Keto Pie Crust w/ Almond Flour & Coconut Flour

Delicious keto pie crust made using both almond flour or coconut flour. A pie crust that’s low carb, dairy free and gluten free as well using only a few ingredients.

keto almond flour pie crust

You can use a keto pie crust for many recipes and many diets. Think a breakfast quiche to a dessert such as a pumpkin or pecan pie. There are a few tips and tricks I will share and how to hep you in the process. There are some things that go with pie crust that require a little more work.

Where To Buy Keto Pie Crust

At the time of writing this blog post there isn’t an option to buy a pie crust. This puts us in the position to make one at home. It isn’t hard at all just a bit time consuming due to molding the pie crust to the dish.

Ingredients In Keto Pie Crust

Almond Flour: Using almond flour is a great option if you don’t have nut allergies. What I don’t like about using coconut flour is it sticks to the pan unlike coconut flour that has a very easy release. Now, with the pie filling this isn’t a huge deal because it happens. To add, almond flour will result in the most neutral flavor and very similar to a traditional pie crust.

Coconut Flour: This would be a favorite because its nut free and it release from the pan. It’s not as flaky as the almond flour but it does crisp up due to the baking.

keto coconut flour pie crust

Can It Be Made Ahead Of Time

Yes, just like any other pie crust this can be made and frozen. Simply make the crust ahead of time then freeze it first. After it’s frozen pull it back out and cover it will something such as a freezer bag. The pie crust should cook just fine straight from the freezer.

Is This Recipe Dairy Free

There is a dairy free option for the almond flour and coconut flour pie crust. Swap the butter out for any oil of your choice.

Helpful Recipe Tips

  • Take your time, a thing with keto pie crust is there is no gluten. The coconut flour version you do roll it out but it always breaks when you transfer it. You easily can press it back together but this will take time. Almond flour pie crust have to be pressed out entirely because you don’t roll it out.
  • Crimping, this makes the pie crust look beautiful. In the photos, you’ll notice there is a pinched crimp and a fork crimp. The fork is way easier due to the nature of the flours but the pinch looks the best. I have a bit of a time getting the pie crust perfectly to have enough to pinch into place. I personally don’t think it’s worth it outside of making the pie crust photogenic.

Recipe For You Keto Pie Crust

How To Make A Keto Pie Crust

Below you’ll find two separate recipes for an almond flour pie crust and a coconut flour pie crust.

Full instructions and measurements included with both!

Almond Flour Pie Crust

Almond Flour Pie Crust

Make an almond flour pie crust that's perfect for savory or sweet recipes while on a keto, low carb or paleo diet. With only 3 main ingredients this pie crust recipe can be whipped up in not time!
3.63 from 8 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert, Main Course
Cuisine American
Servings 8 slices
Calories 221 kcal


  • 2 cup blanched almond flour
  • 2 tablespoon granulated sweetener ((for dessert recipes only))
  • 1 large egg
  • 1/4 teaspoon salt
  • 1/4 cup butter ((sub with ghee or oil 1:1))


  • Preheat oven to 350°F
  • Beat the egg seperatly. Then, add all ingredients in a bowl together. If making a savory recipe don't use the sweetener.
  • Press everything in because if you just mix it around it will seem like there isn't enough liquid. But trust me, just keep mashing and smashing until you can form everything into a ball of dough.
  • In a 9 inch pie crust press the dough out. You don't have the ability to roll it out with a rolling pin. Press everything out in the pie dish evenly. There is enough dough to cover the entire bottom and all the way up to the side to make the pie crimps.
  • Place in preheated oven for 15 minutes. Allow it to cool and make the pie recipe of your choice.


Helpful Recipe Tips

  • Take your time, this recipe has a bunch of pressing involved. You can't roll it out as a normal crust you'll have to press it in place. To get the extra pretty crust you see in the photos it took me at least 20-30 minutes. I wouldn't make it that pretty just to eat for dinner or dessert.
  • When removing from oven, you may notice the oil/butter rose up from the pie crust and pooled in the bottom. This is fine, allow the pie to cool and it will all go back into the crust.
  • Use oil for hands, when pressing keep your hands oiled in order to avoid the sticking dough. This is very crucial.
  • For paleo, use oil or ghee in the place of butter.
  • Add sweetener, for a dessert dish you can sweeten the crust up a little. I see some people will add vanilla extract but I don't think it does anything especially when the filling is added.



Nutrition Facts
Almond Flour Pie Crust
Amount Per Serving (1 slice)
Calories 221 Calories from Fat 185
% Daily Value*
Fat 20.5g32%
Saturated Fat 4.9g31%
Trans Fat 0.2g
Cholesterol 38.6mg13%
Sodium 56.4mg2%
Carbohydrates 5.6g2%
Fiber 3g13%
Sugar 1.3g1%
Protein 6.7g13%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Almond Flour Pie Crust
Tried this recipe?Leave a rating and comment, thank you
Coconut Flour Pie Crust

Coconut Flour Pie Crust

This coconut flour pie crust is flakey, buttery and comes in savory and a dessert version. It's perfect for any diet with only 3 main ingredients! Paleo, keto, low carb and even gluten free to to the nut free flour used. Make this for dinner or even your favorite holiday dessert!
No ratings yet
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 16 slices
Calories 83.1 kcal


  • 3/4 cup coconut flour
  • 2 large eggs
  • 1/2 cup cold unsalted butter
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 teaspoon vanilla extract (optional)


  • In a food processor add all ingredients and mix well until dough forms
  • Pull out of processor and knead the dough a little into a ball
  • Preheat oven to 350°F
  • Place between 2 sheets of parchment paper and roll out. Wide enough to cover the bottom of the pie dish because the other parts will just break off.
  • After you press the bottom in start pressing on the sides. You will have to mold it into the dish but it presses together easily and stays there.
  • After pressing evenly around such as in video you can crimp or fork the edges of the pie crust. If using a fork, have a bowl of coconut oil to dip it in to keep the pie from sticking to the fork. Don't press super hard.
  • Bake for 10 minutes and make the pie of your choice. Or don't bake it and freeze for later.



Helpful Recipe Tips

  • You only need the bottom portion when rolling out the dough. The sides will crack and you'll have to replace them anyway so just roll thin and wide enough to fill the bottom of the pie dish.
  • Make sure butter is cold. The butter being cold is an essential part of the crust being moldable.
  • Savory or dessert? You can have both. If you want a savory crust skip the cinnamon. For a sweeter crust add sweetener I suggest no more than 2-3 tablespoons.


Nutrition Facts
Coconut Flour Pie Crust
Amount Per Serving
Calories 83.1 Calories from Fat 65
% Daily Value*
Fat 7.2g11%
Saturated Fat 4.5g28%
Trans Fat 0.2g
Cholesterol 38.6mg13%
Sodium 19.8mg1%
Carbohydrates 3.1g1%
Fiber 1.9g8%
Sugar 0.4g0%
Protein 1.6g3%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword coconut flour pie crust
Tried this recipe?Leave a rating and comment, thank you

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