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Keto Chocolate Pie Crust Pastry

This Keto Chocolate Pie Crust Pastry is so easy. Honestly you will not miss pastry at all if you use this low carb pastry recipe.
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

Thank god for a delicious Keto Chocolate Pie Crust Pastry recipe that is perfection!

I thought pastry would be tough to replicate but… nope. This keto pastry recipe is super simple and works a charm every time.

a side view of a chocolate pie crust


Surprise! You should be able to find all the ingredients in most local supermarkets. This recipe is super quick to come together.

  • 90 g almond meal
  • 30 g coconut flour or chia flour
  • 1/4 cup unsweetened cacao (30g)
  • 1 tablespoon powdered sweetener I use Sukrin Melis or mill Natvia sweetener
  • ½ teaspoon xanthan gum, it helps bind the pastry
  • 70 g cold unsalted butter, salted works just fine too
  • 2 tablespoons sour cream (40g)
  • 1 egg lightly beaten
  • Pinch salt flakes
Keto chocolate pie crust banner for pinterest


Let’s go through just how easy is it is to make our keto chocolate pie crust pastry. So many less steps and it turns out so perfect.

Choose your style of mixing, conventional and Thermomix®.

pastry in plastic
Wrap in cling film and pop in to the fridge for an hour or more

Roll it out thin and fast between two piece of baking paper.

chocolate pastry rolled out on baking paper
Roll pastry between two pieces of baking paper until thin.

Using the base of your pie tin cut out out the pastry to fit the bottom of the pan. Press it into the tin and thin out that little bit extra as needed. Push up the sides.

rolled out pastry

Using the trimmings of the pastry cut into pieces and place onto the sides of the fluted tin. Press into place to shape the base of the keto pie shell.

pastry trimmings on baking paper

After filling adding the extra pastry smooth it out and even as much as you can to have a nice thin pastry. How good does it look?

a pressed out keto chocolate pie crust pastry


I love keto cheesecake recipes and keto pie recipes so I think know this keto pie shell will work perfectly with the following recipes.

If you use it please let me know how great they are and share on any of our socials. I am so chuffed how I managed to make my keto version of a Careme Sour Cream Pastry. Not a puff but pretty freakin awesome.

  1. Chocolate Bavarian Pie
  2. Keto Chocolate Caramel Slice
  3. Keto New York Cheesecake
  4. Peanut Butter Cup Keto Cheesecake
  5. Baked Mascarpone Cheesecake
chocolate pie crust on a wood table


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Keto Chocolate Pie Crust Pastry on white wood

Keto Chocolate Pie Crusty Pastry

This Keto Chocolate Pie Crusty Pastry is me trying to recreate the amazing Careme Chocolate Sour Cream Pastry. Of course any keto pastry is a lot different but this stuff is the bomb!
5 from 3 votes!
Prep Time: 8 mins
Cook Time: 15 mins
Total Time: 23 mins
Course: basics
Cuisine: American, Australian
Recipe Category: Low Carb
Calories: 102kcal
Author: Megan Ellam
Servings: 12 serves
Tap or hover over number to scale ingredients
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  • Preheat oven to 200℃.
  • Add all ingredients to a food processor and process in short busts until dough comes together in a ball.
  • Press pastry into base and sides of a 22cm loose base pie tin (or into preferred tin).
  • Prick generously with fork and transfer to freezer for 15 minutes.
  • Transfer pie crust to oven and bake 10-15 minutes or until lightly golden. Fill as per recipe instructions.


  • Preheat oven to 200℃.
  • Place all ingredients into mixer bowl and Turbo/2 seconds. Scrape and repeat until dough comes together. Follow from Step 3 above.


Please check the blog post for troubleshooting, tips, substitutions, and making ahead.
Pastry can be used in any shaped tins. Blind baking time may vary due to the size of pie shell or oven.
This pastry dough is very soft, don’t be afraid to just press it into the tins like a biscuit base. It still works perfectly every time.
Nutritional is based on 10 serves. Of course if you are making small tarts or pies then adjust the nutritional accordingly.

Your Own Notes


Serving: 1serve | Calories: 102kcal | Carbohydrates: 3g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 57mg | Potassium: 5mg | Fiber: 2g | Sugar: 1g | Vitamin A: 172IU | Calcium: 20mg | Iron: 1mg | Magnesium: 1mg | Net Carbs: 1g
Tried this recipe?Mention @meganellam or tag #madcreations!

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  • Monique says:

    In the recipe, in the notes section, it mentions blind baking the crust, but the steps of the recipe don’t….so I’m wondering if it needs to be blind baked or not??
    Also, could the cocoa be omitted to make it neutral? Just wanting a crust for my lemon cheesecake šŸ˜Š

    • Megan Mad Creations Hub says:

      HI Monique, I am not sure what you are referring to with the steps to blind bake. It states in Step 5 in the recipe card to blind bake (unless you have not yet scrolled down that far). Then you use as per your pie/tart/quiche. There is also a plain shortcrust that can be made sweet or savoury. Here is the link for the plain pastry that I use for my lemon meringue

  • Helen J says:

    5 stars
    This pie shell is perfect. Easy to press into the pie tin with no problems at all. I didnā€™t roll it out; I just rolled it into a ball and then pressed it into the tin from there. And it tastes delicious! Will use this for many more desserts to come!

  • Kat says:

    What can I use instead of a food processor?

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