Low-carb almond flour pie crust is a tasty pie crust that is keto-friendly and easy to make. This crust can be made in a matter of minutes and requires minimal ingredients
Keep reading to learn two different ways to make almond flour pie crust.
Low-Carb Pie Crust - baked and no-bake versions
Nut flour is an excellent substitute when low-carb baking. Any nut flour can be easily swapped out for almond flour in this recipe, so use whatever you have on hand.
If you have a nut allergy but are still looking for a low-carb pie crust, I highly recommend this coconut flour pie crust.
To make an almond flour pie crust you only need 3-4 ingredients. You'll use three ingredients to make the no-bake version, and four if you plan on baking the crust.
No-Bake Low-Carb Almond Flour Pie Crust
No-bake almond flour pie crust has the same texture as graham crack crust. It is crunchy and crumbles easily. This crust is best used for no-bake cheesecakes or fresh fruit pies.
To make no-bake almond flour crust you will want to mix together almond flour, melted butter, and a bit of sweetener. Then press the crust into the bottom and sides of a pie pan with the palm of your hand.
The crust will harden as it cools in the refrigerator. You can add the filling to pie either before or after the crust firms up in the refrigerator. If the filling you are using is chunky of harder to spread around (like fresh fruit) I will typically allow the crust to harden before filling the pie.
Baked Low-Carb Almond Flour Pie Crust
Making an almond flour crust that is baked is similar to making a no-bake crust. The only difference is that I add an egg to the ingredients so that the crust holds it's shape better. The addition of an egg will keep your crust from crumbling.
Again, you simply mix the ingredients together, then press the crust into the bottom and sides of a pie pan with the palm of your hand. When making a baked crust you will want to lightly grease the pie pan with a little olive oil to make it easy to remove.
Once the crust is shaped you will want to use a fork to prick the bottom of the crust several times. If you forget to prick the bottom the crust is will bubble up while cooking. Wrap the edges in foil then bake for 15 minutes at 180 degrees C/350 degrees F.
Freezing Low-Carb Almond Flour Pie Crust
Since I always like to make cooking easier, I will sometimes make a couple of extra pies crusts at one time and freeze them. That way I can simply pull one out of the freezer when needed.
Both no-bake and baked pie crusts can be frozen for future use. To freeze them I remove the hardened/baked crust from the pan, wrap the crust in parchment paper, and then either wrap the crust in foil or slide into a large zip bag.
The crust can be frozen for up to 12 months. When you are ready to use the crust remove it from the freezer and let it defrost on the counter for about 15-20 minutes before filling and baking. No-bake crusts do not need to be defrosted before filling.
Versatile Low-Carb Pie Crust
The great thing about almond flour pie crust is that it is versatile. This recipe is just a baseline recipe that can be used for any pie you are making.
You can easily add spices or seasoning to the crust make the flavor of your pie really stand out. Oregano or basil could be added for a savory pie. Cinnamon or perhaps lemon zest would make a tasty addition for a delicious cheesecake.
What if your favorite low-carb pie to bake? Leave a comment to let us know. Enjoy!
Low-Carb Almond Flour Pie Crust
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Ingredients
- 150 g (1.5 cups) almond meal/flour
- 4 tablespoon butter melted
- 1 teaspoon granulated sweetener of choice ¼ teaspoon salt for savory pies
- 1 eggs - medium used in baked crust only
Equipment
Instructions
- In a bowl mix together all the ingredients for the pie crust. If you are baking the crust add an egg. If you are making a no-bake crust leave the egg out.
- Press the dough into the bottom and sides of a pie pan using the palms of your hand. If baking the crust be sure the grease the pan with a bit of olive oil before adding the crust.
- Next, use a fork to prick the bottom of the crust several times so that the crust can vent while baking. This will keep the crust from bubbling up. Cover the edges in foil, fill the crust, then bake for 15 minutes at 180 degrees C/350 degrees F. Let the pie cool and serve.If making a no-bake crust, place the crust in the refrigerator to harden while you make the filling. Then fill and chill in the refrigerator until ready to serve.
Notes
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Adrian Manchest
Do you have to bake the crust before you add the filling? Once the filling is inserted do you have to make the top again?
Evelyn
Hello, so this is good for a single crust pie but what if J want to cover the pie for a traditional apple pie with a top and bottom crust??
Libby www.ditchthecarbs.com
Yes this Low-Carb Almond Flour Pie Crust recipe would work like a treat! Ensure you blind bake the bottom, and then pour your filling of choice, then top with rolled Almond Flour Pie Crust and bake until golden. You can wash the pastry top with egg or milk to glaze before baking.
Lynne Durkin
This sounds awesome! Do you have any low carb sweet pie filling recipes you could share?
Rosann Gorman
Do you bake before filling with savory ingredients, then bake again?
Libby www.ditchthecarbs.com
Yes.
Lisa
So glad I found this site! Recipe is perfect and I really like the options presented, ie grams or cups and baked or unbaked crust.
Libby www.ditchthecarbs.com
Awesome, and thanks for the feedback on the grams and cups. I like to make it as easy as possible for everyone around the globe to make my recipes regardless of which way they prefer to measure their ingredients.
Stephanie
Is this recipe sturdy enough to make small beef stew hand pie?! It sounds so good ?
Thanks,
Stephanie
Libby www.ditchthecarbs.com
I haven't tried yet, please come back and let us know how you got on if you give it a go. That would be a great recipe.
Veronica
This low carb almond flour pie crust is amazing, I recently started a low carb diet and thought I would have to sideline my love for pies but this recipe really saved me! Thank you for sharing this delicious recipe.