Flaky Keto Pie Crust - Perfect Every Time

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

Ingredients for baking in a modern, naturally lit kitchen with green subway tiles, white marble countertops, and stainless steel appliances

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

Professional food photography of pastry cutter mixing butter into flour in a modern kitchen with white marble countertops, green subway tile backsplash, and copper pot rack

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.

Keto pie dough wrapped in clear plastic wrap on a modern kitchen counter with wooden utensils and cream-colored ceramic bowls

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

Chilled dough being rolled on marble countertop in a modern kitchen with wooden utensils and cream-colored ceramics

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.