Want to make your favorite pie but don’t know how to make a keto pie crust that’ll hold up and keep your net carbs under control? This is the recipe for you!
Pie dough is traditionally notoriously finicky – the butter has to be just right, the flour has to be perfectly portioned, and so on. But, this keto pie dough is super-easy, super-simple, and fabulously easy to make.
What You Need To Make Keto Pie Crust
- salted butter
- oat fiber (not oat flour – see below)
- vital wheat gluten
- SoNourished sweetener
- almond flour
- an egg
- pink salt
- mixing bowl – I love these super-durable and stacking mixing bowls
- measuring spoons
- measuring cups
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How To Make Fail-Proof Keto Pie Dough
- Mix the almond flour, vital wheat gluten, oat fiber, salt and SoNourished sweetener together.
- Whip the egg white and add it to melted and cooled butter.
- Mix the dry ingredients with the wet ingredients. Blend well.
- Press into a pie or tart pan and prick with a fork.
- Bake for 10 minutes before using.
What is Oat Fiber?
Oat fiber comes from grinding the outside of the oats, or the hull. Is oat fiber keto? It is insoluble fiber, and as such, it is TOTALLY keto-friendly and an amazing source of fiber. Who on a keto diet doesn’t need more fiber?
Oat fiber and oat flour are not to be confused. Oat fiber has 0 net carbs. It starts with 3 grams of carbs per teaspoon, and has 3 grams of fiber. That puts it at 0 net carbs per teaspoon.
I like using oat fiber because it not only adds more fiber but it helps give foods a texture that’s closer to real flour. Almond flour is great, but there’s no mistaking it for almonds.
Oat fiber is more absorbent than coconut flour or almond flour, so this recipe needs a bit more liquid than another might need.
What is VitaL wheat Gluten?
Vital wheat gluten is made from wheat, but it’s been processed in a way that removes all the starch (carbs) leaving behind just the gluten. It adds a touch of flavor and elasticity to baked goods, and a little goes a long way.
I like adding vital wheat gluten to baked goods to help get the end result closer to what it would be like were I using flour.
What about vital wheat gluten nutrition? 1 tablespoon of vital wheat gluten adds about 1 carb and 5 g of protein, so not really very much.
It is also totally optional, so if you’re not comfortable using wheat derivative, then just skip it. But, it does add to the overall texture of this keto pie crust.
Chef Jenn’s Tips
- Use a super-fine ground almond flour for this recipe – if you’re not sure it’s ground finely enough, put it in the food processor and pulse it a few times.
- Granular or powdered SoNourished sweetener work just fine in this recipe. Skip it if you’re looking for a more savory keto pie crust.
- Pre-baking or blind-baking this keto pie dough is going to be essential for almost all recipes. It doesn’t need beans to fill the pan and keep the dough down, and it doesn’t need to be chilled before baking. It is very forgiving. Just prick it six or so times with a fork to keep it from puffing up.
Is this Keto Pie Crust Freezable?
Yes! It will freeze just fine BUT freeze it in the pie or tart pan otherwise you risk breaking it in the freezer. It isn’t super fragile, but it will break apart if jostled too much.
For the best results, freeze your pie or quiche after filling and baking it.
The whole recipe is ready for baking in about 10 minutes.
No! In fact, it will work best if you just press the pie dough into your pie or tart pan with a flexible spatula or the back of a spoon.
There are 3 net carbs per serving in this keto Pie Crust.
Like This? Also Try:
Or, try this amazing keto Pecan Pie!
Step By Step Images
Ingredients to make keto pie crust. 
Blend the dry ingredients first. 
Melt the butter and mix it with the egg white. 
Mix wet and dry ingredients together. Press into pie pan and prick with a fork. 
Bake for 10 minutes before filling.
Keto Pie Crust
Ingredients
- 1 1/2 cup almond flour
- 1/4 cup salted butter
- 2 tbsp oat fiber
- 1 tbsp vital wheat gluten
- 1 tbsp SoNourished sweetener
- 1 egg white
- 1/4 tsp salt
Instructions
- Melt the butter and let cool slightly.
- Combine the almond flour, vital wheat gluten (optional), oat fiber, sugar, and salt in a small bowl.
- Mix the butter and egg white, then combine this mixture with the almond flour mixture.
- Mix well and let stand two minutes.
- Press the keto pie dough into a tart or pie pan. Prick it about six times with a fork to keep it from puffing up.
- Bake in a pre-heated 325-F oven for 10 minutes or until lightly golden brown. Let cool and fill with your favorite fillings!
Notes
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
This is amazing and looks so delicious! I can’t wait to make a pie with this crust! Thank you!!
This is such an easy and healthy crust recipe! Thank you so much for sharing!
Is there a substitute for the vital wheat gluten? I am allergic to wheat
You could add a tbsp of coconut flour, or just leave out the wheat gluten. It adds flavor, protein and texture but the recipe is fine without it. Thanks for asking!
Hi can I leave out the oat fibre? I’m intolerant of it
Yes, you can! It simply adds a bit more fiber but this recipe will work without it.
Great recipe!! I’m so glad that vital wheat gluten, a protein, is finally being embraced for keto. It’s been a health food product for a long time (seitan) and there’s nothing harmful about it unless you have a condition called “celiac sprue” which is serious, and afflicts 1% of the population. Gluten is indispensible for improving the texture of any dough products.
Thanks for stopping by to comment – and I agree!
Not a huge fan of almond flour crusts, usually get mushy. I’m trying this recipe as I already use oat fiber and vital wheat gluten in a bun/bread recipe which made missing fresh bread a thing of the past. Thanks for the trial and error and sharing!!! 🙂
Hi Beth, there’s a fair bit of butter in this pie crust to help it crisp up on the bottom. Thanks for stopping by to comment! Enjoy! ~Jenn