Suuuper Flaky Cream Cheese Pie Crust 🥧 gluten free & keto

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!

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 💁🏿

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 I 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.

In terms of brands, for the almond either Anthony’s 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. 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 we suggest rolling it out between two sheets of parchment paper (see video). Easy peasy.

And talking about 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. 🙅🏿

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

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 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 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
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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217 comments

  1. Sandra Chiavaroli says:

    Hi Paola,
    I made lamb pot pie today with this pie crust recipe. Celebrating St. Patrick’s Day.
    The crust came out perfect! It was tender and flakey.
    My only concern is that I taste the coconut flour. Is there anything I can use instead?
    Thanks for all your recipes!

    • Paola van der Hulst says:

      What brand are you using Sandra? Imo Anthony’s barely leaves a trace but Bobs has a very intense aftertaste. Otherwise oat fiber could be a sub (but I hate the taste myself!) 🤷‍♀️

      • Sandra Chiavaroli says:

        I’m currently using the brand my grocery store makes. I will try to find the one you’re suggesting.
        Thanks again!

  2. Brooke says:

    I’m so grateful I found your site! This recipe is a lifesaver for those on Keto. I’ve made quiche, pies, crackers, and pizza crust with this. The original flavor of the finished dough has a slight tang to it that I don’t care for, but it’s easily fixed. For a savory dough I add a Tbls of nutritional yeast and a dash of whatever spices complement my dish. For a sweet dough I add a Tbls of swerve brown sugar. When making the dough, chop your butter and cream cheese into small chunks and chill in the freezer for a few minutes (temp should be really cold but not frozen). I make multiple batches at once, blind bake the crust, and keep in the freezer until I’m ready to use them.

    • Paola van der Hulst says:

      You can use coconut or arrowroot (slightly higher carbs so not worth it unless you’re paleo)… but parchment paper and a well chilled dough will do the trick xo!

  3. Katherine Abad says:

    Okay so this was amazing! I actually made some substitutions as I can’t do dairy. I used the Daiya vegan cream cheese and regular butter, yes I can do regular butter. It turned out great. I forgot the ACV and then added some after it was in a ball so it will probably be even better if I add that in the food processor. While I couldn’t roll it out like normal dough, I was able to make several pieces and pat them down and then put them on a chicken pot pie. I LOVE IT great recipe. I made a Paleo Chicken Pot pie and I am so thrilled that I can eat this. It really does taste amazing and my kids loved it too.

  4. Carmen Jackson says:

    Hi! Im sorry if you have already answered this or if it’s a dumb question but,

    I dont have a food processor, can I use a blender?

  5. Teresa Fantz says:

    I made quiche with this pie crust, it worked great. If you are like me and don’t have the talent to roll this out, you can just press it into the pie tin, worked great. One question for the savory dishes I would rather not use much coconut flour, could I do more almond flour and less coconut and would I need to change the ratio?

  6. Basil says:

    So I gave this a try for mini-fudge tarts. This required me to roll out the dough and cut it into 2.5 inch squares, add a teaspoon of filling and fold the corners up. I quite nervous about how the dough would hold together.

    When I first took it out of the fridge and flattened it, I found large chunks of butter, so I worked the dough with my hands quite a bit to get the chunks down. I put it back in the fridge as it softened and then did this once more. Satisfied the butter was better mixed, I rolled it out, pretty thin, enabling me to cut 28 2.5″ squares. I then put it outside as its below freezing where I’m at right now. After fifteen minutes I brought it back in and started adding the filling.

    First, the dough was clinging hard to the parchment paper, so I used a butter knife to separate it. As I worked 28 cookies, the dough softened and it presented a bit of challenge, but not too bad. I had a little extra ball of dough that I used to fill in any gaps or large tears. I did notice that the thicker dough was much better than the thin, naturally. I got all of them folded up and set it in a 350 degree F oven for 15 minutes. Perfection! The crust worked beautifully!

    Thank you very much for this recipe! These were my favorite cookies before Keto and now I can enjoy 2 of them and only have 2 net carbs per cookie with 10g of healthy fat. What a treat!

  7. Lisa says:

    I read through the comments but didn’t see this question answered. Can the dough be made and then frozen for future use, or fitted into an aluminum pie pan and frozen? It looks lovely, can’t wait to try this. Thank you

  8. Lou says:

    I accidentally used 2 tbsp cab instead of 2 tsp . Will this have any impact? I currently have it chilling in the fridge

  9. Catherine says:

    Hi!! Thanks for the recipe, it’s totally what i am looking for!
    I want to make individual meat pie for this Christmas; do you know if i can make them and freeze it?
    Thank you!

