Low-Carb Almond Flour Pie Crust

The perfect low-carb almond flour pie crust for your low-carb and keto baking. Both no-bake and baked versions.
Prep Time: 5 mins
Cook Time: 15 mins
Servings: 1 pie crust
Total Carbs: 32g
Fibre: 16g
Author: Libby Jenkinson



  • 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.


Nutrition values shown are for an ENTIRE pie crust using the baked method and includes 1 egg.
Serving: 1whole pie crust | Calories: 1318kcal | Carbohydrates: 32g | Protein: 38g | Fat: 125g | Sodium: 468mg | Potassium: 61mg | Fiber: 16g | Sugar: 5g | Vitamin A: 1657IU | Calcium: 353mg | Iron: 6mg