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Home / Recipes / Pies

Almond Flour Pie Crust Recipe (Low Carb, Gluten Free)

By Lisa MarcAurele · Jul 7, 2020 · 24 Comments

4.4K shares
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almond flour pie crust recipe

When making a low carb pie, don’t skip the crust! This almond flour pie crust is easy to make, wonderfully flaky, and perfect for all of your favorite pie recipes! It can be made savory or sweet.

Almond flour pie crust recipe low carb gluten free
Article Index
  • Which is better: coconut flour or almond flour for pie crust?
  • Baking with gelatin
  • How to make your pie crust with almond flour
  • How to bake an unfilled almond flour pie crust
  • Other notes about the almond flour crust
  • Low carb almond flour pie crust recipe
  • Other low carb recipes
  • Recipe

If you’ve browsed any of my dessert pies, you may have come across this crust recipe before. But it’s so good, it deserves a post all of its own!

When baking a keto pie, this is the low carb pie crust I prefer. It has all the flakiness you expect from a traditional crust. It’s also very neutral in taste. Because there’s only 3 net carbs per slice, it’s perfect for all of your low carb pie fillings like my zucchini apple pie filling.

It’s true that I do have a few crustless pies on my blog. For example, my Easy Lemon Coconut Custard Pie is always a crowd-pleaser. So if you’re looking for as few carbs as possible, making a crustless pie is always an option.

But if you’re like me, sometimes you want a classic pie with a light, crispy crust. And that’s exactly why I created this recipe!

processing ingredients

Which is better: coconut flour or almond flour for pie crust?

I use both coconut flour and almond flour in my pie recipes. Both are great! But they are a little different, and I enjoy going back and forth. 

If you have a nut sensitivity, or just want to try another pie crust recipe, check out my Coconut Flour Pie Crust. It is also gluten free and low carb.

However, I really enjoy this almond flour crust. In my opinion, it turns out flakier than a coconut flour crust. You also don’t need as much liquid, since almond flour is not as dense as coconut flour. The high fat content from the almonds helps the dough hold together and not turn out crumbly. 

With so many great pie recipes out there, you may as well try both!

blooming gelatin

Baking with gelatin

Due to an egg sensitivity, I use gelatin in my pie crust recipe. If it’s your first time baking with gelatin, don’t be intimidated. I will lay everything out for you.

First, I recommend reading this article. It points out a few common issues people run into with gelatin to help you avoid them. However, I always use Vital Proteins gelatin and I find the consistency is the same from batch to batch.

If you do not want to use gelatin, you can also replace it with 1 egg in this recipe.

rolling out dough

How to make your pie crust with almond flour

Combine almond flour, salt, and coconut oil in your food processor. If you like your pie crust sweet, you can add a couple tablespoons of a low carb sweetener. I usually leave it out and get my sweetness from the filling.

Pour the gelatin in a small bowl and add 1 tablespoon of lukewarm water. Then whisk in 2 tbsps of hot water to dissolve the gelatin completely. Finally, pour it into the food processor with the other ingredients.

If you’re not using gelatin, just add an egg into the food processor. If the dough seems dry, try adding water very slowly.

Pulse all ingredients together until a dough forms. Using your hands, shape into a ball, then press the dough flat onto a piece of parchment paper. Cover the top of the dough disc with plastic and roll out your pie crust before pressing into a regular 9-inch pie plate.

Now you’re ready to add your low carb keto filling and bake until the filling is set. There’s no need for pre-baking! However, I do recommend using a pie shield to cover the edges. You want them golden brown and not burnt.

Paleo almond flour pie crust recipe low carb

How to bake an unfilled almond flour pie crust

If you’ve chosen a no-bake pie recipe, then you’ll want to bake the crust before you add the filling.

Simply follow the steps above, then bake the almond pie crust at 350°F for 12-15 minutes, or until lightly browned.

Make sure you allow the crust to fully cool before adding your filling.

Other notes about the almond flour crust

When you roll out the pie crust, the plastic wrap may leave lines in the crust. I don’t mind this, because it’s going to be covered by the filling anyway. But if you prefer to fix the lines, you can smooth them back with wet fingers.

If you do not have a food processor, a pastry cutter or hand mixing should work. Just be sure to work the dough really well.

