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.
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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.
This looks great but I don’t have a food processor. Would it work in a Nutri Ninja blender?
Yes, but you would probably need to do it in smaller batches.
I had to double the recipe to get a 9 inch pie crust. Used it as my base for a smoked salmon and asparagus quiche. The taste worked really well with the savory pie. I have actually printed this one off (which I never do) to make sure I have it handy in the future. 🙂 Thank you for the recipe!
How do I double the recipe.
I would like to use this pie crust in a Galetta pie.
Thank you
You can just double each ingredient. If you do into the print page there is an option to adjust the servings.
I can’t eat almonds and was wondering if the recipe might work if I made some walnut meal/flour in the Vitmix, or perhaps use a different gluten-free flour since eating keto is not imperative, although I can’t eat wheat.
Walnuts would work. I’m not sure about a gf flour. They might need more butter added since they are drier than nut flours.
I have had the food processor on for 15 minutes now and the ingredients are still like powder. I’m going to try to add some oil, press it into the pie plate and see how it tastes after I bake it. Am using for a quiche base. Fingers crossed. If it tastes good I’ll come back and tell you. 😉
After 15 minutes it would’ve turned into almond butter. Did you only use 1.5 teaspoons of coconut flour?
What if you don’t have a food processor for the 3 ingredient pie crust
You may need to add extra butter or an egg yolk to get the dough to come together.
I love this recipe. I used it for mini quiche and it turned out great. It made six which is how many tart pans I have. Now I am planning to use it for my mock Apple Pie. I am Kets and I do it with Jamaica.
Can you use the THM baking blend for the almond and coconut flour?
Yes, but you may need to add more butter.
It was sort of easy to make. It didn’t really get to be dough until I removed from the food processor & then put it in saran wrap and rolled it into a ball. When trying to roll it out it was very thin & it was not very pliable. I would make it again. I put pumkin pie in it. It did taste pretty good. A little dry, but still good.
Could I use this for chicken/turkey pot pie? Would I still pre bake bottom crust?
Interested in knowing this, too!
I want to use this for chicken pot pie, but only want to do a top crust.
Yes. I would prebake just for 10 minutes or so to help it not get soggy from the sauce.
Does it call for 1.5 teaspoons or tablespoons of butter?
Tablespoons.
I don’t have a food processor-can you use a Vitamix? I see the answer re using a blender…but wondered if a Vitamix would be any different…
The problem with a vitamix is this doesn’t have enough liquid to really blend. You will have to scrape the sides down repeatedly. Doing it in a few small batches might be easier.
Thanks you for sharing this recipe. Would a stand mixer work??? If so which attachment would be best?
The food processor breaks down the almond flour releasing the natural oils. If you want to use a stand mixer you may need to add an egg yolk or a couple of tablespoons of almond butter to help it hold together.
My kids and I LOVED this pie crust! We made a sugar free chocolate pie and it turned out perfect. Thank you so much for a recipe I can actually eat along with my family. 🙂
Loved this. I was making a tomato pie and added some Italian seasoning to the crust for extra flavor. Perfect! Thank you.
used extra tbs butter
requires scoring dough and pre bake for custard/pumpkin pie