Low Carb Keto Pie Crust – 3 Ingredients!
If you are looking for an easy keto pie crust recipe that can be either rolled or pressed into a pie plate you can stop right here. This low carb pie crust has only 3 ingredients, takes about 5 minutes, and works well for both and for sweet or savory recipes on a keto meal plan.
Low carb pumpkin pie, pecan pie, cheesecakes, pudding pie, custard pies, tarts, tartlets, and even empanadas come out perfectly with this as the base.
When I started blogging making a perfect almond flour pie crust recipe was at the top of my to-do list. There were so many recipes I wanted to convert that needed this base. I set out to make an easy press-in keto pie crust that was versatile. And I nailed it! It is perfect for all my healthy recipes.
It’s kind of funny that I chose a rolling pin for my blog header image since I’m not really a fan of rolling out dough. The rolling pin mentioned was my grandmother’s and whenever I use it I think of her.
I do, however, prefer not to use it.
I like to press out dough with my fingers much better than having to roll it out. But the best part of this keto pie crust is you can use it with either method! And this easy crust recipe is also gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly. It is one of my go-to keto recipes for anytime I need a crust.
Ingredients
Blanched Almond Flour – I have learned to enjoy almond flour in baked goods. It has a flavor of mild depth and provides a tender crumb in cakes, cookies, biscuits, and keto pie crust.
Coconut Flour – A little coconut flour goes a long way. Coconut flour will help to soften the nuttiness of almond flour because it’s naturally drier and absorbs more moisture than nut flours.
Butter – I use the store-brand regular salted butter most of the time. I know that coconut oil can work too. I recommend using butter-flavored or refined coconut oil or ghee. If you use unsalted butter please add a pinch of salt.
Water – Just a bit helps the keto pie crust dough come together.
How to Make Low Carb Pie Crust
Step One: Process the ingredients in the food processor until they come together and look like wet sand. This can take 2-3 minutes on high.
The absolute most important part of making this keto pie crust is processing the dough long enough in the food processor.
When you first start it looks like sand. After a minute or two (or three) of processing on high, it starts to come together in a ball. The food processor breaks down the almond flour further releasing the natural oils from the almonds. This helps the pie crust dough stick together.
Step Two: Press into a pie plate or pie plate.
I’m going to repeat myself here. “The absolute most important part of making this low carb pie crust is processing the dough long enough in the food processor.” Over the years I’ve had several of my readers say that the dough was too crumbly. After troubleshooting with them the same conclusion has happened every time. The keto pie crust dough needs to be processed longer.
Variations
Vanilla Extract – Adding a dash of vanilla is a nice addition.
Sweetener – If you like sweet pie crust replace a tablespoon or two of the almond flour with a 1:1 sweetener such as allulose, erythritol, or xylitol.
Spices – Add a bit of cinnamon, ginger, nutmeg, or pumpkin spice for more flavor.
No-Bake – If you are looking for a recipe that is no bake just click here: no-bake keto pie crust
Almond Meal – Almond meal will make the crust darker but can work in place of super fine almond flour, if needed.
Eggs – Adding eggs will make the crust chewy instead of crisp and flakey. I don’t recommend adding much egg. If you want you can add a tablespoon or two of egg yolk or beaten egg.
Savory Pies – If you are planning to use this for savory recipes you can add some garlic powder, onion powder, or a spice blend.
Nut-Free – Sub in sunflower seed flour to make a nut free low carb keto pie crust.
Expert Tips
I honestly don’t think I have ever made an easier pie crust than this 3-ingredient crust. However, in case you haven’t baked a lot of pies, I wanted to point out a few things.
- Use cold butter. This is the second most important thing after making sure to process the dough until it forms a ball. So many recipes call for room temperature butter, and it’s almost second nature to set the butter on the counter before baking. However, when it comes to crust, it’s vital to use cold butter, so it mixes properly.
- Don’t overbake the keto pie crust. If you do, it will obviously burn or be too dark to enjoy. If the filling needs to bake a little longer than normal, you can always cover the edges of the crust with aluminum foil, so it doesn’t get too dark.
- Before serving the pie, allow it to cool down properly, so it’s easier to slice. If you get in a hurry and cut it too early, it may break apart some. Some pies are intended to be eaten hot, so follow whatever the directions say.
Common Questions
Is Pie Crust Keto?
Regular pie crust is not ketogenic diet friendly. It is normally made with all-purpose flour which is high in carbohydrates. Subbing in almond flour is a great way to drastically reduce the net carbs. A keto almond flour crust has about 1/5th of the net carbs as a crust with white flour.
Can I Make This Ahead Of Time?
Yes, you can easily make this almond flour crust ahead of time. Just prepare it as directed. It works best if you can put the crust in a freezer-safe pie pan. This will make it much easier when it’s time to bake the crust. Those aluminum pie pans are a great option; then, you can cover them well and freeze. To make sure they are airtight, it’s a good idea to wrap them with aluminum foil and then place them inside a large freezer bag.
To cook the frozen keto pie crust, remove it from the freezer. Then let it sit on the counter for 15-20 minutes so the pie crust can thaw out a little bit. Then go ahead and pre bake as directed and finish up by using it in your favorite pie recipe or by simply adding your favorite pie filling.
Can I Make Mini Pie Crusts?
Yes, if you are making some individual pies, this pie crust is a fantastic option. It’s super versatile and makes the best pies! Use mini pie pans, ramekins, or even a muffin tin to put the crust in. The biggest thing to look for is how quickly they bake. Because they will be so much smaller, you will find that the crust bakes faster. Start checking it at around 8 minutes instead of 12 minutes.
