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.
The naturally gluten-free pie crust can be made as a baked pie crust or a no-bake pie crust. It can be used in sweet or savoury recipes too.
Which low-carb flour to use?
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 pie crust, and four if you want a baked pie crust.
How to make a no-bake keto 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 a 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 the pie either before or after the crust firms up in the refrigerator. If the filling you are using is chunky or harder to spread around (like fresh fruit) I will typically allow the crust to harden before filling the pie.
How to make a baked keto 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 its 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.
How to freeze a 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 it 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.
Ways to use a 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 use the same gluten-free pie crust for sweet recipes and savoury recipes.
Savoury pie crusts - You can easily add spices or seasoning to the crust to 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 to a delicious cheesecake.
Sweet pie crusts - add sweetener to suit your taste buds and flavours such as cinnamon or vanilla.
What if your favorite low-carb pie to bake? Leave a comment to let us know. Enjoy!
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Low-Carb Almond Flour Pie Crust Recipe
- 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.
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