Keto Pie Crust Recipe – Easy, Flaky, and Low Carb

If you’ve ever tried making a keto dessert, you know that the crust can make or break the whole recipe. That’s why this keto pie crust is such a lifesaver, it’s buttery, flaky, and holds up beautifully whether you’re making a pumpkin pie for the holidays or a lemon tart for summer. Plus, it’s made with simple low-carb staples like almond flour and butter, so you won’t need anything fancy.

I still remember my first attempt at making a sugar-free pie for Thanksgiving. The filling was delicious, but the crust turned into a crumbly mess. That’s when I set out to create a foolproof version that even beginners can master. And guess what? This easy almond flour pie crust is so good, even non-keto friends won’t know the difference!

The best part? You can use it for both sweet and savory pies, think quiches, cheesecakes, or even a keto chicken pot pie. With just a few pantry ingredients and about 10 minutes of prep, this low-carb crust is about to become your new go-to.

Quick Highlights

• Buttery, flaky, and holds together beautifully
• Only 3g net carbs per serving
• Ready in under 30 minutes
• Works for both sweet and savory pies
• Beginner-friendly, no rolling pin required

Let’s Make This Buttery Keto Pie Crust Together

Keto Pie Crust (Almond Flour)

Recipe by Souhail Jr

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

210

kcal

This keto pie crust is buttery, flaky, and so easy to make! With just a few simple ingredients, you’ll have a low-carb crust that works for both sweet and savory pies.

Ingredients

• 1.5 cups almond flour

• 0.25 cup butter, melted

• 1 large egg

• 2.0 tbsp sweetener (like erythritol or monk fruit, optional for sweet pies)

• 0.5 tsp vanilla extract (optional, for sweet pies)

• 0.25 tsp salt

Directions

• Start by preheating your oven to 350°F (175°C). While that’s heating up, grab a medium mixing bowl and add in the almond flour and salt. If you’re making a sweet pie, whisk in your sweetener too.
• Next, stir in the melted butter, egg, and vanilla extract (if using). Mix everything together until the dough is soft and slightly sticky but easy to handle.
• Take your pie dish and lightly grease it with butter or spray. Press the dough evenly into the bottom and up the sides of the dish with your fingers or the back of a spoon. Try to keep it smooth and even so it bakes up nicely.
• Use a fork to prick a few holes in the bottom of the crust, this helps prevent bubbling while baking.
• Place the crust in the oven and bake for 12–15 minutes, or until the edges are lightly golden. Keep an eye on it around the 12-minute mark so it doesn’t overbrown.
• Once baked, remove it from the oven and let it cool completely before adding your filling. That way, it holds together perfectly when you slice your pie.

Notes

• For savory pies, skip the sweetener and vanilla.
• If your dough feels too sticky, chill it in the fridge for 10 minutes before pressing into the pan.
• Want extra flavor? Add a pinch of cinnamon for sweet pies or Italian seasoning for savory pies.
• Watch closely while baking, the crust can brown quickly.
• Make ahead: You can bake the crust a day before and store it covered at room temperature.

Nutrition Facts

• Total number of serves: 8
• Calories: 210kcal
• Fat: 19g
• Carbohydrates: 5g
• Fiber: 2g
• Protein: 6g

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If you’re new to baking with nut flours, check out this guide on how almond flour behaves differently than wheat flour.

Why This is the BEST Keto Pie Crust Recipe

There are plenty of low-carb pie crust recipes out there, but this one is my go-to every single time, and here’s why. First, it’s foolproof. Even if you’re brand-new to keto baking, you’ll have no trouble pressing this dough into a pie pan. No rolling pins, no complicated steps.

Second, it’s versatile. Whether you’re making a sweet dessert pie or a savory quiche, this crust adapts beautifully with just a couple of small tweaks. And finally, it’s delicious. Buttery, flaky, and slightly nutty from the almond flour, it tastes just like a traditional pie crust (without the carbs to weigh you down).

If you’ve struggled with crusts before, maybe they were too crumbly or too bland, you’ll love how this one holds together and actually enhances your pie filling.

Little Tips That Make a Big Difference

Making this crust is super simple, but a few little tricks can take it from good to amazing. Here’s what I’ve learned after making this recipe dozens of times:

• Don’t skip the fork holes: Pricking the bottom keeps the crust from puffing up while baking.
• Chill the dough if needed: If your kitchen is warm and the dough feels sticky, just pop it in the fridge for 10 minutes. It’ll firm right up and be easier to press into the pan.
• Use the back of a spoon: This helps smooth out the crust evenly, especially along the edges.
• Keep an eye on the bake: Almond flour browns faster than regular flour, so start checking around 12 minutes.
• Let it cool completely: A cooled crust will hold your filling much better and slice cleanly, especially for recipes like no bake keto cheesecake.

Fun Ways to Change It Up

The beauty of this keto pie crust is that it’s super versatile. With a few tweaks, you can make it sweet, savory, or even dairy-free.

• Go Savory: Skip the sweetener and vanilla, and add herbs like rosemary, thyme, or Italian seasoning. Perfect for quiches or chicken pot pie.
• Try Coconut Flour: Want to experiment? Swap the almond flour for coconut flour. Just remember that coconut flour absorbs more liquid, so use about 0.5 cup plus an extra egg. If you’re a coconut flour fan, you’ll also love these keto biscuits.
• Make It Dairy-Free: Swap the butter with coconut oil or ghee. The texture will be a little different, but still delicious.
• Sweetener Swap: Erythritol, monk fruit, or allulose all work great. Adjust the amount to your taste.
• Add Some Spice: For pumpkin pie or cozy fall treats, mix in a pinch of cinnamon or nutmeg. This crust also pairs perfectly with tangy desserts like keto lemon bars.

Make It Ahead & Keep It Fresh

One of my favorite things about this recipe is that it’s make-ahead friendly. If you’re planning for a holiday or dinner party, you can prep the crust ahead of time and focus on the filling later.

• Make-Ahead: You can bake the crust up to 2 days in advance. Store it covered at room temperature until you’re ready to use it.
• Storing Leftovers: Once filled, store your pie in the fridge. The crust will stay fresh for about 4–5 days.
• Freezing: Bake the crust, let it cool, and then freeze it (well-wrapped) for up to 2 months. Thaw at room temperature before filling.
• Re-Crisping the Crust: If your crust softens after storing, pop it back in a 325°F oven for 5–7 minutes to bring back that crisp texture.

FAQs

Ready to Bake Something Delicious?

And that’s it, your foolproof keto pie crust! Whether you’re making a creamy cheesecake, a fruity tart, or a savory quiche, this crust is the perfect base to build on. It’s buttery, flaky, and so easy that once you try it, you’ll find yourself coming back to it again and again.

The best part? It tastes just as good as a traditional pie crust, but with a fraction of the carbs. So go ahead, grab your favorite filling and get baking. Your next keto dessert masterpiece is just around the corner!