There are a lot of different keto pie crust recipes out there with different twists on them. I've found this blend of almond flour and psyllium husk powder to give the best texture for a low-carb pie crust solution. Works with nearly any pie filling.

Keto Almond Flour Pie Crust Recipe



  1. Preheat oven to 375 degrees Fahrenheit. Grease a 9" pie pan. (*I use a coconut oil spray.)

  2. In a medium mixing bowl, combine almond flour, baking powder, salt and erythritol. Using a whisk, blend the dry ingredients together.

  3. Add butter to dry ingredients. Using a pastry blender or fork, cut the butter into dry ingredients until the mixture forms into coarse crumbs.

  4. Add egg and vanilla extract and stir until the dough forms into a ball.

  5. Transfer the dough to the prepared pan and spread out the dough using your fingers until it evenly covers the bottom and sides of the pan. Wetting your hands with cold water can help prevent the dough from sticking to your fingers. Flute edges if desired. Poke holes in the bottom and sides of crust with a fork to prevent bubbles from forming as it bakes.

  6. Place crust in the oven and bake for 11 minutes. Remove crust from the oven and loosely cover edges with foil. Return it to oven for 5 more minutes or until the bottom of the crust is golden brown. Allow the crust to cool at 15 minutes or longer before filling. (*Fully cooled is best if you have time.)

I hope you enjoy making all sorts of different kinds of pies with this keto alnond flour based pie crust recipe. If you try it, let me know what you think in the comments and share your photos on Instagram, giving me a tag so I can see how it went. Feel free to ask any questions you like in the comments as well. Happy baking!