keto pie crust

Suuuper flaky, buttery and tasty, this keto pie crust is ideal for anything from pies (both sweet and savory!) to empanadas and quiches.Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

(The Flakiest!) Keto Pie Crust

almond flour

g coconut flour

xanthan gum

salt

lemon

butter

g cream cheese (cold)

egg (lightly beaten)

apple cider vinegar

egg wash (optional (for glossy finish))

Please see recipe video for guidance!

Add almond flour, coconut flour, xanthan gum, salt and zest (optional) to food processor and pulse until evenly combined.

Add butter and cream cheese and pulse for just a few seconds until crumbly. Add in egg and vinegar and pulse until the dough just begins to come together (but stop before it forms into a ball).&nbsp;Like with any pastry dough, make sure not to over-process the dough. The mixture ought to resemble coarse breadcrumbs rather than cookie dough.&nbsp;

Turn out the dough onto cling film (i.e. saran wrap) and pat into a round.&nbsp;

Refrigerate for at least one hour, or up to 3 days. You can, alternatively, freeze the pie crust at this point and thaw out as needed (just as regular pie crust!).

Roll out the crust between parchment paper. It&#x27;s more fragile than regular pie crust, so you need to work quickly and in cold conditions. You can patch up any cracks that occur by pinching the dough together. And if at any point the crust becomes unmanageable, simply pop it in the freezer for 5-10 minutes before carrying on.  

Once shaped (pie, empanadas, etc), pop it in the freezer for 10-15 minutes prior to baking (as it will help to keep its shape better and come out flakier). Brush with egg wash for a glossy finish (optional, but highly suggested).&nbsp;

Bake at 390°F/200°C for 10-12 minutes if making something small such as crackers. And up to 30 minutes for empanadas and such. Just keep an eye out for it, as grain free flours have a tendency to brown suddenly rather than gradually.&nbsp;

https://content.jwplatform.com/videos/xp0w5a6q.mp4

Sweet or savory, this gluten free and keto pie crust is super flakey and a real breeze to make.

Grain Free & Keto Pie Crust

Craving an apple pie with a flakey, buttery crust and sweet apple filling while on your keto diet? This keto apple pie recipe looks and tastes just like a traditional apple pie, but without all of the carbs and sugar. With squash and apple pie flavoring, you can’t even taste the difference! 

Keto Apple Pie

coconut flour

unsalted butter,

cream cheese, softened

eggs

rice vinegar or apple cider vinegar

egg wash (1 egg beaten + 1 tablespoon water)

zucchini

sugar free sweetener

cinnamon

allspice

arrowroot powder

apple cider vinegar or lemon juice

apple apple extract

Cut butter in to dry ingredients for keto pie crust

To a food processor, add almond flour, coconut flour, xanthan gum and salt. Give a quick pulse to combine. Add chilled cubed butter and cream cheese. For the flakiest low carb pie crust, freeze the butter for 30 minutes before use. Pulse until coarse crumbles form. (See instructions below if you don't have a food processor.)

Add remaining pie crust ingredients

Add egg and vinegar to crumbled pie dough. Pulse until combined and a dough ball forms. Don't over mix or the butter may melt. Divide dough into two balls (one ball using 2/3 of the dough for the bottom layer, one ball using 1/3 the dough for the top. Wrap pie crust dough in plastic wrap, flatten into a disc shape and refrigerate for one hour or freeze for 10 minutes. This helps to keep the butter flecks from melting while we roll out the pie dough.

Roll out bottom pie dough

Place the larger chilled pie dough in between two sheets of parchment paper and roll out dough to a flat circle. Start rolling from the center and work your way out in all directions. If the parchment paper crumbles beneath the dough, either carefully stretch the paper out or flip the parchment paper sandwich and stretch out the paper. Continue rolling until dough is 1/8 to 1/4 inch thick and your circle is at least an inch wider on all edges than the pie pan you want to use. Add pie dough to your pie plate and flute the edges. Place pie crust in freezer or refrigerator while you work on the keto apple pie filling. 

Cook the 'apples'

To a large skillet over medium-high heat, add butter and zucchini or chayote slices. 

Cinnamon spice and everything sweet

Sprinkle in sugar free sweetener, cinnamon, allspice and salt. Continue to cook until squash has softened (10-15 minutes depending on the thickness of your squash). 

