Keto Almond Flour Pie Crust: 5 Ingredients, Flaky & Buttery

Ingredients

• 2.5 cups Blanched Almond Flour (Wholesome Yum brand preferred for fine texture)
• 0.25 cup Monk Fruit Allulose Blend (Besti brand; tastes like sugar and gives good texture)
• 0.25 teaspoon Sea Salt (Fine sea salt; increase to 0.5 tsp for savory crusts)
• 0.25 cup Unsalted Butter (Melted; can substitute coconut oil or ghee)
• 0.5 teaspoon Vanilla Extract (Pure vanilla preferred)
• 1 Large Egg (Room temperature)
• 1 tablespoon Butter for Greasing (To grease sides of pan; optional cooking spray)

Instructions

1. Cut parchment paper circle

   Fold a sheet of parchment paper into fourths, align the corner in the middle of your pie pan, then cut around the edge to create a perfect circle that fits the bottom of the pan.

   Time: PT5M

2. Whisk dry ingredients

   In a mixing bowl combine the almond flour, monk fruit sweetener, and sea salt. Whisk thoroughly to break up any lumps; no sifting needed.

   Time: PT3M

3. Melt butter

   Melt the butter in a microwave‑safe bowl or small saucepan until just liquid; do not brown.

   Time: PT2M

4. Combine butter and vanilla with dry mix

   Add the melted butter and vanilla extract to the dry ingredients. Stir just until the butter is evenly distributed; the mixture will still look dry.

   Time: PT2M

5. Add egg and form dough

   Make a well in the center of the mixture, crack the egg directly into it, and gently stir until the yolk and white combine, then incorporate the egg into the rest of the dough until uniform. The dough will feel crumbly at first, then become pliable.

   Time: PT2M

6. Shape and press into pan

   Form the dough into a ball, then flatten into a disc. Place the disc into the prepared pie pan, using your fingers to spread it evenly across the bottom and up the sides, pressing firmly into the parchment and any creases.

   Time: PT5M

7. Flute the edges (optional)

   Using two fingers to pinch the inner dough and one finger to push outward, create a decorative fluted rim around the edge of the crust.

   Time: PT2M

8. Dock the crust

   Use a fork to prick holes evenly across the bottom of the crust to prevent bubbling during baking.

   Time: PT1M

9. Pre‑bake the crust

   Place the pan on the middle rack and bake at 350°F for about 10 minutes, or until the edges are lightly golden. If the edges brown too quickly, cover them with foil or a pie shield.

   Time: PT10M

   Temperature: 350°F

10. Cool before filling

    Remove the crust from the oven and let it cool on a wire rack for 5 minutes before adding your desired filling.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

5g

Carbohydrates

4g (net carbs 2g)

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of Blanched Almond Flour: Sunflower seed meal (nut‑free), Coconut flour (different texture, not 1:1)
• Instead of Monk Fruit Allulose Blend: Erythritol blend, Stevia blend
• Instead of Sea Salt: Kosher salt, Himalayan pink salt
• Instead of Unsalted Butter: Coconut oil (solid at room temp), Ghee
• Instead of Vanilla Extract: Almond extract (use half amount), Maple extract
• Instead of Large Egg: Egg replacer (may affect texture), Aquafaba (2 tbsp) for vegan version
• Instead of Butter for Greasing: Coconut oil, Cooking spray

Equipment Needed

• Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• Microwave‑Safe Bowl or Small Saucepan
• 9‑Inch Pie Pan
• Parchment Paper
• Fork
• Oven
• Rolling Pin or Hands (optional)
• Aluminum Foil or Pie Shield (optional)

Critical Steps — Do Not Skip

• Whisking dry ingredients to eliminate lumps
• Making a well for the egg and adding it directly
• Pressing the dough firmly into the parchment‑lined pan
• Docking the crust with a fork to prevent bubbles
• Pre‑baking at 350°F to set the crust

Chef Tips from the Video

• Use the Wholesome Yum brand almond flour for its fine, blanched texture; it prevents a gritty crust.
• Chill the dough ball for 10 minutes if your kitchen is warm; this makes handling easier.
• Grease the sides of the pan with a neutral fat (butter, coconut oil, or cooking spray) to ensure easy release.
• If you prefer a sweeter crust, increase the monk fruit blend to 1/3 cup.

Troubleshooting

Storage

Refrigerator: Store the baked crust in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 1 month. Reheat before filling.

Room temperature: Do not store at room temperature for more than 2 hours; crust may become soggy.

Make-Ahead Tips

• The dough can be refrigerated, wrapped tightly, for up to 2 days before shaping.
• Pre‑bake the crust, let it cool, then freeze; bake fillings later.
• If making a savory crust, increase salt to 0.5 tsp and omit the sweetener.

Frequently Asked Questions