! I made it low-sugar (savory) and still worked well with a pumpkin pie filling. This is a keeper!!
Angela
0Really easy yummy recipe that is diabetic friendly. Yummy crust!
Joanne Duran
0Where is the sugar coming from the almonds?
Wholesome Yum D
0Hi Joanne, The sweetener used in this recipe is erythritol.
Verna Giannavola
0Just made this pie crust and it turned out beautifully. I have a question….I am using it for a chocolate pie, therefore will have no further baking. Can it be used as is or should it be baked a longer time? Thanks Verna
Maya | Wholesome Yum
0Hi Verna, You can use it as is after baking the empty crust.
Sharyn
0Hi, Is there a substitution for the ghee? Thank u. Sharyn
Wholesome Yum D
0Hi Sharyn, You can use butter instead of ghee.
Breanne
0Did this recipe include cinnamon in the past?
Maya | Wholesome Yum
0Hi Breanne, No, it never has, but you can definitely add some.
Gail R Marlowe
0Great flavor and an easy bake!
Jen
0Have you tried this recipe with cashew flour?
Wholesome Yum D
0Hi Jen, I have not tried this with cashew flour, if you try let me know how it turns out!
Tammy Borremans
0For the pie crust, can I replace the ghee with butter? Would it be 1:1?
Maya | Wholesome Yum
0Hi Tammy, Yes, replace 1:1.
Lynn
0Would walnut or olive oil be an OK vegam substitute? I don’t like the taste of coconut oil.
Wholesome Yum D
0Hi Lynn, Either of those oils should work well for you.
Cheryle
0Can you make this almond flour paleo crust and put your filling in and freeze to bake later?
Wholesome Yum D
0Hi Cheryle, I do not recommend adding the filling to the pie before freezing. I would make the crust and freeze and make the filling the day you need it.
Bryce
0I would think if you insist on filling and then freezing, at least freeze the crust before filling, then of course…freeze again.
Christal
0Great crust I love it.
Betsy
0What keto flour makes a pie crust like regular flour?
Wholesome Yum D
0Hi Betsy, This recipe uses almond flour and is the best substitute I have found so far.
Cammie
0I really loved this crust, however, I substituted the ghee with coconut oil and it gave a great flavor. It was delicious with my keto pumpkin pie filling.
I will definitely use this for future pies and will be trying a savory version for quiche.
Laura
0This is a good recipe! I tried both versions with egg and without. I prefer the crust crumbly without egg as I find it more closely approximates the texture of a flaky pie crust. But be prepared it is crumbly to work with. I made a pumpkin pie and quiche and they were both great. I 100% recommend a silicone pie or foil shield for both the pre bake and when cooking a pie. It still comes out a little brown even when you do this. I made it with butter instead of ghee so I will try ghee next to see if it comes out less dark. Thank you for a great keto crust option. So much less work than a traditional crust too!!
Mart
0I have made your almond pie crust several times now over the past year and a half, for lemon pie and lemon tarts.
I also took your almond pie crust recipe and used it to make almond cookies and they tasted great! Next time I’ll add some stevia sweetened chocolate chips to the almond cookies for more flavor.
Thanks for posting your recipe.
Jenifer Guzman
0I would like to use this recipe to make my sister Inlaw a famous apple pie I make for each holiday but she is gluten free so cannot eat it. The apple pie recipe I use calls for the pie crust (unbaked) and apple filling to be placed in an oven for almost an hour. Would this crust be ok and withstand that baking time? I know the apples need sufficient time to bake so they soften. I plan to make this today so hopefully, you can respond back soon. Thanks!
Wholesome Yum D
0Hi Jennifer, This pie crust should work out well for your apple pie. If you think the edges are getting done too quickly I suggest wrapping them in tin foil to prevent burning.
Jenifer Guzman
0Should I still prebake the crust or no need since it will be in the oven for 45 minutes with the apples? Thanks for the prompt reply!
Wholesome Yum D
0Hi Jenifer, The crust should still be prebaked.
