Suuuper Flaky Cream Cheese Pie Crust πŸ₯§ gluten free & keto

Flaky is an adjective you only want attached to your pie crust… and that’s exactly what this recipe will yield: aΒ flaky, buttery, and super tasty gluten free and keto pie crust!

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

Cream Cheese Gluten Free & Keto Pie Crust

Suuuper flaky πŸ’πŸΏ

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

Oh and did IΒ mention 2g net carb per serving?!

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.

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In terms of brands, for the almond either Anthony’sΒ or WellBees work great. Both are super fine grinds. And for the coconut, we always favor Anthony’s.

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.Β 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 isΒ 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 DeetsΒ πŸ”

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 we suggest rolling it out between two sheets of parchment paper (see video). Easy peasy.

And talking aboutΒ lack of gluten, this is the reason why the dough will crack slightly when baked. We’ve noticed that the cracking can be lessened by allowing the dough to rest overnight (rather than for an hour), though note that taste and texture will be the same. We also noted that by increasing the xanthan gum you can get a silky smooth crust, but at the cost of losing quite a bit of flakiness. So we most definitely sacrificed some aesthetics for the sake of taste and texture. πŸ™…πŸΏ

One last thing (promise!).Β 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

The Recipe Video

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

Gluten Free, Low Carb & Keto Pie Crust

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

Flaky is an adjective you only want attached to your pie crust... and that's exactly what this recipe will yield: a flaky, buttery, and super tasty gluten free and keto pie crust!

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

Print

Ingredients

Instructions

  1. 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 dough 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 390Β°F/200Β°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 Notes

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

Nutrition Facts
Gluten Free, Low Carb & Keto Pie Crust
Amount Per Serving
Calories 189 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 8g 40%
Cholesterol 54mg 18%
Sodium 206mg 9%
Potassium 17mg 0%
Total Carbohydrates 4g 1%
Dietary Fiber 2g 8%
Protein 3g 6%
Vitamin A 8.7%
Calcium 3.1%
Iron 3.1%
* Percent Daily Values are based on a 2000 calorie diet.

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155 comments

  1. Holly says:

    Sorry, I should have clarified this but I always forget that butter is considered dairy. The butter is no problem for us just the cream cheese…

    • Paola says:

      Hi Holly! There is an all butter pie crust recipe in our summer ebook. With this one you’ll want to roughly sub half the cream cheese with more butter xo!

      • Holly says:

        Where do I buy the ebook?
        So what I hear you saying is in this recipe I need to keep half the cream cheese regardless for the recipe to perform correctly? Just want to be clear. Thanks!
        You are a GENIUS in the kitchen Paola!!!

        • Paola says:

          No you don’t need cream cheese, but you don’t need to sub the entire amount with butter (cream cheese has less fat) xo!

  2. Holly says:

    Paola, is there any way to make this dairy free? Could one possibly use kite Hill almond cream cheese ( we can’t use soy products either so daiya is out for us). I really miss my wheat based crust in which I used cream cheese before all of our food allergies years ago and this looks like the perfect recipe for gluten-free flaky crust! I hope you have time to answer this! Thanks πŸ€—

  3. Stephanie says:

    I’m making the pie crust for my Pumpkin Pie for (Canadian) Thanksgiving tomorrow. The dough is in the fridge and I’ll leave it there until tomorrow morning. Should I blind bake the crust first? If so how long, since I’ll have to bake it again with the filling and I don’t want it to over brown. The pumpkin filling recipe I’m using calls for it to be baked 35-40 min at 325. Advice?? Thanks so much!

    • Paola says:

      Hi Stephanie! Wow it’s already Canadian thanksgiving!! I would blind bake it first, 10-12 minutes (with beans or ceramic beans!). Be sure to cover all the egdges with foil (you want these covered ALL the time to be sure they don’t turn black!). xo!

