Keto Pie Crust (Fail-Proof, No Rolling Required)

Real pie dough is notoriously finicky, the butter has to be just right, the flour perfectly portioned. Keto pie crust skips all that fuss, genuinely fail-proof, and ready to fill in about 20 minutes.

This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.

• 
• 
• 
• 
• 
• 

You do not roll this dough, press it into the pan instead with a flexible spatula or the back of a spoon. It does not need chilling first either, which is unusual for a pie crust.

Chef Jenn’s Take on Keto Pie Crust

Oat fiber and oat flour are not the same thing, and that distinction matters here. Oat fiber comes from the outer hull of the oat, and it runs genuinely 0 net carbs, 3 grams of carbs and 3 grams of fiber per teaspoon. It gives this crust a texture closer to real flour than almond flour manages alone, though it is more absorbent, so this recipe needs a bit more liquid than expected.

Use superfine almond flour, pulsing regular almond flour in a food processor first if unsure it is fine enough.

Press the dough into the pan rather than rolling it, a flexible spatula or the back of a spoon both work. Prick it about six times with a fork to keep it from puffing up. Pre-baking is essential for almost all fillings, and this dough is forgiving enough that it does not need pie weights or chilling first.

Vital wheat gluten is entirely optional, skip it or use a tablespoon of coconut flour instead if avoiding wheat. Oat fiber can be left out too if you are intolerant, you will just lose a bit of fiber.

What You’ll Love About Keto Pie Crust

• Just a handful of ingredients, ready to fill in about 20 minutes.
• Genuinely fail-proof, with no rolling pin or chilling time needed.
• Works for both sweet and savory pies, tarts, and quiches.

Ingredients

• Almond flour – Superfine ground. Pulse regular almond flour in a food processor if unsure it’s fine enough.
• Salted butter – Melted and cooled slightly.
• Oat fiber – Not oat flour, the two behave very differently. Skip it if you’re intolerant.
• Vital wheat gluten – Optional, skip it or use a tablespoon of coconut flour instead if avoiding wheat.
• Keto sweetener – Granular or powdered both work. Skip it entirely for a savory crust.
• Egg white – Whipped, mixed with the cooled butter.
• Salt – To taste.

How to Make Keto Pie Crust

Scroll down for the full recipe card with exact measurements and printable instructions.

Melt the butter and let it cool slightly.

Combine the almond flour, vital wheat gluten, oat fiber, sweetener, and salt in a small bowl.

Mix the butter and egg white together, then combine with the almond flour mixture.

Mix well and let stand for 2 minutes. Press the dough into a tart or pie pan. Prick it about six times with a fork to keep it from puffing up.

Bake in a preheated 325°F oven for about 10 minutes, or until lightly golden brown. Let cool, then fill with your favorite filling.

Make It A Meal

For more keto desserts, Pecan Cupcakes with Brown Butter Icing, Turtle Cheesecake Bites, and Raspberry Frozen Cheesecake Bites are all worth adding to the rotation.

Storage

This freezes well, freeze it in the pie or tart pan rather than removing it, since it can break apart if jostled too much unwrapped. For the best results, freeze after filling and fully baking the pie, not just the empty crust.

Frequently Asked questions