This Low-Carb Almond Flour Pie Crust recipe is made with four ingredients total! All you need to make this easy gluten-free pie crust is almond flour, coconut oil, an egg, and salt.
This incredible crust can cradle fruit or creamy pie fillings. Below I’ll give you my favorite fillings for this crust, so read on!
Low-Carb Keto Recipes
If you’re into this Low-Carb Almond Flour Pie Crust recipe you’ll want to check out my Keto Diet Recipes page. It’s absolutely indispensable!
Easy Almond Flour Pie Crust Recipe
Whether you’re following a keto diet or the gluten-free diet, almond flour is a wonderful flour for re-creating your favorite baked goods.
Why? Almond flour is gluten-free, grain-free, and the best low-carb flour. While I don’t eat almond flour on a daily basis, it’s perfect for special occasion treats.
How to Make a Low-Carb Pie Crust with Stevia
This homemade low-carb pie crust is a breeze to make. I’ve recently begun adding 1/8 teaspoon of vanilla stevia to this recipe which gives the crust a lovely sweet flavor.
Pie Crust with Butter or Dairy-Free Pie Crust?
If you’re looking for a pie crust with butter I’ve got you covered. But if a dairy-free pie crust is your thing use coconut oil here rather than butter. I’ve tested this Low-Carb Almond Flour Pie Crust recipe with each ingredient and it’s fantastic either way.
Low Carb Almond Flour Pie Crust
Ingredients
- 2 cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- 2 tablespoons coconut oil, melted, or salted butter, cold
- 1 large egg
Instructions
- Place flour and salt in food processor and pulse briefly
- Add coconut oil and egg and pulse until mixture forms a ball
- Press dough into a 9 inch glass pie dish
- For no bake pies: bake at 350°F for 13-18 minutes, until goldenFor baked pies: par bake at 350°F for 8 minutes
- Cool
Easy Almond Flour Tart Crust Recipe
This recipe is based on my Gluten-Free Tart Crust recipe. So many of you asked me to recreate it in a version that would work in a 9-inch pie dish that I just had to do it!
Nut-Free Egg-Free Pie Crust
I have so many readers and friends with such a multitude of food allergies that I had to create an alternative to this Low-Carb Almond Flour Pie Crust recipe. That’s where my Nut-Free Egg-Free Pie Crust comes in.
It’s a nut-free pie crust and an egg-free pie crust, and a dairy-free pie crust all combined into one! My husband and boys say it tastes like cookies!
So now you have two fabulous gluten-free pie crust recipes to choose from.
Should I Pre-Bake My Pie Crust?
So, let’s get down to pie crust baking basics! First off, be sure to read the recipe’s instructions, because every recipe is different when it comes to pie crusts. Still, I have some general guidelines for you when it comes to the question of, “should I pre-bake my pie crust or not?”
If you’re using this Low-Carb Almond Flour Pie Crust for a pie with a filling that needs to be cooked, like my Paleo Pumpkin Pie recipe below, you would not pre-bake the crust, but pour the filling into the raw crust and bake pie and crust together.
Alternatively, if using this crust for my Low-Carb Banana Cream Pie which is a raw pudding that thickens in the fridge, you will need to pre-bake the crust then pour in the filling after it cools.
Why Prebake Crust?
I’m often asked, why prebake your crust? The answer is easy. Sometimes a recipe calls for blind baking. This term is synonymous with pre-baking which is when you bake your crust for a short period of time (typically around 10 minutes) before you put the filling in it. Again, follow the recipe.
Can Pie Crust Be Made Ahead of Time?
Yes, that is the beauty of this recipe, not only is it a super quick pie crust, it can be made ahead of time. I have made the dough a few days ahead and put it in a sealed bag in the fridge or freezer and then thaw it and press it into the pie pan just like fresh dough.
Can Pie Crust Be Frozen?
If you’re wondering can pie crust be frozen, the answer is yes. Just thaw out the crust before you fill it and bake your pie.
Alternatively, my friend Deb has a recipe for a special blueberry pie in which she makes the pie crust, then puts the filling in, then instead of placing in the oven, she freezes it so it’s ready to bake when her daughter comes home for a visit. If you are interested, leave a comment and I’ll get the recipe for you!
Is Pie Crust Gluten-Free?
Not all pie crusts are gluten-free, however, like all of the recipes on my site, my Low-Carb Almond Flour Pie Crust recipe is gluten-free.
The Best Low-Carb Pie Recipes
We love pie in our household, so below I’ve compiled a list of my favorite pies using my two favorite pie crusts, this recipe, and my Nut-Free Egg-Free Pie Crust.
