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(The Flakiest!) Keto Pie Crust 🥧 gluten free

Suuuper flaky, buttery and tasty, this keto pie crust is ideal for anything from pies (think pumpkin and ‘apple’!) to empanadas and quiches.

Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree
Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree

Gluten Free & Keto Pie Crust

Suuuper Flaky!

Whip it up easily, roll it out, and go make some pie. Or empanadas, sweet hand pies, pop tarts (!!!), roll-ups… pfff! Endless possibilities await.

And did I mention just 2g net carb per serving?!

A slice of keto pumpkin pie with whipped cream
The Best Gluten Free & Keto Pumpkin Pie (with our flaky pie crust!)

The Flours

We like a mixture of super fine almond flour and coconut flour best. Add a touch of xanthan gum, and we’re golden.

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for the coconut, I always favor Anthony’s (best taste and texture by a mile!). 

And don’t be afraid of the seemingly long list of ingredients, as you’re likely to have most in your cupboard/fridge already.

Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree
Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree

Just One Rule

You must chill your pastry for 1 hour (at least) before using it. Similar to your good-old wheat flour, the almond and coconut (in particular) need the time to soak up the moisture evenly.

So chill for one hour, and up to 3 days.

On the subject of temperature, make sure that your filling of choice is completely chilled before filling up empanadas (or whatever it is you’re cooking up!). Otherwise you will (quite literally) see the pastry melt before your very eyes.

And remember that, like with any pastry dough, you need to work quickly and over a cool surface. Though do note that if the dough becomes too hard to manage, you can always pop it back in the fridge/freezer for 15 minutes before carrying on!

Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree
Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree

The Deets

When rolling out you may want to use parchment or wax paper. Given the lack of gluten, the crust is more fragile and it will break easily if not handled with care. So I suggest rolling it out between two sheets of parchment paper (see video).

And talking about lack of gluten, this is the reason why the dough will crack slightly when baked. I’ve noticed that the cracking can be lessened by allowing the dough to rest overnight (probably because moisture is distributed more evenly), though note that taste and texture will be the same.

I also noted that by increasing the xanthan gum you can get a silky smooth crust, but at the cost of losing a bit of flakiness. So I did sacrifice some aesthetics for the sake of taste and texture. 

One last thing (promise!). Like with any pastry dough, make sure not to over-process the dough. The mixture ought to resemble coarse breadcrumbs rather than cookie dough. It will make the pastry much more flaky and (perhaps surprisingly) easier to handle.

Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree
Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree
Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree
Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree
A slice of keto apple pie with a scoop of vanilla ice cream and caramel sauce
Keto Apple Pie (with our super flaky pie crust!)

Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree

(The Flakiest!) Keto Pie Crust

Course: Entree
Cuisine: American, European, Keto
Keyword: gluten free pie crust, keto pie crust
Prep Time: 20 minutes
Cook Time: 30 minutes
Chilling Time: 1 hour
Total Time: 50 minutes
Servings: 8 servings
Calories: 189 kcal

Suuuper flaky, buttery and tasty, this keto pie crust is ideal for anything from pies (both sweet and savory!) to empanadas and quiches.

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.




  1. Please see recipe video for guidance!

  2. Add almond flour, coconut flour, xanthan gum, salt and zest (optional) to food processor and pulse until evenly combined.

  3. Add butter and cream cheese and pulse for just a few seconds until crumbly. Add in egg and vinegar and pulse until the dough just begins to come together (but stop before it forms into a ball). Like with any pastry dough, make sure not to over-process the dough. The mixture ought to resemble coarse breadcrumbs rather than cookie dough. 

  4. Turn out the dough onto cling film (i.e. saran wrap) and pat into a round. 

  5. Refrigerate for at least one hour, or up to 3 days. You can, alternatively, freeze the pie crust at this point and thaw out as needed (just as regular pie crust!).

  6. Roll out the crust between parchment paper. It's more fragile than regular pie crust, so you need to work quickly and in cold conditions. You can patch up any cracks that occur by pinching the dough together. And if at any point the crust becomes unmanageable, simply pop it in the freezer for 5-10 minutes before carrying on.  

  7. Once shaped (pie, empanadas, etc), pop it in the freezer for 10-15 minutes prior to baking (as it will help to keep its shape better and come out flakier). Brush with egg wash for a glossy finish (optional, but highly suggested). 

  8. Bake at 390°F/200°C for 10-12 minutes if making something small such as crackers. And up to 30 minutes for empanadas and such. Just keep an eye out for it, as grain free flours have a tendency to brown suddenly rather than gradually. 

Recipe Video

Recipe Notes

One batch is enough for a pie base (or galette!). So if doing a latticed pie, you'll want to double the recipe. 

Nutrition Facts
(The Flakiest!) Keto Pie Crust
Amount Per Serving
Calories 189 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g40%
Cholesterol 54mg18%
Sodium 206mg9%
Potassium 17mg0%
Carbohydrates 4g1%
Fiber 2g8%
Protein 3g6%
Vitamin A 435IU9%
Calcium 31mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.