Thicken the pie filling

Sprinkle in arrowroot powder and xanthan gum. Cook for 2-3 minutes while stirring. Remove from heat. Stir in apple cider vinegar (or lemon juice) and apple flavoring. Set aside and let cool. 

Assemble sugar free apple pie

Add the keto apple pie filling to your pie pan on top of the bottom crust. 

Top filling with pie crust

Roll out the second layer of pie crust similar to step 3. Place on top of pie filling or cut out lattice strips and drape on top. Brush top crust with egg wash. If covering pie with whole layer of pie crust, cut slits in the top crust to allow for steam to vent. 

Bake

Bake in a 350 degree oven for 30 to 35 minutes or until crust is golden brown. 

https://www.youtube.com/watch?v=i4PgmEZa_Gg

This keto pie crust recipe comes together in minutes with just 5 ingredients. Perfect for sweet or savory pies, it’s the only keto crust I ever use! 3 grams net carbs. 

Perfect Keto Pie Crust

butter (melted)

In a small bowl, combine your dry ingredients and mix well. Add the melted butter and egg and mix until combined.

Using your hands, shape the dough into a smooth ball and cover it with plastic wrap. Place it in the refrigerator for an hour.

Preheat the oven to 180C/350F. Lightly grease an 8 or 9-inch pie dish and set aside.

Remove the dough from the refrigerator and remove the plastic wrap. Place the ball of dough between two pieces of parchment paper and use a rolling pin to roll it out into 1/4 inch of thickness.

Transfer the dough into the pie dish, using your fingers to press up any tears or rips in it. Use a fork to pattern the edges then poke holes through the base of it.

Cover the edges of the crust with tin foil and blind bake it for 10-12 minutes, until it begins to firm up. Remove the crust from the oven and let it cool completely. Once cool, it is ready to use. Alternatively, you can add the filling and bake everything together.

OMG!
As with all your keto/ low carb recipes I have tried, this is absolutely delicious. The perfect pie crust that is so easy and versatile.
Thanks so much Arman.

My search is over!  Texture - great.  Taste- great, ease of prep - great (I chilled and rolled out on silicone mat.  Thank you so much!

Update. When I made the sausage rolls there was a small amount of pastry left over, so I rolled it flat and baked it with the sausage rolls. It was delicious. So I've just made a batch of the pastry, rolled it out and cut it with a cookie cutter. This recipe makes 25 x 2" savoury cookies/biscuits, chewy and crunchy with a rich buttery flavour. Don't roll it too thin, about 1/4" minimum (same as the original pie crust recipe). Cook them for 10-15 minutes and turn them half way through. Keep an eye on them as they can start to burn very quickly. Thanks again for such an amazing recipe.

This crust looks the same as my old grandma was making it. So much good memories…

Hi,
Trying to go low carb, so that means most of the naughty treats are out. Used your pie crust recipe today to make sausage rolls. Utterly lush!. Thank you so very much.

Finally I know how to make crust. Really amazing.

Easy, tasty recipe. Works well. I miss two things being on a low carb diet - pastry and ice cream.  Now I can have a pie with a crust! I do have one question purely out of curiosity. Normally with a pastry or pasta dough you rest it in the fridge to let the gluten ‘relax’ which I think then allows for better rolling of the dough. As almond meal had no gluten, what is the rationale for resting the dough? Cheers!

Can I also use coconut flour instead of almond? I have a lot of coconut flour at home and want to use it.

Thank you for this! I am so glad to have a healthy pie crust recipe.

Great tasting pie crust. The only one I use for dishes.  My husband loves it and I have tried other recipes that weren't a hit by him. I'm more picky and I love it too.  Of course,  it can't ever replace the real thing but a great alternative to it.  Highly recommend it.  Have used it in both savory and sweet  pies

This was delicious, buttery and crispy. I didn’t have xanthum gum so used unflavored gelatin powder. Worked great. Next time I may try a top for the pie. My husband loved and and we’re both picky. Thanks! It’s a keeper.

No-roll coconut flour almond flour pie crust is tender, delicious and foolproof! It also happens to be keto, vegan, grain-free, gluten-free, & Paleo.