Debbie
0Can I use Bob Mill’s superfine almond flour for this recipe at the same amount?
Wholesome Yum D
0Hi Debbie, Yes, that would work and you would use the same amount.
Shelley
0So 2 1/2 cups almond flour for just a single crust? Double for a apple pie?
Wholesome Yum M
0Hi Shelley, This recipe as written is for a bottom crust only. I use this similar apple pie recipe with both a top and bottom crust.
Angel
0I would like to put crust on top of the apple pie also. How should I prepare the crust that would be on top?
Wholesome Yum D
0Hi Angel, Here is a recipe for apple pie that has a top crust that should be helpful.
J
0If I’m doing a baked filling like cherry or pumpkin, would I still need to prebake this crust? If so, would I bake it for a shorter time? Thank you!
Wholesome Yum M
0Hi J, Yes, even if you are baking your filling you will still need to par-bake your crust per the directions listed on the recipe card.
Jaime
0So if using butter instead of ghee, is it still the same amount (1/4 c)?
Wholesome Yum M
0Hi Jamie, Yes, use the same amount as listed in the recipe. Enjoy!
Theodora
0I made the recipe and it was very good. I made the sweet version and I was very happy with the results.
Andrea
0I love this recipe, baked a blackberry pie two days ago and my husband likes this crust much more than the regular one. I will make an apple pie next using your recipe for the crust. thanks for sharing!
Susan C
0This was my first time making anything out of almond flour. I wanted a quiche crust so I looked until I found this recipe. It seemed simple enough so I decided to try it. I did read many of the comments before trying my hand at this new crust making. After mixing the “dough,” I did add a little garlic powder as I thought the crust might be on the blah side. I was a bit apprehensive as the melteed butter did seem to ooze out as I was mixing. I did work the dough as instructed until all the almond flour was incorporated into the mix. I prepped my pie plate with parchment paper and began patting out the dough. The dough seemed really oily as I was shaping the crust, but I went ahead. I used the back of a spoon to make sure it was well-fitted to the plate and up the sides. I think it came out perfectly! Since I really didn’t know what to expect as far as taste went, I was quite happy with the end result. My quiche tasted better than any other quiche I’ve made. Great recipe, a keeper for sure.
Susan C.
0Instead of pricking holes in the crust before baking, could I use beans or those stones to keep the crust from making those air bubbles?
Wholesome Yum M
0Hi Susan, Sure, that could work too, I haven’t tried it.
Betty
0I am using this to make my almond butter pie! I used to make peanut butter pies, but since I am sensitive to peanuts I can’t eat them. I also wanted to make a sugar free pie with monkfruit sweetener. Excited to use your crust recipe!
Kara Cleary
0I loved this, it came out great and was delicious. My 5 yr old daughter actually pushed aside the pie filling and picked up the crust and ate that on its own – and I didnt put any sweetener in! I used melted butter, mixed by hand, and pressed bout 1/2 cm thin w back of spoon into glass pie dish. I buttered the dish well and didnt use parchment paper and it cut well, and held together perfect. I prebaked prob for a bit longer as i got distracted maybe 15-17 mins and i lowered the temp as my oven is very hot. This was super quick, easy and tasty, i dont know if I’ll ever bother w flour pastry again!! Thank you!
Donna
0Can this crust be made a day before you fill it with the pie filling?
Wholesome Yum M
0Hi Donna, Yes, that will work just fine. Enjoy!
karin miller
0So if I am making an apple pie using fresh uncooked apples, I would normally piled the apples in an unbaked pie crust and bake everything for about 45-60 mins. With this recipe if I prebake the crust, wont the apples be undercooked…or the pie crust over cooked?
Wholesome Yum M
0Hi Karin, Baking the crust for that long should be fine (in addition to pre-baking). My only suggestion would be to cover the crust edges with tin foil so they don’t burn, and be prepared to cover the top of the crust in foil if it starts to get too golden uncovered. Best wishes!