Home » Keto » (The Flakiest!) Keto Pie Crust 🥧

(The Flakiest!) Keto Pie Crust 🥧

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

I 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!)

And… The Video Story!

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

(The Flakiest!) Keto Pie Crust

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.
4.87 from 131 votes
Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 50 minutes
Course Entree
Cuisine American, European, Keto
Servings 8 servings
Calories 189 kcal



  • Please see recipe video for guidance!
  • Add almond flour, coconut flour, xanthan gum, salt and zest (optional) to food processor and pulse until evenly combined.
  • 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. 
  • Turn out the dough onto cling film (i.e. saran wrap) and pat into a round. 
  • 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!).
  • 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.  
  • 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). 
  • 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. 



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


Calories: 189kcal | Carbohydrates: 4g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 206mg | Potassium: 17mg | Fiber: 2g | Vitamin A: 435IU | Calcium: 31mg | Iron: 0.6mg
Keyword gluten free pie crust, keto pie crust
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!


  1. Nicole says:

    Hi! I would love to make these, but I don’t have access to baking cream cheese. In our shops, we have cream cheese in a tub, mascarpone, ricotta or gervais. Do you think any of those would work? Thank you!

  2. Kathrin says:

    5 stars
    I did the crust for Canadian Thanksgiving Pumpkin pie ! DELICIOUS. The video link does not seem to be a connecting to anything. I tried it on two browsers …

  3. Erica says:

    Thanks for this great recipe. A question…can this pastry be frozen for later use? I know cheese doesn’t freeze well but for a short time possibly ok? Smaller individual pies are better me as my hubby doesn’t eat the same foods as me 🙁 If not freezable what would be the best reduced ingrediant sizes to make smaller batches, just half or quarter it?
    Thank you again.

    • Ruth says:

      Hey Erica if you check step 5 of the recipe it states, “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!).”

    • Eleanor says:

      Once baked slice up whole pie, place slices to freeze on a tray and freeze. Once frozen place in a zip lock or container of choice and freeze. Take out one at a time as needed.

  4. Monica McCleskey says:

    5 stars
    We have been on the Keto diet for months now. Knom-Knom is Crazy delicious. I luv to check out her recipes and make them, yes, to eat, and to take to gatherings. Friends who are not Keto are asking me for the recipes. Thank you, ((Knom-Knom.))

    • Paola van der Hulst says:

      Monica you’re too sweet, happy to hear you’re enjoying so much (and thanks for recommending, that’s always the best!!) xo!

  5. Sherry says:

    5 stars
    This is by far the best, flakiest pie crust I’ve ever made. I tried using it to make hand pies, but it wasn’t a success as the crust kept splitting when I folded it over. I put it in the freezer several times but it softened so quickly I just couldn’t get it shaped, and it stuck to my empanada crimper like crazy. I’ll still be using it to make regular keto pies anyway!!

    Any ideas on how not overcome the problem? I measured/weighed all the ingredients and didn’t over-process the dough.

  6. CinnaMint says:

    Is it possible to substitute butter for lard? I’m personally a fan of pie crusts baked with lard (not the vegetable shortening variety), so I’m wondering how Tenderflake would hold up in this as opposed to butter?

    Or should I just take the plunge myself and test it? Hehe.

    • Paola van der Hulst says:

      Honestly I haven’t tried… but I will be trying soon a 50/50 lard to butter pie crust (as I’m with you, a bit of lard is always ace!).

      But if you do take the plunge (lol!) please report back CinnaMint!

    • Ericka says:

      Did you ever try this with lard? My mom makes the world’s best regular pie crust with butter flavored Crisco… I’m in charge of the keto dessert for Thanksgiving😬 So I was thinking of trying Crisco instead of butter… If they even still make it.

    • Paola van der Hulst says:

      Yes! Search for the quiche recipe on the blog (upper right corner is the search bar) and you can get all my deets xo!

