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Low Carb Keto Almond Flour Pie Crust recipe

Almond Flour Pie Crust

  • Author: Stephanie Parlegreco
  • Prep Time: 10 minutes to make (Chilling in Fridge 1 hour)
  • Cook Time: 12-14 minutes
  • Total Time: 22-24 minutes (not including chill time)
  • Yield: 12 Servings (1 Slice per Serving) 1x


Whether you want sweet or savory, this low carb almond flour pie crust is just for you. Aren’t we all thankful to have healthy recipes like this one?! Low carb and easy to make, this pie crust recipe is going to be your go-to for all your pie needs!


  • 2 cups almond flour
  • ¼ cup granulated Swerve
  • 3 tbsp butter
  • ½ tsp salt
  • ½ tsp vanilla
  • 1 egg
  • ¼ tsp cinnamon
  • ½ tsp xanthan gum


  1. Preheat oven to 350 degrees. 
  2. In a medium-sized bowl combine almond flour, salt, swerve, xanthan gum, and cinnamon. Mix well. 
  3. Add egg and melted butter. Stir until everything is mixed up. 
  4. Once it’s all mixed, form dough into a ball and wrap with plastic wrap and put in the fridge to chill. Try chilling for at least an hour or so. 
  5. Place dough in between 2 pieces of parchment paper. Sprinkle with a little bit of almond or coconut flour. Now start rolling out your dough. 
  6. Transfer the dough to the pie dish. If it has any tears, just pinch it back together with your hands. 
  7. Take a fork and with the back of it start making lines and sealing the crust. 
  8. To prevent your crust from cracking, use a fork and poke holes throughout the crust.   
  9. Bake for about 12-14 minutes or until golden. 
  10.  Let cool completely before filling your crust with any type of filling to prevent your crust from getting soggy. 



Follow your pie recipe to see if you need to pre-cook the pie crust or cook it together with the filling.  If you need to cook it with the pie filling then stop when you get to the part about baking it in our instructions. 

I highly suggest buying a pie shield. It will save you time and keep your crust from burning. If you don’t have time to get one, then use foil and over the edge of the crust before baking.

Omit the sweetener if you are making a savory pie instead of a sweet one. 

If you choose to substitute lard instead of butter then check the chart above for quantities, it’s not a 1-1 ratio. 

Using cold butter will make the crust flakier, but use a food processor to really cut the cold butter into the flour. 

You can substitute Ghee for the butter…1-1 ratio

To keep the crust from getting soggy, make sure the crust and the filling are both completely cooled before adding the filling to the crust. 

To prevent the crust from cracking, poke some holes throughout the crust using a fork

Xantham gum is a must. It’s used to help bind the ingredients together, but you only need a little bit. 

If making a savory pie, then omit the vanilla and cinnamon, but feel free to add any other spices including garlic powder or Italian seasoning. 

  • Category: Desserts
  • Method: Baking
  • Cuisine: American

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