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Keto Pie Crust

4.99 from 238 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

This easy Keto Pie Crust is a gluten-free 1-bowl almond flour pie crust perfect for making any sweet or savory keto sweet pies.

Bonus, this pie crust has a dairy-free option and is suitable for paleo food lovers.

Keto Pie Crust Recipe

This is the easiest Keto Pie crust recipe you will ever make!

If you are new to keto baking, this 1-bowl dough for pies is ready in less than 10 minutes in your food processor.

You will love that this almond flour pie crust recipe doesn’t require a rolling pin. It’s a simple press-in low-carb pie crust for any pastry dessert or savory pies.

How To Make Keto Pie Crust

There are plenty of ways to make a keto-friendly pie crust.

You can make a coconut flour pie crust, almond flour pie crust, or this press-in keto pie crust.


All you need to make this low-carb pie crust recipe are five ingredients

  • Almond Flour – you can use almond meal but the color of the crust will be darker and slightly gritty than with ultra-fine almond flour.
  • Large Egg – this recipe won’t work as well with a flax egg or egg replacer, so I highly recommend you stick to regular eggs.
  • Melted Butter – Use grass-fed butter or melted coconut oil for a dairy-free option.
  • Salt or a sugar-free granulated sweetener such as erythritol or allulose, depending on how you are going to use this pie crust.
  • Vanilla Extract – use only if you are making a sweet pie crust.

Preparing The Dough

There are three ways to make this crust dough. You can work by hand, in a classic hand mixing bowl, or in a food processor or stand mixer.

Food Processor

Add all the ingredients into the bowl of a food processor. The order doesn’t matter, and use the S blade attachment blend until the dough comes together into a sticky, even yellowish batter.

Stand Mixer

In the bowl of the stand mixer, using the paddle attachment, add all the ingredients and mix on low-speed first, then increase to medium-high speed.

Stop when the dough is forming a sticky yellow dough.

Hand Mixing

Place the dry ingredients in a mixing bowl, and stir to combine.

Add the beaten egg and melted butter and stir with a silicone spatula or wooden spoon to bring the ingredients together.

Knead with oiled fingers to prevent the dough from sticking to your hands until you can shape a dough ball.

Filling The Pie Plate

There are two methods to fill the pie pan with a keto pie crust.

The easiest is the press-in method. It doesn’t require any rolling pin or parchment paper, so it’s quite convenient for keto beginners.

Press in the dough

Place the dough into the greased pie plate and use greased fingers to pat the dough all around the sides and bottom of the plate.

Make sure it has an even thickness all around the pan. Then, use the back of a spoon to press and smooth the crust in the pan as seen in the pictures below.

Rolling the dough

If you want to roll the crust, place the dough between two pieces of parchment paper and roll until thin as a regular pie crust.

Flip over the greased pie pan

It will break on the sides, so use your hands or the back of a spoon to press down and stick the dough to the pan.

Making Keto Pie Crust

Baking Time

Before baking the crust, prick the bottom of the gluten-free pie crust with a fork.

Bake the pie dish in preheated oven at 350°F (180°C) on the center rack of the oven.

  • Cold filling – bake for about 20 minutes or until the pie is golden brown for a cold
  • Baked filling – for bake filling, blind bake for 10-12 minutes so the crust

Filling Keto Low-Carb Pie Crust

This low-carb pie crust works very well for a cold filling – like for a sugar-free lemon pie or keto coconut cream pie.

But it’s also a great base for baked pie filling like in my keto pumpkin pie, keto apple pie, keto pecan pie, or keto spinach quiche.

  • Cold filling – wait for the prebaked crust to fully cool down. Then, pour the cold filling – custard or fruit and place it in the fridge.
  • Baked filling – for quiches or pumpkin pies, fill the lukewarm prebaked keto crust with filling. Then I highly recommend covering the edges of the pie crust with foil to prevent the crust from browning and darkening too fast. Return to the oven until the filling is set, following the pie recipe baking time instructions.
Keto-Baking-Guide-Best-Bread-Recipes Carine Grab my Keto Meal Plans! Use one of my many keto meal plans to reach your health goals!

Making Pie Crust Ahead

You can make this easy keto pie crust recipe ahead and store it for up to 3 days in the fridge.

Wrap the pie dough in a piece of long plastic wrap or prefill the greased pie plate and film the top with plastic wrap and store in the fridge.

If you didn’t pre-roll the crust, you will need to bring the dough for 30 minutes at room temperature, or it will be difficult to press in or roll.

You can also freeze the pie crust in a ball placed in an airtight container and thaw it in the fridge the day before.

Keto Pie Crust Recipe

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You can store the prebaked crust or unbaked crust for up to 3 days in the fridge or in the freezer.

