Flaky Keto Pie Crust – Perfect Every Time
This fool-proof flaky keto pie crust recipe delivers a buttery, tender base for all your low-carb pies and tarts. With just 2g net carbs per serving, it’s the perfect keto-friendly alternative to traditional pie crust.
KEY INFO:
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Bake Time: 30-45 minutes
- Total Time: 2 hours
- Servings: 8 slices
- Difficulty: Intermediate
- Dietary: Keto, Low-Carb, Gluten-Free
EQUIPMENT NEEDED:
- Large mixing bowl
- Measuring cups and spoons
- Pastry cutter (or food processor)
- Pie dish
- Rolling pin
- Plastic wrap
INGREDIENTS:
- 96g (1 cup) super-fine almond flour
- 40g (1/3 cup) coconut flour
- 1/2 tsp xanthan gum
- 100g (7 tbsp) cold unsalted butter, cubed
- 1 large egg, beaten
- 1/4 tsp salt
- Optional: 55g (2 oz) cream cheese, cold
METHOD:
- Combine almond flour, coconut flour, xanthan gum, and salt in a large bowl.
- Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
- Add beaten egg and mix until dough just comes together (don’t overmix).
- Form into a disk, wrap in plastic, and chill for 1 hour minimum.
- Roll between parchment paper or press directly into pie dish.
- Bake at 350°F (177°C) for 30-45 minutes until golden brown.
CRUCIAL TIPS:
- Keep all ingredients cold
- Don’t skip the chilling step
- Handle dough minimally to maintain flakiness
- Watch edges carefully while baking to prevent burning
STORAGE:
- Unbaked dough: 3 days refrigerated, 3 months frozen
- Baked crust: 2 days at room temperature, 1 week refrigerated
VARIATIONS:
- Dairy-free: Use coconut oil instead of butter
- Nut-free: Replace almond flour with sunflower seed flour
- Sweet version: Add 1 tsp vanilla extract and sweetener to taste
COMMON MISTAKES:
- Overworking the dough
- Skipping the chilling step
- Using warm ingredients
- Not protecting the edges while baking
The success of this crust depends on keeping everything cold and handling the dough gently. Follow these steps exactly for a perfectly flaky, keto-friendly pie crust every time.
At what point do you add the optional cream cheese
If you’re adding cream cheese you add it at the same stage as the butter.
Cut in cold butter and cold cream cheese together using a pastry cutter or food processor until the mixture looks like coarse crumbs.
Continue with the recipe as normal, add the egg, bring the dough together, chill, roll, and bake.
The key is to keep the cream cheese cold and cubed (just like the butter) so it disperses into little pockets in the dough, which helps with tenderness and flakiness once baked.
What was the optional cream cheese for?
Sorry about the late reply, for some reason your comment showed up as a spam so I had to manually approve it.
The optional cream cheese helps make the crust even more tender and a little richer. There are a couple of reasons for this.
Texture: It adds extra fat and moisture, which makes the dough easier to handle and roll out without cracking.
Flakiness: The cream cheese softens the structure slightly, giving the crust a more tender, pastry-like texture.
Flavor: It adds a subtle tang that some people think balances the nutty flavor of the almond flour.
So while it’s not necessary, using cream cheese can give you a smoother, more pliable dough and a slightly softer, flakier result, but that’s why it’s optional, because you don’t have to use it.