This easy keto pie crust recipe is perfect for sweet or savory pies. The gluten-free recipe combines both almond flour and coconut flour for a light and flaky texture.
If you need a low-carb crust for your favorite pie recipe, I have the perfect one for you! Once you give it a try, it will become a staple for your keto baking.
The best thing is that you can use this crust for a sweet pie or savory pie. You just need to add your favorite pie filling.
You can even pre bake the crust and freeze it so it’s ready for all your no-bake fillings. It tastes great when fill it with a keto chocolate mousse or no-bake key lime cheesecake. It’s also a great base for a low-carb chocolate cream pie!
Once you give it a try, I think you’ll agree that this is the best keto pie crust for all your pie recipes!
I developed this gluten free pie crust when I made my key lime pie recipe. It’s made with simple ingredients you likely already have on hand.
To make this keto crust, I used a combination of almond and coconut flour. This gives it the perfect texture without being too dry or too doughy. The combination of flour gives better results than an all almond flour crust or coconut flour crust.
Just like a traditional crust recipe, this one calls for a fat. I use melted butter because it blends easily into the flours when it’s liquid.
You’ll need to use eggs in this pie crust dough as the main binder because there’s no gluten. Coconut flour requires eggs as well or the pastry will be too dry.
Salt and sweetener
Salt and sweetener enhance the flavor in this low carb pie crust. But if you’re making a savory recipe like quiche, you can leave the sugar substitute out.
Please note: Check out the recipe card at the bottom for a full list of ingredients and the amounts used.
💭 Quick tips
- The crust often cracks some when transferring it into the pie dish. You can either patch it up after, or just roll it out directly in the pie dish.
- I have a pastry roller similar to this one. You can use the small roller end directly in your pie dish! Rolling out the dough directly in the pie pan is the easiest way to form your crust.
- To prevent the crust from browning too much in the oven, wrap the edges with foil or use a pie crust shield during baking.
- Make it nut-free. Just replace the almond flour with sunflower seed flour if you want it to be free of nuts.
It does take a little time to roll out this homemade keto pie dough – but it is definitely worth it!
All the exact steps are in the printable recipe card at the bottom of this post. First, here is a quick overview of the main steps.
Mix The Dough Batter
The pie crust is made by adding almond flour, eggs, sweetener, and salt to melted butter to form a dough. There’s no need for a food processor. You only need a mixing bowl and a spatula to stir.
Roll Out The Low-Carb Crust
The dough is then formed into a ball and rolled out between two sheets of wax paper. It’s then carefully transferred into the pie plate and smoothed out with your fingers or a small pastry roller.
I like to flute the edges of the crust with my fingers. Then, you can flatten each flute with the tines of a fork. But, the edges can be left flat and straight if desired. You’ll just want to cut off any excess dough.
🍽️ Serving suggestions
You can use this as a pre baked crust for all your no-bake pie fillings. Just bake it in a preheated 350°F oven for about 10 to 12 minutes then cool before using.
However, it’s a top pick for all my low-carb recipes calling for an unbaked pie shell. It fits perfectly into 9-inch tart pans or a standard glass pie dish.
This keto pie crust works well as a double crust too. So you can use it for an apple pie recipe. You’ll just need to double the recipe.
The recipe isn’t just for a sweet pie crust. It also makes a delicious savory crust for quiche when you leave the sweetener out. You can even add in a little garlic powder if you’d like.
Before getting to the printable recipe card, here are a few related questions people often ask when they see this coconut and almond flour pie crust recipe. If you have a question not covered here, you can leave it in the comments.
If you do find a keto pie crust mix, it’s likely gluten-free. However, most gluten-free mixes are not low-carb. So check the nutritional data and ingredients to determine the carb content.
For traditional pie crusts the melting of a solid fat during baking is what creates air pockets for flaky pastry. In this pie crust recipe, it’s the combination of almond and coconut flour along with butter that results in a similar texture.
When using this crust for a quiche, you’ll just need to follow the quiche recipe as the crust will bake with the filling. For quiche, doneness is determined by the filling and not the crust. You may want to use a pie shield if the crust edges brown too much before the filling is set.
📚 Related recipes
If you need some low-carb pie recipes to use with this keto pie crust, I have you covered! Below you’ll find just a few of my family favorite.
- Almond milk pumpkin pie is a great alternative to a regular low-carb pumpkin pie if you need a dairy-free filling.
- Sugar free lemon meringue pie will
- Keto coconut cream pie has such a sweet creamy taste that no one will ever know it’s low in carbs.
- Key lime pie with cream cheese is an easy and delicious no-bake filling that’s perfect for summer.
- Keto pecan pie is a classic sugary dessert that’s often enjoyed on Thanksgiving but it’s great any time of year.
Low-Carb Keto Pie Crust
- Melt butter in a medium microwavable bowl.
- Add almond flour, eggs, sweetener (if using) and salt. Mix well. Stir in sifted coconut flour.
- Knead dough with hands for about one minute, then shape dough into a ball.
- Roll out between wax paper to about ⅛ inch think and turn dough into 9 inch pie pan or roll directly in pie dish using small pastry roller.
- Cut and flute the edges as desired. Fill unbaked for baked pies and follow the baking directions for the specific filling. To use for a no bake filling, bake at 350°F for about 10-12 minutes until crisp.
Array ( [calories] => 92 [carbohydrates] => 4 [protein] => 3 [fat] => 8 [saturated_fat] => 4 [polyunsaturated_fat] => 1 [monounsaturated_fat] => 1 [trans_fat] => 1 [cholesterol] => 37 [sodium] => 103 [potassium] => 11 [fiber] => 2 [sugar] => 1 [vitamin_a] => 158 [calcium] => 15 [iron] => 1 )
Note 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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.