Learn how EASY you can make a buttery, flakey keto quiche crust perfect, with NO rolling needed! A simple press-in almond flour crust recipe, 100% gluten-free, freezable and perfect for any quiche or savory pie.
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.
This is by far my favorite keto crust for a quiche for many reasons. It is buttery, 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.
All you need to make this almond flour pie crust with almond flour are:
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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:
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 methods remains unchanged.
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.
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, and 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.
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.
It’s very simple to work with this keto dough. Think of it as playing with kids’ playdoh.
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.
After you press in 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.
This almond flour quiche crust needs a quick 7-9 minutes of pre-baking time at 7-8 minutes at 350F (180C). Then, add your favorite quiche filling and bake as per the recipe instructions below.
Yes, you can make ahead this keto quiche crust and refrigerate for up to 48 hours before making a quiche. There are two options to refrigerate this almond flour quiche 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 on 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.
I love baking my own pies, quiches, and pizza crusts. I have plenty of other low-carb crusts for you to try.
If you’ve made this keto quiche recipe and you want to share a picture with all the SweetAsHoney followers, join us on my Facebook Support Group. There I also reply to all your questions regarding my recipes or the keto diet in general. I see you there!
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 sugar alcohols 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 sugar alcohols 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.