Paleo almond flour pie crust low carb and gluten free

Low carb almond flour pie crust recipe

I hope this recipe has you excited to bake some pies! For me, almost flour pie crust really makes me feel like I’m eating a classic pie recipe. 

Traditional pie crusts made with all-purpose flour are empty-calorie, blood-sugar spiking filler. But this alternative is high-protein, a good source of healthy fats, and only 3 net carbs. Talk about guilt-free indulgence.

Looking for a reason to try out this recipe? My personal favorite way to use this crust is to make a delicious dairy free low carb chocolate pie! But it will work for fruit pies too.

Other low carb recipes

Here’s a few more of my favorite keto desserts:

  • The Best Low Carb Chocolate Cake is ultra moist and nutritious thanks to a hidden ingredient… the kids will never guess it’s a vegetable!
  • Sugar Free Red Velvet Cake has the rich cocoa flavor you expect from red velvet, but without the sugar or the carbs.
  • Low Carb Carrot Cake is delicious, sugar free, AND gluten free. Plus it’s topped with a decadent cream cheese frosting.
  • Paleo Cupcakes With Almond Flour are a low carb, dairy free, and gluten free treat topped with a delicious raspberry frosting.
  • Easy No Bake Chocolate Peanut Butter Pie is a heavenly blend of peanut butter and chocolate that doesn’t require any baking!

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Recipe

Paleo almond flour pie crust recipe low carb and gluten free

Almond Flour Pie Crust (Low Carb, Gluten Free)

5 from 5 votes
Cutting back on sugar, carbs and gluten? With this gluten free low carb pie crust, you'll have the foundation for a healthier pie. 
Prep Time:10 minutes mins
Cook Time:15 minutes mins
Total Time:25 minutes mins
Course: Dessert, Main Course
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 8 people
Calories: 191

Video

Ingredients

  • 2 cups almond flour blanched works best
  • ½ teaspoon sea salt
  • 2 tablespoons butter flavored coconut oil softened or melted
  • 1 tablespoon grass-fed gelatin
  • 1 tablespoon lukewarm water
  • 2 tablespoons hot water
  • 2 tablespoons low carb sugar substitute optional
US Customary - Metric

Instructions

  • In food processor, pour in almond flour, salt, and coconut oil. A couple tablespoons of low carb sweetener can be added if desired, but I usually leave it out.
  • In small bowl, soften gelatin in lukewarm water. Then whisk in hot water to dissolve gelatin completely.
  • Pour gelatin into food processor with other ingredients. Pulse all ingredients together until dough forms.
  • With hands, form dough into a ball and then flatten on a piece of parchment paper.
  • Cover top of dough disc with plastic wrap and then roll out into a pie crust circle to fit a 9 to 10 inch pie plate.
  • Bake at 350°F for 12-15 minutes or until lightly browned.

Notes

Regular coconut oil can be used, but I prefer the vegan friendly butter flavored one.
An egg can be used in place of the gelatin and water if desired. I like to make it egg free due to an egg white sensitivity. Agar agar might work as well for vegan.
If the dough cracks while transferring into the pie plate, simply smooth it back with wet fingers.
3 grams net carbs per slice

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1slice | Calories: 191 | Carbohydrates: 5g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 147mg | Fiber: 2g | Sugar: 0g | Calcium: 59mg | Iron: 1.1mg

Additional Info

Net Carbs: 3 g | % Carbs: 6.3 % | % Protein: 12.7 % | % Fat: 81 % | SmartPoints: 6
Values
Array
(
    [serving_size] => 1
    [calories] => 191
    [carbohydrates] => 5
    [protein] => 6
    [fat] => 17
    [saturated_fat] => 4
    [cholesterol] => 0
    [sodium] => 147
    [fiber] => 2
    [sugar] => 0
    [calcium] => 59
    [iron] => 1.1
    [serving_unit] => slice
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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Reader Interactions

Comments

  1. Rosie M.

    November 09, 2022 at 7:38 pm

    Great recipe! Thanks. I used egg white instead of whole egg and it worked very well. I will be making it again for my thanksgiving pumpkin pie.

