KETO PIE CRUST | LOW CARB & GLUTEN-FREE

Side view of a baked keto tart crust showing its golden colour and even thickness. This healthy, gluten-free tart crust is made with almond flour, coconut flour, monkfruit sweetener, egg, butter, and iced water, with a firm but tender texture. It’s Healthy, Keto, Gluten Free, Sugar Free.

KETO PIE CRUST | LOW CARB & GLUTEN-FREE

Annie, Healthy Food by Annie

This Keto Pie Crust is an extremely versatile, an easy press-in low carb and gluten free pie crust that is perfect for both sweet and savory recipes. It works beautifully for, dessert pies, tarts, cheesecake and no-bake fillings.

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Prep Time 10

Cook Time 30

Total Time 40

Course Healthy Dessert

Cuisine Gluten-Free, Grain Free, Keto, Low-Carb, Sugar-Free

Servings 8

Calories 77 kcal

Ingredients

1/4 cup almond flour 28 g
1/4 cup coconut flour 30 g
1½ tablespoons psyllium husk powder
1 tablespoon coconut oil melted
1 large egg
3 tablespoons golden monkfruit sweetener or your choice 36 g
3-4 tablespoons ice cold water
Pinch of salt

Instructions

Mix Dry Ingredients
Add almond flour, coconut flour, psyllium husk powder, monkfruit sweetener, coconut oil and salt to a food processor or mixing bowl mix until a sandy texture forms. Do not overmix.
Add Wet Ingredients
Add the egg and ice cold water. Mix again until the dough resembles wet sand and can be pressed together, don’t over mix as its get oily. Add a little extra water only if needed.
Shape the Dough
Knead dough into a ball and flatten using a glass, measuring cup, or your hands.
Press Into the Pan
Press the dough evenly into a tart or pie pan (20 cm), making sure the base and sides are fully covered with a thin, even layer.
Bake the Crust
Prick the base a few times with a fork, then bake until the crust is set and lightly golden.
For no-bake desserts, bake at 160°C fan or 180°C conventional (350°F) for 25–30 minutes until fully set. Let it cool completely in the pan before filling. Add filling and refrigerate.
For baked desserts, pie, or cheesecake, bake at 160°C fan or 180°C conventional (350°F) for 12–15 minutes to par-bake. Let it cool completely in the pan, then fill and bake again, following the recipe for the second baking time.

Notes

Instruction Notes

Note you can make it sweeter, by adding more sweetener.
For cheese cake base, make the recipe double x2.
Add 2 table spoon cocoa powder to make chocolate crust, if it gets dry add a teaspoon extra coconut oil.

Nutrition per serving: 1 of 8 servings

Calories: 77 kcal, Protein: 2.6 g, Carbohydrate: 3.9 g, Net Carb: 1.5 g, Sugars: 0.6 g, Fat: 6.2 g, Saturated Fat: 2.4 g, Fiber: 2.4 g, Sodium: 41 mg
Note: This recipe yields 8 slices from a 20 cm (8-inch) pie crust

Nutrition Facts Notes:

✔️ Fully low carb and keto-friendly with no grains or added sugars

✔️ Sweetened with monkfruit, which is non-caloric and does not impact blood sugar

✔️ Almond and coconut flours provide healthy fats and a mild nutty flavor

✔️ Psyllium husk adds fiber and helps bind the crust with minimal carbs

✔️ Contains a moderate amount of fat, mostly from almond flour and coconut oil

✔️ High in fiber to support digestion and reduce net carb content

✔️ Suitable for gluten-free, grain-free, and low-carb diets

✔️ Works well for savory or sweet pies when paired with keto-friendly fillings

Note: These values are approximate and actual values may vary based on the specific brands or type of ingredients used.