Almond Flour Pie Crust (Keto, Gluten-free)
By Carine Claudepierre
Published on 12/26/2023
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This Almond Flour Pie Crust is an easy 5-ingredient, gluten-free, low-carb, keto pie crust perfect as a base for any sweet pie recipe. Bonus, this pie crust is also paleo-approved, with a dairy-free option provided.
The holiday season just started, and all we want is to bake pies, sweet or savory! If you want to bake a gluten-free, healthy pie for Thanksgiving or Christmas, this pie crust with almond flour is the easiest to prepare for a Sugar-Free Lemon Pie, Sugar-Free Coconut Cream Pie, or Keto Pumpkin Pie.
The good news is, this almond crust is not only for low-carb food lovers. It’s simply a healthier pie crust using almond flour and, therefore, a delicious gluten-free pie crust that will also suit your diabetic guests. Almond flour is low in starch and carbs, and it’s the perfect option to make any diabetic desserts this Thanksgiving.
An almond flour pie crust is a simple 1-bowl pie crust made of almond flour. It’s a gluten-free and low-carb dough perfect for any sweet dessert pie like my keto pumpkin pie or lemon pie. So this pie crust with almond flour is naturally:
- Gluten-free
- Low-carb
- Paleo
- Grain-free
- Sugar-free
Ingredients and Substitutions
All you need to make this low carb pie crust recipe is a bowl, a mixing spatula, and the pantry ingredients below:
- Ultra-fine Blanched Almond Flour – This is the best almond flour for a tasty pie crust. Almond meal won’t work as well. It makes the crust dark in color and slightly grainy texture.
- Melted Butter or melted coconut oil for a dairy-free option.
- Large Egg at room temperature.
- Granulated Sweetener – I used a keto-friendly sweetener, erythritol, but any crystal sweetener works well. You can also skip the sweetener to keep the pie crust plain.
- Vanilla Extract – This adds a delicious flavor to the recipe.
How To Make Almond Flour Pie Crust
It’s very simple to make this 5-ingredient gluten-free pie crust with almond flour. You don’t need any fancy kitchen appliance – I know some recipes call for a food processor, but it’s not a must-have.
First, prepare the dough for your pie by following the 6 steps below.
- Measure all the ingredients into small bowls for precision. Always measure almond flour with US standard measuring cups that are slightly packed in the cup and swept on top to remove any extra. In fact, adding too much almond flour to this dough makes it crumbly, dry, and hard to roll. Measure the flour carefully to avoid that. Also, beat the egg in a small bowl, and measure your fat melted.
- Place all the ingredients into a mixing bowl, starting with the dry ingredients, and top with the liquid ingredients.
- Stir with a silicone spatula or wooden spoon at first until the dough forms a crumble.
- Knead by hands, pressing the dough to bring ingredients together into a dough ball. If too dry, add a few teaspoons of water to bring the ingredients together.
- Place the dough ball between two-piece of parchment paper slightly oiled with coconut oil. Press to flatten the dough ball and start rolling as you would roll any pie crust. Aim for 1/8 inch (0.3 cm).
- Peel off the top piece of parchment paper and set it aside.
- Grease a 9-inch pie pan with butter or coconut oil. You can also use an 8-inch pan, but you will have some dough left.
- Slide your hand under the piece of parchment paper with the rolled pie crust on it. Now, work fast as you flip it over the pan. Yes, the curst will crack, and that’s fine because you can reshape the dough in the pie dish later.
- Peel off the top piece of parchment paper to release the crust in the pie plate.
- Use the extra dough falling on the side of the pie pan to patch any hole in the pie.
- Use the back of a spoon to smoothen the added pieces of dough.
- Prick the crust all over using a fork.
- Protect the sides of the pie crust with foil to prevent this part from burning and darkening too fast.
- Pre-bake the pie crust. Place the pie dish in the center rack of a preheated oven at 350°F (180°C) for 15 to 20 minutes.
- When the crust looks slightly golden, remove it from the oven and fill it with the pie filling of your choice.
- Return the pie to the oven following your pie recipe for the right timing to bake the pie filling.
Pie Recipe Ideas
You can make all sorts of sweet pies using this almond pie crust. The most popular are apple pie and pecan pie, and some of my favorites are:
- Low-Carb Pumpkin Pie – Filled with pumpkin custard, the best for a healthy Thanksgiving dessert.
- Low-Carb Lemon Pie – Filled with lemon custard and sugar-free meringue.
- Chocolate Pie – Filled with delicious fudgy chocolate.
- Sugar-Free Keto Coconut Cream Pie
- Keto Peanut Butter Pie
Making It Ahead
You can make ahead this healthy gluten-free pie crust up to 2 days before filling it. I recommend first rolling the crust and filling the pie pan. Next, cover the pie pan with plastic wrap and store it in the pie dish in the fridge until the day you need it.
