Almond Flour Pie Crust | Low Carb, Sugar Free, & Gluten Free

An almond flour pie crust in a white pie dish and a white counter.

5 from 1 review

This quick, easy, and delicious almond flour pie crust is bound to become your go-to keto pie crust recipe. It is so tender, buttery, perfectly flaky, and ideal for any pie filling you want. And the best part is this low carb and gluten free pie crust that has under 2 NET CARBS per serving! 


1 3/4 cups (170g) almond flour

Just over 5 1/4 tbsp (75g) cold butter, cubed

1 1/2 tbsps granulated erythritol

1 tbsp apple cider vinegar

3-4 tbsp cold water

Pinch of salt


  1. Place almond flour, granulated erythritol, salt, and cold butter in a mixing bowl, lightly combine with your hands until the structure is sandy.
  2. Add apple cider vinegar and cold water and mix until it becomes a compact dough.
  3. Coat a pie pan with butter and evenly spread the dough on it and along the edges. Poke some of the bottom of the crust with a fork. 
  4. Place in the refrigerator for about 20 minutes or longer.
  5. Bake in the oven at 320°F (160°C) for 10 minutes to par-bake the crust.
  6. Add filling of choice and bake depending on the filling time.


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