  1. Lourdes Masini Carral says:

    I’m from Argentina and I started doing Keto a month ago, so I was so glad I found a recipe to make Keto empanadas…it wasn’t as easy as it looked in the video but maybe I just overworked the dough. I had a very difficult time filling up the empanadas, I couldn’t use the empanadas press I would normally use. At this point I was disappointed and hopeless till they came out of the oven…amazing dough! I loved it!!! Couldn’t believe they were Keto!!

  2. Yum!! Thank you sooo much for posting this recipe. So much nicer than the Fathead dough in my opinion.
    Absolutely delicious! Thanks again all the way from the bottom of the world. New Zealand 🙂

  3. Paulie SCV says:

    SO…. this crust tasted great on the edges and did looked golden BUT is useless for making a pie, I made a STRAWBERRY RHUBARB PIE and to make sure this wasn’t too watery I pre-cooked the filling on the stove and I shoved it in the freezer to get cold, time wasn’t an issue since I was bingewatching Yellowstone in the downtimes BUT make sure you have LOTS OF TIME IF YOU DECIDE TO MAKE THIS. Now how exactly I’m I supposed to bake the top layer of the pie to make it look all pretty if this crust can’t take any heat (the shell is a different recipe so don’t even think about trying to shape this recipe into a top layer).
    so top layer looks great, filling looks great, I just can’t take a slice out that pie dish, I might make it strawberry pie ice cream.

    Wasn’t hard without a food processor.

  4. Dalila Hardwick says:

    I could not find the link for the video. Is it still available?
    Also, can I substitute psyllium for xanthan gum? what dosage? And ricotta cheese for cream cheese?
    Thanks for the recipes, can’t wait to try it out.

  5. Oksana Voskresenskaya says:

    I posted a question earlier but it went somewhere.
    Can I substitute whey protein isolate for coconut flour? Please respond.
    Thank you

  6. Oksana Voskresenskaya says:

    Hi Paola,

    I would like to try the recipe but I can’t stand coconut flour at all, in any way. What do you think if I substitute whey protein isolate for the coconut flour? Please let me know.

    Thank you in advance

  7. Laura :) says:

    Hi there!
    I was wondering if there was a reason you didn’t use the dough blade to to process this dough? I’m not sure if it makes a difference!
    Thank you for the great recipes!

  8. Rukshana umm Muaadh says:

    Hi, I would love to make this as my children love pies, like chicken and mushroom (as do I!) and I really wan to move us to as keto as possible, but a lot of keto recipes contain almond, is there a substitute here I can use instead, especially for this pastry… or other recipes too?

    Thank you!

  9. Lisa Sebelle says:

    I was skeptical after I mixed the egg in but this was truly fantastic crust. Buttery and so Light and flaky! I used it as a chicken potpie crust. It was delicious! Thanks so much!

  10. Willow says:

    The texture of the crust was nice and flaky. Thank you for the recipe! However, I followed the suggestion to add lemon zest (against my better judgement) and that is all I could taste. I made a savory quiche and it is a strange flavor combination. The lemon zest mostly overpowers the quiche filling. I will definitely be using this recipe again, but omit the lemon zest. Maybe add that the zest should only be used for sweet recipes and will flavor the crust? I am new to keto and trusted the recommendation, but really wish I hadn’t.

  11. Laura says:

    Hi! I can’t get the videos to load properly. I’m not sure if they are now broken or if it’s my iPad. I did try on both google chrome and safari and neither worked. I will still try the recipe but I always like to watch the video first if it’s available.

    • snowheadgirl says:

      Yes you can use Xanthem gum on Keto just calculate the macros. It’s a pretty much essential for gf baking, plus the small quantity doesn’t add much to the carb count.

  12. Cait says:

    Other than browning, I successfully made this crust (your quiche recipe)! However, perhaps this is low-quality coconut flour talking, but I found the crust a bit sweet. Is there anything I can do to make it more savoury next time? I am Australian, so I tried my best to address the recipe conversions.

  13. Marcia Davies says:

    Excellent dough, that is so versatile and delicious I double the recipe everytime and just know I have something almost ready in the fridge fr the week.

  14. Fay Beth says:

    I am using a mini food processor and accidentally overprocessed the dough. It now has the consistency of cookie dough. Can it still be used or should I start over?

  15. Erin says:

    I measured this correctly with the metric (grams) and I ended up with a gooey wet cookie dough looking batter. Not even remotely enough flour… There is no way this is going to firm up in the fridge enough to roll out like a crust. I’m so confused right now.

    • Anne says:

      Did you follow the steps as written? Grain free flours need time to absorb moisture, so you really do have to add fast and liquids slowly. And process in pulses.
      You might have over or under processed. What size egg did you use? Eggs can be very variable!

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