Coconut Flour Almond Flour Pie Crust (Vegan, Keto

water

flaxseed meal

almond flour ((not almond meal))

fine sea salt

virgin coconut oil (melted and cooled slightly)

Preheat

In a small bowl or cup, mix the water and flaxseed meal until blended. Let stand for 5  minutes to thicken/gel..

Whisk

In a medium bowl, whisk together coconut flour, almond flour and salt, breaking up any lumps.

Combine

Add the flax eggs and oil to bowl, stirring until completely combined.

Press

Press dough evenly in bottom and sides of an 8-inch or 9-inch pie pan or tart tin.

Chill

Unbaked Crust: the crust is ready for use in recipes that call for adding the filling to an unbaked crust before baking. It can also be loosely covered with plastic wrap and refrigerated until ready to fill and bake.

Par-baked Crust: the crust is ready for use in recipes that call for adding the filling to a par-baked crust before baking. Prick the bottom of crust 2 or 3 times with fork (to release steam). Bake in preheated oven for 10 minutes. Cool on a wire rack and use in recipes calling for par-baked crust.

Fully-baked Crust: Prick the bottom of crust 2 or 3 times with fork (to release steam). Bake in preheated oven for 23 to 27 minutes until light golden brown. Cool on a wire rack and use in recipes calling for fully-baked crust.

We love this crust! I have been coming back to this crust ever since I found it about 5 years ago, it is my favorite and my family loves it. We have several allergies in the house, this is a crust everyone can eat. It tastes great and is so stinking easy to make, thank you!

Wow! The crust came out perfectly delicious!  The golden color, texture and taste were fabulous. I'm thrilled to have this recipe!  Thank you so much for sharing it. Brilliant!

I made a double batch both for palettes. Wonderful recipe! Really impressed how nicely it bakes up. Thank you so much.

This worked great for a no-bake tofu chocolate cream pie. Delicious!

The Coconut Flour Pie Crust is a 4-ingredient easy gluten-free, grain-free, paleo, and low carb pie crust perfect for a healthy pumpkin pie or savory quiche.

Coconut Flour Pie Crust

Coconut Flour

Eggs (at room temperature)

Coconut Oil (measure melted or melted butter)

Salt (or 1 tablespoon powdered sweetener for a sweet pie)

Sweetener

Coconut Extract

Ground Cinnamon (for keto pumpkin pie)

Ground Ginger (for keto pumpkin pie)

Lemon Zest (for keto lemon pie)

Salt

Garlic Powder

Preheat the oven using the fan-forced mode at 350°F (180°C).

Grease a 9-inch pie pan with butter or coconut oil. I recommend using a non-stick removable bottom pan, it will make the unmolding process easier. Otherwise, a glass or ceramic pan works as well but you will have to serve the pie in that pan and serve from the pan. Set aside.

In a large mixing bowl (or a food processor with the S blade attachment), add the coconut flour, beaten eggs (at room temperature), melted coconut oil (not hot, lukewarm, hot oil burn eggs!), and salt (or sweetener depending on whether you are making a savory pie or a sweet pie).

Combine with a spoon (or process on medium speed until it forms a crumbly dough). The dough is wet at first and dries as you go. After 30 seconds, use your hands to knead the dough. It shouldn&#39;t take more than 90 seconds to be able to form a dough ball. If you used the food processor, it would form a crumble of dough after 30-45 seconds. Stop the food processor, gather the pieces into a ball with your hands.

If you don&#39;t feel like rolling the dough, simply place the dough ball in the center of the pie pan. Press with your hand to flatten the ball. It will become crumbly again. That is what you want to have lovely shortbread coconut pie crust. Use your finger to spread and press evenly the dough all over the pan and press to stick the dough to the pan until it forms a lovely smooth crust.

Use the back of a spoon to press the dough to the pan and smoothen the surface. The more you press the more it will hold together when serving.

Press in method

Place the dough ball onto a piece of parchment paper, press another piece of parchment paper on top. Yes, you don&#39;t have to refrigerate the dough at this stage!

Roll the dough, thick as regular pie crust. Refrigerate the rolled dough for 10 minutes on a flat board. It will slightly harden the dough and make it easier to flip over on the pan.

Remove the top layer of parchment paper and flip over the crust onto the pan.

Remove the last parchment paper layer and press the dough in the center to go in the pan. It will crack and that is ok. Gather pieces of dough to fill holes and press them with your fingertips to stick. Use a spoon to smoothen the surface.

