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Low-Carb Pie Crust – Keto friendly, gluten and sugar-free. Could be used in both sweet and savory pie recipes (see notes). Made with both coconut and almond flour, butter and cream cheese. Buttery, flakey and delicious.
Planning to make a low-carb pie for the holidays? Let’s start with the pie crust. While this low-carb tart crust could be used as a pie crust in low-cab recipes, it does not hold its shape very well.
I tried making keto pie crust with just almond flour, but I did not like the result. I knew I had to use coconut flour and Xantan gum to make a pie crust that you can roll out.
I also used the pie crust dough in a recipe for Low-Carb Cranberry crumb bars that I’ll be sharing soon. And of course in this Low-Carb Pumpkin Pie.
You need to chill the dough for 1-2 hours before you attempt to roll it out, because it is a sticky dough.
This low-carb pie dough is made in a food processor, but you can also mix it with a mixer.
What ingredients do you need to make low-carb pie crust?
- almond flour
- coconut flour
- Xantan gum
- egg
- Swerve confectioners sweetener
- butter
- cream cheese
How to make this low-carb pie crust?
- In a food processor combine all ingredients for the low-carb pie crust. Pulse to incorporate. The dough should form a ball. Don’t process further.
- Transfer dough to a working surface dusted with a little bit of coconut flour. Shape a disk and wrap in plastic wrap.
- Refrigerate for at least 1 hour or up to 5 days.
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Preheat oven to 325 F. Prepare a 9-inch pie pan.
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Roll the dough into a 1/4 inch thick circle, then transfer to the pan. Cut around the edges, if the dough is sticking too far out. Flute the edges to make it look pretty. Bake for 8-10 minutes, then let it cool for completely.
Tips to make low-carb pie crust:
- Use ingredients that are cold.
- Don’t over process the dough. It should form a ball, then stop. Shape into a disk and refrigerate for at least 1 hour.
- To be able to easily work with this dough, it needs to be cold. At the moment you make it, it is sticky.
- Roll out the dough between two pieces of parchment paper. Separate from the parchment paper very carefully.
- This is a gluten-free dough, but it is important to let is rest and chill for at least 1 hour and up to 5 days.
- The fast that this low-carb pie crust dough is gluten-free makes it fragile and prone to cracking a little. But it holds its overall shape pretty well.
Do you need to pre bake this low-carb pie crust before you add the pie filling?
You technically don’t. If the dough is chilled for 2 hours, you can add the filling and bake.
I do like to pre-bake my pie crust for 10 minutes at 325 F. This way I know there is no chance for it to melt and it won’t be soggy after the whole pie is baked.
Can you make this low-carb pie crust without the sweetener?
Yes you can omit the sweetener, especially if you are looking for a savory pie crust. Add both 1 tablespoon of almond and coconut flour, if you decide to leave the sweetener out.
More low-carb sweet recipes:
Low-Carb Pie Crust
Ingredients
- 6 tbsp butter, cold
- 2 tbsp cream cheese, cold
- 1/2 cup coconut flour
- 1 cup almond flour
- 2 tbsp Swerve Confectioners
- 1 egg
- 1/2 tsp Xantan gum
Instructions
- Combine all ingredients in a food processor. Pulse a few times to incorporate. The dough should form a ball. Don’t over process.
- Chill the dough, wrapped in plastic wrap for at least 1 hour or up to 5 days.
- Preheat oven to 325 F. Prepare a 9-inch pie pan.
- Roll the dough into a 1/4 inch thick circle, about 12-13 inches in diameter, then transfer to the pan. Cut around the edges, if the dough is sticking too far out. Flute the edges to make it look pretty. Bake for 10 minutes, then let it cool for completely.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love that this can be used on so many things. Made it and it is good, not too sweet.