    Reply
  2. Bonnie Keller

    June 04, 2020 at 2:22 pm

    5 stars
    I made this pie crust, minus the sugar, for chicken pot pie. I did use egg and actually doubled the recipe so I could have a bottom and top crust. I have to say it was amazing! The entire family loved it. My finicky granddaughters asked me to make it all the time! I am excited to use this recipe again for apple or blueberry pie!

    Reply
  3. Amanda

    November 20, 2019 at 12:21 pm

    If I am using a filling that needs to be baked do I need to bake the crust by itself before I bake it with the filling? Thanks!

    Reply
    • Lisa MarcAurele

      November 20, 2019 at 6:33 pm

      You'll bake the crust with the filling. However, I use a pie shield to make sure the edges don't burn.

      Reply
  4. michele

    October 11, 2019 at 9:09 am

    I don't have a food processor. Can I make this the old fashioned way?

    Reply
    • Lisa MarcAurele

      October 11, 2019 at 3:09 pm

      A pastry cutter and or hand mixing should should work, but it needs to be worked well into the dough.

      Reply
  5. Erik

    February 13, 2019 at 11:44 am

    Do you need to keep the dough in the fridge for an hour like you do with normal gluten-crust dough? Thank you for the informative recipe!

    Reply
    • Lisa MarcAurele

      February 13, 2019 at 2:00 pm

      I've never done that. But you can give it a try to see if it does anything. It might be easier to work with chilled.

      Reply
      • Erik

        February 19, 2019 at 1:14 pm

        5 stars
        Thanks for the quick reply!

        For those wondering, I baked the crust after chilling the dough for 24 hours and found no issues. The dough was a bit more crumbly to prepare chilled than it was when I first mixed it, but after it warmed up it was essentially the same as a fresh mix. (on a side note this crust is awesome with a bit of cinnamon added before processing!)

  6. Angela

    December 18, 2018 at 1:26 pm

    Hi, thanks for the recipe. I would like to use agar flakes instead of the gelatin. Would the equivalent be 1:1 do you think?

    Reply
    • Lisa MarcAurele

      December 18, 2018 at 5:38 pm

      You can find some conversions here: https://www.peta.org/living/food/gelatin-alternatives/

      Reply
  7. Kathy

    November 19, 2018 at 8:32 am

    Can I use butter in place of coconut oil? I’d rather not have a coconut flavor. Thanks!

    Reply
    • Lisa MarcAurele

      November 19, 2018 at 8:46 am

      It wasn't tested, but it should be okay. You may want to use unsalted butter.

      Reply
  8. Cindy

    November 14, 2018 at 9:35 am

    Can I use some honey or maple syrup in place of the sweetener? Would this be good for a pumpkin pie filling? Should I bake crust first before adding filling?

    Reply
    • Lisa MarcAurele

      November 14, 2018 at 10:03 am

      It is good for a pumpkin pie filling. I've never used honey or maple syrup, but adding a little should be okay.

      Reply
  9. sheenam | thetwincookingproject.net

    September 25, 2018 at 11:57 pm

    5 stars
    I can see why this post is the most shared crust recipe on pinterest!! Trying this super soon. Looks really good.

    Reply
    • Lisa

      September 26, 2018 at 8:42 am

      Hope you enjoy the pie!

      Reply
  10. Lynette

    September 20, 2018 at 1:43 am

    5 stars
    I see so many recipes using a food processor. I can't get one right away. Are there any alternatives, or do I just not use recipes that involve their use?

    Help! I really want to make this pie crust, along with so many other recipes!

    Thank you!

    Reply
    • Lisa

      September 21, 2018 at 8:04 am

      You should be able to use a pastry cutter to blend everything together into a dough or try a high speed blender.

      Reply
  11. Rachelle

    September 11, 2018 at 11:25 pm

    How many eggs will I need to replace the gelatin?

    Reply
    • Lisa

      September 12, 2018 at 9:07 am

      You should only need 1 egg and add in water if needed.

      Reply
      • Rachelle

        September 12, 2018 at 12:28 pm

        Thank you

  12. Cindy Purdy

    September 11, 2018 at 5:49 am

    Can you use fresh fruit in this crust?

    Reply
    • Lisa

      September 11, 2018 at 11:18 am

      In or on the crust? I'm not sure about putting it in the crust, but on is fine.

      Reply
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