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Home > low carb bread > Low Carb Keto Pie Crust

Low Carb Keto Pie Crust


5 from 9 votes
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This flakey, buttery, delicious, and easy-to-make keto pie crust will leave you resisting the urge to finish off the whole pie in one sitting!

Looking for more keto desserts? Try this keto carrot cake, this keto cheesecake, and this keto pumpkin pie.
closer view of almond flour pie crust

Keto Pie Crust Video Tutorial

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Pie Crust to Convert the Hater

For the sake of transparency, I’m just gonna say it: I prefer cake over pie. I know, I know. “What about pumpkin pie?” “What about chocolate pie?” “What about (insert any kind of) pie?”. I’ve heard it all. But, no matter what variety, I almost always prefer cake.

That is until I decided to tinker around the kitchen a bit… I stumbled upon this slice of perfection. And BAM! Now, I’m a pie enthusiast.

The thing that this recipe does right (that most other keto recipes don’t) is the texture. The crust is the exact right mix of crumbly and moist, flaky and sturdy, flavorful yet not ‘the star of the show’.

It plays perfectly into every variety of pie that I’ve made it with.

Want apple pie? This crust complements the “apple” flavor beautifully. Craving pumpkin? This crust will add just the right amount of texture, without overpowering the spice in the filling. Berry pie? This crust will support the juice, without becoming a soggy mess.

No matter what pie you decide to make, this recipe will not disappoint. Happy baking! – Linds x
top view of almond flour crust

Important Ingredient Notes

  • Butter: The trick to a flaky low carb pie crust is keeping the butter COLD. (Hense the extra steps). Grating the butter allows it to incorporate easily into the dough ingredients without over-processing it. We also place the crust back into the fridge between steps, again, to keep the butter cold and easy to work with.
  • Almond Flour: For the most flour-like texture, be sure to grab a fine-grained keto flour, such as Bob’s Red Mill and Trader Joe’s brands.
  • Xanthan Gum: binds gluten-free flours, this keto pie crust recipe won’t stick together without it!
  • Egg + egg white

process shots of almond flour pie crust

How to Make Keto Pie Crust:

  1. Shred butter using a box grater, place on a plate, and freeze for another 30 minutes.
  2. Place all dry ingredients in a food processor, and process a few times to combine.
  3. Add butter, whisked egg, and egg white. Pulse only until the dough becomes crumbly. 
  4. Form the dough into a ball and flatten it into a disc.
  5. Wrap the dough in cling wrap and place in the fridge for at least 1 hour, or up to 3 days.
  6. Once the dough has chilled, use a rolling pin to roll the dough between two sheets of parchment until it forms a 12″ circle.
  7. Remove the top layer of parchment, and lay the dough over the pie pan.
  8. Fold the edges over and decorate as desired. Place the pie pan in the freezer for 30 minutes.
  9. Bake in preheated oven for 12-14 minutes, or until the edges are a nice golden brown.

top view of almond flour pie crust

Tools For Success 💪

  • Food Processor: While you could always use a pastry blender to mix up this low carb pie crust, a food processor helps get the dough to the right consistency without overworking it.
  • Saran wrap: to wrap up that dough and allow the butter to cool in the fridge before moving to the next steps.
  • Pie pan: you can use either a glass or metal 9” pie pan.

How to Freeze.

I like to premake and freeze the dough, by simply: wrapping it in plastic wrap, then in a resealable baggie. Defrost in the fridge the night before you plan to use it.

closer view of low carb pie crust

How to Eat it 🥧!

From sweet to savory, this low carb pie crust has got you covered! Here’s how to eat it:

  • Quiches. Sure, crustless quiche is amazing, but you can’t beat keto quiche with the perfect buttery crust.
  • Pies, DUH.
  • Chicken pot pie.

top view of keto pie crust recipe

Variations + Upgrades

As with most baked goods, it’s difficult to swap the ingredients of this almond flour pie crust around much. Here are a few do’s and don’t:

  • DO: Make it sweet. By adding a few tablespoons of your favorite keto sweeteners.
  • DON’T: Swap the flour. Coconut flour is a LOT drier than almond flour, and working with it requires some serious adaptations. Follow my coconut flour pie crust recipe instead, if you’d prefer a nut-free keto crust.
  • DO: Add some herbs or spices. Like thyme or rosemary.
  • DON’T: skip the bake time, if you’re looking for a keto pie crust no bake, opt for my keto graham cracker crust.
closer view of almond flour pie crust

Keto Pie Crust

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Servings :8 Slices
Prep Time40 mins
Cook Time15 mins
Total Time55 mins
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Ingredients

  • 3.75 ounces Unsalted Butter (7 1/2 tablespoons)
  • 2 1/4 Cup Almond Flour (note 1)
  • 1 Teaspoon Xanthan Gum (note 2)
  • 1/2 Teaspoon Kosher Salt
  • 1 Egg whisked
  • 1 Egg White

Optional Egg Wash:

  • 1 Egg
US Customary - Metric

Instructions

  • Butter. Place butter in the freezer for 30 minutes before getting started. Shred butter using a box grater, place on a plate, and freeze for another 30 minutes.
  • Combine. Place all dry ingredients in a food processor, and process a few times to combine. Add butter (7 1/2 Tablespoons), whisked egg (1), and egg white (1). Pulse only until the dough becomes crumbly (about 8-10 pulses using 1-second intervals). (Note 3): the butter should be visible in the dough.
  • Form the dough into a ball and flatten it into a disc. Wrap the dough in cling wrap and place in the fridge for at least 1 hour, or up to 3 days.
  • Fill pie pan. Once the dough has chilled, use a rolling pin to roll the dough between two sheets of parchment until it forms a 12" circle. Remove the top layer of parchment, and lay the dough over the pie pan. Then carefully peel back the bottom piece of parchment. Fold the edges over and decorate as desired. Place the pie pan in the freezer for 30 minutes.

