Keto Quiche Crust – Almond Flour Pie Crust
By Carine Claudepierre
Published on 05/28/2020 - Last updated on 01/16/2023
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Learn how easy it is to make a buttery, flakey keto quiche crust, with no rolling needed!
A simple press-in almond flour crust recipe, 100% gluten-free, freezable and perfect for any quiche or savory pie.
What’s A Keto Quiche Crust?
Keto Quiche Crust is a simple quiche dough made with low-carb flour and no sweetener.
A keto quiche crust can be made with almond flour or with flaxseed meal, both work fine but require slightly different ingredient combinations.
How To Make Keto Quiche Crust
It’s very easy to make a keto quiche crust, and it doesn’t take long to make than regular quiche crust. I would even say it’s easier to make as you don’t have to roll the dough!
In fact, most keto quiche crusts are also known as the press-in crust. It means that you press the dough into the quiche pan to cover it instead of rolling the dough.
There are two ways to make a quiche crust very low in carbs. For a buttery, flakey quiche crust, I recommend only using almond flour and therefore make an almond flour quiche crust – this is definitely my favorite option.
For a crispy (not flakey!) crust with slightly fewer carbs, more fiber, and nutrients, you can substitute some of the almond flour with a flaxseed meal. Let me explain.
Almond Flour Pie Crust Ingredients
All you need to make this almond flour pie crust with almond flour are:
- Almond flour – use ultra-fine, blanched almond flour for best results, no almond meal. Almond Flour is a great keto-friendly flour.
- Eggs – pick large, free-range eggs for the best flavors.
- Butter – or melted coconut oil, but butter tastes more like a classic French Quiche Lorraine. Pick grass-fed butter for better taste.
- Salt
- Garlic powder – or onion powder.
This is by far my favorite keto crust for a quiche for many reasons. It is buttery and flakey and the color is very similar to a regular cafe-style quiche which makes it beautiful to serve for brunch with friends too.
They will love this crust and won’t even notice it’s the keto and gluten-free version.
Making A Almond Flaxseed Meal Crust
It’s a very similar recipe as above, except that you will use only 1 1/2 cup of the almond flour in the recipe and add 1/2 cup of flaxseed meal. Also, this recipe works better if you swap butter with coconut oil or it gets greasy.
The purpose of using a part of flaxseed meal in your crust is to:
- reduce carbs in the crust by 1 gram per serving – we are all looking for fewer carbs on our plate, so it matters.
- increase fiber and nutrients
- create a crispy crust, not flakey
- a rustic darker color
So remember, in order to make this version, use only 2 cups of almond flour and add 1/2 cup of flaxseed meal.
The rest of the ingredients and method remain unchanged.
Preparing The Keto Quiche Crust
It’s very simple to work with this keto dough. Think of it as playing with kids’ playdoh.
Press-in the dough
Place the ball of dough in the center of a greased quiche pan and press with the palm of your hand first to spread as much as possible.
Then, gather pieces and fill holes until the whole pan is covered with the dough. Smoothen the dough using a spatula.
Prick and refrigerate
After you press the dough into the pan, it is important to use a fork to prick the crust all over.
This prevents the crust from puffing up and breaking in the center while prebaking.
Also, refrigerate the pan for 10 minutes before prebaking. This will prevent the crust from releasing too much butter and getting too greasy and fragile.
Pre-bake and fill
This almond flour quiche crust needs a quick 7-9 minutes of pre-baking time at 7-8 minutes at 350°F (180°C).
Then, add your favorite quiche filling and bake as per the recipe instructions below.
Frequently Asked Questions
Can I use coconut flour to make a quiche?
I don’t recommend coconut flour to make a quiche crust. Coconut flour has a sweet flavor that doesn’t go well with a savory quiche.
However, this is my point of view, and we all have different taste buds and food allergies.
If you are looking for a nut-free keto quiche crust, try my 4-ingredient coconut flour crust recipe.
It will work very well but keep in mind that it will have a lightly sweet coconut flavor that some people don’t appreciate.
Which option to choose?
Both of these almond flour pie crusts are very different in color and texture. If you love a golden, flakey buttery crust, go for the almond flour recipe.
Otherwise, if you love your crust, crunchy, you are looking for slightly fewer carbs, and you don’t mind the brown color of flaxseed meal, go for the almond flaxseed crust.
