With just 4 ingredients, this easy keto pie crust recipe is sturdy, crisp, and perfect for quiches and savory pies. It adds a fantastic parmesan flavor and won’t fall apart.
What I love about this recipe
- Low-carb and keto-friendly: Almond flour is a great low-carb alternative to traditional wheat flour, making this pie crust suitable for those following a ketogenic or low-carb diet.
- Gluten-free: Since this crust is made with almond flour, it is gluten-free, making it an excellent option for those with gluten sensitivities.
- Tasty: The addition of parmesan cheese can add a delicious savory flavor to the crust, making it an excellent option for savory pies like quiches or pot pies.
- Easy to make. With just four ingredients and a straightforward method, you’ll have a delicious pie base for your favorite pies in quiches in under 20 minutes. All of the ingredients are readily available at the grocery store. Almond flour is very common these days.
How to use this recipe
This keto pie crust works well with keto quiche recipes. You can also take the ingredients from crustless quiches, such as our broccoli quiche and delicious keto cauliflower quiche.
This is not a dessert pie crust recipe but rather for savory dinner-type pies.
We’ve used this tasty recipe as a base for our Low Carb Spaghetti Bolognese Pie, and it’s delicious.
Try this super healthy Keto Spinach Quiche recipe, also.
Ingredients
- Almond flour. Only use almond flour for this recipe. We have had some ask and tried to use coconut flour with poor results.
- Unsalted butter. Grass-fed organic is always best, but any unsalted butter will work.
- Parmesan cheese. Finely grated off the block is best, but you can use pre-grated parmesan.
- Egg. We always use free-range eggs.
How to make the best keto pie crust for quiche and savory pies.
Step 1. Preheat
Preheat the oven to 170C/340F.
Step 2. Dry mix
In a mixing bowl, add the almond flour and Parmesan cheese and mix.
Step 3. Wet mix
Add the butter and rub into the almond and parmesan mixture until no pieces of butter remain. Then add the egg and mix well.
Step 4. Form the base
Press the crust into the base and up the sides of a 9.5-inch pie dish. Prick with a fork.
Step 5. Bake
Bake for 10-14 minutes, until the crust is cooked through. It is now ready to fill with your favorite ingredients.
Keto Pie Crust Recipe – Quiche & Savory Pies
Unit Conversion
Ingredients
- 3.5 ounces Almond Flour
- 4.5 ounces Parmesan Cheese finely grated
- 2 ounces Unsalted Butter
- 1 large Egg
Instructions
- Preheat the oven to 170C/340F.
- In a mixing bowl, add the almond flour and parmesan cheese. Mix.3.5 ounces Almond Flour, 4.5 ounces Parmesan Cheese
- Add the butter and rub into to almond parmesan mixture, until there are no pieces of butter remaining then add the egg and mix in well.2 ounces Unsalted Butter, 1 large Egg
- Press the crust into the base and up the sides of a 9.5in pie dish. Prick with a fork.
- Bake for 10-14 minutes, until the crust is cooked through. Use the crust as a base for your favorite savory pie mix.
Video
Notes
Nutrition
Store your unfilled Keto Pie Crust in the fridge for up to 1 week, or freeze the baked crust for up to 3 months.
Adjust the serving amounts in the recipe card above if you want to make more than one keto pie crust.
I froze the crust for 10 minutes…there was no dozing involved.
Cool, so glad you worked for you Jackie, thanks for your comment.
can i use this for the top also?
Hi Paige, probably not as it wouldn’t act like pastry it would most likely crack and crumble.
This is the best pie crust! It is delicious. I did it all in the food processor and you can’t get anything easier. I made an asparagus ricotta tart with it. Now I need to find other savory pies so I can use this crust. Thank you!
I’m so glad you enjoyed it, Jessica! Asparagus and Ricotta tart sounds delicious!
Can I use medium-fine ground almonds, instead of fine almond flour?
Sure, we have used almond meal to make the crust with no issues. The texture is just a bit rougher.
I would like to make pumpkin pie. Do I bake this crust before filling it with my pumpkin filling? I’m wondering because pumpkin takes a while to bake and if I bake it before and then again after filling it won’t it burn?
Hi Linda,
The crust does need to be baked before any filling is added. I do hope that you are making a savory pumpkin pie, as I don’t think a sweet filling will go very well with the parmesan crust.
If the crust starts too brown too much, just cover it with a ring of foil.
I used it as a crumb topping to a crustless pot pie, rather than a bottom crust. Worked great!
Sounds reat Lauren, just about to make a beef and onion pie…x
If I could give this recipe 10 stars I would!! It’s delicious and so easy. I wanted to make it for a quiche and was concerned that if it was pre-cooked it might burn during the baking of the quiche but it turned out perfectly. My daughter is doing keto for her health and she and friends who aren’t on keto thought it was sooo delicious. I will try it with pizza toppings as well so she can have pizza. The parmesan cheese makes it extra tasty.
I’m so glad you enjoyed it, Mary Beth! Thanks for stopping by 🙂
I forgot to ⭐️ this! It’s definite 5!
This is a fantastic recipe and a must-have in a keto kitchen. It was fall-over-yourself easy and delish and held up well during serving.
I took it with a savory filling to a Pi Day party and everyone loved it, including all the dads/husbands who dislike “diet food.”
I am so delighted!
Hi
Do I need to pre-bake this if I am making a quiche in the crust?
Hi Kim,
I recommend pre-baking the crust before adding any type of filling.
Gerri