Keto Quiche Crust – Almond Flour Pie Crust

Learn how easy it is to make a buttery, flakey keto quiche crust, with no rolling needed!

A simple press-in almond flour crust recipe, 100% gluten-free, freezable and perfect for any quiche or savory pie.

What’s A Keto Quiche Crust?

Keto Quiche Crust is a simple quiche dough made with low-carb flour and no sweetener.

A keto quiche crust can be made with almond flour or with flaxseed meal, both work fine but require slightly different ingredient combinations.

How To Make Keto Quiche Crust

It’s very easy to make a keto quiche crust, and it doesn’t take long to make than regular quiche crust. I would even say it’s easier to make as you don’t have to roll the dough!

In fact, most keto quiche crusts are also known as the press-in crust. It means that you press the dough into the quiche pan to cover it instead of rolling the dough.

There are two ways to make a quiche crust very low in carbs. For a buttery, flakey quiche crust, I recommend only using almond flour and therefore make an almond flour quiche crust – this is definitely my favorite option.

For a crispy (not flakey!) crust with slightly fewer carbs, more fiber, and nutrients, you can substitute some of the almond flour with a flaxseed meal. Let me explain.

Almond Flour Pie Crust Ingredients

All you need to make this almond flour pie crust with almond flour are:

• Almond flour – use ultra-fine, blanched almond flour for best results, no almond meal. Almond Flour is a great keto-friendly flour.
• Eggs – pick large, free-range eggs for the best flavors.
• Butter – or melted coconut oil, but butter tastes more like a classic French Quiche Lorraine. Pick grass-fed butter for better taste.
• Salt
• Garlic powder – or onion powder.

This is by far my favorite keto crust for a quiche for many reasons. It is buttery and flakey and the color is very similar to a regular cafe-style quiche which makes it beautiful to serve for brunch with friends too.

They will love this crust and won’t even notice it’s the keto and gluten-free version.

Making A Almond Flaxseed Meal Crust

It’s a very similar recipe as above, except that you will use only 1 1/2 cup of the almond flour in the recipe and add 1/2 cup of flaxseed meal. Also, this recipe works better if you swap butter with coconut oil or it gets greasy.

The purpose of using a part of flaxseed meal in your crust is to:

• reduce carbs in the crust by 1 gram per serving – we are all looking for fewer carbs on our plate, so it matters.
• increase fiber and nutrients
• create a crispy crust, not flakey
• a rustic darker color

So remember, in order to make this version, use only 2 cups of almond flour and add 1/2 cup of flaxseed meal.

The rest of the ingredients and method remain unchanged.

Preparing The Keto Quiche Crust

It’s very simple to work with this keto dough. Think of it as playing with kids’ playdoh.

Press-in the dough

Place the ball of dough in the center of a greased quiche pan and press with the palm of your hand first to spread as much as possible.

Then, gather pieces and fill holes until the whole pan is covered with the dough. Smoothen the dough using a spatula.

Prick and refrigerate

After you press the dough into the pan, it is important to use a fork to prick the crust all over.

This prevents the crust from puffing up and breaking in the center while prebaking.

Also, refrigerate the pan for 10 minutes before prebaking. This will prevent the crust from releasing too much butter and getting too greasy and fragile.

Pre-bake and fill

This almond flour quiche crust needs a quick 7-9 minutes of pre-baking time at 7-8 minutes at 350°F (180°C).

Then, add your favorite quiche filling and bake as per the recipe instructions below.

Frequently Asked Questions

Can I use coconut flour to make a quiche?

I don’t recommend coconut flour to make a quiche crust. Coconut flour has a sweet flavor that doesn’t go well with a savory quiche.

However, this is my point of view, and we all have different taste buds and food allergies.

If you are looking for a nut-free keto quiche crust, try my 4-ingredient coconut flour crust recipe.

It will work very well but keep in mind that it will have a lightly sweet coconut flavor that some people don’t appreciate.

Which option to choose?

Both of these almond flour pie crusts are very different in color and texture. If you love a golden, flakey buttery crust, go for the almond flour recipe.

Otherwise, if you love your crust, crunchy, you are looking for slightly fewer carbs, and you don’t mind the brown color of flaxseed meal, go for the almond flaxseed crust.

This quiche crust will be very different in color and texture.

Can I Make This Quiche Without A Food Processor?

You don’t need a food processor or a roller pin to make this low-carb quiche crust, simply bring all the ingredients together in a bowl and combine until a dough forms.

Press the dough all over a greased quiche pan to cover it evenly. It’s as simple as this and takes just 10 minutes. My only tip, use egg and butter at room temperature.

