This rich buttery recipe for the best Savory Keto Pie Crust is my go to when I am craving some comfort food but don't want all the carbs. The almond flour crust not only holds up well to any filling but it bakes up golden, flaky, & beautifully. It's easier than it looks to make so what are you waiting for?
Why this Flaky Almond Flour Pie Crust Recipe is Amazing: Besides it being gluten-free, grain-free, & low-carb, this homemade crust is the best for quiche, pot pies, & galettes.
I have been wanting to make a keto pot pie for years. It always felt like it was going to be A LOT of work and just not worth the effort.
Then one day I eyed the big pack of cooked shredded chicken at Costco and thought - I'm going for it. And boy I am glad I did - in fact I made two using this simple keto pie crust recipe; one for Dad and one for myself. So easy to double this recipe for freezing and meal planning.
This was inspired by my recipe for Keto Cornbread Chaffles so those eating low-carb can still have American classics. Ok, now we bake!
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Ingredients for Keto Pie Crust with Almond Flour
All you need is 5 simple ingredients to make this crust. Super fine almond flour brands like Kirkland or Blue Diamond work best. This recipe is made without flour, sweeteners, or cream cheese.
There is real butter of course for best flavor. Plus a few binders like eggs & cheese to hold it all together.
Here are important notes for some ingredients:
- Almond Flour - super fine ground blanched almond flour works best (not coarse almond meal)
- Salted Butter - for flaky tender texture
- Egg - binding agent to hold the crust together & needed due to it's lack of gluten.
- Shredded Cheese - I like both a mild cheddar & Monterey jack so the flavor doesn't overpower any filling.
- Garlic Powder - optional for more flavor.
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Savory Keto Pie Crust
This may look like it will take a long time to make by how long this post is. It is actually basic to make and is very forgiving. I am including photos for each clear step so that this is foolproof & you have success even on your first attempt.
Don't be intimidated, just do it. It may fall apart like my first try but that rustic look is so fun & tasty so don't worry.
Here are the easy steps for making this simple keto pie crust recipe:
- Mix the Dough
- Roll & Chill
- Shape & Bake
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Mix the Dough
Make sure the butter is soft before starting the dough. This is different than traditional pie crust where cold butter is used.
In a large mixing bowl add the almond flour, egg, and room temperature butter.
With a wooden spoon stir until it comes together. It will be crumbly as seen here.
Next stir in the garlic powder and shredded cheese.
Once it is fully combined it is ready to roll into 2 pie crust sheets.
2 - Roll & Chill
Parchment paper and a rolling pin is needed. Nonstick spray along with parchment is best.
Divide the dough into two unequal pieces. Since the bottom crust is slightly bigger, a 60/40 split is best.
Roll 60% of the dough into a large ball and press together. Place it in the middle of a large sheet of parchment paper sprayed with nonstick spray also.
Top with a second sheet of sprayed parchment. Using a rolling pin roll out the dough into a large round disc just slightly bigger than the size needed to fit into your pie pan.
Repeat with the smaller dough ball. Place both in the fridge to chill and set.
3 - Shape & Bake
After the dough is set, about 15 minutes, remove the larger crust from the fridge. Preheat the oven to 375°F.
Remove the top parchment of the larger piece and flip it over into the pie pan. Peel the parchment carefully off releasing into the pie pan.
Press it into place on the bottom and sides of the dish. It may come apart, as seen here and that is ok.
Using your hands press the dough back together closing any cracks or holes while pressing into place. Looks great now, right?
Bake the bottom crust for 7 minutes in the oven. This helps it set up a bit and not become soggy once the filling is added and baked.
Add filling and the top crust if making a double crust recipe.
Peel the parchment off the second crust piece & place it gently on the top of the filling with the edges meeting the other crust. Press together to seal the edges.
Recipes based on filling may differ but for a double crust pot pie, bake for 20 minutes. Add foil loosely on top and finish baking 10 more minutes.
Once the crust is set and golden on the edges it is ready. Carefully remove from the oven.
Serving & Storing
Let the pot pie rest for 5-10 minutes before cutting. Enjoy!
Store leftovers from a baked recipe up to 3 days in the fridge. Reheat until warm to enjoy.
Both the baked crust in a recipe and unbaked rolled out sheets freeze well. Defrost in the fridge before reheating or adding to a pie pan to bake later.
What to Serve with Keto Pie Crust : This is a comfort food classic and great for making cozy meals in Fall or Winter. This crust is what makes my Keto Chicken Pot Pie so tasty. Look at that below - to die for!!!
