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baked low carb pie crust with filling

Low Carb Pie Crust

Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 8 Slices
Calories 291kcal


  • 2 1/4 Cup Almond Flour
  • 1 Teaspoon Xanthan Gum
  • 1/2 Teaspoon Kosher Salt
  • 7 1/2 Tablespoons Unsalted Butter cold!!
  • 1 Egg whisked
  • 1 Egg White
  • 1 Egg optional for egg wash (highly recommended!)


  • Cut butter into 1/4" cubes and toss in the freezer while you prep your ingredients.
  • 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).
  • 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.
  • Meanwhile, butter a 9" pie pan.
  • Using a rolling pin, roll dough between two sheets of parchment until it forms a 13" 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.
  • Preheat oven to 425.
  • Optional Egg Wash: whisk the remaining egg, and use a small brush to put a thin layer of the egg on the edges of the crust.
  • To prebake crust, bake for 12-14 minutes, or until the edges are a nice golden brown.


  • Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands. 
  • Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
  • Butter. The butter should be visible in the dough. It should not blend completely.
  • Make a 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.
  • Double batch. Make the dough in 2 batches, as doubling the ingredients at once won't combine properly in the food processor.
  • Nutritional information is based on 1/8th of the pie crust and doesn't include any filling:

Delicious recipe from Lindsey Hyland // www.thelittlepine.com