Use it straight out of the fridge by adding your toppings. If you froze it, it’s better to thaw it in the fridge for a few hours.

Allergy Swaps

Below I listed some allergy swaps to make this keto pie crust even if you are intolerant to almonds or dairy:

  • Nut-Free – In keto baking, you can always replace the almond flour with the same amount of sesame seed flour or sunflower seed flour.
  • Dairy-Free – you can replace butter with melted coconut oil and use refined coconut oil to avoid any coconut flavor.
  • Egg-Free – Some readers report success using a flax egg – stirring 1 tablespoon of flaxseed meal into 3 tablespoons of lukewarm water to form an egg-like replacer. However, I find the texture fragile with flax eggs, so be aware of this before using any egg swaps.

Frequently Asked Questions

Can I make a savory pie with the crust?

Yes, simply skip the sugar-free sweetener and vanilla and replace it with 1/2 teaspoon of sea salt and 1/4 teaspoon of garlic powder for a boost of savory flavors.

Can I lattice a pie with this crust?

It’s possible to roll this pie crust between two pieces of greased parchment paper.

Then, peel off the first piece of parchment paper and cut long strips of dough of about 1-inch width.

Use the lattice on any keto savory pies.

Can I use coconut flour?

No, you can’t swap almond flour with coconut flour, it wouldn’t work.

However, if you enjoy the taste of coconut in your pastry, you can try my keto coconut flour crust recipe.

More Easy Keto Pie Crust Recipes

If you like to make low-carb gluten-free pies, you’ll love the pie crust recipes below:

Did you try this keto pie crust? Leave a comment or review below.

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Keto Pie Crust Recipe

Keto Pie Crust

3.8gNet Carbs
This easy press-in Keto Pie Crust makes delicious keto sweet pies or savory quiche and tarts.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Yield: 8 servings (9-inch pie dish)
Serving Size: 1 slice
4.99 from 238 votes


  • 2 ½ cups Almond Flour fine, blanched not almond meal
  • 1 large Egg beaten, at room temperature,
  • ¼ cup Unsalted Butter melted, at room temperature, or melted coconut oil
  • 2 tablespoons Granulated Sweetener of Choice I used erythritol, skip for plain flavor
  • ¼ teaspoon Salt
  • 1 teaspoon Vanilla Extract
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • Grease a 9-inch (26 cm) pie plate with butter. Set aside.
  • Preheat the oven to 350°F (180°C).
  • In a food processor, using the S blade attachment, add all the ingredients, and process on medium-high speed until it form sa consistent dough
  • Place the dough ball in the center of the pie plate and press with your hand to spread the dough evenly all over the bottom and sides of the pan
  • Use the back of a spoon to press and smooth the dough onto the pan – look at the pictures above for visual tips
  • Prick the crust using a fork and cover the sides of the crust with foil – this prevents the sides from darkening too fast.
  • Prebake the crust for 15-20 minutes if you aim to add a cold filling in the pie case or blind bake for 12-15 minutes for a baked filling. If the center puffs up, use a fork to prick and deflate.
  • Remove from the oven and add your favorite pie filling and return to the oven following the pie recipe to set the filling. You can keep the foil protection on the side of the pan to prevent it from darkening. Bake until the filling of your pie is set.


  • You can prepare this keto pie crust up to 48 hours before making a pie. The best is to roll and fill the pie pan with the crust. Fill the top of the pan with plastic wrap to keep fresh and refrigerate until you need to pre-bake and make a pie.


  • Flatten the dough ball into a thick disc, wrap it into plastic wrap, and place it in an airtight container. The double sealing prevents moisture from going into the crust.
  • Defrost the day before making the pie, unwrap the dough, and place it on the kitchen countertop.


Pie size: You can use an 8-inch pan dish. You will simply have some leftover dough that you can roll, cut out with a cookie cutter and bake as a snack or pie decoration.
Rolling the dough – if you want to roll the crust, place the dough between two pieces of parchment paper and roll until thin as a regular pie crust. Flip over the greased pie pan – it will break on the sides so use your hands or the back of a spoon to press down and stick the dough to the pan.
Tried this recipe?Mention @sweetashoneyrecipes
Nutrition1 slice
Yield: 8 servings (9-inch pie dish)


Serving: 1 sliceCalories: 257.9 kcal (13%)Carbohydrates: 7.5 g (3%)Fiber: 3.7 g (15%)Net Carbs: 3.8 gProtein: 8.3 g (17%)Fat: 23.7 g (36%)Saturated Fat: 5.1 g (32%)Cholesterol: 38.5 mg (13%)Sodium: 132.3 mg (6%)Potassium: 8.6 mgSugar: 1.3 g (1%)Vitamin A: 211 IU (4%)Calcium: 78.7 mg (8%)Iron: 1.4 mg (8%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.

The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.

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