This low carb almond flour pie crust recipe is so easy to make. Just 5 minutes prep and 5 ingredients! Gluten-free, paleo, sugar-free, and keto. Low Carb Almond Flour Pie Crust – You must try this recipe.

Low-carb almond flour pie crust is a tasty pie crust that is keto-friendly and easy to make. This crust can be made in a matter of minutes and requires minimal ingredients.

Making an almond flour crust, you simply mix the ingredients together, then press the crust into the bottom and sides of a pie pan with the palm of your hand.

Once the crust is shaped you will want to use a fork to prick the bottom of the crust several times. If you forget to prick the bottom the crust is will bubble up while cooking.

The crust can be frozen for up to 12 months. When you are ready to use the crust remove it from the freezer and let it defrost on the counter for about 15-20 minutes before filling and baking.

If you like this, you can try similar recipes:

• Low Carb Coconut Flour Pie Crust
• Low Carb Peanut Flour Pie Crust

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

Low Carb Almond Flour Pie Crust

4 from 34 votes

Recipe by Christine P, Photo Credit: gourmetphotography Course: Breakfast, Dessert, MainCuisine: American

Servings

12

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

180

kcal

This low carb almond flour pie crust recipe is so easy to make. Just 5 minutes prep and 5 ingredients! Gluten-free, paleo, sugar-free, and keto.

Ingredients

• 2 1/2 cup Blanched almond flour

• 1/3 cup Erythritol (or any sweetener of choice*; omit for savory pie crust)

• 1/4 tsp Sea salt (or 1/2 tsp for savory pie crust)

• 1/4 cup Ghee (measured solid, then melted)

• 1 large Egg (or ~2 tbsp additional ghee)

• 1/2 tsp Vanilla extract (optional)

Directions

• Preheat the oven to 350 Fahrenheit degrees (177 Celsius degrees). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.
• In a large bowl, mix together the almond flour, erythritol (if using), and sea salt.
• Stir in the melted ghee and egg, until well combined. (If using vanilla, stir that into the melted ghee before adding to the dry ingredients.)
• The “dough” will be dry and crumbly.
• Just keep mixing, pressing and stirring, until it’s uniform and there is no almond flour powder left. (Alternatively, you can use a food processor to mix it all together.)
• Press the dough into the bottom of the prepared pan.
• You can flute the edges of desired; if it crumbles when doing this, just press it back together. Carefully poke holes in the surface using a fork to prevent bubbling.
• Bake for 10-12 minutes, until lightly golden. (Add fillings only after pre-baking.)
• Enjoy!

Notes

• The amount of sweetener that is best will vary based on the filling. Use 1/3 cup for a sweet crust, 1/4 cup for a very lightly sweet crust (if your filling is super sweet), 1/2 cup for a very sweet crust (if you like a sweeter crust or your filling is tart), OR omit sweetener for savory crust.