This keto pie crust recipe makes a buttery, flaky easy to roll, and flat out delicious crust! The possibilities are endless. Just think of all the recipes you can now make with a simple low carb pie crust recipe that is easy to make and not at all temperamental. It even includes a nut-free option!
Use this versatile keto-friendly pie crust for all your savory and sweet recipes that call for a crust. The only limitations are your imaginations.
Can we talk about pie crust and my quest for the perfect, buttery, flaky keto pie crust that birthed this recipe?
I confess that my love of pie cannot be hidden. I mean is there anything that says comfort food like pie? The evidence is clear by the number of recipes on my site that feature both baked and no-bake options that this girl has a weakness for pie.
In fact, if I were to ever cheat on keto with a wheat-based recipe, chances are it would be a pie that would be my downfall. But since gluten and I are no longer friends, I needed a pie crust recipe that would come as close as possible to its high carb counterpart.
I needed a recipe that would be capable of silencing my pie crust cravings.
Keto Pie Crust
Everyone and that includes those of us doing a ketogenic diet deserves a proven pastry crust recipe. Why should we be denied just because we have chosen to change our diet?
You may be wondering what is keto crust? Or even what is keto crust made of? Well, you’ll find many recipes but the one thing they have in common is that they do not use any wheat flour of any kind since the carbs would be prohibitive.
Not only did I want the perfectly flavored pastry and texture, but I also wanted the crust to be simple enough for a novice baker to execute. But at the same time also be a blank slate of possibilities for avid bakers.
The best part of this keto pie crust recipe is that it’s made with easy to come by ingredients. That’s right no difficult to pronounce items that you will rarely use.
I am confident that you probably already have in your keto baking pantry all you need to make this delectable pie crust.
Although I had a coconut flour crust that made a nice option it wasn’t swoon-worthy. Plus it wasn’t easy to work with. A problem that bugged me because many who come to the keto diet are not accustomed to baking and are just looking for keto replacements for their high carb favorites.
This keto-friendly crust recipe uses both coconut and almond flour. But no need to worry because I have also tested the use of sunflower seed flour in place of almond flour and it also works beautifully creating a nut-free option.
Keto Pie Crust Ingredients And Tools You’ll Need
Learn how to easily make the best ever keto pie crust from scratch that will rival it’s high carb counterparts.
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
This almond and coconut flour pie crust recipe makes enough for a double-crust pie but can be easily halved for tarts or single-crust pies.
- Almond Flour or Sunflower Seed Flour for a nut-free option
- Coconut Flour
- Unsalted Butter
- Eggs, room temperature
- Melted Mozzarella Cheese
How To Make A Keto Pie Crust
So what’s so special about my recipe? Well…
It’s the addition of melted mozzarella cheese to the mix.
If you are familiar with the popular fat-head dough recipe you know that it’s uses melted mozzarella cheese to mimic the gluten that is missing in non-wheat flours.
I basically took that knowledge and played around in the kitchen until I created a brag-worthy option. The pie dough comes together easily by mixing the keto flours, adding melted butter, eggs, and melted mozzarella cheese.
Then it’s just a matter of kneading the dough well to incorporate all the ingredients. You can mix crust by hand or use an upright mixer with a hook attachment to make the process quicker.
The dough is then divided in half, wrapped in parchment or cling wrap and allowed to rest in the refrigerator or 30 minutes. A step that is key to its success and similar to what is done with traditional pie crust recipes.
Once the pastry is chilled, then it can be rolled easily between two parchment sheets of paper. After it’s been rolled out I place it back in the refrigerator for another 15 minutes. This will make it easier to roll and ensure the flakiest crust once baked.
Tips For The Ultimate Keto Pie Crust
This pie pastry is incredibly straightforward. If you can mix and roll you too can enjoy a keto-friendly homemade pie crust.
How Do I Melt Mozzarella Cheese?
The dough will require the use of melted mozzarella cheese. I personally use my microwave by using the lowest setting and melting for a total of 90 seconds. You can also use the regular setting but will need to stop and stir every 30 seconds.
If you prefer not using the microwave it ok you can also melt the cheese over a double boiler on your stovetop.
What Are The Best Way To Knead The Pie Dough?
