Almond Flour Pie Crust (Keto, 5 Ingredients)
Ingredients
- 2 1/2 cups Wholesome Yum Blanched Almond Flour
- 1/4 cup Besti Monk Fruit Allulose Blend)
(*see note below about amounts; omit for savory crust
- 1/4 tsp Sea salt)
(or 1/2 tsp for savory crust
- 1/4 cup Butter)
(measured solid, then melted; substitute ghee for dairy-sensitive, or coconut oil for dairy-free
- 1 large Egg)
(or ~2 tbsp additional butter, ghee, or coconut oil
- 1/2 tsp Vanilla extract)
(optional
Directions
- 1
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.
- 2
In a large bowl, mix together the almond flour, Besti (if using), and sea salt.
- 3
Stir in the melted butter and egg, until well combined. (If using vanilla, stir that into the melted butter before adding to the dry ingredients.) The "dough" will be dry and crumbly. Just keep mixing, pressing and stirring, until it's uniform and there is no almond flour powder left. (Alternatively, you can use a food processor to mix it all together.)
- 4
Press the dough into the bottom of the prepared pan. You can flute the edges of desired; if it crumbles when doing this, just press it back together. Carefully poke holes in the surface using a fork to prevent bubbling.
- 5
Bake for 6-12 minutes, until the edges are slightly golden -- the time can vary depending on your pan, your oven, and the sweetener you use (or don't use).Add fillings only after pre-baking. If your fillings will require baking again, you'll want to parbake the crust for the shorter end of the time spectrum, around 6-8 minutes, and use a pie shield or foil to cover the edges when baking again with filling.
Almond Flour Pie Crust (Keto, 5 Ingredients)
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About this Recipe
Craving a classic pie without the carb overload? This Almond Flour Pie Crust is your answer, delivering rich, buttery flavor and a wonderfully flaky texture that’s entirely keto-friendly. With just 5 simple ingredients and minimal prep, you'll love how easy it is to create a perfect foundation for your favorite sweet or savory pies.
What makes this recipe truly stand out is its commitment to both flavor and dietary needs. Using blanched almond flour creates a tender crumb, while butter ensures that classic, irresistible richness. It’s designed to be effortlessly adaptable, ensuring you get a beautiful crust every time, without compromising on taste or your low-carb lifestyle.
When you bite into a pie made with this crust, expect a delicate crispness that yields to a tender, buttery interior. It has that satisfying, melt-in-your-mouth quality you associate with traditional pie crusts, but without the gluten or high carb count. The natural sweetness from the monk fruit allulose blend perfectly complements dessert fillings, while omitting it creates a neutral base ideal for savory quiches or tarts. It’s a truly versatile and reliable base that feels anything but