This is the perfect Almond Flour Pie Crust recipe! This buttery keto pie crust is perfectly flakey. This can be used in all of your favorite sweet and savory low-carb recipes!
I’m so excited to share this keto pie crust recipe with you today! I began working on this several months ago when I wanted to create the perfect keto quiche.
While I had made quiche using fat head dough, it just didn’t quite satisfy my craving. I think part of what makes a quiche so fabulous is the buttery, flakey crust that balances the smooth egg filling.
So, my quest to create the perfect keto pie crust began. In this post, I’m sharing all my tips and tricks for making the best almond flour crust every single time!
Ingredients in Almond Flour Pie Crust
Because this keto pie crust is made with almond flour, it’s naturally gluten-free and low-carb. Here’s what you’ll need for the almond pie crust:
- Almond flour
- Cream Cheese
- Apple Cider Vinegar (creates a crisp, flakey texture)
Can I Substitute the Almond Flour?
No, this keto crust recipe works best with almond flour. I do not recommend substituting it. Likewise, make sure to buy almond flour and NOT almond meal.
Can I Use Low-Fat Cream Cheese?
Possibly, but I recommend using brick-style, full-fat cream cheese for best results.
How to Make Almond Flour Pie Crust
To make this low-carb pie crust, you just need a few basic ingredients and a mixer or food processor. If you do not have a mixer, I have also included instructions to make this crust by hand below.
Step 1: Add the almond flour, salt, cubbed butter, and cubbed cream cheese to a stand mixer fitted with a paddle attachment.
Step 2: Mix the crust until the butter and cream cheese begin to break down and it resembles course sand.
Step 3: Add the egg and apple cider vinegar and mix until smooth. The dough will be sticky.
You can add additional almond flour to your hands or lightly wet your hands to make this easier to work with.
Step 4: Roll the mixture into a ball and wrap with plastic wrap.
Step 5: Chill in the fridge for at least two hours to allow the butter to harden. If you use the dough without chilling again, the butter will already be soft and it will not create a crispy crust.
Can I Make This Recipe Without a Mixer?
If you do not have a mixer, you can still make this crust with a little bit of elbow grease.
Combine the almond flour, salt, cubbed butter, cubbed cream cheese and use a pastry cutter to cut the butter and cream cheese into the flour.
When the mixture resembles course sand, add the egg and apple cider vinegar, use the pastry cutter a few more times to mix the dough, then switch to a silicone spatula and work until a smooth dough forms.
Can I Blind Bake the Keto Pie Crust?
Blind baking refers to pre-baking the crust, and this is not required for every recipe but some do. Often, dessert pies are blind baked until the crust is done and cooled before adding the filling.
The answer is, yes you can absolutely blind bake this keto pie crust. When blind baking this crust, I do suggest using pie weights.
If you do not have pie weights, simply line the bottom of the crust with parchment paper or foil and add dry rice or beans. This just weighs down the bottom of the crust so it does not create any bubbles and instead forms a perfect pie crust.
Tips for Making Keto Pie Crust
- You must let the dough chill in the fridge for at least 2 hours before rolling it out and using it. If you skip this step, the pie crust won’t hold its shape or turn out nice and flaky.
- The apple cider vinegar in this recipe doesn’t affect the flavor at all. It just makes the crust flaky!
- Make sure you’re using almond flour and not almond meal. They’re two separate products!
Recipes Using Almond Pie Crust:
This is an excellent all purpose almond flour crust. I use this for my favorite quiche recipes as well as decadent pies. This can also be used to line muffin tins to create smaller pies if you prefer.
Some recipes that would be keto-friendly with this crust are:
Perfect Keto Pie Crust (almond flour pie crust)
- 1 1/2 cups almond flour
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1 ounce cream cheese
- 1 teaspoon apple cider vinegar
- 1 egg
- Combine almond flour, salt, butter and cream cheese in a food processor or mixer and mix until it resembles course crumbs.
- Add in one egg and apple cider vinegar (this helps to achieve a crisp, flaky crust) and mix again until well combined.
- Roll the dough into a ball and wrap in plastic wrap. Chill in the fridge for at least 2 hours to allow the butter time to harden again. (I like to prepare the dough the day before)
- When ready to use the dough press it into the prepared pan (you can roll the dough, but it is sticky and I find it easier to press the dough into the pan)
- Bake at 350 degrees
To Blind Bake
- Bake at 350 degrees for 15 minutes with pie weights. Remove pie weights and bake for an additional 7-10 minutes until set and golden brown.
Bake at 350 degrees for 15 minutes with pie weights. Remove pie weights and bake for an additional 7-10 minutes until set and golden brown. For quiche: I prebake at 350 degrees for 10-12 minutes without pie weights. Add the quich filling and bake an additional 20-25 minutes until the eggs are set. Net carbs are 3.3 g per slice of pie crust