Buttery, crumbly, and flaky, this Keto Almond Flour Pie Crust Recipe is about to upgrade your homemade pies, cheesecakes, quiches, and more.
Who says a homemade pie crust has to be complicated? I always used to envy the people who would turn up to a party with a perfectly golden brown pie that was fully homemade, but after adapting a recipe to be fully keto-friendly and gluten-free, guess who is now the envy of the party? Moi!
This keto almond flour pie crust is your flaky, golden, and perfectly crumbly answer to all things pie, minus the gluten. It’s the dream companion to any low-carb, gluten-free, keto dessert, or savory pie, and it’s surprisingly easy to make. Even if you’re new to the world of pie-making, this crust has your back!
The flavor is rich and buttery with just the right hint of sweetness, thanks to the sugar-free sweetener monk fruit, making it equally suitable for sweet or savory pies. And did I mention it’s sturdy enough to hold your favorite fillings yet tender enough to melt in your mouth? Grab your rolling pin and let’s get baking!
Is This Keto Almond Flour Pie Crust Healthy?
Made with almond flour, this crust skips the refined carbs you’d find in traditional pie dough. Almond flour is rich in protein, healthy fats, and vitamin E, plus, it’s naturally gluten-free and low in carbs, so it’s perfect for keto or gluten-intolerant folks.
However, it’s important to remember that the meal’s healthiness comes from both the crust and the pie itself. If you want to make the meal healthier, choose nutritional options like a quiche with spinach and kale or a reduced-sugar pumpkin pie made from homemade pumpkin purée.
Want to swap a few ingredients with what you have on hand? Swap the butter for dairy-free butter if that’s all you have, or experiment with erythritol instead of monk fruit. Just keep in mind, the texture may change slightly with substitutions.
Is Almond Flour and Almond Meal the Same Thing?
Let’s talk almond flour versus almond meal. While they’re made from the same nut, almond flour is finely ground and blanched (no skins), resulting in a smooth and light texture. Almond meal, on the other hand, includes the skins and has a coarser grind. It’s great for rustic baked goods, but not ideal for pie crusts.
Using almond meal in this recipe could make your crust grainy and harder to roll out, leaving you with less of that tender, melt-in-your-mouth magic. Stick with almond flour for a crust that’s delicate yet durable and perfect for any filling.
How To Make Ahead And Store
To make ahead, wrap the unbaked dough tightly in plastic wrap and place it in an airtight container where it can be refrigerated for up to 3 days or frozen for up to 2 months. Thaw in the fridge overnight before rolling out.
Serving Suggestions
For something savory, I love to use this crust for a Breakfast Quiche or a Spinach Quiche. For sweet options, this Cottage Cheese Cheesecake always goes down a hit at dinner parties, and I can also recommend this Gluten-Free Dairy-Free Carrot Cake Cheesecake, this Orange Pie, and this Low-Carb Sugar-Free Pumpkin Pie.
Ingredients
- 1 cup almond flour (100g)
- 1/2 cup tapioca starch (65g)
- 3 tablespoons coconut flour (21g)
- 2 tablespoons monk fruit
- 3/4 teaspoon sea salt
- 5 tablespoons cold butter cut into tiny pieces
- 1 egg yolk
- 2 teaspoons ice-cold water
Instructions
- Trace the bottom of a 9-inch pie plate onto parchment paper, cut out the circle, and lightly spray the pie plate with cooking spray. Press the parchment circle onto the bottom of the plate.
- In a large mixing bowl, combine the almond flour, tapioca starch, coconut flour, monk fruit, and sea salt. Stir until well mixed.
- Add the cold, cubed butter to the dry ingredients. Use your hands, a pastry blender, or a food processor to mix until the butter forms pea-sized pieces and the mixture resembles coarse crumbs.
- Add the egg yolk and ice water to the mixture. Use your hands to mix until the dough forms a cohesive ball, ensuring the egg yolk is fully incorporated. Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours.
- Once chilled, place the dough between two sheets of parchment paper. Roll it out to just under 1/4-inch thick. Preheat your oven to 375°F (190°C).
- Gently flip the rolled dough with the parchment paper onto the prepared pie plate. Carefully peel off the top layer of parchment. If the dough cracks or breaks, press it back together—it’s forgiving!
- Use your hands to smooth any cracks and shape the edges to your liking. Poke holes all over the bottom of the crust with a fork to prevent bubbling during baking.
- For a fully pre-baked crust, bake for 15 to 17 minutes, or until the bottom is lightly golden and the edges are deep golden.If you plan to bake the crust again with a filling, bake it for 8 minutes, then cover the edges with foil to prevent over-browning. Bake for an additional 9 to 10 minutes until lightly golden.Let the crust cool completely before adding your filling. Enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
To make it completely dairy free can I substitute cold ghee for cold butter?
Hi Carolyn, I have only tried it with butter but you should be able to use ghee with a 1:1 ratio. Let me know how it goes please!
Ghee is just butter with the solids removed. It is not dairy-free, sorry.