  4. Uzomaka says:

    Hi Paola, how are you? First off, I would like to say, that my entire family loves your recipes and I have had great success in all of them. The thing is I had never baked (never thought I could) before I discovered your website. I wanted to try this recipe, however, there is one thing I am seeing being done in the videos that isn’t listed on the recipe. I have scrolled through your other recipes as well and through the comments. So my question is in the video, the baker sprinkles white powder on the wax paper before rolling it, can you tell me what that powder is? at first I thought it was almond flour, But it looks so white I am assuming it is something else. Please share I want to continue being a successful baker.

    • Paola says:

      Hi Uzomaka! I’m doing good how are you?! So happy to hear you’re enjoying baking!!

      Regarding your question, I sprinkled a bit or arrowroot for the video (but I since noticed that if the dough is thoroughly chilled, there’s no need to add the extra carbs… apologies for the confusion!). Thanks for letting me know your qs, I’ll add a note to the recipe.

      xo!

  5. Kelly says:

    Just wanted to add that I managed to make this crust with unblanched almond meal instead of superfine flour (& otherwise followed the ingredients exactly). It was what I had on hand & also lowered the carb count a bit. The trick is to keep the dough VERY cold (transferring it to the freezer the moment it becomes too soft/sticky) & use cling film during the rolling/cutting/shaping process for pork curry empanadas & prosciutto hand pies.

    Made a super tasty, flaky dough even with my big substitution. Thank you for your creative & delicious recipes!

  6. Gabriela says:

    I followed the directions exactly, weighed the ingredients, etc., but my dough would not hold any shape. I rolled it out and cut circles but I could not pick them up without breaking (I tried different thickness too). The dough felt like pure butter…. I kept putting it back in the freezer to cool it off, but still didn’t work. What do you think happened? Should I try less butter next time, or more flour?

    • Paola says:

      Hi Gabriela! Mmmm, this is super weird given that butter will always be solid in the fridge, so even if you added too much butter your dough would be solid after refrigeration. So honestly not sure whats up here and why it would be liquid (are your eggs super large? only thing I can think of). Or are you working in super hot climate? πŸ€”

    • Chris Sorte says:

      I’m having the same issue. Which is very frustrating but it could very well be the fact that I live in Hawaii and am just not meant to enjoy this deliciousness due to the weather here. Only recipe on this site I’ve run into an issue with 😭

      • Paola says:

        Oh man yeah sorry about that Chris! I believe it’s somewhere in the comments, but I did try this crust when I was on holidays in Acapulco and it was a bit of a nightmare. Top tip? A lady who lives there told me that she actually ices the counter before working with pie crust (or if it’s way hot she puts her tortilla press in the freezer and does a little bit of dough at a time πŸ˜‚). Maybe worth a shot?!

    • Paola says:

      I’m sure it would cook, but in my experience anything with coconut flour absorbs SO much oil while cooking.

  7. Bradley Pineda says:

    Can I use a stand mixer with the paddle attachment? I don’t have a food processor at home.

    • Paola says:

      I would do it by hand then (see videos on you tube on how to cut a pastry dough by hand with a couple knifes). With your kitchen aid you’ll end up beating the butter rather than cutting it in πŸ™

  8. Steph says:

    Hi Paola,

    Just recently found your website and I am making EVERYTHING! Love it so much, we already enjoyed the cheesecake dessert, and the vanilla ice cream is in the freezer right now. I have just made this pie crust to refrigerate for a couple of days (I am entertaining later), but I’ve noticed that it smells a LOT like vinegar. I have definitely only added two teaspoons, but honestly it worries me and I’m afraid that it will taste strongly like vinegar. Is this going to resolve itself in the oven?

    Thanks!

      • Nancy Price says:

        Mine did not resolve and the vinegar taste and smell ruined the dish. I will try without next time. Would lemon juice work the same function?

  9. Stef Jones says:

    This pie crust is epic! We make it a few times a month for pies, chicken pot pie, empanadas, crackers…! Thank you for all that you share, you’re such a generous soul!

    • Paola says:

      Oh wow thank you Stef, your comment truly means a lot! Just happy to hear you’re enjoying πŸ˜‰ xo!

