Ingredients & Substitutions
Here I explain the best ingredients for my almond flour pie crust, what each one does in my recipe, and substitution options. For measurements, see the recipe card below.
How To Make Almond Flour Pie Crust
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card below. I do not recommend using coconut flour in this recipe — it will be extremely dry. Make my coconut flour pie crust instead.
Besti Monk Fruit Allulose Blend – My top recommendation, because it measures just like sugar, has 0 calories and net carbs, and has no aftertaste. Most important, it helps lock in moisture (unlike other sweeteners), for a flaky keto crust that isn’t dry. Erythritol – I’ve used this one the longest, but it’s no longer my top pick. It’s more drying than Besti and can taste a little gritty. Because erythritol is less sweet than Besti, you’ll need to use 33% more to achieve the same sweetness. Allulose – Similar to Besti above, but without the monk fruit. The results will be similar, but you’ll have to use 33% more, just like erythritol. Coconut Sugar – A paleo option. It’s not keto friendly, but works if it fits your lifestyle.
See my keto sweeteners guide to help you find other alternatives to use, then use my sweetener conversion calculator to get exact amounts for the recipe. For a savory almond flour crust, omit the sweetener and double the amount of salt, as noted on the recipe card below.
Butter – The most accessible and delicious option. It’s what I use most often. Ghee – An alternative for rich, buttery flavor. It’s still dairy, but many people who are dairy-sensitive can tolerate it, since the lactose is removed. Coconut Oil – If you need to be dairy-free, coconut oil is an easy swap. It does impart a mild coconut flavor, though. If you want to keep that buttery flavor, I love butter flavored coconut oil.
More Butter – Just increase the amount of butter (or fat of your choice) in my almond flour pie crust recipe by 2 more tablespoons. It will be a little more crumbly, but still tastes great. Flax Egg – This is my go-to egg substitute when I’m recipe testing for my dairy-free readers, and works well in this crust.
Just make the dough: Wrap it in plastic and store in a ball in the fridge for up to 5 days. Press into the pan: Instead of wrapping the ball of dough, you can press it into the pan and cover that in plastic. Pre-bake the crust: My go-to option, since this almond flour pie crust is best pre-baked anyway. Cover and store in the fridge. It’s also fine on the counter for a day or so after baking. Freeze: You can freeze a ball of dough, raw crust pressed into a pan, or pre-baked crust. It will keep in the freezer for up to 6 months. Whether or not you can freeze this keto pie crust with filling inside will depend on the specific filling. Like any crust, it can get soggy upon thawing with certain fillings. You can thaw on the counter or in the fridge overnight.
Sweet – I use this keto pie crust for sweet pies most often. It’s the base for my keto pecan pie, sugar-free pumpkin pie, and keto apple pie for Thanksgiving and throughout the fall. In the spring and summer, I love it for keto key lime pie, keto lemon meringue pie, and keto coconut cream pie. Savory – Try the savory version with my chicken pot pie, spinach pie, or keto quiche.
Do you have other pie fillings you like? Let me know in the comments below how you use this almond flour crust! Please enter your first name for your account. Your saved recipe will also be sent to your email. Add fillings only after pre-baking. If your fillings will require baking again, you’ll want to parbake the crust for the shorter end of the time spectrum, around 6-8 minutes, and use a pie shield or foil to cover the edges when baking again with filling.
Almond flour note: You can make this pie crust using almond meal, but the texture will be more grainy since it’s more coarse. I recommend Wholesome Yum Super Fine Blanched Almond Flour, which has the finest consistency and will give you the best texture. Sweetener note: The amount of sweetener that is best will vary based on the filling. Use 1/4 cup for a sweet crust, 2-3 tablespoons for a very lightly sweet crust (if your filling is super sweet), up to 1/2 cup for a very sweet crust (if you like a sweeter crust or your filling is tart), or omit sweetener for savory crust. Recipe tips: See my tips here! I’ve got a time-saving shortcut, notes on dough consistency and pie pan size, how to ensure your almond flour crust is not too dark or soggy, and add-ins for extra flavor. Making a top crust: This almond flour pie crust recipe won’t work for a top crust as written, but you can modify it by adding gelatin powder and water to make it sturdy enough for a top crust. See my top crust instructions here. Make ahead: You can wrap the dough in plastic, press it into the pan, or pre-bake it ahead. With any of these options, store in the fridge covered in plastic for up to 5 days or freeze for up to 6 months. See more details in the make ahead section above. Pie fillings: Try my sweet keto pecan pie, sugar-free pumpkin pie, keto apple pie, keto key lime pie, keto lemon meringue pie, or keto coconut cream pie. You can also make savory chicken pot pie, spinach pie, or keto quiche.
