Keto Pie Crust (1g Carb Per Slice)

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We have two separate keto pie crust recipes for you here. One is sweet, and the other is a savory keto pie crust which can be used for quiches or savory pies. Both recipes are very easy to make and extremely tasty! As always, the recipe video will help you get the technique right if you’re having trouble.

How to Make a Keto Pie Crust

Now, you may be wondering why it takes two flours to make a crust. For a long time I was truly determined to keep the crusts as simple as possible, either coconut flour or almond flour. However, after hundreds of recipes I realized a sturdy crust makes ALL the difference. The right combination of almond flour and coconut flour is crucial to achieving the very best pie crust.

Temperature is Everything!

When you’re working with these pie crusts and trying to form them to your pie pan, having them at the right temperature is critical. Once the pie crust dough is formed, put it in the fridge for about an hour, or the freezer for 30 minutes before trying to roll it out. If you’re having trouble working with this dough it is because it is too warm or too cold.

Use Cold Butter

Most pie crusts, and really any sort of baked good that is going for a flaky consistency will call for cold butter. Some magic happens when the cold butter goes into the hot oven that makes any pie crust, even a keto pie crust flaky.
keto pie crust before being baked formed into a large pan sitting on the counter top

Use Parchment Paper for Rolling Out the Crust

The best way to roll out the crust to the size you need for your pie is to stick it between two sheets of parchment paper. This prevents sticking and helps keep the dough together. Remember, if you’re having trouble with this step your dough is probably not cold enough.

Keep an Eye on the Pie

Keto pie crusts are more prone to burning than traditional crusts. For this reason it is a good idea to check on your crusts every 5-10 minutes. You won’t get much browning when baking the pie crust on its own, but if you use a filling that takes a long time to bake you can run into problems. A good work around for this is to cover the pie edges with foil when it starts to brown.

Use Xanthan Gum for Best Results

Xanthan gum is an ingredient you may want to become familiar with if you plan on baking keto pies, cookies and cakes. Xanthan gum is often used in gluten free baking to provide stickiness and elasticity to doughs. We find that it also improves the final texture of these pie crusts.

Tart Pans Work Best

While your traditional pie pan works fine, we’ve completely switched over to using tart pans for our keto pies. The bottoms are removable so the pie comes out perfect every time and never sticks. We have a set of mini tart pans and a few larger tart pans.

We have a the perfect keto pie crusts, sweet and savory, to add  to your baking arsenal for breakfast quiches and dessert pies!

Our Favorite Keto Pie Fillings?

Without a doubt our favorite pie recipe is this low carb pecan pie. Not only is it our favorite but it is one of the most popular recipes on our food blog. Some other classics are:

Most of all, we would like to hear what type of pie you decided to make with these keto pie crust recipes. If you make something awesome tag us on instagram so we can see!

Sweet And Savory Keto Pie Crusts

Either way you go, sweet or savory, you can’t go wrong when using these crust recipes. It’s always great to have some go to recipes in your back pocky, from the perfect keto brownies and cookies, to pie crusts. If you check out the video above you’ll see me devouring the keto pie crusts – they are just that good on their own.

We have a the perfect keto pie crusts, sweet and savory, to add  to your baking arsenal for breakfast quiches and dessert pies!

Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Keto Sweet Pie Crust”

Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Keto Savory Pie Crust”

Keto Pie Crusts - Sweet & Savory

Keyword: keto pie crusts
Prep Time: 40 minutes
Cook Time: 10 minutes
Servings: 8 slices
Calories: 162kcal
Print Recipe

Ingredients

Sweet Crust:

Savory Crust:

Instructions

Sweet Crust:

  • Add almond flour, xanthan gum, salt to food processor and pulse until evenly combined.
  • Add butter and cream cheese cubes and pulse for a few seconds, just until crumbly. Add egg and liquid stevia and pulse until the dough just begins to come together into a ball, being sure not to overwork the dough. The mixture should resemble coarse
  • Turn out the dough onto plastic wrap and pat into a ball, then flatten and seal.
  • Refrigerate for at least 30 minutes, or up to 3 days. You can also freeze the pie crust and thaw out as needed.

Use Sweet Crust:

  • Place cold dough disc between two sheets of parchment paper and, working quickly, gently roll out to desired size.
  • Once the dough is in the pie pan or molded into your desired shape (galette, tart, etc.), refrigerate it for 30 minutes (or freeze it for 10-15 minutes) before baking to help it keep its shape.
  • Brush it with egg wash, if desired. If baking a pie crust base, prick the base with a fork a few times to keep bubbles from forming.
  • Bake at 425 degrees F for 10, then cover the outer crust with a pie shield or a strip of foil. Bake for an additional 3-5 minutes until nicely browned, keeping a close eye on it as grain-free flours can burn rather quickly.

Savory Crust:

  • Add flours, xantham gum, and salt to a food processor; pulse until evenly combined.
  • Add the butter cubes, egg, and vinegar. Pulse until the dough just begins to come together into a ball, being sure not to overwork it. The mixture should resemble coarse breadcrumbs.
  • Turn out the dough onto plastic wrap and pat into a ball, then flatten and seal.
  • Refrigerate for at least 30 minutes, or up to 3 days. You can also freeze the pie crust and thaw out as needed.
  • Note - pockets of butter are normal.

Use Savory Crust:

  • Place cold dough disc between two sheets of parchment paper and, working quickly, gently roll out to desired size.
  • Once the dough is in the pie pan or molded into your desired shape (galette, tart, etc.), refrigerate it for 30 minutes (or freeze it for 10-15 minutes) before baking to help it keep its shape.
  • Brush it with egg wash, if desired. If baking a pie crust base, prick the base with a fork a few times to keep bubbles from forming.
  • Bake at 425 degrees F for 8-10, then cover the outer crust with a pie shield or a strip of foil.

Notes

**Recipe nutrition is for Sweet Crust! Savory crust macros are below in the notes section.
Net carbs: 1.2g
Serving Size: 1/8 pie crust
Savory Crust Macros:
Calories: 149
Fat: 13g
Protein: 4.3g
Carbs: 4.8g
Fiber: 3g
Net Carbs:1.8g
Serving Size: 1/8 pie crust

Nutrition

Calories: 162kcal | Carbohydrates: 4g | Protein: 5g | Fat: 14.5g | Fiber: 2.8g

Megha Barot

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