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A delicious flaky and buttery almond flour pie crust that is low carb, keto and can be made dairy free or paleo!
My Easy Low Carb Pie Crust
Low carb pie crusts can sometimes be a little intimidating to do. I had always made all of my pie crusts using flour or starches and never would have thought to use nut flours to make one.
Over the last couple of years I have uploaded a couple of gluten free pie crust recipes that I have used in a few of my recipes, either savoury or sweet, but have never uploaded a recipe for one by itself.
In my low carb quiche with mascarpone, the recipe I used for the low carb pie crust was a little similar to this recipe here but skipped the sweetener and used different spices as it was a savoury pie crust. That low carb pie crust is one of my favourites as the spices bring out so much flavour and it turns out very crumbly.
In my keto pie crust, I used a combination of cream cheese and almond flour to create the most flexible double pie crust that can be used to make lattices, pie designs, calzones or empanadas!
One of my first pie crust was used in my Paleo Tourtiere recipe which is a French Canadian meat pie that we make in Quebec throughout the year for any occasion. It's always been one of my favourite dishes to eat but opted for butternut squash instead of the potatoes.
I actually prefer to use a combination of coconut and almond flours because I find almond flour alone tends to be too oily and crunchy when finished baking. The coconut flour helps absorb some of the excess moisture which helps this low carb pie crust to stay crumbly and flaky, all while being gluten free.
Gluten Free Pie Crust Recipe
When I first made this crust, I had originally used way less almond flour but it had turned out way too oily. When I took it out of the oven, the crust was essentially cooking in its own oil, which is why I decided to add coconut flour and up the almond flour.
My second try for this recipe, I decided to experiment using egg white powder to see if it would be any good. Huge mistake. It basically baked into an unbreakable brick coated in oil. It was not sliceable, nor was it edible so I definitely can't recommend using egg white powder in gluten free pie crust recipes.
This almond flour pie crust can be made using a food processor, or can be kneaded by hand. I actually did it by hand the first time I made this crust, but then my mother informed me that she had made it in the food processor because it was much simpler for her.
I have later also made it myself in the food processor and have continued to do so since. I think it's about the same amount of cleaning as it's either the food processor or a bowl and utensils. It's definitely quicker to make it in a food processor as you just need to pulse a couple of times and you are done!
This gluten free pie crust recipe was used to make my amazing low carb lemon curd tart with blackberries and was made in a tart mold, just like pictured here. I also made my no bake chocolate tart with raspberries using this almond flour pie crust recipe.
You can use any type of mold you want, big or small, it won't affect the texture at all. If you use smaller molds, you still need to bake it the same amount of time for it to be ready, though. Don't forget that or else your crust will be undercooked.
For an unsweetened savoury pie crust, you simple need to leave out the powdered erythritol and add a few spices here and there. I added some rosemary, onion flakes, salt and garlic.
You can either bake it for 15 minutes and then fill it up with toppings that don't need to be baked anymore, or fill it up with toppings first and then bake it for 20-40 minutes depending on what you put in there.
How to make a Gluten Free Dairy Free Pie Crust
My almond flour pie crust originally uses butter to make it, but if you're dairy free or if you are on a paleo diet, you would want to use a dairy free alternative. For a dairy free version, you can switch the butter for shortening, lard, beef tallow or coconut oil without any problems.
Your gluten free dairy free pie crust will be just as delicious and flaky as if you had used butter. I have made this almond flour pie crust multiple times with the different butter substitutes and had no problems.
For a paleo diet, you will want to switch the erythritol for an approved sweetener. Whether that is coconut sugar, maple sugar, honey or maple syrup, any of them should work.
This almond flour pie crust is customizable and can easily be turned into a gluten free dairy free pie crust for your dietary needs. The almond flour pie crusts pictured below are dairy free and shortening was used to make them.
Almond Flour Pie Crust
Almond Flour Pie Crust for Desserts. Recipe for 2 pies or 2 tarts or 6 small tarts.
Gluten Free Dairy Free Pie Crust for Desserts - Recipe for 2 pies or 2 tarts or 6 small tarts.
Almond Flour Pie Crust for Savoury Dishes - Recipe for 2 pies or 2 tarts or 6 small tarts.
- Preheat the oven to 180C/350F.
- Add all of the ingredients into a food processor and pulse until perfectly combined and a ball is formed. You can also mix everything with your hands and knead until fully combined.
- Now, you can make two 8 inch pies with this dough, or 6 small pies. In the pictures, I made one 8 inch tart and three 5 inch tarts.
- Press the dough with your hands into a mold of your choice, preferably one with a loose bottom so that you can easily take it out of its mold later.
- Make sure the dough is distributed evenly everywhere. With a fork, gently stab the dough in different places to create small air pockets.
- Place it in the oven and bake for 15 minutes.
*If you make a savoury pie crust, either bake it before hand for 15 minutes and then add your fillings that don't need to be cooked, or add your raw fillings and bake the crust for 30-40 minutes in the oven.*
- Take it out and let completely cool before adding your toppings of choice.
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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