Keto Almond Flour Pie Crust

Almond flour pie crust filled with custard on a cake stand.

5 from 56 votes!

This Keto Almond Flour Pie Crust is so incredibly easy to make. With just 4 ingredients this is one pie shell recipe you will absolutely love!

Prep Time5

Cook Time10

Freeze1

Total Time1 15

Course: Dessert Snack

Cuisine: American, Australian Keto

Diet: Gluten Free

Recipe Category: Low Carb

Servings: serves

Calories: 173kcal

Author: Megan Ellam

Ingredients

1/4 cup unsalted butter (55g) butter must be chilled and cut into cubes
45 g powdered erythritol
1 1/4 cup almond flour or meal (150g)
1 teaspoon vanilla extract optional

Metric - US Customary

Instructions

CONVENTIONAL METHOD

Place all the ingredients into a food processor and pulse until the mixture comes together.
Transfer the dough to a silicone mat and roll it into a ball. Place between two sheets of clingfilm and press out into shape to fit up to an 8-inch pan. Take the top piece of clingfilm off and flip it into a greased pan. Press into the pan and shape up the sides. (Alternatively, just add the mixture to the greased pan and press into shape evenly on the bottom and up the sides. Prick the base all over with a fork and place it into the freezer. Chill for at least 20 minutes.
Preheat the oven to 160°C.
Bake for 10-12 minutes. The base will still be very soft when you remove it from the oven. Leave to cool down completely (1-2 hours) and the pastry will crisp up upon cooling. Fill and chill (or bake) as needed

THERMAL METHOD

Place all the ingredients into the mixer; mix 15 sec/speed 6. The dough is very soft at this stage. Follow from step 2 in the conventional method.

Notes

VARIATIONS

Flavour the shortbread with any extracts, zest, unsweetened cacao, spices, if preferred.

HOW TO MAKE A SAVOURY KETO QUICHE CRUST

Combine all the following ingredients and cook as per the recipe above for a perfect keto quiche crust. Blind bake until as per above , fill and bake until filling sets.

¼ cup (55g) unsalted butter, chilled, cubed

2 tablespoons (30g) cream cheese

1 large egg

⅓ cup (45g) coconut flour

1 cup (120g) almond flour or almond meal

SUBSTITUTIONS

For a vegan and dairy-free alternative, replace the butter with coconut butter.

Almond flour and almond meal are much of a muchness. Try other nut flours such as hazelnut or macadamia.

For a nut-free keto pie crust try a 50/50 mix of pepita and sun flour (untested).

Any powdered sweetener with a ratio of 1:1 (to sugar) can be used. It is not recommended to reduce the sweetener as it does help the pastry to crisp.

STORAGE

Store in an airtight container in the fridge for up to 1 month or freeze in an airtight container.

COOKIE COOKEBOOK

You can order The Cookie Jar eBook online now.

NOTE: Oven temperature is for a fan-forced oven. All recipes have been tested by a team of testers.

Nutrition