Prick the crust before baking it. Avoid pressing the dough too much on the pan borders or it gets more difficult to serve slices without breaking.

Pre-bake for 15 minutes at 350°F/180°C. Add a piece of foil on top of the crust to prevent the border from browning too fast.

Remove from the oven, add the sweet or savory filling of your choice like quiche fillings, pumpkin filling.

Return to the oven until the filling is set around 40-50 minutes for a pumpkin pie or 30-40 minutes for a quiche.

If you used a removable bottom pan, you will be able to unmold your pie after it cool for 3 hours in the pan at room temperature. For ceramic and glass pan, don&#39;t unmold and serve directly from the pan.

Rolling method

You can prepare the dough 24 hours before. Wrap the dough ball in plastic wrap and store it in the fridge. Remove from the fridge 3 hours before rolling to soften.

Storage

Thank you SweetAshoney for the recipe, my coconut flour was from online and is a little bit sweet but doesn't matter as I am making a rhubarb and blackberry tart.
Also Mary thank you for the info on using the air fryer - I avoid using my oven unless cooking masses to fridge and freeze - energy prices. Plus air fryer so quick.

Hello Carine!

Thank you so much for your recipes!!  They are all so helpful and delicious!  I was just wondering if I could use this crust for mini tartlets?  I was thinking of putting it in mini muffin tins (maybe using the paper cups?)

Thank you so much again!

Good taste and easy to put together with a fork. Little to no taste of coconut.I don’t have access to an oven rn so I used an air fryer. I spread it out a parchment liner, set the air fryer to 350 and “baked it” for 5 minutes. Stirring every 45 seconds to keep it from burning. Then used it to top 2 Bowles of canned cherries as a crumble. Would make again, very tasty. Thank you!

LOVE LOVE LOVE this recipe! I can not have almonds and use your site a bunch for your coconut flour recipes. That said do you think I could use this recipe to make hot pockets?thanks in advance!
Nicole P

WOW!! This looks awesome!  Thank you so much for the video, because I’ve often had exactly the same thing happen to me I’ll finally get it rolled out to ensure proper thickness throughout and then I’ll try to gently flip it into my pie plate only to have to it break just as yours did. At which point I’ll get very discouraged and won’t know what to do whether to try rolling it out again or to do as you did and just press in all the while telling myself no one is going to know if they had a thicker crust then the person beside them anyway! Lol! Have you tried freezing this dough?  My thought is to make a few pie crusts at once and when I get to the rolled out stage just lay another piece of parchment over top and then continue to add my sheets of parchment with dough rolled out and then put the stack of them into a ziploc bag and then put it into a sealed container to prevent damage if they happen to get shuffled around in the freezer. Then when I want to make a pie simply take the layer of dough out and let it thaw a bit and then press it into the pan. Do you think that would work?  I was thinking since you are using coconut flour any excess water that may have been absorbed from freezing won’t hurt it because it should just absorb any excess?  At least that’s my thought, also with rolling them out first instead of storing in balls it will dramatically decrease the thaw time and when I would be able to use it?  Have you tried this by chance and can you tell me if this works?  I would think they should be fine in the freezer for 6-9mths??  It would allow me to whip up a quiche on a weeknight when I’m struggling to come up with a fast keto meal. I’m thinking this would also work with tarts but only if I use silicone muffin pans otherwise I think it would be impossible to get them out of a pan without causing all the crust to crumble?  I really would love your feedback and I thank you so much for your recipes.  I noticed that you have cookbooks for sale as well.  I will definitely be looking in to purchasing them after I’ve tried a few of your recipes but I’m sure I will have success especially with the help from your tips within the recipes and the combined videos. Thanks again!🇨🇦Leanne

Turkish Lamb Galette made with the coconut flour crust. I did not prebake crust and it was wonderful.

https://content.jwplatform.com/videos/vyQaolNn.mp4

Coconut flour pie crust a 4 ingredient keto pie crust perfect for your keto pumpkin pie

Top 5 keto pie crust recipes from across the web

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Top 5 keto pie crust recipes from across the web

The most viewed keto pie crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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(The Flakiest!) Keto Pie Crust

Keto Apple Pie

Perfect Keto Pie Crust

Coconut Flour Almond Flour Pie Crus...

Coconut Flour Pie Crust

The most viewed keto pie crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine