This Low Carb Pie Crust Recipe is a buttery and crumbly recipe, which is made with almond flour and melted butter. It’s the perfect base for keto desserts, ready in about 25 minutes.
Low Carb Pie Crust Recipe Ingredients
- 1 1/2 cups (160 g) almond flour
- 1/4 cup (45.5 g) Swerve Sweetener (granular or powdered)
- 1/4 tsp (0.25 tsp) salt
- 1/4 cup (56.75 g) butter, melted
How To Make Low Carb Pie Crust Recipe
- Combine ingredients: In a medium mixing bowl, whisk together the almond flour, sweetener, and salt. Pour in the melted butter and stir with a spatula or fork until the dough comes together and resembles coarse wet crumbs.
- Press into pan: Turn the crumb mixture out into a 9-inch glass or ceramic pie plate. Press the dough firmly into the bottom and up the sides of the pan with your fingers. Crucial Step: Use a flat-bottomed glass or measuring cup to press down on the bottom crust to ensure it is even and packed tight.
- Dock the crust: Use a fork to prick holes all over the bottom of the crust (this prevents it from puffing up during baking).
- Bake (Unfilled): If you need a fully baked crust (for no-bake fillings like cream pie), preheat oven to 325°F (165°C). Bake for 18-22 minutes until the edges are golden brown. Let it cool completely to firm up.
- Bake (Filled): If using for a baked pie (like pumpkin or quiche), pre-bake the crust for 10-12 minutes. Remove, let cool slightly, add your filling, and bake again according to your pie recipe.
Recipe Tips
- Press Firmly: Unlike wheat dough which can get tough, almond flour crust relies on being packed down tight to hold together. If you don’t press it firmly enough, it will crumble when sliced.
- Shielding the Edges: Almond flour browns much faster than wheat flour. If you are baking a filled pie for a long time, cover the edges of the crust with a pie shield or strips of aluminum foil to prevent them from burning.
- Cooling is Mandatory: This crust will feel soft when it comes out of the oven. Do not panic. It hardens significantly as it cools. Do not try to slice it while hot.
- Savory Option: To make a savory crust for a quiche or chicken pot pie, simply omit the sweetener and increase the salt to 1/2 teaspoon. You can also add 1/2 teaspoon of garlic powder or dried herbs.
- Butter substitute: For a dairy-free version, you can substitute the melted butter with melted coconut oil or ghee, though the flavor will be slightly different.
What To Serve With Low Carb Pie Crust Recipe
This versatile crust works for almost any pie filling.
- Keto Pumpkin Pie: A holiday staple.
- Low Carb Quiche: Fill with eggs, spinach, and bacon.
- Chocolate Silk Pie: A rich, no-bake filling.
- Cheesecake: Use this instead of a pecan base for a smoother crust.
How To Store Low Carb Pie Crust Recipe
- Refrigerate: Once baked and filled, store the pie according to the filling instructions. The crust itself holds up well in the fridge for up to 5 days.
- Freeze: You can freeze the raw dough pressed into the pan (wrap tightly) for up to 2 months. Bake from frozen (add a few minutes to cook time). You can also freeze the pre-baked crust.
Low Carb Pie Crust Recipe Nutrition Facts
- Calories: 187
- Total Fat: 12.7g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 100mg
- Total Carbohydrates: 3.6g
- Dietary Fiber: 1.8g
- Sugar: 1g
- Protein: 3.7g
- Net Carbs: 1.8g
Nutrition information is estimated per slice (based on 8 slices).
FAQs
Can I use coconut flour?
No. Coconut flour is too absorbent and will result in a dry, sandy crust if swapped 1:1. Stick to almond flour for this specific recipe.
Why did my crust crumble?
It likely wasn’t pressed firmly enough into the pan or wasn’t allowed to cool completely before slicing. Adding an extra tablespoon of butter can also help bind it if your almond flour is particularly dry.
Is this gluten-free?
Yes. Almond flour is naturally gluten-free and grain-free.
Low Carb Pie Crust Recipe
Description
A foolproof, 4-ingredient almond flour pie crust that is buttery, flaky, and perfect for both sweet and savory keto pies.
Ingredients
Instructions
- Preheat oven to 325°F.
- Whisk almond flour, sweetener, and salt.
- Stir in melted butter until crumbly.
- Press firmly into pie plate (bottom and sides).
- Prick bottom with a fork.
- Bake 18-20 mins (unfilled) or 10-12 mins (pre-bake).
- Cool completely to harden.
Notes
- For a savory pie crust, leave out the sweetener, use 1/2 tsp salt, and add 1/2 tsp garlic powder.
- You may need to cover the edges in foil to avoid over-browning when baking a filled pie.
- Use a flat bottomed glass or measuring cup to even out the bottom.
Low Carb Pie Crust Recipe
