Learn how to make the perfect keto pie crust that’s buttery, tender, and slightly crispy—with just a handful of simple ingredients and 10 minutes of prep time. This is my go-to almond flour pie crust, and I’ve been making it for years because it works beautifully for all kinds of low carb desserts.
Whether you’re baking a creamy keto cheesecake, a fruity tart, or a silky keto chocolate pie, this versatile crust is always a winner. Plus, it’s gluten-free, low carb, and naturally grain-free, making it a great option for anyone following a keto lifestyle.
This keto pie crust is truly versatile—perfect for both sweet and savory pies. Whether you’re baking a low carb quiche or a creamy keto pumpkin pie, this crust has you covered.
Once you try this homemade version, you’ll never want to go back to store-bought pie crusts again. It’s buttery, crisp, and so easy to make, plus it can be prepared ahead of time, making it ideal for holiday baking or weekend meal prep.
If you’ve been searching for the best keto pie crust recipe, this is it! It’s gluten-free, grain-free, and made with just a few simple ingredients. And the best part? It only takes about 15 minutes to bake. Keep reading for all the tips you need to get that flaky, golden crust every time.
What Is A Pie Crust?
A pie crust is the base layer of a pie, made from a simple dough—traditionally using flour, butter (or shortening), and water. It forms a crisp, golden shell that holds the pie filling, whether sweet or savory.
You can find pre-made pie crusts in most grocery stores, but homemade versions often taste fresher and allow you to control the ingredients—especially if you’re following a low carb or gluten-free diet.
This keto version uses almond flour instead of wheat flour, so you can still enjoy all your favorite pies without the extra carbs!
Is Pie Crust Keto-Friendly?
Traditional pie crusts made with wheat flour, sugar, and sometimes even cornstarch are not keto-friendly because they’re high in carbs and gluten.
But the good news? You can absolutely enjoy pie on a keto diet by simply swapping a few ingredients. This keto pie crust is made with almond flour and no sugar, making it low in carbs, gluten-free, and perfect for everything from keto cheesecake to fruit tarts or even savory quiches.
It has all the rich, buttery flavor and satisfying texture—without the carbs!
Why You’re Going to Love This Keto Pie Crust Recipe
- You can make it ahead of time, freeze it, or keep it in the fridge until ready to use.
- Made with just 7 simple, low-carb ingredients – nothing fancy or hard to find.
- Comes together in one bowl, with no special equipment needed.
- Ready in just 15 minutes, making it perfect for last-minute desserts or meal prep.
- Only 3g net carbs per serving, so it fits perfectly into your keto or low-carb lifestyle.
- Buttery, rich, and tender, with a slightly crisp edge that holds up to all kinds of fillings.
- Works beautifully for sweet pies, cheesecakes, fruit tarts, and even savory pies like quiche or chicken pot pie.
- Customizable – add cinnamon, vanilla, or sweetener for desserts, or herbs and spices for savory dishes.
- Gluten-free, grain-free, and sugar-free – great for anyone with dietary restrictions.
Keto Pie Crust Ingredients
You’ll only need 7 simple ingredients to make this buttery, low carb pie crust—and chances are, you already have most of them in your pantry:
- Almond Flour – This is the key ingredient for a low-carb pie crust. Use super-fine blanched almond flour for the best texture. Almond meal can also work, but the crust will be slightly more rustic.
- Eggs – Acts as a binder to hold everything together. Make sure it’s at room temperature to mix easily and avoid any eggy taste.
- Sweetener – Helps balance the flavors, especially in sweet pies. Use your favorite keto-friendly powdered sweetener like erythritol or allulose. If you only have granulated sweetener, you can blend it into powder in a food processor.
- Butter – Adds richness and tenderness. Melted butter works best to help everything come together quickly.
- Vanilla Extract – Adds subtle sweetness and aroma, especially in dessert pies. Use pure vanilla extract for the best flavor.
- Salt – Just a pinch helps bring out the buttery flavor and balance everything.
- Xanthan Gum – This helps the dough hold together better, making it easier to shape and less crumbly after baking. Recommended especially for more delicate pies.
How To Make Keto Pie Crust
Once you have all your ingredients ready, making this keto pie crust is simple—even if you’re not a pro in the kitchen! Just follow these steps:
- Preheat the oven to 350°F (180°C) and lightly grease a 9-inch pie pan.
