Best Keto Pie Crust Recipe for Easy Low-Carb Baking

Originally posted on April 30, 2021 @ 2:00 pm

If you’re following a ketogenic lifestyle, finding a perfect pie crust recipe that fits your macros can be a real challenge. Traditional pie crusts are loaded with flour and sugar, which can quickly derail your keto goals.

That’s why this best keto pie crust recipe is a game-changer. It’s low-carb, gluten-free, and incredibly easy to make, yet it delivers that classic flaky texture and buttery flavor you crave.

Whether you’re baking a savory quiche or a sweet berry pie, this crust will be your new go-to for all things pie.

Say goodbye to crumbly, dry keto crusts and hello to a dough that holds together beautifully, bakes evenly, and tastes downright delicious. Plus, this recipe uses pantry staples like almond flour and cream cheese, making it accessible and budget-friendly.

Ready to impress family and friends with a keto-friendly dessert or meal? Let’s dive right in!

Why You’ll Love This Recipe

This keto pie crust recipe is the perfect balance of rich, buttery flavor and a tender, flaky texture. Unlike many low-carb crusts that can be dense or crumbly, this one holds together well and bakes up beautifully golden brown.

It’s grain-free, gluten-free, and low in carbs, fitting seamlessly into your keto lifestyle without sacrificing taste or texture.

Another reason to love this crust is its versatility. It works well for both sweet and savory pies, from creamy custard tarts to hearty vegetable quiches.

Plus, it’s quick to prepare and requires minimal ingredients, making it ideal for busy weeknights or last-minute gatherings. Whether you’re a seasoned keto baker or just starting out, this recipe will boost your confidence in the kitchen.

Ingredients

• 1 ¾ cups almond flour (finely ground for best texture)
• 2 tablespoons coconut flour (helps absorb moisture)
• 1 teaspoon xanthan gum (optional, for extra binding)
• ¼ teaspoon salt
• 4 tablespoons cold unsalted butter, cut into small cubes
• 4 ounces cream cheese, cold and cubed
• 1 large egg
• 1 teaspoon apple cider vinegar (optional, enhances tenderness)

Equipment

• Mixing bowl
• Food processor (optional, but recommended for best dough consistency)
• Rolling pin
• 9-inch pie dish
• Plastic wrap
• Baking weights or dried beans (for blind baking)
• Oven

Instructions

1. Combine dry ingredients: In a large mixing bowl or food processor, mix almond flour, coconut flour, xanthan gum, and salt until evenly combined.
2. Add butter and cream cheese: Cut the cold butter and cream cheese into small cubes. Add them to the dry ingredients. Using a pastry cutter, your fingers, or the pulse setting on your food processor, mix until the mixture resembles coarse crumbs.
3. Incorporate egg and vinegar: Crack the egg into a small bowl and whisk briefly. Add the egg and apple cider vinegar to the mixture, then mix until the dough comes together in a ball. If it’s too sticky, add a little more coconut flour, one teaspoon at a time.
4. Chill the dough: Wrap the dough ball tightly in plastic wrap and refrigerate for at least 30 minutes. This step helps the fats solidify and the dough firm up, making it easier to roll out.
5. Roll out the dough: Lightly dust a piece of parchment paper with almond flour. Place the chilled dough between two sheets of parchment paper and roll it out to about ¼-inch thickness, forming a circle approximately 12 inches in diameter.
6. Transfer to pie dish: Carefully peel off the top parchment layer. Flip the dough into your 9-inch pie dish and gently press it to fit the bottom and sides. Trim any excess dough around the edges.
7. Blind bake the crust: Preheat your oven to 350°F (175°C). Line the crust with parchment paper and fill it with baking weights or dried beans to prevent shrinking. Bake for 12-15 minutes, then remove the weights and parchment and bake for another 5-7 minutes until the crust is golden and set.
8. Cool and fill: Let the crust cool before adding your desired filling, whether it’s sweet or savory. Follow your pie recipe’s baking instructions from this point.

Tips & Variations

“For a sweeter crust, add 1-2 tablespoons of powdered erythritol or your preferred keto-friendly sweetener to the dry ingredients.”

If you don’t have cream cheese on hand, you can substitute with an equal amount of sour cream, though the texture may vary slightly. For extra flavor, try adding ½ teaspoon of cinnamon or vanilla extract to the dough for sweet pies.

To make this crust vegan, replace the butter with coconut oil and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of the chicken egg, but be aware the texture will be different and may be less flaky.

For savory pies, adding 1 tablespoon of grated Parmesan cheese or fresh herbs like rosemary or thyme gives the crust a delightful aromatic boost.

Nutrition Facts

Serving Suggestions

This keto pie crust pairs wonderfully with a variety of fillings. For a classic dessert, try a sugar-free pumpkin pie filling or a keto-friendly lemon custard topped with whipped cream.

If savory is more your style, consider a spinach and feta quiche or a creamy chicken pot pie filling.

Because the crust is both sturdy and tender, it’s also perfect for hand pies or mini tartlets. Use cookie cutters to make smaller portions and bake with your favorite fillings for keto-friendly snacks or appetizers.

Don’t forget to check out our other low-carb recipes like Keto Pumpkin Pie, Low Carb Quiche, and Keto Lemon Bars for more delicious ideas to enjoy with this crust!

Conclusion

Mastering a keto-friendly pie crust doesn’t have to be complicated or time-consuming. This recipe offers a reliable, easy-to-make base that’s both delicious and keto-compliant.

With simple ingredients and straightforward steps, you’ll have a flaky, buttery crust that elevates any pie you bake.

Whether you’re baking for the holidays, meal prepping, or just craving a comforting dessert, this crust helps you stay on track without sacrificing flavor or texture. Experiment with different fillings and flavors to find your favorite combinations.

Happy baking, and enjoy every bite of your keto-friendly creations!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Keto Pie Crust Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A simple, buttery, and low-carb pie crust perfect for any keto-friendly dessert. This recipe uses almond flour and is easy to prepare and bake.”, “prepTime”: “PT15M”, “cookTime”: “PT12M”, “totalTime”: “PT27M”, “recipeYield”: “1 9-inch pie crust”, “recipeIngredient”: [“1 1/2 cups almond flour”, “1/4 cup coconut flour”, “1/4 cup powdered erythritol”, “1/2 teaspoon xanthan gum”, “1/4 teaspoon salt”, “1/2 cup unsalted butter, cold and cubed”, “1 large egg”, “1 teaspoon vanilla extract”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “In a bowl, combine almond flour, coconut flour, erythritol, xanthan gum, and salt.”}, {“@type”: “HowToStep”, “text”: “Cut in cold butter until mixture resembles coarse crumbs.”}, {“@type”: “HowToStep”, “text”: “Add egg and vanilla extract, then mix until dough forms.”}, {“@type”: “HowToStep”, “text”: “Press dough evenly into a 9-inch pie pan.”}, {“@type”: “HowToStep”, “text”: “Bake for 12 minutes or until golden brown.”}, {“@type”: “HowToStep”, “text”: “Cool before adding filling.”}], “nutrition”: {“calories”: “250”, “proteinContent”: “6g”, “fatContent”: “22g”, “carbohydrateContent”: “4g”}}