Storage Instructions

Making Quiche Crust Ahead

Yes, you can make this keto quiche crust ahead and refrigerate it for up to 48 hours before making a quiche. There are two options to refrigerate this almond flour quiche crust:

1. The best option is to press the dough into the quiche pan and refrigerate the whole pan covered with a piece of plastic wrap to prevent the top of the crust from drying out. When you are ready to make your quiche, remove the quiche crust from the oven, prebake for 7 minutes at 350°F (180°C) and follow my keto quiche recipe for filling.
2. Wrap the dough ball into a piece of plastic wrap and refrigerate. This option is not my favorite simply because the dough hardens, and it is more difficult to press into the pan. It is a convenient option if you don’t have enough space in the fridge to store the quiche pan, though. But I will recommend taking the dough out of the fridge 1 hour before pressing it in the pan to make it easier.

Freezing The Crust

Of course, you can freeze this quiche crust, and you don’t have to pre-bake the crust to do so.

Simply freeze the dough ball slightly flattened into a disc, wrap it in plastic wrap, and place it in an airtight container.

This double-seals the dough and prevents any moisture from coming in. Defrost the day before, unwrap the dough, place it on a plate and leave it at room temperature.

More Keto Crust Recipes

I love baking my own pies, quiches, and pizza crusts. I have plenty of other low-carb crusts for you to try.

Almond Flour Pizza Crust

Cloud Bread Pizza Crust

Fathead Keto Pizza Dough 3 Ways

Low-Carb Pizza Crust

Coconut Flour Pizza Crust (Vegan, Keto)

Mini Pie Crust With Almond And Coconut Flour

If you’ve made this keto quiche recipe and you want to share a comment below!

Keto Quiche Crust with Almond Flour

3.8gNet Carbs

Keto quiche crust 2 ways, 100% almond flour or a combo of almond flour and flaxseed meal for a lower-carb quiche crust.

Author: Carine Claudepierre

Prep: 10 mins

Cook: 10 mins

Total: 20 mins

Yield: 8 servings

Serving Size: 1 slice

Nutrition

Net Carbs 3.8g

Fat 23.7g

Protein 8.3g

Calories 257.9kcal

4.96 from 489 votes

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Ingredients

US Customary – Metric

Almond flour Keto quiche crust

• ▢ 2 ½ cups Almond Flour fine, blanched not almond meal
• ▢ ¼ teaspoon Salt
• ▢ ¼ teaspoon Garlic Powder
• ▢ 1 large Egg beaten, at room temperature,
• ▢ ¼ cup Unsalted Butter melted, at room temperature,or melted coconut oil

Almond flour Flaxseed Keto quiche crust

• ▢ 1 ½ cup Almond Flour
• ▢ ½ cup Flaxseed Meal golden or brown
• ▢ ¼ teaspoon Salt
• ▢ ¼ teaspoon Garlic Powder
• ▢ 3 tablespoons Coconut Oil melted, at room temperature, or melted butter
• ▢ 1 large Egg beaten, at room temperature

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Instructions

• Preheat oven to 350°F (180°C). Grease a 10-inch (26 cm) quiche pan with butter. Set aside.
• In a large mixing bowl, combine the dry ingredients: almond flour, salt, and garlic powder.
• Stir in melted butter and beaten egg at room temperature, or the butter may 'cook' the egg.
• Combine with a spatula at first hen knead with your hand to form a consistent dough.
• Place the dough ball in the center of the greased quiche pan and press the dough to cover all the pan with an even thickness of the dough. Don't hesitate to take small pieces to patch holes or areas that are uncovered.
• Smoothen the crust using a spatula or the back of a spoon.
• Prick the crust all over using a fork and refrigerate the pan for 10 minutes.
• Remove the pan from the fridge and prebake the crust for 7–9 minutes then use to make your favorite quiche recipe.

Storage

• You can make ahead the dough up to 48 hours before making a quiche.
• Press in the dough in the quiche pan and refrigerate the entire quiche pan, wrapping the top with plastic wrap to prevent the crust from drying out. The day you want to make a quiche, remove it from the fridge, prebake at 350°F (180°C) for 7-10 minutes, then add your quiche recipe filing and bake until the quiche filling is set – about 40 minutes.

Freezing

• 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 quiche, unwrap the dough, and place it on the kitchen countertop.

Sweet pie option

• You can skip the garlic powder and add 3 tablespoons of erythritol to this crust recipe to use as a sweet crust.

Notes

Nutrition panel showing is for the almond flour quiche crust. 

Nutrition panel for the almond flour/flax seed crust per serving:

Calories: 226 kcal, Fat: 20.5 g, Saturated fat: 5.8 g, Fiber: 5 g, Carbs: 7.5g, Protein: 7.1 g, Net carbs: 2.5 g 

Egg note: the recipe doesn’t work with an egg-replacer like flaxseed egg, it is not recommended to remove egg in this crust recipe.

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Nutrition Facts

Serving Size: 1 slice

Yield: 8 servings

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