You are going to just love this low carb almond flour pie crust recipe.
It is a perfect gluten-free recipe, has only 4 ingredients and is incredibly versatile. Don’t miss my tips and flavour variations in more detail below.
The pastry is also naturally low in carbs, and a keto-friendly recipe too.
Why We Love this Recipe
This almond flour pie crust is my new absolute favourite keto pastry recipe. It is so easy, uses only 4 ingredients and tastes delicious! Here are just a few more reasons why I love it so.
Versatile – these can be flavoured in so many ways! Add any extracts, cacao, zest etc. Need a paleo-friendly pie crust or dairy-free pie crust pastry? Simply swap the butter for coconut butter and make it just the same. It is so easy!
Low carb – the almond flour pie crust has less than 1g net carbs per serve.
Everyday ingredients – Made with everyday ingredients found in most pantries. We love our almond flour recipes that is for sure!
Quick and easy – ridiculously easy to mix and bake.
Keto Vegan and Paleo options. Swap the butter to coconut butter to make this keto pastry suited to a dairy-free and paleo diet. The perfect keto vegan pie crust too!
Keep reading for more details on the ingredients, substitutes and step by step instructions on how to make them.
Scroll to the bottom of this post for the amount of each ingredient needed to make my gluten-free keto pie crust.
Just 4 simple everyday keto pantry ingredients.
- Almond Flour – or almond meal. Scroll to the recipe card for my best substitutions if you need a nut free keto pastry recipe.
- Powdered Erythritol – I use Sukrin Melis. For me Sukrin’s sugar free icing mixture has no weird aftertaste. It is zero calorie and zero carb. It is best to use brands such as Natvia, Lakanto or Sukrin.
- Butter – honestly, I use salted or unsalted it is up to you! For a keto vegan almond flour pastry simply replace the butter with coconut butter.
- Vanilla – add vanilla extract or any of your favourite extracts. I also love citrus or coffee extract in the pie crust as well.
Step by Step Instructions
Step 1. Add all the ingredients to a food processor or bowl and pulse or mix until combined. To make the pastry in a Thermomix; mix the ingredients 15 sec/speed 6.
Step 2. Transfer the dough to a silicone mat and roll it into a ball. Place between two sheets of clingfilm and press out into shape to fit up to an 8-inch pan. Take the top piece of clingfilm off and flip it into a greased pan. Press into the pan and shape up the sides. (Alternatively, just add the mixture to the greased pan and press into shape evenly on the bottom and up the sides. Prick the base all over with a fork and place it into the freezer. Chill for at least 20 minutes.
Step 3. Preheat the oven to 160°C. Remove the pastry from the freezer and bake for 10-12 minutes. Allow to cool completely before filling (even if you are baking again). The resting time allows the base of the pastry to continue cooking with the residual heat and set firm and crisp.
Step 4. Fill as you would prefer.
Recipe Tips and FAQs
The butter should be chilled and the pastry should also chilled before baking. This keeps the pastry firmly in place, stops it shrinking and keeps it nice and blonde.
This gluten-free pastry is different to a rice or wheat flour pastry. It will crisp more upon cooling. Leave it to cool in the pan for 1-2 hours and you will see it firms up nicely.
Store in the fridge for up to 2 weeks in an airtight container. Alternatively, pop carefully into a zip lock bag and freeze. The dough can be kept in the tart pan in the freezer until needed as well.
More Recipes to Try
This keto pastry was developed from Almond Flour Cookies recipe.
The cookies were so damn good I knew it would also make a great low pie crust so I tested it out and I was not wrong. This is a great recipe to add to our keto sweets recipe collection.
Here are just a few other great low carb recipes that I am sure you will love. The recipes below include several of my favourite keto pie recipes. There are also some great recipes for keto pie filling ideas. Plus it is the perfect almond flour pie crust for cheesecake. Yummo!
- Keto Chocolate Pie Crust Pastry
- Easy Keto Pie Crust Pastry
- Keto Lemon Meringue Pie
- Keto French Silk Pie (the BEST Chocolate Pie)
- Easy Keto Custard | 4 Ingredients
- Keto Chocolate Pudding
- Sugar Free Keto Lemon Curd
Love our spectacular keto pie crust? Then please rate the recipe ⭐️⭐️⭐️⭐️⭐️ and leave us a review to help others know that this is a recipe worth trying.
Keto Almond Flour Pie Crust
Place all the ingredients into a food processor and pulse until the mixture comes together.
Transfer the dough to a silicone mat and roll it into a ball. Place between two sheets of clingfilm and press out into shape to fit up to an 8-inch pan. Take the top piece of clingfilm off and flip it into a greased pan. Press into the pan and shape up the sides. (Alternatively, just add the mixture to the greased pan and press into shape evenly on the bottom and up the sides. Prick the base all over with a fork and place it into the freezer. Chill for at least 20 minutes.
Preheat the oven to 160°C.
Bake for 10-12 minutes. The base will still be very soft when you remove it from the oven. Leave to cool down completely (1-2 hours) and the pastry will crisp up upon cooling. Fill and chill (or bake) as needed
Place all the ingredients into the mixer; mix 15 sec/speed 6. The dough is very soft at this stage. Follow from step 2 in the conventional method.
Flavour the shortbread with any extracts, zest, unsweetened cacao, spices, if preferred.
For a vegan and dairy-free alternative, replace the butter with coconut butter.
Almond flour and almond meal are much of a muchness. Try other nut flours such as hazelnut or macadamia.
For a nut-free keto pie crust try a 50/50 mix of pepita and sun flour (untested).
Any powdered sweetener with a ratio of 1:1 (to sugar) can be used. It is not recommended to reduce the sweetener as it does help the pastry to crisp.
Store in an airtight container in the fridge for up to 1 month or freeze in an airtight container.
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NOTE: Oven temperature is for a fan-forced oven. All recipes have been tested by a team of testers.
Megan Ellam is an Australian keto recipes blogger living in Thornton, NSW. She is the author of amazing keto cookbooks such as Slow Cook Keto, Keto Loco, The Healthy Family Keto Cookbook and Every Day Keto.
Megan has been following a ketogenic diet since being diagnosed with insulin resistance in early 2017. After a long cooking career Megan simply swapped her “foodie focus” to easy keto recipes. Her keto Australian recipes all include both metric and US customary measures so that everyone can enjoy them.
Megan also makes all the recipes suitable for conventional cooks, Thermomix recipes and thermal cookers e.g. Magimix recipes.