  10. Matt says:

    I had problems with making Empanadas with the dough being too fragile and breaking up. So the next time I increased the Xanthan Gum to x2 teaspoons and needed the dough in a plastic bag for 1-2 minutes, then popped in the freezer for 20 mins. The great thing is that the dough is much stronger and less likely to break up when trying to fill and make the empanadas. So Yummy, thanks for this recipie!

  11. Patti says:

    Hi,
    Does anyone know how long to blind bake the pie crust and if so on what temp.? I was thinking of making individual chicken pot pies. Or beef stew. I llive alone so I make smaller Boulder of things to freeze.Do I need to bake crust first.? How long would I need to bake them for. I am making a lot of these recipes lol.
    Thanks

    • Lucija says:

      Hi,
      I usualy bake it at 180 dg Celsius for 20-25 minutes until it’s sligtly golden, fill it (with custard) and then bake it at 160 dg Celsius another 20-25 minutes. It turnes a bit darker at the edges, but doesn’t taste burnt.

    • Paola says:

      Hi Linda and yes! Same rules to traditional pie crust apply, and just be sure to not melt the butter with your hands (try running them in cold water before) xo!

    • Lindsay McCleve says:

      You can use two forks to mash together. That’s what I use to do before I bought a pastry blender, it’s a hand held tool designed for the task

  12. Elizabeth webb says:

    Going to give your crust a try on the next Greek spinach and feta quiche that I make on other keto recipes for pie crust it calls to pre-bake it before filling it ,is this what you recommend doing

    • Paola says:

      Hi Elizabeth! Yeah you want to blind bake this one as well- check out the quiche Lorraine recipe on the site as that one will give you good pointers πŸ˜‰ xo

      • Elizabeth webb says:

        Awesome thanks for the quick reply I guess I’m going to dive in to this keto baking I have just about everything from your list to build my pantry now Amazon’s going to love me

  13. Cathy says:

    I understand that you can’t advise regarding the addition of a little vital wheat gluten, but I wondered if anyone reading your wonderful page may have tried it

  14. Cathy says:

    Hi. Has anyone there actually tried adding a little vital wheat gluten? If so, how much and what effect did it have to the taste and texture?

  15. Marcelle says:

    I think only one other person mentioned this, but I also have no gluten issues and I’m wondering if anyone has tried adding any vital wheat gluten to make the dough more manageable with a filling. Thanks for such an AWESOME blog – and for your latest book!

    • Paola says:

      It will definitely work, but you’ll also need to be careful with how much you add as part of making pastry is being careful to develop too much gluten. In all honesty I haven’t worked with vital wheat gluten (Celiacs here!) so I can’t guide you with amounts xo and thank you for your comment! So happy you guys are enjoying the book so much already! xo!

  16. Patti says:

    Hi Paola, This sounds delicious and flaky and I can’t wait to try it as a pie crust. I wonder if anyone has made it with an egg replacer as I can’t eat eggs?

  17. Linda says:

    Hi Paola,

    Happy Friday!

    I was wondering if I could pick your brain. I have some rhubarb (tis the season!) and I’m trying to create a low carb version of one of my favorite recipes (linked below for your reference but the tarts in that link look really crumbly and dry. The crust is normally buttery with just the right amount of flaky crispness) – it’s individual rhubarb compote tarts and the crust is made of cornmeal and cornflour. Do you think this cream cheese keto pie crust would work OR do you have another crust on your site that you think would work better, in general and with the rhubarb compote, in particular? As an aside, I’m going to sub sukrin gold for the brown sugar in the compote but otherwise, keep that part the same.

    https://thesesaltyoats.com/posts/recipes/first-of-the-season-rhubarb-tarts

    Thanks in advance!

    Regards,
    Linda

  18. Erica says:

    I don’t have a food processor, do you think I can make it with my kitchen aid or by hand if I make all the utensils very cold?

    • Paola says:

      Hi Erica! It won’t work in you kitchen aid as you would beat the butter rather than cut it. I would suggest instead that you either use a pastry cutter, or grate some frozen butter into the flours and mix it briefly with your hands until the dough just comes together. xo

      • Christie Eng says:

        Speaking as an experienced pie baker, grating frozen butter or lard is my favourite method. I like a food processor too just second choice. Since cream cheese is included, the food processor is more convenient if you have one.