- Mix the dry ingredients – In a large bowl, whisk together the almond flour, sweetener, salt, and xanthan gum (if using) until fully combined.
- Add the wet ingredients – Stir in the melted butter, egg, and vanilla extract. Mix until a soft dough forms. You can use a rubber spatula or your hands.
- Shape the dough – Press the dough evenly into the bottom and up the sides of the prepared pie pan. Use your fingers or the back of a spoon to smooth it out.
- Trim and tidy – If there’s excess dough hanging over the edge, trim it with a knife or your fingers for a clean look.
- Dock the crust – Use a fork to poke holes in the bottom of the crust to prevent air bubbles from forming during baking.
- Bake – Place the crust in the preheated oven and bake for 10–12 minutes, or until the edges are lightly golden. Keep an eye on it toward the end to avoid over-baking.
- Cool – Let the crust cool completely before filling. It will firm up as it cools.
Tips For Making The Best Keto Pie Crust
- Don’t overmix the dough – Once the dough comes together, stop mixing. Overworking it can make the crust tough instead of soft and tender.
- Chill if needed – If your dough feels too soft or sticky, place it in the fridge for 20–30 minutes before pressing it into the pan. This makes it easier to handle and helps prevent shrinking while baking.
- Work quickly – When shaping the crust, try to work quickly to keep the butter (or dough) cool. A cooler dough leads to a flakier crust.
- Use a food processor (optional) – To speed things up, add all the ingredients to a food processor and pulse until a dough ball forms. It’s not required, but super helpful!
- Smooth and press evenly – Use your fingers or the back of a spoon to press the dough evenly into the pan for the best texture and a pretty finish.
- Watch while baking – Almond flour browns quickly, so keep an eye on the edges during baking. You can loosely cover them with foil if needed to prevent over-browning.
Storing Ideas
- Fridge – If you’re planning to use the pie crust within a day or two, you can store the dough wrapped tightly in plastic wrap or in an airtight container. Keep it in the fridge for up to 3 days before baking.
- Freezer – This pie crust is also freezer-friendly! You can freeze the raw dough as a disc wrapped in plastic and placed in a freezer bag, or freeze the baked crust directly in the pie pan. It will keep well in the freezer for up to 2 months.
To use, thaw overnight in the fridge, then press or fill as needed. If freezing a pre-baked crust, let it thaw at room temperature before adding your filling and baking again.
Frequently Asked Questions
How To Make A Savory Keto Pie Crust?
To make a savory low carb pie crust skip the sweetener and mix in some of your favorite spices, such as garlic powder or Italian seasoning.
Can I Make A Dairy Free Pie Crust?
Sure, you can make a dairy-free pie crust by replacing the butter with any oil you prefer, such as coconut, olive, or avocado oil. Just make sure that you grease your pan well to prevent the crust from sticking.
Can I Make This Recipe Ahead Of Time?
Definitely, this recipe is perfect for making ahead of time. First, make the crust just like we did in this recipe, then wrap it in plastic foil and store it in the freezer for up to one month.
Do I Need To Grease My Pie Pan?
If you are worried that your pie crust will stick to the pan, you can grease it with butter or olive oil. But this is not a necessary step since the crust is made with butter.
How To Prevent Burning The Edges Of The Crust?
After five minutes of baking, wrap the edge of your pie with a piece of foil to prevent it from burning.
Keto Pie Crust
Description
Ingredients
- 2 cups almond flour
- 1 egg large, room temperature
- 1/4 cup sweetener
- 1/4 cup butter measured solid, then melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp xantan gum optional
Instructions
- Preheat your oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) pie pan or line the bottom with parchment paper for easy removal.
- In a large mixing bowl, combine the almond flour, powdered sweetener, xanthan gum (if using), and salt. Stir to mix well.
- Add the melted butter and egg, then mix everything together. Use oiled hands to gently knead until a soft dough forms. Optionally, place all ingredients in a food processor and pulse until the dough forms a ball—super quick and easy!
- Press the dough evenly into the bottom and up the sides of your prepared pie pan. Use a fork to poke holes in the bottom of the crust to prevent bubbling.
- Bake for 10–12 minutes, or until the edges are lightly golden. If you're making a pie that requires more baking, add your filling, cover the edges with foil, and continue baking as needed.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
2 comments
You forgot to list the 2cups of pecans in the instruction…..
This keto pie crust is made with almond flour.