Almond Flour Pie Crust (keto, gluten-free)

Name: Almond Flour Pie Crust
Prep time: 5 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 180 g (6.3 oz./1 1/2 cups) almond flour; 30 g (1 oz./2 tablespoons) butter, melted; 30 g (1 oz./2 tablespoons) sweetener; 1 egg; Pinch of salt

This easy Almond Flour Pie Crust comes together in minutes with just almond flour, butter, and your favorite sweetener!

It’s grain-free, healthy, and delicious—a perfect alternative to traditional crusts for sweet or savory pies. Plus, it’s ideal for keto, paleo, and low-carb diets!

The recipe requires:

5 Ingredients

Active cooking time: 5 minues

Total cooking time: 20 minutes

Why you will love this!

Keto-Friendly: Made with low-carb almond flour, this crust fits perfectly into a ketogenic lifestyle.

Sugar-Free Pie: Sweetened with your favorite sweetener, this crust lets you enjoy the taste of pie without the added sugars.

Easy to Make: With just a few simple steps, this crust comes together in minutes.

Staple Ingredients: You likely already have the ingredients for this crust in your pantry!

Almond Flour Pie Crust Recipe

Ingredients

To make almond flour pie crust, you’ll need just 5 simple ingredients:

Almond Flour: The base of this gluten-free crust, almond flour provides a nutty flavor and tender crumb. Be sure to use superfine blanched almond flour for the best texture.

Butter: Adds richness and helps bind the crust.

Low-Carb Sweetener: The best sweetener depends on your needs, here are some options:

Allulose: This sweetener is a great choice for those who want the closest match to sugar’s taste and texture. It’s about 70% as sweet as sugar and doesn’t have any aftertaste.
Erythritol: A popular zero-calorie option and my go-to sweetener. Erythritol has a slight cooling effect and can sometimes crystallize. It’s also about 70% as sweet as sugar.
Monk Fruit: This natural, zero-calorie sweetener has a slightly fruity flavor and can be up to 250 times sweeter than sugar. It may have a mild aftertaste for some.
Xylitol: Xylitol offers a clean, sugar-like sweetness and smooth texture. It has a potential cooling effect, similar to erythritol. Important note: Xylitol is toxic to dogs, so keep this in mind if you have furry friends at home.
Stevia: Another natural, zero-calorie option, stevia can have a strong aftertaste, so it’s often best used in blends.It’s incredibly potent, being up to 300 times sweeter than sugar.
Honey/Maple Syrup: While these natural sweeteners add a unique flavor, they contain sugar and will impact your blood sugar levels. They are suitable for a paleo diet, but not for a ketogenic diet.

Egg: Provides structure and helps the crust hold its shape.

Salt: Enhances the flavors of the other ingredients

*you’ll find the exact measurements in the recipe card below.

Equipment

Mixing bowl
22 cm (9-inch) pie dish

Instructions

Preheat the oven. Start by preheating your oven to 360°F (180°C).

Combine the Dry Ingredients: In a large bowl, whisk together the almond flour, your preferred sweetener (like erythritol), and a pinch of salt.

Add the Wet Ingredients: Next, melt some butter and stir it into the dry ingredients. Crack in an egg and mix until a dough forms.

Shape the Crust: After that, press the dough evenly into the bottom and up the sides of your pie dish. Use your fingers or the bottom of a glass to smooth it out.

Prick the Crust: Once the crust is shaped, use a fork to prick the bottom all over. This will prevent it from puffing up during baking.

Bake:

If the filling requires baking: bake for 10-12 minutes until the edges are slightly golden.
If the filling doesn’t require baking, bake for 13-15 minutes.

Give the pie crust a short rest! Allow it to cool for about 10-15 minutes before you add the filling. This will help prevent the filling from melting or making the crust soggy.

How to use almond flour pie crust?

Here are some delicious keto pie recipes to try with this crust:

Sweet:

Savory:

Top Tips

Make ahead: double the ingredients and make two batches of dough at once! You can use one batch now and freeze the other for later. It’s a great way to save time and always have homemade pie crust on hand.

Cool Completely: Allow the crust to cool completely before adding the filling, especially if it’s a no-bake filling.

Blind Bake for Crispness: Blind baking the crust helps prevent it from becoming soggy, especially with juicy fillings.

Fine Flour is Key: Use finely ground almond flour for the best texture. Almond meal, which is more coarsely ground, can result in a grittier crust.

Don’t Overmix: Overmixing the dough can lead to a tough crust. Mix just until the ingredients are combined.

Freeze for Later: You can freeze the dough for later use.

FAQ

How to store almond flour pie crust?

Unbaked Crust:

Short-term storage: If you’re planning to bake the crust within a day or two, you can store it in the refrigerator. Wrap it tightly with plastic wrap to prevent it from drying out.
Long-term storage: For longer storage, freezing is the way to go. Wrap the unbaked crust tightly with plastic wrap. Freeze for up to 3 months.

Baked Crust:

Room temperature: A fully baked and cooled almond flour crust can be stored at room temperature for a day or two, loosely covered with foil or plastic wrap.
Refrigerator: For longer storage, place the cooled crust in the refrigerator. Wrap it tightly with plastic wrap or store it in an airtight container to prevent it from absorbing odors or drying out. It will stay in the refrigerator for 3-4 days.

Can I use this keto crust recipe for savory pies?

Absolutely! This crust is incredibly versatile. While the recipe is written with sweet pies in mind, you can easily adapt it for savory pies. Here’s how:

Omit the sweetener: Simply leave out the sweetener from the recipe.
Add savory flavors: Enhance the flavor of the crust with herbs, spices, or even garlic powder.

Can I use this recipe for a top crust?

This recipe works well for a low-carb pie crust, but it might not be the best choice for a lattice top because the dough can be a bit crumbly.

However, it works nicely as a crumble topping, just like I use it in this recipe for sugar-free cherry pie! Simply crumble it over your pie filling before baking.

Try these keto desserts next:

Chocolate Cottage Cheese Mousse

Cottage Cheese Ice Cream

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