  19. Karen Mayrand says:

    Superb!! I’m a baker and we were missing all my usual baked treats since I changed my diet. I’ve been enamored by all your delicious looking recipes and finally try to use your crust with my regular quiche. My daughter announced before dinner that it was one of my β€œstrange” recipes, but to all their surprise, there was nothing strange about it. They all thought it was delicious. I can’t wait to try some of your other recipes. I think your blog is beautiful and I was so happy to find that the recipe was equally creative and successful. A few questions about this recipe – you think the quiche would freeze well with this crust? Or how about the dough? I’d like to be able to make a double batch and freeze it.

    • Paola says:

      Hi Karen! I’m sorry I missed your wonderful comment earlier, but so happy you loved this crust so much! Regarding your question, I’ve frozen quiche slices with this dough without a problem. The dough also freezes well unbaked like regular pie crust. Hope this helped! xo!

  20. JenS says:

    I made this as a quiche, prebaked the crust to ensure it didn’t get soggy. The crust was delicious, but I couldn’t keep it from over browning. I even covered with foil, but by the time the quiche was set, the crust edges were quite browned and less desirable. I made two, one with my previous go to keto crust (with a 1/4 cup gluten free flour) and yours (to lower the carbs even more).
    Is there any suggestions to keeping the crust from browning further? I wonder if I blind baked it with the tinfoil from the beginning, and then kept it on through the quiche cooking. Looking forward to trying again so I can try out the crust as flaky as it’s meant to be!

    • Paola says:

      Did you prebake it until fully golden? That could be the reason for the over-browning. Also keep in mind that grain free flours do brown notoriously quicker. This will also vary from oven to oven and the dish you used (dark pie dishes brown more than light ones etc). Maybe just foil cover the edges next time from the start xo!

  21. mari sato says:

    I made it and it was delicious! I added some more seasonings in the dough and it got more flavory! I filled it with all the vegetables, bacon and cheese I had in my fridge and my husband just loved it!! Thank you for the recipe! Saved my lunch!

    • Paola says:

      OH those sound like wonderful additions Mari! Thanks so much for sharing them and so happy you enjoyed πŸ™‚

  22. Kristiana Cerna says:

    Hello!
    Thank you for your blog, it is fantastic! I love both your pictures and food! Do you think I can use instead of cream cheese a coconut cream (for a dairy-free option). Thank you for your work, it is a pleasure to follow your recipes πŸ™‚

    • Paola says:

      Hi Kristiana! So happy you’re enjoying the recipes! Coconut cream won’t be a good replacement here. What were you thinking of using in place of the butter? Something like Earth Balance? Your best bet would be to sub in with half the amount of butter (or sub). But I’m working on an all-butter pie crust to come out soon!

      Also! Check out the instant ‘graham cracker’ crusts from the cheesecakes-for-1. It’s very different, but the butter there is easily substituted by melted coconut oil. Press-on, but seriously amazing for things like fruit tarts etc. xo!

      • Kristiana Cerna says:

        Instead of butter I normally use ghi (as I am not sensitive to ghi) or coconut oil. The only thing I have been struggling on keto is to substitute cream cheese as it seems it is everywhere :D. So do you suggest to try it without and put there more ghi/coconut oil? Thank you!!

        • Paola says:

          Hi Kristiana! Sorry to have missed your comment earlier! In all honesty I’m not sure a straight sub would work here. But I’m working on an all butter pie crust which should do the trick πŸ˜‰ xo!

  23. Lisa says:

    I had a question about the taste. Does it have a coconut taste to the crust/dough? This looks delicious and I want to try it, but I am not the biggest fan of a coconut taste in savory dishes.

      • Lisa says:

        Thank you!! I am definitely set on making this soon!!! I saw that you sprinkled some kind of flour on the dough before rolling out. Was it any specific flour and is it recommended to sprinkle it on before rolling out the dough? Thanks in advance!!

