Keto Pie Crust
Published November 15, 2020 • Updated February 1, 2026
Finally a flaky, low-carb pie crust that no one will know is grain-free!
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They're not gonna know! This gluten-free pie crust combines almond and coconut flour with lots of butter and a secret ingredient for flavor to help create air pockets for the ultimate flaky golden crust. After several revisions, this recipe works perfectly as a buttery, flaky pie crust without gluten. Makes 12 servings and works for everything from pecan pie to quiche.
If you’re eating keto, you need a go-to pie crust recipe. This one is easy to make and only requires a few ingredients you probably already have in your pantry.
This pie crust is flaky and buttery and makes the perfect base for a pecan or pumpkin pie for the holidays.
Explore 680+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
1 cup almond flour -
3 tablespoons coconut flour
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1 teaspoon xanthan gum
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1/2 teaspoon salt
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1/2 cup unsalted butter, chilled and cubed
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1 ounce cream cheese, softened
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1 egg
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1 1/2 teaspoons rice vinegar or apple cider vinegar
Step by Step Instructions
Step by Step Instructions
Pulse dry ingredients with butter
Add almond flour, coconut flour, xanthan gum and salt to a food processor. Give a quick pulse to combine. Add chilled cubed butter and cream cheese. Pulse until coarse crumbles form. (See instructions below if you don’t have a food processor.)
Add wet ingredients
Add egg and vinegar. Pulse until combined and a dough ball forms. Wrap pie crust dough in plastic wrap, flatten into a disc shape and refrigerate for one hour.
Roll out pie dough
Place the chilled disc of dough in between two sheets of parchment paper and roll out dough to a flat circle. Start from the center of the disc 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 you are at least an inch wider on all edges than the pie pan you want to use. Crust should be between 1/8 to 1/4 inch thick.
Place pie crust in pie plate
Once your pie crust is at your desired thickness and width, remove top layer of parchment paper. Place pie pan upside down over pie crust. Hold one hand on the pie pan. Slide your hand under the bottom parchment paper and flip so the pie pan is on the bottom and crust is on top. Remove parchment paper.
Flute the edges
Gently press the pie dough into the pie plate and trim the edges if needed. Flute the ends of the pie dough by pinching dough with your thumb and index finger all around the crust.
Blind baking instructions
Proceed with the pie according to your recipe instructions. If your recipe requires a pre-baked pie shell, prick the bottom of the crust all over with a fork. Add a sheet of parchment paper on top of the crust and fill with pie weights. This will keep the crust from puffy up on the bottom. Bake at 350 degrees for 10-15 minutes or until the edges turn golden.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Frequently Asked Questions
Can I substitute almond flour with something else?
Almond flour is key for the texture of this keto pie crust, but if you have a nut allergy, you might try sunflower seed flour as a substitute. Just keep in mind that the flavor and texture may vary.
What if I don’t have xanthan gum?
If you don't have xanthan gum, you can try using psyllium husk powder as an alternative. Use about the same amount, but keep an eye on the dough's consistency since it may behave slightly differently.
How should I store the keto pie crust?
Wrap it tightly in plastic wrap and store in the refrigerator for up to a week. For longer storage, freeze it for up to three months. Thaw in the fridge overnight before using.
Is this pie crust suitable for a dairy-free diet?
This recipe contains butter and cream cheese, so it's not dairy-free. However, you can substitute the butter with coconut oil and the cream cheese with a dairy-free cream cheese alternative to make it dairy-free.
How many carbs are in this keto pie crust?
The total carb count depends on your specific brands of almond and coconut flour, but on average, each serving has around 1.5g net carbs.
I baked pumpkin for 40min at 400, no ingredient substitution, and while pie was barely done, my crust was burnt. I'm talking the bottom crust too, not only the edges. What am I doing wrong?
Using clear glass pie mold, convection oven, temperature is correct checked with separate thermometer.
That was too high of a temperature. I bake my pumpkin with this pie crust at 325 degrees for 50-60 minutes. https://www.ketofocus.com/recipes/keto-pumpkin-pie/
This was the best pumpkin pie ever. Everyone loved it! It took an extra 20 minutes for the custard to cook.