The day you are ready to bake, remove from the fridge, pre-bake and follow the instructions below. You can freeze the pie crust rolled, filled in the pan, or flattened into a dough disc. Then, wrap it in plastic wrap and thaw the day before at room temperature.
Frequently Asked Questions
Yes, you can replace the egg with an egg replacer you like, including a flax egg to make an almond flour pie crust vegan version.
Absolutely, yes! Skip the sweetener in the recipe and use half a teaspoon of garlic powder instead.
Yes, it’s always recommended to prebake grain-free pie crust for at least 15 minutes at 350°F (180°C) in the center rack of your oven.
No, you can’t swap almond flour with coconut flour in the same ratio. Both flours are very different. Coconut flour is very high in fiber and liquid absorbent, so you would use way less of this flour. Try my coconut flour pie crust if you really want to bake a pie with coconut flour.
More Healthy Gluten-Free Pie Crust Recipes
If you want to bake a dessert pie this holiday season, but you are looking for a healthier pie crust, try some of the below options:
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Almond Flour Pie Crust
Ingredients
- 2 ½ cups Almond Flour fine, blanched not almond meal
- 1 large Egg beaten, at room temperature,
- ¼ cup Unsalted Butter melted, at room temperature, or melted coconut oil
- 2 tablespoons Granulated Sweetener of Choice I used erythritol, skip for plain flavor
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract
Instructions
- Grease a 9-inch (26 cm) pie pan with butter. Set aside.
- In a large mixing bowl, combine the dry ingredients: almond flour, salt, and sweetener.
- Stir in cooled melted butter, vanilla, and beaten egg.
- Combine with a spatula at first, then knead with your hand to form a pie dough (Watch my step-by-step pictures above in this post for visual help).
- Place the dough ball in the center of two pieces of greased parchment paper and roll into a large1/8-inch thick rectangle.
- Peel off the first piece of parchment paper, slide your hand under the second piece of parchment paper with the rolled crust on it and quickly flip over the grease pie pan.
- Peel off the remaining piece of parchment paper to release the dough on the pie dish. The crust will break slightly, that's fine.
- Gently push down the rolled crust to fit the pan – some extra dough will fall out on the side of the pan. Use these pieces of dough to patch the holes where the crust breaks. Keep patching holes and smoothen the crust with the back of a spoon.
- Prick the crust using a fork and cover the sides of the crust with foil – this prevents the sides from darkening too fast. Preheat the oven to 350°F (180°C).
- Prebake the crust for 15-20 minutes. If the center puffs up, use a fork to prick and deflate.
- Remove from oven and add your favorite pie filling and return to the oven following the pie recipe to set the filling. You can keep the foil protection on the side of the pan to prevent it from darkening. Bake until the filling of your pie is set.
Storage
- You can make ahead this almond flour pie crust up to 48 hours before making a pie. The best is to roll and fill the pie pan with the crust. Fill the top of the pan with plastic wrap to keep fresh and refrigerate until you need to pre-bake and make a pie.
Freezing
- Flatten the dough ball into a thick disc, wrap it into plastic wrap, and place it in an airtight container. The double sealing prevents moisture from going into the crust.
- Defrost the day before making the pie, unwrap the dough, and place it on the kitchen countertop.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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will this freeze well with quiches or pies after cooking?
Absolutely!
This recipe sounds great. I didn’t try it yet because there are no quantities listed to know how much to use. Do you have the quanties to use?
I want to make two kinds of tassies for Thanksgiving and found out today that my niece has gone Keto again.
Will this crust work in a mini muffin pan?
It will, it’s just a bit more work because it’s a press in crust and it a mini muffin pan it will break and you will have to press/pat on side to hold but totally doable.
Hello, Has everyone tried crust for pumpkin pie?
I have used this crust twice for a single crust peach pie and it is wonderful- the almond flavor is great with peaches! I subbed 1/4 t almond oil for the vanilla to get an extra boost. I found, with the second try, that you need to do an egg wash to prevent the bottom of the crust from getting soggy. I cooked the crust as directed then brushed it with the egg wash and put it back in the oven for a very few minutes to cook the wash then cooled and filled. The edges of this crust will burn easily so I found that it is best to use foil ilo a silicone edge guard to protect the edge.
Hi, baking the pie crust with almond flour, is the crust flaky? I have tried with GF flour and it seemed a bit hard. How do you make it GF and flaky?
Gluten free pastry crust are not flaky as regular crust. Almond flour curst are more hard and biscuit like in texture.
Can I doublr this recipe to make it a double crust pie?
Sure you can double up all the ingredients. But this crust is fragile if you plan to cover a pie with the second crust.
I made this pie crust and baked it out…. then filled it with French silk pie filling. Was just delightful! The almond flavored crust matched with the French silk chocolate filling was was perfection!
I needed a dough recipe for diabetic folks. this was easy to work with and tasted just great. Thanks!
I have celiac and gluten free is a must for me. Plus, baking is a passion of mine. This is the most delicious almond flour pie crust I have baked. It tastes like a yummy thin cookie.