  24. Maria says:

    Hi, can I use something else in the place of cream cheese? more butter maybe or something else?

    thank you

    • Paola says:

      Hi Maria! You would get different results here using all butter unfortunately. But I’m working on an all butter pie crust to come out in a bit xo!

  25. Amanda says:

    This looks amazing! I can’t wait to try it out, there is some turkey pot pie out there calling my name.

    For a possible vegan substitution, do you think swapping out the cream cheese for 100% vegetable shortening/earth balance and increasing the amount of xantham gum would work? Thank you!

    • Paola says:

      Hi Amanda! I’m sorry I missed your comment earlier!! Unfortunately I have never worked with earth balance so I can’t tell you for sure how it would turn out :-S

  26. Alex says:

    I just don’t get it. I followed the steps to the t and it’s always a gooey mess. I can’t even work it by hand. It tastes great and it’s flaky but it’s a nightmare to work with. Even tried to semi freeze it and it still sticks to everything.

    • Paola says:

      Hi Alex! Could it be that you didn’t weigh the ingredients and accidentally added too much fat? Otherwise you need to work in a cool surface and quickly xo!

  27. Vica says:

    Hi just see the pics and eager to try. One question, is the ACV replaceable with other vinegar or maybe lemon juice? Thanks

  28. T.Vu says:

    I’m not creative and versatile when changing/modifying recipes. Read some of the posts and a couple of the cooks turned this paleo crust into a cheeseake or apple pie type of treat. How exactly would I do that? Thankyou !! (mom of 1 in Canada)

    • Paola says:

      Hi T.Vu! I believe they just used the crust as they would in their usual pie or cheesecake recipes. Just watch out, as the dough browns more quickly than normal pie crust. xo Paola

  29. Leslie says:

    Hi Paola I would like to make a keto cheesecake and am looking for a great crust. Would this work out for a cheesecake? I assume no pre-baking the crust (if you think I could use this for my cheesecake base.)
    Many thanks!

    • Paola says:

      Hi Leslie! Yes, this one would work great for a proper cheesecake too! You can choose to either bake it or not. If you’re not baking it, I would suggest popping it in the freezer for a few minutes before adding in your feeling. xo Paola

  30. Christine says:

    Can this be made with all almond flour? I have an allergy to coconut. What amount would be needed. Thank you so much. This sounds wonderful!

  31. Jennifer says:

    Hey guys I’m am using this recipe to make mini Turkey pot pies.. I want to give some to my friends should I fill them and leave them in the fridge and let them bake it so it doesn’t dry out? Or will the filling effect the dough? Or should I just bake hem and have them warm them up in the oven and risk them drying out?

    • Paola says:

      Hi Jennifer! I think this depends on a LOT of variables! How wet is your filling is the most important one! For e.g., with our baked brie you can assemble everything a day or two ahead and keep it well wrapped in the fridge (but the filling is completely dry). If it’s wet it will definitely affect the consistency of the dough so better maybe to go ahead and bake them (but this also depends on how long until your friends enjoy them!). xo Paola

  32. Kat says:

    Just curious, how do I see the video on this (under “The Deets” section)? The link above in the article doesn’t seem to work for me. I have made this and really like it, but I want to see the video, in fact, all your videos but can’t seem to find them.
    Thanks!! πŸ™‚

    • Paola says:

      Hi Kat! We’re currently working on moving all the videos from Facebook to a new platform so things run more smoothly… but can’t you see the Facebook videos? The salmon roll has making the pastry from start to finish! xo! Paola

      • Kat says:

        I’ve been using your website. I don’t use FB much so my issue has been clicking the videos from the website. Glad to know you’ll be working on those!
        Thanks

        • Paola says:

          It’s a bit of a slower roll out, but the eggnog got the new video format this morning! Just bear with me as gnom-gnom is not my full time job πŸ˜‰ xo P

    • Paola says:

      Hi Sara, I haven’t tried unfortunately and in my experience they don’t do the same things… the recipe will still work without the xanthan gum, will just be more fragile.