This quiche crust will be very different in color and texture.
Can I Make This Quiche Without A Food Processor?
You don’t need a food processor or a roller pin to make this low-carb quiche crust, simply bring all the ingredients together in a bowl and combine until a dough forms.
Press the dough all over a greased quiche pan to cover it evenly. It’s as simple as this and takes just 10 minutes. My only tip, use egg and butter at room temperature.
Storage Instructions
Making Quiche Crust Ahead
Yes, you can make this keto quiche crust ahead and refrigerate it for up to 48 hours before making a quiche. There are two options to refrigerate this almond flour quiche crust:
- The best option is to press the dough into the quiche pan and refrigerate the whole pan covered with a piece of plastic wrap to prevent the top of the crust from drying out. When you are ready to make your quiche, remove the quiche crust from the oven, prebake for 7 minutes at 350°F (180°C) and follow my keto quiche recipe for filling.
- Wrap the dough ball into a piece of plastic wrap and refrigerate. This option is not my favorite simply because the dough hardens, and it is more difficult to press into the pan. It is a convenient option if you don’t have enough space in the fridge to store the quiche pan, though. But I will recommend taking the dough out of the fridge 1 hour before pressing it in the pan to make it easier.
Freezing The Crust
Of course, you can freeze this quiche crust, and you don’t have to pre-bake the crust to do so.
Simply freeze the dough ball slightly flattened into a disc, wrap it in plastic wrap, and place it in an airtight container.
This double-seals the dough and prevents any moisture from coming in. Defrost the day before, unwrap the dough, place it on a plate and leave it at room temperature.
More Keto Crust Recipes
I love baking my own pies, quiches, and pizza crusts. I have plenty of other low-carb crusts for you to try.
If you’ve made this keto quiche recipe and you want to share a comment below!
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Keto Quiche Crust with Almond Flour
Ingredients
Almond flour Keto quiche crust
- 2 ½ cups Almond Flour fine, blanched not almond meal
- ¼ teaspoon Salt
- ¼ teaspoon Garlic Powder
- 1 large Egg beaten, at room temperature,
- ¼ cup Unsalted Butter melted, at room temperature,or melted coconut oil
Almond flour Flaxseed Keto quiche crust
- 1 ½ cup Almond Flour
- ½ cup Flaxseed Meal golden or brown
- ¼ teaspoon Salt
- ¼ teaspoon Garlic Powder
- 3 tablespoons Coconut Oil melted, at room temperature, or melted butter
- 1 large Egg beaten, at room temperature
Instructions
- Preheat oven to 350°F (180°C). Grease a 10-inch (26 cm) quiche pan with butter. Set aside.
- In a large mixing bowl, combine the dry ingredients: almond flour, salt, and garlic powder.
- Stir in melted butter and beaten egg at room temperature, or the butter may 'cook' the egg.
- Combine with a spatula at first hen knead with your hand to form a consistent dough.
- Place the dough ball in the center of the greased quiche pan and press the dough to cover all the pan with an even thickness of the dough. Don't hesitate to take small pieces to patch holes or areas that are uncovered.
- Smoothen the crust using a spatula or the back of a spoon.
- Prick the crust all over using a fork and refrigerate the pan for 10 minutes.
- Remove the pan from the fridge and prebake the crust for 7–9 minutes then use to make your favorite quiche recipe.
Storage
- You can make ahead the dough up to 48 hours before making a quiche.
- Press in the dough in the quiche pan and refrigerate the entire quiche pan, wrapping the top with plastic wrap to prevent the crust from drying out. The day you want to make a quiche, remove it from the fridge, prebake at 350°F (180°C) for 7-10 minutes, then add your quiche recipe filing and bake until the quiche filling is set – about 40 minutes.
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 quiche, unwrap the dough, and place it on the kitchen countertop.
Sweet pie option
- You can skip the garlic powder and add 3 tablespoons of erythritol to this crust recipe to use as a sweet crust.
Notes
Tools
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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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Excellent!!!!
My husband is diabetic, and we realized that the only diet which keeps his glucose levels steady is a keto diet.
But he misses some of the “old” dishes I used to make regularly.
Made the almond flour version.
Tastes great, looks great, and no one realized it’s not “regular” quiche crust. i actually thought it was even tastier…
Found that it needed a full 10 minutes of pre baking, filled it with my usual zucchini quiche filling.
