(The Flakiest!) Keto Pie Crust
Ingredients
- 96 g almond flour
- 40 g coconut flour
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon kosher salt
- 1/2 teaspoon lemon or orange zest
optional
- 100 g unsalted grass-fed butter
cold
- 55 g cream cheese
cold
- 1 egg
lightly beaten
- 2 teaspoons apple cider vinegar
- egg wash)
optional (for glossy finish
Directions
- 1
Please see recipe video for guidance!
- 2
Add almond flour, coconut flour, xanthan gum, salt and zest (optional) to food processor and pulse until evenly combined.
- 3
Add butter and cream cheese and pulse for just a few seconds until crumbly. Add in egg and vinegar and pulse until the dough just begins to come together (but stop before it forms into a ball). Like with any pastry dough, make sure not to over-process the dough. The mixture ought to resemble coarse breadcrumbs rather than cookie dough.
- 4
Turn out the dough onto cling film (i.e. saran wrap) and pat into a round.
- 5
Refrigerate for at least one hour, or up to 3 days. You can, alternatively, freeze the pie crust at this point and thaw out as needed (just as regular pie crust!).
- 6
Roll out the crust between parchment paper. It's more fragile than regular pie crust, so you need to work quickly and in cold conditions. You can patch up any cracks that occur by pinching the dough together. And if at any point the crust becomes unmanageable, simply pop it in the freezer for 5-10 minutes before carrying on.
- 7
Once shaped (pie, empanadas, etc), pop it in the freezer for 10-15 minutes prior to baking (as it will help to keep its shape better and come out flakier). Brush with egg wash for a glossy finish (optional, but highly suggested).
- 8
Bake at 390°F/200°C for 10-12 minutes if making something small such as crackers. And up to 30 minutes for empanadas and such. Just keep an eye out for it, as grain free flours have a tendency to brown suddenly rather than gradually.
(The Flakiest!) Keto Pie Crust
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About this Recipe
Craving a tender, truly flaky pie crust that fits your keto lifestyle? This recipe delivers on all fronts, providing a robust and delicious foundation for any sweet or savory creation without the carb count.
Why This Keto Pie Crust Works
The secret to this remarkably flaky keto pie crust lies in a careful balance of ingredients and temperature. Using a blend of almond and coconut flours creates a low-carb base that avoids the graininess often associated with gluten-free crusts. The combination of cold unsalted grass-fed butter and cream cheese is essential, creating pockets of steam during baking that result in an incredibly tender and flaky texture you'll love. Xanthan gum acts as a vital binder, providing structure that gluten normally would.
What to Expect
Prepare to be delighted by a pie crust that's both structurally sound and wonderfully delicate. This crust bakes up golden brown with a satisfying crispness, yet remains tender when sliced. The flavor is subtly rich and buttery, serving as a versatile canvas for your fillings. With the optional lemon or orange zest, you'll get a bright, aromatic lift that complements both fruit pies and savory quiches beautifully. It’s a perfect solution for anyone looking for a reliable, low-carb pie crust that doesn't compromise on classic texture or taste.
Customization & Variations
This keto pie crust is incredibly adaptable. The lemon or orange zest is optional, so feel free to omit it for a neutral base, or experiment with other finely grated citrus zest for a different aromatic note. While specifically formulated with almond and coconut flours, you can generally use it for any pie calling for a standard crust, simply adjusting your filling as needed. It's an ideal choice for a hearty chicken pot pie or a delicate berry tart.
Serving & Context
This versatile keto pie crust is perfect for holiday baking, special occasions, or simply elevating everyday meals. Use it as the base for a savory quiche, a rich chocolate silk pie, or a vibrant fresh fruit tart. Its robust structure means it will hold up beautifully to any filling you choose.