Chocolate Pecan Pie
My low-carb Chocolate Pecan Pie is a family favorite that I make every Thanksgiving. It’s so special though, that we have it all year round. This low-carb dessert is wonderful at Christmas and Easter, and I often make it for Passover since it’s kosher for Pesach dessert.
The crazy thing about this pie is that the filling has only five ingredients total, making it a breeze to throw together.
I’ve made Chocolate Pecan Pie in this Low-Carb Almond Flour Pie Crust recipe and in my Nut-Free Egg-Free Pie Crust and the family likes it both ways.
If you’re looking for a keto pie recipe, you’ll want to take a look at my Keto Pumpkin Pie below.
Vegan Keto Pumpkin Pie
Keto Pumpkin Pie is another family favorite. This recipe contains freshly roasted pumpkin, a ton of healthy fat in the form of coconut, and a mere tablespoon of maple syrup, but I’ve made it with and without that sweetener and it’s still just as heavenly.
Other features? This is an egg-free pumpkin pie, which you’d never know tasting it, and it’s also a no-bake pumpkin pie to boot, in case you’re looking to save oven space on Thanksgiving or other holidays.
Classic Paleo Pumpkin Pie
My Classic Paleo Pumpkin Pie is a low-carb pie made in the traditional fashion.
For this recipe, I use a custard base made of freshly roasted pumpkin (or canned pumpkin) and eggs. Rather than the usual heavy cream, I use coconut milk so that it is a dairy-free pumpkin pie. I bake it up in my Low-Carb Almond Flour Pie Crust and the family goes bananas for it, speaking of which…
Low-Carb Banana Cream Pie
Didn’t think you’d ever find a Low-Carb Banana Cream Pie recipe? You’re in luck.
Forget about ingredients like sugar, cornstarch, and condensed milk. This healthy banana cream pie filling is made with a high-fat base of coconut milk and coconut oil with bananas blended in, making it a dairy-free banana cream pie, recipe, plus it’s also egg-free.
This no-bake vegan banana cream pie is super easy to make. Bake up my Low-Carb Almond Flour Pie Crust, let it cool, and throw in this awesome filling.
Chocolate Pumpkin Pie
The great thing about this Chocolate Pumpkin Pie, aside from its fabulous flavor and rich texture, is that you can use canned pumpkin for it, making it a breeze to throw together.
Place this fuggy filling in my Low-Carb Almond Flour Pie Crust recipe, or my Nut-Free Egg-Free Pie Crust and bake up some chocolate-pumpkin goodness.
The Best Low-Carb Pie Recipes
Oh pie, how I love thee! What’s your favorite pie recipe? Leave a comment and let me know!
This post is an oldie but goodie from the archives, I first shared this Low-Carb Almond Flour Pie Crust recipe in May 2013, back then we called it Paleo Pie Crust.
Nicole says
Hi I just found out I can’t eat almonds anymore and I have made your pie crust a million times love it!! Can I sub another nut/seed flour..?? Cashew perhaps?? Thank you!
Elana says
Nicole, I haven’t tried that so not sure :-)
Karen Russell says
I’m allergic to coconut…do you think Mac Nut Oil would work? Also for your reader who can’t have almond flour, you might suggest Tiger Nut Flour, which is also gluten free and perfect for low carb diets :) Sadly I can’t have pumpkin on my blood type diet, plus keto diet, so maybe chocolate filling? :)
Warm aloha, Karen Russell
Elana says
Karen, thanks for your comment! I haven’t tried making this with those substitutions so not sure if they would work. Here’s a link to my Chocolate Cream Pie for you:
https://elanaspantry.com/paleo-chocolate-pie/
Enjoy!
Elana
Beth says
I’ve been looking for this delicious crust all of my adult life! I can’t wait to try your pumpkin pie recipe (my favorite) with this crust. All the best, Beth
Elana says
Beth, I’m so happy that this is the pie crust of your dreams!
Kathy says
Me too!!! Can’t wait to bake something nice for my friends who are gluten free and my hubby!!!
Elana says
Thanks Kathy! I hope you love it as much as we do :-)
George says
Best quiche crust I’ve ever used/made. Turned out absolutely perfect. Exceeded Martha Stewart’s recipe. Better texture and more nutritious. Tastes buttery and great ‘bite’. I’m going to try this recipe with vegan butter and rosemary or lemon to make butter cookie sticks. Thank you Elana for your dedication and love.
Elana says
George, thanks a million for letting me know this is the best quiche crust you’ve ever made and that it turned out absolutely perfect!!!
George says
Ok, I love this crust as cookies too. Made it twice as cookie dough. Just roll out the dough into a square, cut into 1×1 squares, back as usual. I add cinnamon & sugar to dry ingredients. Could also add rosemary, lavender, cocoa powder & sugar, nutmeg, etc. Sky’s the limit. Such a great base as shortbread cookies.
