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. zlota Stromberg says:

    Hello! Im making a Quiche! Which pan is better to use? a removable one? or just a regular quiche pan?,,,Your Quiche apparently was make in a removable bottom one!

    Also when you make th dough the butter and cream cheese have to dissapear? I still can see little bits of both of them!!

    Thank you so much:]

  2. Claudia says:

    Hi! I have a question- can i refrigerate the crust and then take out when the filling is cooled and ready? How long can I refrigerate the crust- if at all. Thanks!

  3. Ruth says:

    4 stars
    I really like the consistency of this crust. The only thing I didn’t like is the coconut taste. It didn’t go well with quiche. Have you tried it with just almond flour?

    • Paola van der Hulst says:

      Try Anthony’s brand of coconut flour, it has a veeeery difference taste (like its barely there and actually pleasant)xo!

  4. tamara says:

    5 stars
    I am telling you – this crust is absolutely the BEST. I can not tell the difference from a regular crust. AMAZING!!!

  5. Terry Cullen says:

    5 stars
    I have never been able to make pie crust before I was Keto (my Mom tried to teach me but it never worked) an this every at thanksgiving I was jonesing for pumpkin pie and I came across your recipe which brought me to this page for the crust. This is seriously the best pie crust I have ever had, I have used it for pumpkin, strawberry cream and even my tourtiere at xmas. Everyone raves about it and they all want to know how it is made.

    Thanks you for brining pie back to my life


  6. Blanca says:

    I’ve made this crust for an apple pie and it was really good., however the bottom crust turned out soggy. Was I suppose to pre-bake the bottom before adding the filling? And if so, then how do I make the top crust stick to the bottom one since the bottom will no longer be soft but cooked ? Appreciate your help . Thank you

  7. Tiffany Zachman says:

    Is it possible to omit the xathum gum? or is there a replacement I can use? xathum gum is a no go d/t food sensitivities. Thanks

  8. Brooklyn says:

    Hi! Was wondering of I can use other butter vs grass fed? I am missing my empanadas and would like to make the dough. Thank you

  9. Jrzzygrl says:

    5 stars
    Finally! I nice tender, flaky crust! I started on the low-carb lifestyle about 7 years ago and have wasted a lot of expensive ingredients and thrown out many failures from recipes found online. I was skeptical about the flaky crust claims but this recipe makes a lovely pastry. I used it for empanadas. Unfortunately, I tried to flip them over because the bottoms were browning much faster than the tops but they fell apart because the crust is so delicate. Tasted great, though. Thank you for a terrific recipe. Can’t wait to make more items using this dough.

    • Debbie Derr says:

      5 stars
      I too have tried many recipes that ended up in a total fail. This one is phenomenal! I followed the recipe as written. I chilled the dough for 1 hour and then rolled it out between parchment paper to the size needed for my pie plate. Then I “rolled” the dough (still in between parchment) onto my rolling pin and put it into the frig until the next day when I baked it – think Pillsbury ready-made pie crusts. I did cover exposed areas with a plastic bag so it would not dry out. Then I formed it into the pie pan and put it into the freezer for 15 minutes while the oven preheated. Since I was putting the filling in after it was baked, I cooked it for about 23 minutes in my convection oven. I did do the egg wash which gave it a pretty finish. One recipe was enough for a deep dish pie pan, single crust. I really wish I could post a picture because it turned out so pretty. Had a little dough left over and cooked it separately – oh my the flavor is awesome – and yes it is truly flaky! This will be my go to going forward!

  10. Andy Upshaw says:

    Is this recipe big enough for a deep dish double crust pie? I want to make an after Christmas turkey pot pie for the family. Will use some chicken bullion powder to flavor the crust

  11. Lynda says:

    Quick question, your baked Brie looks simply Divine! Have you posted the recipe anywhere?
    Second quick question🤗 that was asked above but I didn’t see an answer to; when making a pumpkin pie do you precook the crust at all, half way, or all the way before adding the filling?
    I CANNOT WAIT to try this recipe! Thank you for such a clear and precise video!

    • Mira says:

      Adding apple cider vinegar or shortening to the pastry keeps the gluten strands from getting too long, resulting in a tender, flaky crust. This is crucial for nut flour pastry since nut flours are heavier and denser than wheat flour.

      • Anu says:

        … but this is a gluten free recipe, right? As far as I’m aware, almond flour and coconut flour do not contain gluten, so where is the gluten coming from?

  12. Carol says:

    Made the crust and the quiche and it was amazing!! Took it to my book club brunch and get so many compliments!!! Thank you!!

  13. Lois says:

    This is absolutely the best keto pie crust. I had leftover turkey so I wanted to make a turkey pot pie. It came out really yummy. I loved the tips. They were right on. I made the filling then put it in the refrigerator to cool down while I made the pie crust. By the time that was ready the filling was cold so it was easy to get the pie crust on top of the filling.

  14. Jamie Davis says:

    Just had the best pumpkin pie using your crust recipe and pumpkin pie filling recipe . Absolutely awesome! ! I haven’t had pumpkin pie in 4 years l
    THANK YOU SO MUCH for all your work . Now I just have to stay away from the rest of the pie.
    Hope you are feeling better Paola.

