Keto Pie Crust for Quiche & Savory Pies (4 ingredients)

Updated
5 from 68 votes

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.

Keto pie crust in a pie dish with eggs and spatula next it.
The best keto pie and quiche crust recipe with just 4 ingredients.

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.

Four images of making keto pie crust.
How to make keto pie and quiche crust. Step by step.

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 in a pie dish.

Keto Pie Crust Recipe – Quiche & Savory Pies

The Best Keto Pie and Quiche Crust Recipe – Just 4 ingredients

Rate it

4.98 from 68 votes
Print Pin Share
Course: Dinner
Cuisine: American, Australian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8 serves
Calories: 192kcal
Author: Matt Dobson

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

THE BEST Keto Pie Crust Recipe – 4 Ingredients for Low-Carb Savory Pies & Quiches

Notes

RECOMMENDED FOR: This pie crust is recommended for savory pies and quiches.
STORE: Store your unfilled pie crust in the fridge for up 1 week, or freeze the baked crust for up to 3 months.

Nutrition

Serving: 60g | Calories: 192kcal | Carbohydrates: 2g | Protein: 9g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 265mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 335IU | Calcium: 220mg | Iron: 1mg
Made this recipe?Tag me at @myketokitchen

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. 

Share with your friends!

Matt Dobson profile picture.

Matt Dobson

I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.

Best Keto Fat Bombs Recipes

18 thoughts on “Keto Pie Crust for Quiche & Savory Pies (4 ingredients)”

  1. 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!

    Reply
  2. 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?

    Reply
    • 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.

      Reply
  3. 5 stars
    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.

    Reply
  4. 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!

    Reply

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

As seen in; Womens Health Magazine, Buzzfeed, Huffpost, Bulletproof, Diabetes UK, Parade Magazine, Forkly
As seen in: Womens Health, Buzzfeed, Bulletproof, Parade, Yahoo, Huffpost