  7. Patrick says:

    I have made a double batch. I am going to use it in a chicken pot pie. I’d like to have a top and bottom crust. Though you mention that I cannot put hot ingredients in this. How do you suggest I bake a chicken pot pie, with both top and bottom crust? I plan to prepare the filling ahead of baking and am unsure if 30 minutes will be long enough to get the interior piping hot.

  8. Shannon Glenn says:

    Hi Paola, I have a brand new convection oven and the “Regular to Convection Bake” conversion is to reduce the temp 25 degrees (so 375 would 350), and bake for less time. Have you or anyone else made these using a Convection oven? I don’t want to mess this up!
    Thanks for your help,

  9. Stacey says:

    Can I use all coconut flour for this recipe? I have a family member with severe allergies to almonds, so I don’t use almond flour. Thanks!

  10. Brandi says:

    5 stars
    I made the most delicious cast iron skillet chicken pot pie with this crust, prepared exactly as written, baked over the top! My non-keto husband LOVED it! Thank you again, Paola, for an extraordinary recipe!!

    • Dana B. says:

      fyi, Daiya makes a dairy-free “cream cheese” that’s decent. I was going to try this. There are also some other brands, but I’m not a big fan of others I’ve tried. In addition, there are recipes on the web for vegan and nut cheese subs for cream cheese. Good luck!

  11. Yess says:

    Making this right now but I guess I over did the dough because mine does look more like cookie dough will that make my empanadas not work? Should I dispose this one and make a new batch or it won’t natter that much? Sorry i am new at cooking.

    • Paola van der Hulst says:

      No worries Yess! Did you watch the video? Pie crust resembles cookie dough quite a bit (maybe you over processed it, but I would still chill it and give it a go!!). I taught myself how to bake and cook in my 20s, and leaned soooo much by following though on my ‘mistakes’ (you’re learning a brand new skill really :)!) big kiss!

  12. gale Boyd says:

    I am making the empanadas and wanted to know if I could freeze the raw stuffed empanadas?? I cooked to filling but wanted to make them then freeze for baking later

      • Val says:

        5 stars
        That doesn’t apply here. Each person that tried it asked me if there was coconut in it. The taste actually ruined my pie. The crust was otherwise easy to work with, and had a good flake for the type of crust that it is.

    • Donna Davis says:

      5 stars
      I also have the question about the coconut flour. From what I have read, coconut flour absorbs a great deal more moisture than other flours, so a simple substitution may not work well. Sadly, the oat flour would take us into gluten, which many of us are trying to avoid, and it also has a pile of carbs. (I do LOVE this recipe! SO tasty, despite that coconut!)

  13. Veronica Evaristo says:

    5 stars
    I used this pie crust recipe to make a keto coconut cream pie. This crust was a hit! Husband approved & he’s not a keto advocate like myself so I know it was really good! I plan to use your pumpkin pie recipe next! Thank you!! ⭐️⭐️⭐️⭐️⭐️

  14. Fara says:

    5 stars
    Hi, I have made recipe a few time for baked Brie and it was delish. Can I use it as a tart crust as well? What do you suggest to make the tart more stable to be able to take it out of the shell? Thanks

    • Paola van der Hulst says:

      You can use a pastry cutter Gin! I would suggest you check out google videos on how to make pastry crust by hand- it would be the same methodology of trying to get the butter to mix without melting. xo!

    • Paula says:

      I always make mine by hand, it comes out much better. When you add the chopped butter, just rub it into the flours between your fingers.

  15. Jess says:

    5 stars
    Great recipe! The dough can be fussy, but I think I’ve gotten the hang of it, and I’m positive that I’ll make this again. Just in case anyone is wondering, this works very nicely for Jamaican beef patties. I visited the island recently and I really wanted to figure out a way to replicate a keto version of the patties. I added 2 tbsp. of Jamaican curry powder with the dry ingredients in this recipe, and then I came up with a keto-friendly filling from the patty recipes already out there. Loved the results.

  16. Kelly A Finkelstein says:

    4 stars
    If I want to make individual pop-overs, what size circle cutter should I use for 8 servings? Please, in US inches…

    Thank you,

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