To blind bake:

  • Preheat oven to 425. (Optional: whisk the remaining egg, and use a small brush to put a thin layer of the egg on the edges of the crust.) Bake in preheated oven for 12-14 minutes, or until the edges are a nice golden brown.
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Lindsey's Tips

  1. Almond Flour. For the flakiest, most delicate texture, be sure to use a fine grain almond flour, such as Bob's Red Mill. 
  2. Xanthan Gum is necessary to bind the pie crust ingredients together, and can't be skipped or subbed.
  3. Butter. The butter should be visible in the dough. It should not blend completely. This is what creates a flakey crust.
  4. Foil collar. With the high-fat content of this crust, it will burn more easily than a flour-based crust. I recommend making a foil collar to protect the crust when baking.
  5. Double batch. Make the dough in 2 batches, as doubling the ingredients at once won't combine properly in the food processor.
  6. Nutritional information is based on 1/8th of the pie crust and doesn't include any filling:

Nutrition

Calories: 284kcalTotal Carbohydrates: 7gProtein: 8gFat: 27gSodium: 272mgFiber: 4gSugar: 1gNet Carbs: 3g
©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

Reader Interactions

Comments

    • Hi Kasey!! I hope you enjoy this recipe as much as I do! Pie crust is something we should never have to live without right?!

      Reply

    • Hi Ken! I often make a quiche and freeze it, but I’ve never frozen the pie crust without a filling. Come back and let us know if you do! Hope you enjoy ?

      Reply

  5. Hi Michelle! It helps to bind everything together, I haven’t tried this recipe without it. If you do, come back and let us know how it works!! Enjoy ?

    Reply

  6. Looks fantastic!
    Does it work well for a pie that doesn’t require a pre-baked crust, as well (i.e. can you fill the unbaked crust with pumpkin and then bake?)
    K.

    Reply

    • Hi Kristi! Yes! For my apple pie recipe, I usually use about 1.5 of this crust recipe — it freezes really well in a resealable baggie if you have extra. Hope you enjoy!

      Reply

  10. In one of the earlier replies someone mentions psyllium husk, but there’s no psyllium in the recipe. Am I missing something?

    Reply

      • I am having har time finding the updated pie crust that uses psyllium husk, can you post the link please? Thanks

        Reply

        • Hi Becky! I don’t use psyllium husk in my pie crust recipe, it adds “fluff”, and I find the texture is better/more authentic without it. This recipe is my go-to, honestly, even people who eat carbs love it! Hope you enjoy!

          Reply

  11. Hi Lindsey,
    I am quite an avid follower of yours and am generally very pleased with my (your) results.
    I live in Europe and therefore use the metric system wherever possible :
    But I have noticed quite a discrepancy with your Low Carb Pie Crust recipe.
    US customary = 2 1/4 cups almond flour – Metric = 140g, but by my reckoning it should be 216g
    US customary = Butter 7 1/2 tablespoons – Metric = 2 tablespoons.
    Before I try to make one of these, no doubt, excellent crusts, I would like to have the correct amounts.
    Sorry to be a pain in the wherever, but I am diabetic and must be aware of what I am eating!
    But please keep up with your great recipes and STAY HEALTHY & SAFE.
    Very best regards to you,
    Derek Cridland.

    Reply

    • Hi Derek! Thanks so much for your loyal following! And so sorry for the delay, was on a camping trip away from service for a few days ? You’re not a pain at all! For baking recipes, it’s important to get the ingredients just right! And I’m always here to talk food! Yikes, that’s scary. TBH, we use a recipe plugin that most bloggers use, which automatically converts cups to metric for us. If you’re noticing a discrepancy here, I would follow your calculations. Please keep me posted as to how this goes!

      Reply

  12. I just tried this pastry crust recipe for individual bacon and gruyere quiches and it’s fantastic! Worth every carb and calorie – so buttery and flakey. I had trouble rolling it out and just used my fingers to pat the dough into the ramekins. I’ll be using this pie crust recipe for all my future pies and quiches.

    Lindsey, have you tried this recipe for samosas or hand pies? I’m thinking that the butter would ooze out with no pan to hold it together.

    Thanks for such a wonderful recipe!

    Reply

    • Hi Donna! Ohh YAY! So happy to hear you enjoyed it as much as we do, I’ve made this crust over a dozen times this fall already, hehe! I haven’t tried this recipe for hand pies, BUT, I use it to make small cutouts to decorate pie crusts all the time and don’t have a problem with the butter. Just make sure you keep the butter nice and cold before baking — for my cutouts, I always put the baking sheet in the fridge for 30 before baking again. Let me know how it goes!

      Reply

  13. This crust looks amazing. I would never have known it was keto. So many keto alternatives just don’t stack up to the original, but this one looks like it really does.

    Reply

  18. This tastes just as good if not better than the non Keto version. I can’t wait to experiment with more fillings.

    Reply

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