  33. Karmyn says:

    Has anyone tried this crust for a pumpkin pie? Would you bake the crust first and then add filling? Or just put the filling into the unbaked crust and cook all at once?
    Thanks!

    • Paola says:

      Hi Karmyn! I haven’t tried it myself for a pumpkin pie yet, but I have for a couple others. From my experience, this crust browns more than your usual one so it wouldn’t be able to withstand a double bake in the case of pumpkin pie (15 mins + 40 or so) would make it brown too much.

      You should also go ahead and cover with foil the edges from the very start!

      A reader did write that she did a layer of finely chopped pecans before adding her pumpkin pie filling and that the crust baked perfectly. She also said she put the crust in the freezer for 15 minutes before adding the filling and baking. Hope this helps! Paola

  34. GeorgieGirlBlue says:

    Forgive me if i miss this info/answer somewhere else but can this crust be “blind baked” that way you do for a custard or cream filled pie?

    • Paola says:

      Hi there GeorgieGirlBlue!

      It can indeed be blind baked. But keep in mind if you’re double baking that it does brown more than your usual pie crust (ahem coconut flour…). So if you’re doing fancy edges and such, I would cover those from the start to make sure they don’t over-brown.

      xo Paola

  35. Laureen Stilling says:

    What about switching the other way to ALL coconut flour as we have nut allergies? Has anyone tried all coconut flour and if so at what amount??

    • Paola says:

      Hi Laureen! I did try all coconut in trials and it was highly unpleasant (just dry crumbly and tasted too sweet). If you cannot do almonds, I would suggest subbing instead for sunflower seed flour, as it’s the closest thing out there to almond flour. xo Paola

      • Laureen Stilling says:

        Oh, never even thought of sunflower seed flour!! Thank you I will give that a try! Thanks so much!!! I really want to try your recipe. I have a couple with just coconut flour and yes they do crumble easily!!

  36. Marianne says:

    I decided to give a few of your recipes a try after the success of the ice cream and boy am I glad I did! THIS ONE’S AMAZING! I still cannot believe it’s actually flakey?! It definitely has to be handled with care, and I had to patch mine up a bit… but with practice this will be perfect!

    I actually missed the part were you said to refrigerate it if it was getting too fragile… but anyways! thank you thank you thank you!

  37. Guinan says:

    I’d like to try your recipe, it sounds fantastic!
    I have no issue with gluten, I’m just plain Low Carb. I’d like to know whether you think I could sub Vital Wheat Gluten for 20-25% of the “flour” to make it more manageable?
    Can’t give you a rating as I haven’t tried it yet. Will opt to receive your weekly email.

    • Paola says:

      Hi Guinan! To be honest I have no idea how Vital Wheat Gluten would work? I have celiacs, so I haven’t worked with gluten flours in years… Having said that I’m sure that any gluten introduced would make it more manageable, I’m just not sure in what amount. xo Paola

  38. Diana Ward says:

    Hello, I can’t wait to try this out! After going to different family events and not being able to eat the empanadas this will be a reward for both my husband and I! Thank you for this recipe.

    Typically empanadas are fried so can this dough be fried instead of baked? I was thinking of using either avocado oil or macadamia oil because of the high smoke point but wanted advice before going forward with it.

    Thanks!

    • Paola says:

      Hi Diana!

      I actually haven’t tried frying this dough, as we mostly bake our empanadas down here in Mexico. Given that the dough is fragile though, I would think that the dough would need to be incredibly cold before putting it in the oil so it wouldn’t fall apart. xo Paola

      • Diana Ward says:

        Thank you for the suggestion to keep the dough cold for frying. Also I had no idea that empanadas were baked in Mexico. I’m so used to latin caribbean cooking so this will be a good opportunity to try something different by making them both ways. Thanks for sharing!

        • Paola says:

          It’s my pleasure! If you do decide to do a fry test please report back! Though I’ll be doing some frying this weekend, so I might just give it a shot myself as well.

          And yup Carribbean empanadas are the bomb!! But Mexican/Argentinian style are also fantastic πŸ˜‰

  39. Kera says:

    Is there a possible substitution for the coconut flour? I have a child that is allergic to coconut, but I love the idea of using cream cheese!