  10. Basil Buchko says:

    I want to make fudge tarts that are assembled using 2.5 inch square pieces of dough that you then fold the corners together over a “fudge” filling. Will this work for that? I don’t see anything about blind baking it, so I’m hopeful it will work.

    • Paola says:

      I have not! But I’ve done a salmon Wellington and it did work out (does require a bit of care though as the dough is more fragile) xo!

  11. Ally Bourgeois says:

    Hi! I am a very beginner baker and new to Keto! Your site is changing my life! I have a kitchen aid food processor and I put the butter in in whole stick form, I didn’t cut it up. By the time my processor chopped it all up the dough was cookie dough form. Nooooo! So my question now is, what can I do with this dough? I was hoping to make the bre cheese dish and to use the crust for individual muffin pan chicken pot pies. I’ve alresdy wrapped the dough up and put it in the freezer until I can figure out if it is still useable. Also, next time should I use frozen butter and cream cheese? Also I was making a double recipe, I used a scale, and it was very sticky but figured that was due to over processing

    • Paola says:

      Hi Ally! No worries, I actually didn’t learn to bake until my 20s so I’ve had plenty of over processed pie dough in the past 😂! OK so the good thing about keto pie crust is that there’s no gluten to overdevelop (i.e. rock hard pie crust!), so what you did isn’t the end of the world… your crust most likely just won’t be too flakey. After a thorough chilling it should also no longer be sticky and you can make it into crackers in case you don’t want to do the brie. I hope this helped! xo

  12. Greg Dickerson says:

    Aerial might have answered my question, but I’ll ask anyway… Do I need to blind bake the crusts? I usually make pumpkin pies for the holidays, and fruit/nut (Ollie Berry, Blue Berry, pecan) pies throughout the year. Thanks for sharing the recipe. Can’t wait to try it.

    • Paola says:

      It depends? Check out the pumpkin pie recipe for more details Greg (I didn’t blind bake it there or for the ‘apple’ pie… but I did for the quiche!) xo!

  13. Lmcfood says:

    I used dough for crackers but had too much so left it in fridge for a couple days. Then having some sausages decided to use it as a test for a sausage slice! (A big sausage toll that’s flat, like a pasty here in uk) well, it came out fabulous! So impressed don’t know whether it was because left a few days but will be making it loads of times. Thanks for recipe 😋

  14. Helen says:

    Could I add erythritol or powdered erythritol to this for a sweeter pastry, in dessert use? I was thinking 20g.

  15. Ariel Eaton says:

    I made two pumpkin pies for Thanksgiving yesterday; one with this gluten free crust, and one traditional. I covered the top of this crust with foil, did not blind bake, chilled it over night in the fridge, popped it in the freezer twice before baking (first time because I didn’t move quickly enough to get it off the parchment paper and it started sticking, the 2nd time for the recommended 15 minutes.
    This crust was phenomenal!!! I liked it much better than the traditional pie. I will be using this recipe for all kinds of glorious creations. Paola, you are a game changer to the ketogenic lifestyle!

    • Paola says:

      Ariel how wonderful to hear it worked so well! Thank you also for sharing in detail, always super helpful 🙂 xo!!

  16. D Snow says:

    Is this just for the bottom and sides of the pie? I want to do an apple pie. Will this recipe yield enough dough to cover the top?

  17. Tamara S Gossett says:

    Where is the video? I see the words :The Recipe Video” but it isn’t a link and neither is the picture above it.

  18. This recipe is perfect, thank you so much, you are brilliant. I thought I had to say goodbye to pastry forever after going keto. This opens up so many more baking possibilities. I made Pop-Tarts today and they turned out beautifully. Next time I hope to attempt croissants.

  19. Denise says:

    Has anyone tried this with all ghee, leaving out the cream cheese and butter? Or maybe part ghee and part lard?

  20. Kelli says:

    Has anyone fully pre-baked this crust and then filled it with a no-bake cheesecake filling or a refrigerator cream pie type of filling (like chocolate mousse)? In other words, the crust would be baked, cooled, filled, and then refrigerated without being baked a second time. I was wondering if the crust becomes soggy with fillings like these. Thank you.

  21. Jenny says:

    This pie crust was great for a pumpkin pie I made! Unfortunately, I’ve found out I’m allergic to coconut. How much more almond flour should I use?

  22. Kimberly says:

    Hello, I really need to try this! I am wondering if arrowroot will work instead of xanthan gum? Thanks!

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