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This keto pie crust recipe comes together in minutes with just 5 ingredients. Perfect for sweet or savory pies, it’s the only keto crust I ever use! 4 grams net carbs.
Looking for keto pie recipes? Try my keto cherry pie, keto pumpkin pie, and keto pecan pie.
Everyone needs a low carb pie crust recipe in their baking arsenal. While there are a few low-carb options at the grocery store, it’s way more convenient (and cheaper) to make your own at home…and it tastes way better.
Table of Contents
Why I love this recipe
- Simple ingredients. The crust just needs almond flour and simple keto baking staples you probably have on hand already.
- Foolproof. Okay, so gluten-free pie crusts are infamous for being crumbly and breaking, but this crust is smooth and turns out perfectly.
- Versatile. What we love about this crust is how we can use it on anything, be it a savory keto quiche or sweet keto apple pie.
- Super convenient. Whenever I need a crust, I always make two so I can freeze the extra and pull it out when I’m feeling inspired.
Ingredients needed
- Almond flour. I made my own blanched almond flour, but you can buy it at the store if you’d prefer. Avoid almond meal as it’s much more coarse and will make the crust dense and crumbly.
- Salt. Just a pinch to balance out the other ingredients.
- Granulated sweetener. I used allulose, but erythritol works great too. If you want to make a savory pie, you can omit this.
- Xanthan gum. Holds the crust together without needing any stabilizers.
- Butter. Unsalted butter measured in its melted state.
- Egg. I always prefer using room temperature eggs– but you probably know that by now!
How to make keto pie crust
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Combine the ingredients. In a small bowl, combine dry ingredients. Add the melted butter and egg and mix until combined.
Step 2- Shape and chill. Using your hands, shape the dough into a ball, cover it with plastic wrap, and place it in the refrigerator for an hour.
Step 3- Prep work. Preheat the oven to 180C/350F and lightly grease a 9-inch pie pan.
Step 4- Roll out the dough. Remove the plastic wrap from the dough. Place the dough ball between two sheets of parchment paper and use a rolling pin to roll it 1/4 inch thick.
Step 5- Shape. Transfer the dough to the pie dish, using your fingers to press up any tears or rips in it. Use a fork to pattern the edges, then poke holes through the base.
Step 6- Blind bake. Cover the crust edges with tin foil and blind bake for 10-12 minutes until it begins to firm up. Remove the crust from the oven and let it cool completely. Once cool, it is ready to use. Alternatively, you can add the filling and bake everything together.
Arman’s recipe tips
- Use a food processor. While completely optional, I find using a food processor helps me save time mixing the dough.
- Lightly flour the pie dough. Sometimes, when I go to pull the dough out of the fridge, it’s still a little tacky. If this happens, lightly flour the bottom of the parchment paper before rolling it out.
- Don’t forget to poke holes in the bottom of the dough. This will prevent the crust from cracking or puffing up through the baking process.
- Skip the blind bake. If you have the pie filling ready to go, you don’t need to blind-bake the crust. Blind baking is only needed if the crust is going to be stored before being baked.
Variations
- Make it nut-free. If you need a nut-free pie crust, use sunflower seed flour instead. I tried coconut flour and didn’t like the consistency.
- Make mini pies. Simply press the dough into mini tart tins and blind-bake for 5-6 minutes or until firm.
- Add flavor to make a sweet pie crust. If you’re making sweet pies, add a little cinnamon or pumpkin pie spice for more flavor.
- Or add flavor to make a savory pie! If you’re making savory pies (my favorite), add seasonings like garlic powder, onion powder, paprika, or even a little parmesan cheese.
Storage instructions
To store: The keto crust can be stored in the refrigerator, covered in an airtight container, for up to 3 days. Be sure to keep the crust completely covered, as even a tiny air pocket can dry it out.
To freeze: Wrap the crust completely in plastic wrap and store it in the freezer for up to 2 months. Thaw it in the refrigerator overnight before baking it.
Frequently asked questions
Eggs have several benefits in a pie crust. They make the dough more pliable and easy to roll out and hold the baked crust together.
Store-bought crusts average around 70 grams of carbs per serving (usually 1/12th of a pie) but can be up to 120 grams of carbs per serving. This keto pie crust yields a mere 3 grams of net carbs per slice, and that is based on a 9-serving pie.
Recipes using this almond flour pie crust
Perfect Keto Pie Crust
Ingredients
- 2 cups almond flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 3 tablespoons butter melted
- 1 large egg
Instructions
- In a small bowl, combine your dry ingredients and mix well. Add the melted butter and egg and mix until combined.
- Using your hands, shape the dough into a smooth ball and cover it with plastic wrap. Place it in the refrigerator for an hour.
- Preheat the oven to 180C/350F. Lightly grease an 8 or 9-inch pie dish and set aside.
- Remove the dough from the refrigerator and remove the plastic wrap. Place the ball of dough between two pieces of parchment paper and use a rolling pin to roll it out into 1/4 inch of thickness.
- Transfer the dough into the pie dish, using your fingers to press up any tears or rips in it. Use a fork to pattern the edges then poke holes through the base of it.
- Cover the edges of the crust with tin foil and blind bake it for 10-12 minutes, until it begins to firm up. Remove the crust from the oven and let it cool completely. Once cool, it is ready to use. Alternatively, you can add the filling and bake everything together.