Does Almond Flour Pie Crust Taste Like Almonds?
The main ingredient in the pie crust is almond flour. You will notice that there is a sweet and nutty flavor that almond flavor does have in low carb recipes. It’s not overwhelming, and you would immediately know that it’s almonds. The naturally sweet flavor is amazing when combined with sweet ingredients like fruit. However, when you add in savory ingredients, the sweetness and almond flavor doesn’t tend to stand out as much.
Ways to Use Keto Pie Crust
I first used this pie crust for my sugar free Mini Lime Tartlets. Since then I’ve used the same low carb crust in Blackberry Custard Pie, Pecan Pie Tarts, Keto Pecan Pie, and Fudge Brownie Pie. I’ve used it as both a press in and roll out pie crust and it works equally well for both.
This is enough for one regular bottom crust. I think it would work to double it to have enough for a top crust but I haven’t tried it yet.
And here is the same dough used for a savory recipe. Taco Empanadas! For this one, I roll out the dough, cut circles, and then fill those, seal them, and bake them on parchment paper.
This also works great in gluten free Keto Quiche.
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Want to Save This Recipe?
Enter your email below & we'll send it to your inbox. Plus get great new recipes from us every week!
By submitting this form, you consent to receive emails from Joy Filled Eats
Keto Pie Crust
Ingredients
- 1 1/3 cups almond flour
- 1 1/2 teaspoons coconut flour
- 2 tablespoons cold butter
- 1.5 teaspoons cold water
Instructions
- Mix the ingredients in a food processor until the dough comes together. Roll out or press into a pie plate. For a pre-baked crust bake for 12-14 minutes at 350 degrees until golden brown. Cool completely.
- Or fill as desired and bake with the filling.
Notes
Nutrition
Want another low carb pie crust recipe?
No Bake Chocolate Chip Cookie Crust
No Bake Chocolate Almond Flour Crust
Originally Published October 12, 2016. Revised and Republished July 17, 2023.
Can you substitute coconut oil for the butter?
Yes
Made this with pumpkin pie filling, whole family loved it. They didn’t even miss the classic pie crust. It resembles gram cracker crust.
I’ll be this with an apple pie filling next week. I’ll post again how it turns out.
I’m looking forward to trying this crust for many different recipes. My question is will it hold up to making fruit pies? Specifically raspberry pie that is mostly cooked on top of the stove and then finished off in the oven with a top crust.
Thank you for any help, Chris
So, you make your raspberry pie in a skillet? Or do you cook the filling and then add it to the crust? I have not used this in fruit pies yet. My only concern would be the bottom getting soggy.
Hi Taryn,
I have yet to try this, but I plan to…soon!
Could you please tell me if the nutritional stats for the entire batch, or how many servings is it based on? I don’t see either a serving size, or number of servings shown. Thank you for your wonderful creative spirit, as well as your generosity in sharing.
This has 8 servings (near the top of the recipe card) and the nutrition is for one serving. Enjoy!
I don’t know what I did wrong but it doesn’t seem to be enough butter or water. Or am I just used to the regular pastry flour recipe?
This takes 2-3 minutes to come together in a ball in the food processor. Did you process it long enough?
Maybe not. I have the mind set that pie dough should not be overworked. I was just mixing it by hand.
Allergic to nuts – any substitute for the almond flour???
This is mostly almond flour. Sunflower seed flour might work but I’d suggest looking for a different recipe that uses a flour you can have.
Good afternoon is there a substitute for the Coconut Flour? Thank you
You can try omitting it. It does help bind the crust together. I have not tested other options but gelatin or xanthan gum could possibly work. I would suggest making about 1/4 of the recipe and baking it to see what happens. That way you won’t end up wasting a lot of ingredients.
May I ask what size pie pan did you use?
Hi Margie, a standard 9 inch pie plate. If you want to use this for a deep dish I’d make 1.5 times the recipe.
I struggle making pie crusts, this tutorial and recipe is perfect!
I hate rolling out dough, too! I’m not a low-carb eater myself, but this recipe is so perfect for some of my family members who I always struggle with when it comes to making desserts!
Perhaps it goes without saying but looking at your pic, this should be pricked with a fork prior to baking? (I’m not much of a crust maker so I’m pretty new to pie crusts!)
I did prick it but I’m not sure it was even necessary. I don’t think it would bubble up like a wheat flour crust.
Can it be mixed in the blender instead of a food processor?
I think so. Just pulse slowly and scrape down the sides frequently or you might end up with almond butter.
Hi. ( ◠ ◡ ◠)/
I’m just starting THM, so I’m ignorant – When this recipe calls for almond flour, is it blanched almond flour, or just almond meal?
I’m not seeing specks in the photo, so I’m assuming it’s the blanched kind, but I’d like to be sure.
I use blanched but I think almond meal would work in this crust as well.
Can this be divided and frozen? There’s o ly me here and I’d love to have crusts ready to bake for an individual tartlet.
Holy cow, I never knew that it was this easy to make a low carb pie crust! Definitely trying soon!
Is this crust crispy on the edges? I love the crisp of a pie crust, but I’d rather just leave the crust off altogether if it’s chewy/grainy like too many THM ones are. Thanks so much! I love your recipes!!
You can’t get as crispy as a regular wheat flour crust when you use nut flours but this definitely isn’t chewy or grainy. I just used it for my Fudge Brownie Pie and the edges had a nice crispiness in contrast to the brownie.
Does the crust hold up when you cut a pie? Just wondering if it falls apart like graham cracker crusts can.
It can be a bit crumbly depending on the filling. It holds up best when chilled and with a firm filling.