Cutting back on sugar, carbs and gluten? With this almond flour pie crust, you’ll have the foundation for a healthier pie that’s keto and paleo friendly.
I can’t believe I have been running this blog since 2010 and in eight years have neglected to include this recipe. After all, it’s the bedrock for dozens of low carb holiday pies.
Now granted, many of the pies you can find on my blog are crustless. But there is a way to make pie taste great and be much better for you even with the crust. You can use coconut flour.
But almond flour is many a low sugar pastry chef’s go to for making tasty gluten free desserts like almond flour cookies. That’s why I finally posted this almond flour pie crust!
Before I begin explaining how I make it, let me just say thank you to the one particular follower of my blog who pointed out the glaring omission. Without you, I may have gone another eight years before posting this recipe.
Almond Flour Baking Tips
I cringe at the term “foodie” sometimes. It conjures an expensive, hipster image. And yes, while almond flour seems to have been commandeered by handlebar mustache, bun-ponytailed hipsters, it’s not a new thing.
I’ve been baking with it for years and so, too, have lots of other amateur home chefs.
Sorry to sound cynical, but I just feel the need to point out that cooking with this nut based flour is not a new concept.
Anyways, I digress. It’s great to use for an almond flour pie crust because it’s high in protein. It also provides texture to the crust. (It won’t disintegrate just by looking at it like other flour alternatives.)
Because they are relatively high in fat, it helps make the pie moist and tender. In general, for a dessert with no yeast, you can substitute almond flour for 100% of regular flour in the recipe practically one for one.
It used to be a lot harder to get the finely ground almonds you see today sold as a gluten free flour. And back in the early days of my low carb baking, many resorted to making their own.
I prefer buying blanched almond flour. I don’t like feeling the bits of the shell in the flour. Blanching removes the exterior of the almond so all you’re left with is the mealy part.
Many people combine all-purpose flour with almond flour. While it’s a good thing to cut down on insulin-spiking regular flour, I don’t think you need to include any white or wheat flour at all.
On a side note, don’t get fooled into thinking wheat flour is better for you. It may have slightly more nutrients, but it has pretty much the same amount of carbs.
Almond flour pie crust recipe
So let’s begin making it, shall we?
In a food processor, pour in the almond flour, salt and coconut oil (photos 1-3). If you really have a sweet tooth, you can add some ultra low carb sweetener such as liquid stevia. However, I don’t think it’s necessary so I leave it out.
I also use gelatin. If you’ve never baked with gelatin before, I strongly recommend you read this article on it because not all gelatins are the same. However, I always use Vital Proteins gelatin and I find the consistency is the same from batch to batch.
Don’t be intimidated, though. If you follow my instructions to a “T” the almond flour pie crust will come out perfect. That being said, take the gelatin and pour into a small bowl (photo 4). Soften it by pouring lukewarm water (photo 5). Then whisk it until it dissolves completely (photo 6).
Then, pour the dissolved gelatin in the food processor with the other ingredients (photo 7). Next, pulse all the ingredients until the dough forms. If it’s looking like photo 8, below, you’re in good shape.
The next thing to do is forming the dough with your hands into a ball (photo 9). Once that’s done, flatten it on parchment paper (photo 10).
You’ll need a dough disk for the final step. In addition, you’ll need some plastic wrap. Cover the dough disk top with the plastic wrap (photo 11). Then, roll out into a circle (photo 12). The size will fit a 9-10 inch plate (photo 13).
Finally … it’s time to bake it. Set it for 12-15 minutes at 350 and once it’s lightly browned, you’ll know you have gluten free low carb pie crust perfection.
Almond flour pie crust keto
Most pie crusts are empty-calorie blood-sugar spiking filler. But with this alternative, you get a high-protein, good source of healthy fats that’s only a few grams of net carbs.
First time baking with almond flour?
Don’t despair if it didn’t come out exactly how it looks below. But, it should come out really close.
If the wrinkles from the plastic wrap bother you, you can certainly smooth them out. I don’t bother because no one sees them under the pie filling!
Feel free to reach out to me if you have any stumbling blocks. I’d be lying if I said my first healthy pie crust came out looking picture perfect.
CLICK HERE to save the recipe to Pinterest!
Almond Flour Pie Crust (Low Carb, Gluten Free)
Cutting back on sugar, carbs and gluten? With this gluten free low carb pie crust, you'll have the foundation for a healthier pie.
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.
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.
If the dough cracks while transferring into the pie plate, simply smooth it back with wet fingers.
3 grams net carbs per slice