Thank you so much, Carine, for sharing this recipe! Absolutely a keeper.
Hi, I am considering making this recipe. I see you suggest the filling cook for approximately 40 minutes. My quiche recipe (filling) requires at least 1 to 1 1/4 hours till the filling sits. Will this extra time in the oven possibly burn the almond crust? I have used white flour in the past with my filling recipe; now I need to eliminate white flour and would very much like to try your recipe. Thank you!
I would recommend you foil the sides/border of the crust or yes, almond flour tend to burn quickly.
Can you put a glass pie plate in fredg then info the oven ?v
Yes sure
This was a perfect base crust! I decided to use half black truffle finishing butter and half regular butter for a rich flavor. I will definitely be using this again!
Thank you
How would I use this for a top crust? When I make chicken pot pie I usually roll out a crust and lay it on top of the chicken and veggies mixture. Would that work?
I am afraid that this would fall apart as a top crust
So good thanks! I packed the the almond flour crust into a 12 muffin tin to make mini quiche’s for breakfast. I added an egg because it seemed dry (my eggs might be small) and I only baked 30-35 minutes. My filling was thawed frozen spinach, eggs, milk, and garlic0herb goat cheese.
I made the almond flour version. I added an egg because it seemed to dry (maybe my eggs were small). I placed the crust in muffin tins (12 muffin size crusts) and they turned out perfectly! I pre-baked 7 minutes, added filling, then baked 35 minutes. Thanks for this easy and healthy recipe.
My filling: Eggs, almond milk, thawed frozen spinach, and garlic-herb goat cheese.
Hi, thanks for the recipe. Will using 1/2 butter and lard improve the flakiness of the crust?
Probably, feel free to try I never tested this option so I can’t answer yet I am sorry.
Regarding the almond-flour-only option, I’m not seeing how much butter your quiche pie crust calls for. Can you specify please?
All the recipe measurement are showing in the recipe card above this comment section, enjoy!
I’m so excited to try this recipe this morning! One question…the recipe is the right amount for 1-10in pie pan. Approximately how many mini-quiche can I expect to make in a muffin pan? Thanks in advance!
I am not sure, I didn’t try a mini quiche but I would say 8 at least
Hi,
I made this but unfortunately my quiche leaked as soon as I poured in the egg mixture. I’d pricked the base and made sure not to go all the way through as I have a quiche tin with holes in it.I might of peirced by the base, found pressing the base in difficult to get a uniform crust hard work and felt it was too thin in some places. Isit ok to roll it out like a normal quiche crust? And can you blind bake it in the same way?
I was worried about leaking as well, so after I blind baked, I brushed the crust with a whisked egg as recommended by America’s Test Kitchen. The egg will seal the holes as it cooks into the hot crust. It worked well for me! I was using a springform pan and didn’t want it to all leak out.
It seems that you forget to prebake the crust as mentioned in the recipe. It’s a must for all low carb crust or they will not cook through or break. You can roll the crust between pieces of parchment paper but it will crack when you flip it over the pan and still have to press in the crust. This is the same for all keto pie crust, no starch means different technique to work the dough as well. I am sure you will get better next time. Enjoy
Best recipe for keto pastry! I cook savoury and sweet. I can strongly recommend.
Hi. Just a question. If I’m making mini quiche in a muffin pan do I still need to prebake the crust? Thanks
Yes you must prebake the crust
I love this recipe with the flax seed meal! I use it with a French Swiss chard filling and it works great. I use the butter option instead of coconut oil, and don’t find it too oily at all.
I never write reviews but this is just so good! Thanks!
Hi! Thank you for sharing a great recipe. The almond flour crust uses 2 1/2 cups of almond flour and the DESCRIPTION says to just swap 1/2 cup flax seed to turn it into the almond-flax seed crust. Then the RECIPE amounts change the amounts of the second recipe to 1 1/2 cups of almond flour and 1/2 cup flax. Which one is correct? Thanks in advance.
Sorry if I confused you, the recipe card is correct you need 1 1/2 cup almond flour with 1/2 cup flaxseed meal if you opt for the flax-almond crust recipe. I updated the text in the post to make things clear. Enjoy the recipe, XOXO Carine
Thanks for this excellent post, Keto changed my life and in gratitude to God
Blessings