My pie dough always gets Burned even when I am covered with double aluminum foil. What can I do?
Thanks!
Can you taste the coconut in the flour? I've never used that flour for fear it will make everything taste like coconut which I do not like. Thanks. It looks fantastic!
I can't taste the coconut flour at all. It's very minimal in this recipe.
This looks like an amazing recipe. But it sounds like a lot of vinegar. You don’t taste it? Could you use half the amount of vinegar?
Yes, you can decrease the vinegar if you are worried it will be too tart.
I did something way wrong. It was looking really good. I pulsed the dry ingredients with the chilled butter and cream cheese and it came it crumbly. Then I added the vinegar and egg and then it came out it came out creamy like a cookie batter. Too big if an egg? Too much vinegar? Any tips?
It's supposed to be crumbly with the butter and cream cheese. And it would be like a cookie dough with the egg and vinegar. Sounds correct. Did you watch the video to see the texture? You could always add more almond flour if you need to thick it up a bit.
This looks better than any I've seen so far for keto pie crust I'm curious as to what purpose the egg serves in the in the dough? Could it be substituted for something else for someone with an egg allergies?
The egg is there for structure and support. You might be able to get away with not using it. I haven't tried it without. You may need to add something else like cream cheese to help hold it together.
This sounds amazing. I am making a fresh cherry pie for my dad for christmas with fresh cherries and I am wondering if you have a good keto recipe for this type of filling that I can use with this crust???
I don't have a cherry pie filling recipe. Cherries are higher in carbs, but you can definitely make it low carb/low sugar. Use fresh or frozen cherries (without added sugar) and follow your recipe but use allulose syrup or sugar-free sweetener in place of the syrup. If the recipe calls for a thickener, use 1/2-1 teaspoon xanthan gum.
Will this crust recipe work for a double crust apple pie? I usually bake my apple pie for 45 minutes at 425 degrees.
Yes, see my apple pie recipe! I bake the pie at 350 degrees for 30-45 minutes
This is a fantastic crust. I'm going to fool my family and not tell them it's keto! Do you ever add anything to sweeten it for a sweet pie? Thank you!
Thank you! For a sweeten pie crust, just add 2-4 tablespoons of sugar free sweetener.
I’m not sure why I had this result. I was very careful with my measuring and reading the recipe. But my mixture became like a dough after adding the butter and cream cheese I did not get to the stage of course crumbles… I guess I’ll still add the egg and the rice vinegar though it doesn’t seem to need it at this point. It seems like it needed more almond flour.
It sounds like your butter was too soft. Or became soft when mixing. This happened to me before when my food processor bowl was warm from the dishwasher and it melted my dough. Make sure all of your bowls are room temperature or colder. And it works best if you freeze the cubed butter for at least 30 minutes before making the crust.
Onward!!!! and go get them!
All the ingredients look good except cream cheese which I don’t like. Can this flaky keto pie crust be made without the cream cheese?
You can try adding more butter. Maybe a few tablespoons more.
Why don’t you have a “pin” button
If you hover you mouse over any of the pictures below the recipe, you can pin them. You will see the icon.
I never comment on recipes but I have to for this. It’s 100% legit!
The best keto pie crust ever. It’s better than real flour crusts.
This will be the only crust I’ll make from now on
Very delicious! Thank you for sharing this amazing recipe. We used it for a large keto quiche and it turned out great. I have a question: I made sure the dough was chilled for over an hour. It only took me about 1-2 minutes to roll between parchment but I found that the dough stuck to the parchment when I flipped into the pie dish. I stuck the whole hung in the freezer for a few minutes and took it back out but it still stuck. I ended up using my “cool” hands ☺️ And pressed it into the dish. Do you sprinkle any keto flour onto your parchment before rolling it out?
Still, this was a yummy recipe and smelled amazing while cooking!
Yes, when that happens, just sprinkle some for almond flour down.
When I saw this crust I just said to myself,"Quiche". please share your quiche recipe Gary.