Unlike traditional wheat flour, the lack of gluten in keto-friendly flours means you cannot overwork the dough but it can be sticky.
If you have an upright mixer, now is the time to pull it out, and if you have the dough hook to use it. Otherwise, I recommend you knead your dough by hand for about 5 minutes until the mozzarella cheese is fully incorporated into the dough and you see no visible streaks of the cheese.
One way to do this without risking the dough sticking to your hands is to sandwich the dough between two sheets of parchment paper and knead the dough this way. Be sure to keep flipping the dough and rotate as you do.
Can The Pie Crust Be Made Nut-Free?
Yes there is a nut-free option. Although the pie crust uses a combination of almond and coconut flour, you can substitute the almond flour for sunflower seed flour perfectly.
I recommend the Think Eat Live brand of sunflower seed flour brand. I’ve tested this recipe with both almond and sunflower seed and there is no difference in flavor or in how the crust behaves.
Is It Possible To Make The Crust Ahead?
Because the dough contains eggs I do not advise making pastry dough more than 24 hours ahead. It’s key for this very reason that you keep the pastry wrapped in cling wrap or parchment paper and refrigerated once it’s made.
Can It Be Used In A Tart Pan?
Sure thing! But keep in mind that the recipe makes two crusts enough for a double-crust pie. To make a 9-inch pie tart shell simply half the recipe.
Be sure to punch holes with the tines of a fork to the dough when you blind bake so that the crust does not rise.
I sure hope you will give this recipe a try and will help us share it. If you give it a try, make sure you remember to tag us on Instagram, Facebook, and Pinterest. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Join Our Jesus And Keto Movement
If there is one thing I particularly proud of sharing it’s how we combined our Christian faith with the keto diet.
In case you don’t know, Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our entire lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. I love how supportive and encouraging this group of believers is. It’s exciting to see how people are transforming their lives by combining this lifestyle with the Christian faith.
The testimonies coming out of our Fittoservegroup is what motivates us to continue to share what we’ve learned.
We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
- In a medium-sized bowl combine the coconut flour and the almond flour and salt. Note if making the nut-free option use sunflower seed flour in place of the almond flour and set aside.
- Melt the unsalted butter and set aside.
- To the dry ingredients add the melted butter and combine quickly.
- Next, add the two whole eggs and combine.
- Melt the mozzarella cheese in the microwave for a total of 90 seconds stirring halfway through. Once it comes out of the microwave mix well until fully incorporated. You can also melt the mozzarella cheese in a double boiler.
- Add the melted mozzarella cheese to the mixture and knead the dough with your hands until all the cheese is blended well into the pie dough. I recommend you do so between two sheets of parchment paper so that the dough doesn't stick to your hands. Alternatively, you can use a stand-up mixer with the dough hook.
- Once the dough forms divide the dough in half to make the top and bottom of the pie crust.
- Place the pastry dough in the refrigerator to rest the dough and allow the dough to chill. This will make it easier to work with and will produce the flakiest crust.
- Roll out the dough between two sheets of parchment paper for both the top and bottom of the crust and place back into the refrigerator for another 15 minutes to cool again and make it easier to roll the dough.
- Pre-heat oven to 350 degrees
- Transfer one rolled crust into a 9-inch pie pan. Being careful to smooth any cracks.
- Fill the pie with your favorite filling. Depending on the recipe the filling your baking time will vary.
- Add the top crust and make 5-6 slits to the top of the pie to let the steam vent as it cooks.
- Bake the pie until the topping is lightly brown. Depending on the recipe filling your baking time will vary.
- If blind baking I recommend you pierce the bottom of the crust and bake between 20-25 minutes and checking at the 15-minute mark to see if it needs foil around the edges.
- Allow the pie to cool before slicing.
- Store leftovers in the refrigerator for up to 5 days.
Substitute the almond flour with 1 cup of sunflower seed flour for a nut-free option.
Divide the recipe in half if making a single pie crust pie.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 262Total Fat: 25.7gSaturated Fat: 13gCholesterol: 85mgSodium: 183mgCarbohydrates: 3.1gNet Carbohydrates: 1.6gFiber: 1.5gSugar: 0.1gProtein: 5.4g