Elana says
George, thanks so much! I’m glad to hear you love this crust :-)
Adrienne says
Genius idea! Savory and sweet almond flour cookies.
Elana says
Thanks Adrienne!
Dilek says
Elena thank you for the recipe!
George,
Could you kindly advise if you have pre-baked the crust for the quiche, or did you cook it at once with the filling?
Thank you!
Dilek
Bethanie says
I just made a quiche with this crust recipe this morning and I prebaked for 5 minutes at 350, filled and baked for an additional 20. Perfectly cooked!
Elana says
Thanks Bethanie!
Julie says
I found a great deal on a 2 lb bag of blanched almond flour today so I came home and made this crust. Wow!! Amazing! I used Grass-fed Beef Tallow from Epic since I was using it for a savory dish, then I made a quiche with eggs from my chickens and pastured pork breakfast sausage that I picked up from the farmer’s market. SO delicious and filling! I’ll definitely be making this again and again. Thinking about making mini quiches that I can pack in my lunch bag since I’m a nursing student and spend long days at the hospital. Thanks Elana!!
Elana says
Julie, that sounds amazing! Thanks for letting me know that this crust was a wow :-)
sam says
I have now tried this recipe twice & cannot for the life of me get it to form a ball. Both times I ended up with a crumbly mess, even after adding a bit more coconut oil. It looks lovely & so simple – what am I doing wrong? :)
Elana says
Sam, this typically happens when the recommended brands of almond flour are not used. For more on that please go here:
https://elanaspantry.com/ingredients/almond-flour/
Enjoy!
Elana
Trey says
I have made this twice now for making breakfast quiches for my daughter to eat during the week. I used Red Mill that I found at Sam’s Club and I think it’s not exactly on the list, uses blanched Almonds, and the crust turns out great. I seems too flaky at first but once it bakes you could build a house on it. I normally get the egg(s) and salt, then flour, then heat the coconut oil to make sure it doesn’t clump. I made a pan version tonight of potatoes, onions, & spinach quiche. Well’s see how she likes it. PS I’m using a mixer as well. Hope that helps.
Thanks Elana for the tips and direction…it’s nice being able to provide good stuff on her diet.
Elana says
Trey, your daughter is very lucky to have you making good, healthy food for her. You are a blessing and I’m so glad to be on this healing path with you and your family :-)
Rachel says
I made this in a chicken pot pie recipe with a double crust and it was really hard and crunchy. I left a lot of it on the plate while I was eating. I was hoping for something a little softer and flakier. Hoping the leftovers in the fridge softened a bit overnight. I had to add liquid to the mixture to get it to dough-like consistency and it’s possible I may have over cooked it, but it was just lightly browning around the edges when I took it out. I like the simplicity of the recipe, but will have to test it again to see if it was human error on my part. :o
Elana says
Rachel, thanks for your comment. I haven’t ever used this pie crust recipe for Chicken Pot Pie. I use the Savory Pie Crust recipe (pg 81) in my first book, The Gluten-Free Almond Flour Cookbook for the Chicken Pot Pie (pg 43) in that book, and it’s amazing:
http://amzn.to/20XA3ic
Enjoy!
Elana
Farm wife says
Just used this recipe and made my first low carb sugar free vanilla almond pie. I mixed 1 large package of jello sugar free pudding, 2 & 1/2 cups cold skim milk along with an 8 oz carton of fat free Cool Whip. Then I added about 1/4 teas of almond extract. I topped it with slivered almonds. My husband is diabetic and has always had a bad sweet tooth. He said this recipe is a keeper. Thank you so much.
Elana says
Farm Wife, I’m so happy to hear your husband said this recipe is a keeper!
Meagan says
Hi,
Was wondering if you ever used this as a crust to make quiche?
Thanks!
Meagan
Elana says
Hi Meagan, I haven’t. I use the Savory Pie Crust recipe on page 82 of The Gluten-Free Almond Flour Cookbook. Here’s the link for you to buy it:
http://amzn.to/20XA3ic
Enjoy!
Elana
Rachel says
I live in Israel. I do not have your own products.
I ground almonds and almond flour created them.
Your instructions worked and received a ball of dough. While dough is formed.
Is it okay?
Thanks
Rachel
Elana says
Hi Rachel, my recipes don’t usually work with ground almonds, I hope you’ll let us know if you had any luck with this experiment :-)
Melissa says
Hi elana,
Could I use a pie tin instead of glass for this?
Thanks!
Elana says
Melissa, I haven’t tried that :-)
Mary says
Cooking time may be different but I think it would be okay.
Andrea L Farst says
Yes! I’ve used both it’s fine!