This keto pie crust really is the most versatile and SIMPLE crust you will ever make! It’s perfect for sweet and savory cakes and is made with almond flour, which gives it an even more buttery texture!
Keto Pie Crust
I love making my own keto baking brackets from scratch, including sugar-free chocolate chips, Condensed milk, and that keto cake crust.
EVERYONE NEEDS a basic pie crust recipe that can be used for both sweet and savory cakes. While it’s impossible to find low-carb options at the grocery store, it is possible to make your own at home with just a handful of ingredients.
As many of you know, I’m pretty obsessed with it Almond flour. I use it with my darling Cookies and my darling muffins, and it’s an important ingredient in mine too Keto tortillas. It’s a fantastic gluten-free, low-carb flour that can help make some of the most delicious baked goods out there. Because it’s so versatile and easy make at home (Seriously!) It’s what I use to build the foundations of my keto crust.
This keto pie crust recipe will be remembered from today. It really is the most versatile and easiest keto crust you can make and only requires 5 ingredients. It’s flaky, buttery, and can be used for both sweet and savory cakes.
What I love about this recipe is how easy it is to prepare. There’s no need to knead the dough, and there’s no need to blind-bake the crust before filling – it’s so durable. The texture is lighter than a traditional crust, but just as buttery and tender as you’d expect.
I first brought this crust on trial when I made mine famous Pecan cake and NOBODY believed me when I told them the cake was low in carb. They honestly thought it was all going to fall apart because there was no white flour in it!
How to make a keto pie crust
- Almond flour– Either blanched almond flour or super fine almond flour. Don’t use almond flour or you risk the crust becoming thick and crumbly.
- salt– Just a pinch to balance out the other ingredients.
- Granulated sweetener of your choice– I used allulose, but erythritol can also be used. If you want to make a savory cake, you can leave this out entirely.
- Xanthan gum– Holds the crust together without the need for thickeners or stabilizers.
- butter– Unsalted butter measured in the melted state.
- egg– eggs at room temperature.
Start by whisking the dry ingredients until they combine. Add the melted butter and egg and stir until a thick batter is left. Then shape the dough into a ball with your hands and wrap it in cling film, making sure that there are no air pockets. Chill the dough for at least an hour.
Now place the ball of dough between two pieces of parchment paper and roll it out until it is about 1/4 inch thick. Place the batter in a greased cake pan and use your hands to push through any cracks or tears. Squeeze the edge of the cake base with a fork and then poke holes in the middle. Place your prepared cake pan on some aluminum foil and roll it up on the sides to cover the perimeter of the crust so it doesn’t burn.
Finally, depending on the recipe, you can either add the fillings and bake your cake of your choice or pre-bake the crust first.
Tips for making the best low-carb pie crust
- If you find that your chilled dough is a little sticky, lightly flour the bottom layer of parchment paper before placing the dough on top.
- Since almond flour dough is more fragile than white flour dough, you may notice small cracks in the crust when you add the dough. Simply squeeze the crust back together with your fingers.
- You will need to poke several holes in the bottom of the pie crust as this will prevent the crust from cracking or puffing up during the baking process.
Tips for storing, freezing and prepping
- To store: The keto crust can be stored covered in the refrigerator for up to 3 days. Make sure the crust is completely covered as even a tiny air bubble can dry it out.
- Freeze: Completely wrap the crust in plastic wrap and store in the freezer for up to 2 months. Thaw it in the refrigerator overnight before baking.
Recipes with this almond flour cake crust
frequently asked Questions
What can I use instead of a cake base?
Unless you do one quiche or a pumpkin pie, you should always use a pie crust, especially when using a recipe like this one that works for both sweet and savory pies.
What do eggs in a pie crust do?
Eggs have several benefits in a pie crust. They make the dough smoother and easier to roll out and keep the baked crust together.
How many carbohydrates are in a store-bought cake base?
Store-bought crusts average about 70 grams of carbohydrates per serving (usually 1/12 of a cake) but can contain up to 120 grams of carbohydrates per serving.
This keto cake crust only provides 3 grams of net carbs per slice, and that’s based on a 9-serving cake.
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In a small bowl, mix the dry ingredients together and mix well. Add the melted butter and egg and mix until everything has combined.
Shape the dough into a smooth ball with your hands and cover with cling film. Put it in the refrigerator for an hour.
Preheat the oven to 180C / 350F. Lightly grease an 8 or 9 inch cake pan and set aside.
Take the dough out of the refrigerator and remove the plastic wrap. Place the ball of dough between two pieces of parchment paper and use a rolling pin to roll it out 1/4 inch thick.
Transfer the batter to the cake pan and use your fingers to press any cracks or tears into it. Use a fork to pattern the edges, then poke holes through the base.
Cover the edges of the crust with aluminum foil and blindly bake for 10-12 minutes until it sets. Take the crust out of the oven and let it cool completely. After cooling, it is ready to use. Alternatively, you can add the filling and bake everything together.
* For a sweet pie crust, add 3 tablespoons of granulated sweetener and 1/2 teaspoon of vanilla extract.
TO STORE: The keto crust can be stored covered in the refrigerator for up to 3 days. Make sure the crust is completely covered as even a tiny air bubble can dry it out.
FREEZE: Completely wrap the crust in plastic wrap and store in the freezer for up to 2 months. Thaw it in the refrigerator overnight before baking.
Portion: 1portion | Calories: 131kcal | Carbohydrates: 4thG | Protein: 4thG | Fat: 12thG | Sodium: 125mg | Potassium: 1mg | Fiber: 2G | Vitamin A: 87IE | Calcium: 40mg | Iron: 1mg | NET CARBONS: 2G