Finally I know how to make crust. Really amazing.
Easy, tasty recipe. Works well. I miss two things being on a low carb diet – pastry and ice cream. Now I can have a pie with a crust! I do have one question purely out of curiosity. Normally with a pastry or pasta dough you rest it in the fridge to let the gluten ‘relax’ which I think then allows for better rolling of the dough. As almond meal had no gluten, what is the rationale for resting the dough? Cheers!
Hi Helen! I find that it makes rolling it out so much easier and smoother 🙂
Can I also use coconut flour instead of almond? I have a lot of coconut flour at home and want to use it.
Thank you for this! I am so glad to have a healthy pie crust recipe.
Great tasting pie crust. The only one I use for dishes. My husband loves it and I have tried other recipes that weren’t a hit by him. I’m more picky and I love it too. Of course, it can’t ever replace the real thing but a great alternative to it. Highly recommend it. Have used it in both savory and sweet pies
This was delicious, buttery and crispy. I didn’t have xanthum gum so used unflavored gelatin powder. Worked great. Next time I may try a top for the pie. My husband loved and and we’re both picky. Thanks! It’s a keeper.
I Used this recipe for thanksgiving and it was great! I want to make it again but can I leave the dough in the fridge overnight and bake it in the morning?
I think you’d be okay, Jiffy- but you must cover it completely and ensure no air can get in 🙂
Can I use this crust with your choclate tart recipe? Trying to stay keto & sugar free 🙂
Thanks,
Mari
I don’t see why not!
The very Best pie 🥰 keto
Thanks, Denna!
This was a super easy and delicious recipe. I used it for a quiche and it came out perfectly.
Can I use psyllium powder instead of the gum? I cannot find any xanthum gum locally.
I haven’t tried, feel free to experiment and see!
This pie crust is AMAZING! I have been doing strict keto and wanted a chicken pot pie. i followed the instructions and I doubled the recipe. This is going to be my go to! Thabks so much! Yummmmy
I didn’t blind bake the bottom just filled and baked.
You say a pinch of salt but in the list of ingredients you say 1/2 tsp. Which is it?
This an excellent easy recipe.
I didn’t roll ir out just used my fist to press into pie plate.
Also used salted butter but didn’t add salt
I have tried other people’s recipes for pie crust and thought that it was disgusting. I tried your recipe and really enjoyed it. It will be my go to crust for now on.
Wow, this was fantastic. I used it as a crust for quiche and it was perfect. My husband , who is not keto, asked me why I used a “regular” crust this time. Hahaha. This will be my go-to crust from now on. Thanks so much!
This was really really good, even better than the basic one! Thanks a lot!
Yes, this is the best keto pastry base I’ve tried, and I’ve tried a lot. Didn’t roll but pressed into my flan tin, worked well. I recommend blind baking before using for quiche. Thanks so much! ❤️
I wish you had a cookbook I could order
We will have 2 e-books being released soon 🙂
Hi. Can I use this crust to make sausage rolls?
You could try!
Smart
I’m going to try to do mini pies with this crust. Do you think it will hold up? Thanks for posting!
I don’t see why not!
Would I poke holes in this crust if I’m making a custard pie?
Do you think this crust would hold up for a double-crust pie? (One that is fully enclosed.) Or would the top layer just kind of fall apart? I wonder if there’s a way to make it nice and pliable for top crust usage?
Never had success with pastry been too heavy-handed I think. But this pastry crust is an absolute winner. I’m making pies all over the place, both Keto and regular but always use this pie crust it is so easy. Thank you so much
I see it is 2 net carbs per serving, however, how many slices is the pie being cut into to make 1 serving? Thanks!
Can I use coconut oil instead of butter?
You could try!
I hadn’t heard that term either. Google says it means merely to bake before filling.
This looks easy and good, and I want to try it out, but, I’ve never heard blind bake used before. What is blind bake?
Thank you
I just found out the answer to my question before! Thanks
do you think that I could replace the egg with an egg replacer?
Not that I’ve tried
I noticed that rim of the pie crust is much darker than the rest. Just FYI, which you may know is if you put foil wrap around the rim in it will not darken like that. I do this to all of my pot pies that I bake.
Cheryl, the photo you see has not been baked, so not sure how you can see a darker crust 🙂 The baking dish is dark though.
I usually make my holiday meat pies with lard and white flour. But I am doing keto now. My pies are double crust. Can I make a double batch and top my meat pie with a crust and bake as indicated?
Thanks for your help.
I haven’t tried but feel free to experiment and see
Is this crust sturdy enough to be used as a top crust? I would like to make a Pot Pie with a top & bottom crust. Thanks in advance!
You can try and see- I think it should be!
do you think this would do a savoury pie if i doubled the recipe and added salt?
Absolutely!
Heya, I have leftover mince pie filling. Do you think this would work for mince pies without baking blind
I haven’t tried, I don’t see why not!
THANK YOU THANK YOU THANK YOU so much for this recipe!!! I definitely will be trying it!!!
Is this crust sturdy enough to be used as a top crust? I would like to make a Pot Pie with a top & bottom crust. Thanks in advance!
Yes, this is the best keto pastry base I’ve tried, and I’ve tried a lot. Didn’t roll but pressed into my flan tin, worked well. I recommend blind baking before using for quiche. Thanks so much! ❤️