    • Paola says:

      Hi Kera, I haven’t tried anything that works here like coconut flour (as it helps soak up the liquids quite a bit). If you sub in with almond flour, you will need to decrease the fats (butter and cream cheese) as almond flour is fairly oily itself.

  40. Joann floyd says:

    Made as pie crust & was wondering if you have made biscuits from this recipe. To me it tastes exactly like a southern buttermilk biscuit!!! It’s awesome!!

    • Paola says:

      Hi Joann! Glad you liked it!! πŸ™‚

      I cannot say I have ever had a southern buttermilk biscuit, but that sounds delicious!

      And YUP, we use it as sort of crackers all the time… also amazing baked with brie πŸ˜‰

      xo! Paola

  41. Krista Boutilier says:

    I made a batch last week, used half to make mini tart shells and the other half I used to make a small no bake cheesecake, using this crust as the base. Both turned out fantastic!! I have my 2nd batch in the fridge right now and I’m going to make a fake apple pie using chayote squash as the ‘apples’, in a full sized pie plate. Any idea how long I should bake that for? I’m assuming 350 for maybe 30 mins?

    • Paola says:

      Hi there again Krista! Glad you’re enjoying the dough as much as we are! We’re dying to give it a go with a cheesecake ourselves!

      Regarding your chayote squash ‘apple pie’ (what a GREAT idea!) I have no idea about the cooking time tbh. But I am also assuming a 30-40 minute bake (depending on how cooked you like your fruit).

      My one advice would be to be sure to cover the pie crust with aluminum foil after minute 15-20, as we have noticed that coconut flour browns VERY suddenly!

      Hope this helped, even a tiny bit! xo Paola!

      • Sue says:

        I made a mock apple crisp with chayote squash and cooked it before adding the streussel topping. Even after continuing to bake it with the topping It stayed pretty firm so you may want to cook the pie filling until its fairly soft before adding it to the pie crust. Or slice it fairly thinly. I added apple extract and it really did taste like apples. Gonna try it for pie myself!

        • Paola says:

          Sue thank you so much for this! We’re actually experimenting with chayote pie this week and apple extract is indeed AMAZING! Still working a bit on timings to get the crust perfectly flakey and the filling well cooked though… but nearly there! xo!

          • Sue says:

            😊. I just found your website yesterday through a Facebook post for hand pies (which I WILL be trying!). Ive been keto/low carb for about a year and a half and I’ve been searching for a decent pie crust recipe but all of the almond flour ones I’ve tried taste and have a texture like cardboard! I’m going to try yours for a quiche today. Soooo excited! I’ll let you know how it turns out πŸ˜€

          • Paola says:

            Ohhhh quiche! You’re making me hungry!! Well hopefully this crust will work out for you as well! We LOVE it over here and have heard great things from readers, so fingers crossed! xo! πŸ™‚

  42. Cammi says:

    I don’t know what I did wrong, followed the directions (and ingredients) exactly. I could not really shape it. I rolled it between parchment paper and it stuck while trying to pull the parchment off. I’m doing empanadas and while I used small mold to cut the dough into a circle shape, I couldn’t lift them off the paper. I ended up just grabbing some dough with my hands, flattening it, and putting some filling in. I have 3 test ones in the oven. Hopefully, they taste good. Then I’ll just need to figure out my issue with the dough and rolling it, etc. (by the way, I did chill the dough for about 3 hours).

    • Cammi says:

      OK, so the taste of the crust is GREAT!! OMG, so flaky!! Now if I can just figure out where I went wrong with rolling it, I’ll be all set!! YUMMY!

      • Paola says:

        Hi Cammi! Glad you still loved the crust! By other help we’ve given to readers in social media etc, I’m fairly certain your problem was the temperature. Given that the dough is mostly fat, it melts rapidly if not chilled enough. But this can also happen if your counter is too hot, you take too long, or your hands are hot (seriously!). So what we suggest is popping all your utensils in the freezer for a bit, and if you notice it begins to fall apart once again just pop it in the fridge (for 15-20 minutes) or a quick freeze (5-10 minutes). And you will see it will get its shape back!

