Been looking for a really tasty keto pie crust? You’ve found it. This crust is perfect to use for pumpkin pie or Thanksgiving! In this low carb pie crust recipe, I’ll show you not only how to create this amazing crust but how to keep it from browning too much as well. Let’s jump right in and get baking!
This recipe is: Low Carb, Keto, Gluten Free, Vegetarian and Paleo
Table of Contents
6 Reasons to Love this Recipe
- It’s a delicious, low carb pie crust!
- Perfectly browned and ready for any pie!
- Easy to follow instructions to recreate in your own kitchen!
- Can be made ahead to preserve oven space on holidays!
- Perfect for Thanksgiving or Christmas!
- Easy to find ingredients too!
Is Keto Pie Crust Low Carb?
Yes, a keto pie crust is typically low carb. It's usually made with ingredients like almond flour, coconut flour, and butter or other fats, which keep the carb content minimal compared to regular pie crusts made with wheat flour. This makes it suitable for low-carb and keto diets.
This recipe is low carb with just 24 g net carbs for the entire pie crust! Typically, each crust should yield about 8 pieces, taking the net carbs per serving to just 3 g. Amazing!
Ingredients List For Keto Pie Crust Recipe
To make this almond flour pie crust recipe, you will need the following simple ingredients:
- 1 ¼ cups almond flour
- 2 tablespoons coconut flour
- ¼ cup butter, melted (unsalted)
- 3 tablespoons erythritol
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Ingredient Substitutions
- Coconut flour: For a moister dough, you can use psyllium husk in the same proportion as the coconut flour.
- Erythritol: I’ve made this crust using both monk fruit sweetener and xylitol so far. For the xylitol, I used ¼ cup of sweetener and the monk fruit I kept at 3 tablespoons.
- Vanilla extract: You can use powdered vanilla. The ratio of powdered vanilla to extract is 1:1, which is really easy!
Ingredient Additions
- Baking spices: If you like a more spiced crust, you can add some subtle flavors by mixing in ¼ teaspoon of ground cinnamon, ground nutmeg or even some pumpkin spice. Remember, the crust isn’t the star of the show, so tread lightly with the extra spices.
NOTE: These ingredients are not part of the original recipe- use them to enhance or customize the recipe to your liking.
Cooking Tools
To make this low carb keto pie crust recipe, you will need the following cooking tools:
- Measuring cups and spoons
- Mixing bowl
- 9” Pie plate
- Aluminum foil
- Sharp knife or scissors
- Fork for mixing
How to Make Keto Pie Crust: Complete Cooking Guide
Making this delicious gluten free pie crust is simple. Follow these steps to make a beautifully golden brown crust!
Cooking Method
Baking
Preparation Steps
- Preheat the oven to 350°F (175°C)
- In a mixing bowl, combine all of the wet ingredients. Mix well with the fork.
- Add in the remaining dry ingredients. Mix well until the dough forms.
- Scoop up the dough with your hands and make a dough ball. Leave it in the bowl for a moment.
- Cover your empty pie plate with foil, ensuring that the foil goes far enough down the side to hold well. Using a sharp knife or scissors, gently cut a circle with a 1” smaller diameter than your pie plate, as shown in the image below. Discard the cut foil. Gently remove the remaining foil from the pie plate and set aside.
- Place the dough ball into the pie plate. Using your hands, evenly distribute the dough over the entire pie dish. After it looks even, you can use the bottom of a flat glass or measuring cup to flatten the dough.
- Use the fork to poke some holes in the bottom of the crust.
- Place the foil heat shield over the pie plate, securing the sides.
Cooking Steps
- Place the pie plate in the oven on the middle rack. Bake for 15 minutes, then remove the aluminum heat shield. Bake for another 5-7 minutes or until the crust is golden brown.
- Remove the crust from the oven and set on a cooling rack.
- Once cooled down, your low carb crust is ready to be used in whatever pie you make!
Step 1: Pour the melted butter into the bowl with the egg.
Step 2: Add kosher salt to the wet ingredients. Continue mixing until the salt is fully incorporated.
Step 3: Add erythritol to the mixture. Stir until the sweetener is fully dissolved, ensuring no granules remain.
Step 4: Stir the wet ingredients thoroughly to create a smooth, well-mixed base for the keto pie crust dough.
Step 5: Add coconut flour to the wet mixture. Stir until the coconut flour is fully incorporated, starting to form the pie crust dough.
Step 6: Transfer the dough into a pie dish.
Step 7: Press the keto dough into the pie dish, ensuring it is evenly spread across the bottom and up the sides of the dish.
Step 8: Cover the edges of the pressed dough with aluminum foil to prevent over-browning during baking.
Step 9: Once the pie crust is golden brown and fully baked, remove it from the oven and let it cool before adding any fillings.
