Keto Pie Crust
Finally a low carb, yet flaky pie crust that no one but you will know is keto!
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 ultimate flaky golden crust. After several revisions, this recipe works perfect as a buttery, flaky keto pie crust without gluten. It is approximately 12 servings and is a wonderful weapon to your keto arsenal.
On the keto diet, you should have a go-to low carb pie crust recipe so you can make a keto pie whenever needed. This recipe for flaky keto pie crust is a recipe that is easy to make and only requires a few ingredients that are probably already in your keto pantry.
This pie crust is flaky and buttery and makes the perfect base for a pecan or pumpkin pie for the holiday.
- Recipe Details
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- What is the secret to flaky keto pie crust?
- Importance of cold butter in pie crust
- What flours are in keto pie crust?
- What is the purpose of xanthan gum in gluten free pie crust?
- Making keto pie crust without a food processor?
- Make ahead and freezer instructions
- How to roll out pie crust?
- Troubleshooting tips
- How to blind bake pie crust?
- Nutrition information: facts & macronutrients
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Keto Pie Crust Ingredients
- 1 cup almond flour
- 3 tablespoons coconut flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 ounce cream cheese, softened
- 1 egg
- 1 1/2 teaspoons rice vinegar or apple cider vinegar
Keto Pie Crust Directions
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.
Prep pie dough through step 3 and freeze disc wrapped in plastic wrap for up to 3 months. Thaw overnight in the refrigerator when ready to use.
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.
I made this one in the her pie crust. It.was.amazing!!!!
Keto Quiche Lorraine
1/2# bacon chopped and cooked
1 onion diced
1/2 c shredded sharp cheddar cheese
1/2 c shredded Gruyère cheese
1 1/4 c HWC
1/2 c water
4 large eggs
1/2 t salt
1/4 t pepper
1/4 t smoked paprika
1/8 t ground nutmeg
1 egg white
Cook bacon, remove from pan, add onions to bacon grease.
Whisk eggs, then add HWC and water and all the seasonings. Whisk together for a few minutes to incorporate a little of air. Add cheese, bacon and onions. Pour into prebaked crust.
Bake at 350 for 45-50 minutes until tester comes out clean. Cool a little bit before digging in.
What is HWC?
Heavy Whipping Cream
Heavy Whipping Cream
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
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.
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.
I have been making my own pie crust for all of my baking for YEARS. It’s literally the easiest thing to make and it taste so much better than store bought crusts! I’ve made plenty of different crusts, but this by far is the best. It has a wonderful buttery texture that is flaky and delicious. I’ve made tons of pie recipes with this crust and all have turned out wonderful. Love love love!
I love this keto pie crust, my husband doesn’t even know its low carb. It makes a delicious pie crust and I will continue to use it over any other crust recipe.
I haven’t made this yet, but the holidays are here! I can’t wait to get started. Let the keto pie baking begin!
Onward!!!! and go get them!
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.
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.
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 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.
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.
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 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.
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 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?
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/
Annie, I am not sure what I am doing wrong but everytime I make this crust it emits oil/butter when I parbake it. I am an experienced baker and know all the tricks but this has me stumped.Help! Denise
It sounds like your butter is getting to warm before you bake. I freeze my butter before cutting it into the pie crust. Don’t overmix the the crust. It needs to have large pieces of butter throughout the dough. Then try refrigerating the dough before baking. Are you using real butter?
Delicious and easy to make! I skipped chilling/rolling the dough and just pressed it into my pie pan, then chilled the whole thing on the freezer while the oven preheated.
It turned out flaky, and made for the perfect quiche. Will definitely be using this recipe again!