Also whisk up your favorite quiche filling and bake in a single crust (half the recipe or freeze the other half for later). Individual pot pies or hand pies would also be so good for this - endless possibilities without the carbs.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - don't skip baking the bottom crust first before filling so that it cooks and sets up without becoming soggy or doughy.
- This dough is fun to work with even if it cracks - just press it together and shape in the pie pan. It's ok to play with your food sometimes.
- Costco carries my favorite super-fine almond flour at a great price and always works well in recipes I develop or try.
- Use this in rustic galettes or crostatas like the butternut squash one shared in my list of 25 best holiday pie recipes.
- I cannot wait to try this to as a substitute in my Puff Pastry Apple Galette since cheese & apple pie are a classic pairing.
- did you random fact & outbound link
- This crust also holds up well when freezing. I baked a pot pie and froze half. Weeks later, defrosted, & reheating so well that I plan to use this for meal planning a lot in the future.
FAQ
I have not tried that substitution. I am personally not a fan of coconut flavoring in savory recipes and wouldn't recommend that for pot pies or quiches. Same reason why I am not using coconut oil instead of real creamery butter.
For this recipe the cheese adds flavor & a chewier (less dense texture). It also adds a lot of flavor since almonds honestly are sort of bland. For a cheese-free version try this recipe.
LOVE THIS RECIPE & WANT TO SEE MORE?
Savory Keto Pie Crust
Equipment
- Rolling Pin
- Parchment Paper
- pie pan 8 or 9"
- nonstick spray
Ingredients
- 2 ¼ cups super fine almond flour
- 6 tablespoons salted butter soft at room temperature
- 1 egg
- ½ cup shredded cheddar jack cheese
- 1 teaspoon garlic powder optional
Instructions
- Prep your pie pan with nonstick spray.
- In a medium mixing bowl mix together the almond flour, butter, & egg. Stir by hand with wooden spoon until combined. Stir in the cheese & garlic powder.2 ¼ cups super fine almond flour, 6 tablespoons salted butter, 1 egg, ½ cup shredded cheddar jack cheese, 1 teaspoon garlic powder
- Divide dough into two pieces. I recommend on slightly bigger than the other - this piece will be for the bottom crust & the smaller piece will be for the top crust. Think 60/40 split.
- Place each dough ball between two pieces of parchment paper that has been sprayed with nonstick spray. Using a rolling pin, roll each dough ball into a circle carefully. Make one crust large enough to fit in the pie pan and go up the sides. The other should be smaller and just slightly bigger that pie pan circumference at the top.
- Chill both crust doughs in the refrigerator for 15 minutes - while preheating the oven to 375°F.
- Remove the larger crust piece from the refrigerator. Remove the top parchment of the larger piece and flip it over into the pie pan. Peel the parchment carefully off releasing into the pie pan.Press it into place on the bottom and sides of the dish. It may come apart, simply press it back together closing any cracks or holes while pressing into place.
- Bake the bottom crust for 7 minutes in the oven. This helps it set up a bit and not become soggy once any filling is added and baked. This works for quiches, pot pies, etc.
- Remove the crust from the oven and let it cool for a few minutes. Proceed if adding a filling and a top crust to finish a recipe.
- Next add whatever filling you are using. Peel the parchment off the second crust piece & place it gently on the top of the filling with the edges meeting the other crust. Press together to seal the edges.
- Bake for 20 minutes. The edges will be golden at this point but the center of the crust will not be quite ready.
- Add foil loosely over the pie and bake another 10 minutes. Once the crust is set and golden on the edges it is ready. Carefully remove from the oven.
- Let the pot pie rest for 5-10 minutes before cutting. Enjoy.
Notes
- Don't fret if the crust doesn't stay rolled, it can press easily into the pie pan and why I suggest using nonstick spray.
- Don't over bake it & make sure to cover with foil near the end as directed so the crust comes out golden and the filling gets hot enough without burning the top crust.
- Don't skip par-baking the bottom crust otherwise the bottom will be doughy or fall apart when serving.
- This is for 8 servings using the double crust method. The net carbs are just 4g per slice, such as in making a pot pie.
- If enjoying just a bottom crust like in a quiche, the crust is only 2 net carbs when sliced into 8 pieces!!!
Nutrition
More Almond Flour Keto Recipes
Here are some similar recipes that are low-carb using super-fine almond flour:
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