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.
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!
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!
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.
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.
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.
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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Almond Flour Pie Crust (Low Carb, Gluten Free)
- 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
- 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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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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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.
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!
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!
You'll bake the crust with the filling. However, I use a pie shield to make sure the edges don't burn.
I don't have a food processor. Can I make this the old fashioned way?
A pastry cutter and or hand mixing should should work, but it needs to be worked well into the dough.
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!
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.
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!)
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?
You can find some conversions here: https://www.peta.org/living/food/gelatin-alternatives/
Can I use butter in place of coconut oil? I’d rather not have a coconut flavor. Thanks!
It wasn't tested, but it should be okay. You may want to use unsalted butter.
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?
It is good for a pumpkin pie filling. I've never used honey or maple syrup, but adding a little should be okay.
sheenam | thetwincookingproject.net
I can see why this post is the most shared crust recipe on pinterest!! Trying this super soon. Looks really good.
Hope you enjoy the pie!
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!
You should be able to use a pastry cutter to blend everything together into a dough or try a high speed blender.
How many eggs will I need to replace the gelatin?
You should only need 1 egg and add in water if needed.
Can you use fresh fruit in this crust?
In or on the crust? I'm not sure about putting it in the crust, but on is fine.