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.
- 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.
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:
- 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.
- 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.
There I also reply to all your questions regarding my recipes or the keto diet in general. I see you there!
Posted In:Clean EatingDairy freeGluten freeKetoPaleoVegetarianAlmond FlourButterEggBakingDairy-Free OptionGluten-FreeKetoLow-CarbVegetarianLunchSide DishEasy4 IngredientsUnder 20 Minutes
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. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.