Keto Almond Flour Pie Crust Recipe - Sugar Free & Low Carb
A simple ketogenic pie crust made with almond flour and sugar-free sweetener that delivers the perfect base for both sweet and savory pies. This gluten-free alternative creates a nutty, tender crust that holds its shape beautifully while keeping carbs minimal. The melted butter binds the almond flour into a workable dough that presses easily into any pie plate. Ideal for keto dieters, diabetics, or anyone avoiding traditional wheat flour. The recipe includes a savory variation using garlic powder instead of sweetener, making it versatile for quiches and savory tarts.
Ingredients
Instructions
- 1
Whisk together almond flour, sweetener, and salt in medium bowl
- 2
Stir in melted butter until dough comes together and resembles coarse crumbs
- 3
Turn out into glass or ceramic pie plate and press firmly with fingers into bottom and up sides
- 4
Use flat bottomed glass or measuring cup to even out the bottom
- 5
Prick all over with fork before baking
- 6
For unfilled crust, bake until edges are golden brown
- 7
For filled pie, pre-bake before adding fillings and cover edges with foil if needed
- 8
Let pie crust cool before adding fillings and baking again
Tips
Use a flat-bottomed glass to create an even surface when pressing the crust into the pie plate
Prick the crust all over with a fork to prevent puffing during blind baking
Cover crust edges with foil during filled pie baking to prevent over-browning
Good to Know
Cover and refrigerate for up to 3 days or freeze for up to 3 months
Can be made 1 day ahead and stored covered at room temperature
Use immediately after cooling or store until ready to fill
Common Mistakes
Press crust firmly to avoid cracking during baking
Prick thoroughly with fork to prevent puffing
Pre-bake before adding wet fillings to prevent soggy bottom
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
adjust to taste
FAQ
Can I make this crust without sweetener?
Yes, omit the sweetener and increase salt to 0.5 tsp, then add 0.5 tsp garlic powder for a savory version perfect for quiches.
How long will this crust keep?
The unbaked crust keeps covered in refrigerator for 3 days or frozen for 3 months. Baked crust stays fresh covered for 2 days.
Can I use this for no-bake pies?
Absolutely, just bake the crust fully for 20 minutes until golden, cool completely, then add your no-bake filling.