💡 My Pro Tip
Working with almond flour dough is completely different from working with wheat flour dough. Typically, we would use a rolling pin and create a uniform thickness when making a wheat flour crust. The gluten creates elasticity that allows the dough to be flattened and moved. Unfortunately, almond flour dough does not have this elasticity, which is why we have to form the dough to the pie dish. Although it is a bit unwieldy initially, I am confident you will get the hang of it quickly.
Another difference is that almond flour dough takes significantly longer to bake than its wheat counterpart. Usually, a wheat crust is ready in 10-12 minutes whereas an almond flour crust needs almost double the time… but it’s worth the wait if you’ve been eating low carb or keto!
⏲️ Time-Saving Tips
- Make the crust ahead of time. You can make this crust earlier in the day and leave it on the counter until it is ready to be filled. I don’t like refrigerating it before filling and baking though, as it tends to absorb any moisture that is present in the refrigerator. Leaving it on the counter for a couple of hours is fine.
Storage and Reheating Instructions
Let’s talk about how to store this keto pie crust.
Storage Tips
This homemade low-carb pie crust needs to be used fairly quickly. The best way to store this almond pie crust is to cover it very tightly with plastic wrap. It will last on the counter for about 8 hours with no issues, or you can refrigerate it for maybe 24 hours before it will start to absorb moisture and the texture will change significantly.
The best bet is to allow it to cool slightly from the oven, then fill it with your pie ingredients and bake the pie. The crust will last really well in the fridge for about a week once the pie is completely baked.
Reheating Tips
You can reheat this crust, but I would recommend putting another heat shield around the edges so they don’t burn. Turn the oven back to 350°F and heat for 5-7 minutes or until warmed through. If you are warming a pie, it will take longer.
Freezing Tips
You can freeze this crust, but when it defrosts the texture will be different. Almond and coconut flour do not freeze the same as wheat flour and you will need to freeze your pie plate too! If you do freeze it, the best method to defrost is to place the frozen crust in the pie plate in a cold oven. Turn the heat to 350°F and allow the crust and plate to warm together.
What to Serve with Keto Pie Crust?
Here are some great low carb options to serve with your favorite pie crust:
- Keto Whipped Cream: Light and airy, it's a perfect topping to complement any keto dessert with an incredible crust.
- Low Carb Blueberry Sauce: A fruity, tangy addition that enhances the flavor while keeping carbs low - perfect pairing with the keto friendly pie crustQ
- Pumpkin Pie: Classic and comforting, this low-carb version pairs wonderfully with a keto crust for a fall favorite.
Conclusion
I started the low-carb (and keto-cycling) lifestyle in 2017. At that time, I decided that there were going to be foods that I would never eat again. One of them was pumpkin pie… Over the years, there have been so many advancements in this low-carb world. The introduction of new, all-natural sweeteners like xylitol and monk fruit has completely changed the game for me. Plus, almond flour's price has decreased significantly while the quality has increased.
When you combine these factors, it makes life all that much easier for someone who has chosen to be low-carb. My family loves this crust, particularly when it is topped with a delicious pumpkin pie filling! And if you want to make this more savory, just cut down on the sweetener and add a touch more salt. It’s a win-win at my house. Pie is back on the table, baby!
Please write in the comments any questions or suggestions you may have. Or, find us on Facebook or Instagram.
Other Delicious Options To Try That Are Low Carb
FAQs
Most keto crusts are made from a combination of almond flour, coconut flour or psyllium husk, butter, egg and a sweetener.
No. The almond flour acts differently from wheat flour, and there is no need to use pie weights when making a keto pie crust.
Keto Pie Crust
Ingredients
- 1 ¼ cups almond flour
- 2 tablespoons coconut flour
- ¼ cup butter melted (unsalted)
- 3 tablespoons erythritol
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C)
- In a mixing bowl, combine all of the wet ingredients. Mix well with the fork.
- Add in the remaining dry ingredients. Mix well until the dough forms.
- Scoop up the dough with your hands and make a dough ball. Leave it in the bowl for a moment.
- Cover your empty pie plate with foil, ensuring that the foil goes far enough down the side to hold well. Using a sharp knife or scissors, gently cut a circle with a 1” smaller diameter than your pie plate, as shown in the image below. Discard the cut foil. Gently remove the remaining foil from the pie plate and set aside.
- Place the dough ball into the pie plate. Using your hands, evenly distribute the dough over the entire pie dish. After it looks even, you can use the bottom of a flat glass or measuring cup to flatten the dough.
- Use the fork to poke some holes in the bottom of the crust.
- Place the foil heat shield over the pie plate, securing the sides.
Cooking Steps
- Place the pie plate in the oven on the middle rack. Bake for 15 minutes, then remove the aluminum heat shield. Bake for another 5-7 minutes or until the crust is golden brown.
- Remove the crust from the oven and set on a cooling rack.
- Once cooled down, your low carb crust is ready to be used in whatever pie you make!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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