  15. Sherrie says:

    I accidentally over worked my dough. It’s now smooth, but I do have it resting in the fridge. Any way to fix this? Do you know how the dough will turn out now that it’s like this?

  16. Alan says:

    Maybe I’ve been doing this keto/low carb thing too long, but I must say this crust was phenomenal. I really couldn’t tell a difference between this and a traditional pie crust. I used this recipe to make a pumpkin pie for thanksgiving. Seriously delicious! And I NEVER comment on these pages, I just had to because it was THAT good. Thanks!

  17. Jennifer McKinnis says:

    Why don’t you try lining the crimper with parchment or plastic wrap? I bet that would work! I use it with my tortilla press 🙂

    • Paola van der Hulst says:

      THat’s so smart Jennifer! Funny that you mention the tortilla press! One of you guys emailed me this summer that during a heat wave in Texas, she put her tortilla press in the freezer and used it to flatten the dough and keep it cold lol! I swear that I write better recipes because of y’all- your tips, comments and questions are invaluable. xo!

      • Meagan R says:

        How can I make this a sweet pastry? I’m thinking I want to do with custard and Apple or berries. Do you have another recipe so I can make a Danish style dessert? Any ideas would be wonderful.

  18. Sarah says:

    This looks amazing! Can I substitute almond “cheese” (skinned almonds pureed with a little water and salt and lightly fermented for a day) instead of the cream cheese? I need to make this dairy-free.

    Thanks in advance for your reply! I LOVE your recipes! I always go to gnom-gnom first, the recipes are great and very reliable:) xoxo

    • Holly says:

      I want to know this too! The fact that this isn’t dairy free is the only reason I haven’t made it and I’ve been wanting to make it for months now!

      • Holly says:

        5 stars
        Paola- I’ve been wanting to make this crust for a long time but can’t due to the dairy. I just bought something at the grocery store that might work to make this dairy free for my family. I just wanted to see if you had any input before I make a huge expensive mistake 😬 we have to buy all of our ingredients organic so just the almond flour alone is reallllly expensive when it’s organic. The product is a vegan cream cheese made from cashews by a company called Miyoko. Any thoughts on whether that would be a complete waste of time and money…? Thanks in advance!

      • Brianne K Chittenden says:

        Is the cream cheese really noticeable??? I plan on making a pumpkin and a pecan pie, and the cream cheese bit kinda makes me nervous…

      • Tina says:

        5 stars
        Was searching for the best pie crust for my traditional Thanksgiving pumpkin pie (ketofied version). After testing several different sample recipes this is hands down the best and closest to the family traditional. It was sturdy and browned beautifully without burning. Normies couldn’t detect it was keto. Thank you!
        (I now plan on making 4 batches to have on hand in the freezer)!

  19. Sonja says:

    5 stars
    I just made a Quiche with this keto crust and it’s already gone! Even my husband likes it and he’s not a fan of coconut flour. I think it’s delicious. I will add some dried rosemary to the crust next time 😋

    • Jen Anderson says:

      I’m planning to use this for quiche this week. Did you blind bake it partially before filling? I don’t want to burn the crust.

    • Linda Conard says:

      To make a Quiche crust is it pre-baked ? How long should I bake a quiche ? Trying to make a Lobster quiche, now

  20. Alice says:

    Well, I was so excited to try this recipe. Trying to find something positive to say, it looks nice. As for taste, it’s not good. Texture is not good. Sorry to be so negative, but I really didn’t like it.

      • Alice says:

        3 stars
        I suppose the taste wasn’t the real reason I don’t care for this recipe, it’s more to do with the texture. I expected “the flakiest” or even somewhat flakey. I learned from my mother to make REALLY flakey pie crust. This was just disappointing as a substitute. As for taste, well, flour does have a different taste. Ground almonds and coconut have a different flavour, obviously, but they just don’t work for me in a pie crust. Granted, I could try experimenting with some different flavouring to see if i find something I like better but if I’m going to do that I’ll experiment with different ingredients in hope of finding a recipe I like better.

        • Paola van der Hulst says:

          Alice, I think that when working without gluten you have to adjust expectations a bit you know? Particularly with the keto ‘flours’, as they are not grains.

          I suggest you give a go to the other keto pie crust recipes on the internet and you’ll know what I mean by ‘the flakiest’ keto crust (as in you actually do get some flakiness with this one) 😉 xo!

        • Jade says:

          It sounds like you over mixed your dough. This will make it less flakey. This recipe is great and very flakey for a gluten free recipe.

  21. Liz says:

    I want to use this for a baked pumpkin pie. Do I pre-bake the crust? If so, do I bake it the full time or only partially before adding the filling and baking? Can’t wait to try this.

    • BellaJack says:

      If he’s vegan, then you’re going to have to substitute the cream cheese, too. There are non-dairy cream cheeses at some specialty grocery stores (I.e. Trader Joe’s). Substituting the egg is as simple as opening a can of no salt added white beans and removing the liquid, which is called aquafaba, approximately 3-4 tablespoons per egg in a recipe.

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