        Otherwise, due to the lack of gluten, the dough is still more fragile of course. But It ought to still hold it’s shape!

        Hopefully this solves your problem and thanks for getting back πŸ˜‰ xo!

  43. Krista Boutilier says:

    Can the dough be frozen? I was thinking about splitting a batch and freezing a portion to use at another time.

    • Gnom-Gnom says:

      Hi Krista! It can be frozen, just make sure to thaw it completely in the fridge before using again! xo

  44. marta gutierrez ramirez says:

    this may sound a bit crazed, but i made this dough 3 times already this week! blame it on it fitting mine and my husband’s macros. we usually struggle to up the fat in meals, so we’ve been using this as a sorta bread. we loved it in empanadas with beef and chorizo and as a pizza base, which someone up there made too.

    i’m writing because i think i’m already getting the hand of this dough, and i think the key is that everything must be very well chilled! we’re Texas based and i even found it useful to ice the counter and run my hands under cold water before handling the dough. otherwise it seems that it cracks slighly if you put a filling in it that expands, but if you use it as a pizza or pie base it is perfectly smooth. tastes great either way.

    so THANK YOU! we really love it! ??????

    • Gnom-Gnom says:

      HA! Thank you Marta! Glad you guys are enjoying the pastry as much as us! And thank you for sharing your tips for hot climates!! πŸ™‚ xo!

  45. Justine F says:

    I saw a few people commenting this weekend on facebook that they loved this crust. I was highly skeptical, which is why I’m leaving this comment. This is SUCH A GOOD RECIPE! And I’m talking in terms of real food, not just keto food. Thank you, I will be cooking my way through your entire site after this.

    • kendra says:

      The same thing happened to me! Even today I keep seeing people rave all over about this recipe, and it really is all that! I never leave comments, but I’m honestly excited about the possibilities here!!!

      One other thing is that the macros are fantastic! very high in fat and very little carbs!!

      • Gnom-Gnom says:

        Blushing here Kendra! Thank you for taking the time to report back πŸ™‚

        Interesting what you mention about the macros! We did notice that this dough is much more keto-friendly than bread recipes because of the high-fat content. Win-win! xx

    • Gnom-Gnom says:

      Hehe πŸ˜‰ So glad you loved it Justine! We’re fairly obsessed with it as well! Thanks for reporting back xo!

  46. dianamai12 says:

    So I used this dough for two things and I think I can give my two cents on the cracking!

    I used half the batch to make a mini pizza. I blind baked it first and it was smooth as a baby’s but. Nicely golden and actually very flakey in texture. Not dense, rock solid or even gummy like other keto crusts i’ve tried. I did notice though that it doesn’t begin to brown until about minute 20, and then it browns very quickly.

    And for the second one I made pumpkin hand pies. And they cracked more than your regular dough as the filling expanded quite a bit. So I think that it is just that without the gluten, as the filling expands the dough cannot expand with it so it cracks in some places.

    I’m not really sure though why were so focused on the looks though when the taste is really quite superb. Very tasty both sweet and savory thank you! I can see myself makingΒ this weekly.

    – D

    • Gnom-Gnom says:

      Hi Lau! You can, but it will be much more fragile. Cream cheese actually has some xanthan gum itself, so the dough will still stick together somewhat. Just be extra careful when rolling it out and transferring the dough (and expect some extra cracking when cooking). The taste will be the same though πŸ˜‰ xo!

      • Lau says:

        Thank you!! I went ahead and did it without the xanthan gum, and used about 1 teaspoon of ground flaxseed in place and I it worked out very very nicely! It is definitely more fragile, so I will try with xanthan gum again, but it was VERY yummy!! Don’t mind some cracks here and there tbh. Thanks again!

  47. Jennifer F says:

    This is EXCELLENT!! I’d been dreaming of a keto/primal pie crust and this is it! Reminds me quite a bit of rugelach in terms of taste though it’s definitely a bit more solid. And it’s very tasty with beef.

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