The best healthy Sugar Free Pie Crust Recipe! You only need six ingredients to make this keto almond flour pie crust: almond flour, sugar free sweetener of choice, avocado oil or butter, an egg, salt and a dash of vanilla. With 2g net carbs, this Sugar Free Pie Crust is also low in saturated fat – only 1.5g saturated fat if made with avocado oil. Gluten free with vegan and dairy free options too!
Maybe you have been on a low carb diet for some time. Or maybe you are just venturing into the world of keto baking for the first time. Either way, this is a quick and easy, fail-proof recipe that’s made by hand, so you don’t even need a rolling pin.
Table of Contents
- Keto Almond Flour Pie Crust Is Healthy
- Ingredients and Substitutions to Make the Recipe Vegan
- How to Make Sugar Free Almond Flour Pie Crust
- How to Make a Savory Version of This Recipe
- Pro Tips for the Perfect Sugar Free Pie Crust
- Pie Crust Color Variations That Pop
- FAQs
- Equipment to Make Keto Sugar Free Pie Crust
- How to Store Sugar Free Almond Flour Pie Crust
- Looking for More Sugar Free Almond Flour Recipes?
- Recipe Card
Keto Almond Flour Pie Crust Is Healthy
Sugar Free Almond Flour Pie Crust Is Naturally Low Carb
Firstly, almond flour is naturally low in carbs. In fact, it has a glycemic index of less than one which means that it doesn’t spike blood sugar levels. So, this healthy pie crust, which fills the kitchen with the gorgeous aroma of almonds, is suitable for diabetics and health-conscious eaters in general.
Almond flour is also rich in nutrients, high in protein and low in starch, making sugar free almond flour pie crust an excellent healthy choice for people on a low carb diet.
Sugar Free Pie Crust with Butter or Dairy-Free Pie Crust with Avocado Oil?
Most keto almond flour pie crusts are made with butter. While butter has zero carbs, it’s also high in saturated fat that drives up your bad cholesterol. So, I opted for heart-healthy avocado oil, which significantly reduces the recipe’s saturated fat. In fact, if I had used butter there would be more than twice as much saturated fat in the recipe. In other words, 3.4 grams of saturated fat per serving as opposed to 1.5 grams with avocado oil.
Apart from the nutritional benefits, avocado oil is neutral in flavor. It also complements the mildly sweet and nutty crust.
Avoid Using Coconut Oil in a Healthy Sugar Free Pie Crust
Coconut oil is very high in saturated fat. So, I rarely, if at all, use it in my cooking. Just so you know: 1 tablespoon of avocado oil has 2 grams of saturated fat, 1 tablespoon of butter has 7 grams of saturated fat, and 1 tablespoon of coconut oil has a whopping 13 grams of saturated fat (65% of your recommended daily allowance).
Ingredients and Substitutions to Make the Recipe Vegan
For the full recipe with measurements, please scroll to the Recipe Card at the bottom.
- Almond flour – Use fine, blanched almond flour which is made from peeled almonds. I don’t recommend using almond meal which is a little too coarse and dark for this crust since the entire raw almond is used.
- Granulated sweetener of choice – Use a keto-friendly sweetener such as monk fruit allulose blend, which doesn’t have any carbs or calories.
- Salt – just a dash.
- Avocado oil (or butter) – Neutral-tasting avocado oil has a lot less saturated fat than butter or coconut oil and melds beautifully with the nutty aromas of almond flour.
- Egg or Egg Replacer – You can’t taste the egg in the crust. Instead, it acts as a binder since almond flour doesn’t contain gluten. Vegans can replace the egg with 1 flax seed egg (1 tablespoon of flax seed meal plus 3 tablespoons water).
- Vanilla extract – enhances the flavors of the other ingredients.
You might also like Sugar Free Apple or Pear Pie.
How to Make Sugar Free Almond Flour Pie Crust
No electric mixer needed to make this crust. A bowl and spoon suffices. And, of course, you need a pie or tart pan.
- Preheat oven to 350 F.
- Put the ingredients in a bowl and mix by hand or on high in a bowl or food processor.
- Roll dough into ball.
- Shape dough into disk and place in pan.
- Press dough into pie pan, making a flat bottom and moving outwards from the center.
- Shape sides making sure they are equally thick. This is easy to do using a mini saucepan or cup, as pictured below.
- Flute the edges, if desired.
- Puncture the bottom of the pie with a fork. OR omit the fork and instead use a mini saucepan or glass to flatten any bubbles on the crust’s bottom after removing the baked crust from the oven.
- Bake 10-12 minutes at 350 F (180 C) until light golden brown. However, if you plan to add filling and bake the pie some more, then I recommend simply baking it for about 9 minutes until it is set.
How to Make a Savory Version of This Recipe
To make a savory keto almond flour pie crust, simply omit the sugar and vanilla.
Pro Tips for the Perfect Sugar Free Pie Crust
Before fluting the sides, use a mini saucepan or a glass to help you flatten the bottom evenly. Also use the saucepan or glass to structure the sides.
Whether or not you flute the sides, the sides should be equally thick.
Flute the sides using your pointer finger.
Pie Crust Color Variations That Pop
Magenta: Add Dragon Fruit Powder and Turn the Crust a Jaw-Dropping Magenta
Add 4 tablespoons of Wilderness Poets Dragon Fruit Powder to the recipe to infuse the crust with a delightful but mild dragon-fruit flavor. If you add dragon fruit powder, you may want to increase the sweetener and/or avocado oil in the recipe. Just taste the dough and check the texture as you make it.
Green: Add Natural Food Dye for a Holiday Pie Crust
During the holidays, I made a green-and-red themed Sugarfree Pecan Pie and dyed the crust green. All it took was a few drops of natural, store-bought, green food dye. My one tip: Cover the edges of the pie with aluminum foil, because you don’t want the edges to get too brown. After all, you want the gorgeous green color to shine through.
Polka-Dotted: Just Add Black Sesame Seeds
Just add one tablespoon of black sesames and a half tablespoon of apple cider vinegar to the crust to make black sesame seed almond flour pie crust which I make for Healthy Pumpkin Tart. To make a savory version of this crust for a quiche, just omit the sweetener and vanilla.
Chocolate Keto Pie Crust
You can also make a delicious Chocolate Keto Pie Crust for your favorite pie.
Popular now: Healthy Chocolate Chip Pecan Pie in a Chocolate Keto Pie Crust.
FAQs
Yes, simply omit the sweetener and vanilla.
Yes, almond flour is a low glycemic index food and can help people with diabetes mange their blood sugar levels.
Yes, you need to prebake an almond flour crust. If you plan to add filling and bake it some more, then simply bake it for 8-9 minutes, so it sets. If you add a no-bake filling, then bake the crust for 10-12 minutes or until golden brown.
Yes, it’s an excellent choice, since avocado oil has a neutral flavor and is significantly lower in saturated fat.
Yes, it is. In fact, the recipe contains 5.5 grams protein per serving.
I never do. I use a 9.5-inch Pyrex pie dish and a 9-inch, nonstick, USA Aluminized Steel Pie Pan. For tarts, I use the 9-inch Wilton Perfect Results Premium Non-Stick Tart and Quiche Pan.
Yes, you can bake it the almond flour pie crust the night before. Just cover it with plastic wrap and store it in the refrigerator.
Equipment to Make Keto Sugar Free Pie Crust
- 1 pie or tart pan – a 9.5 Pyrex Glass Pie Dish or a 9-inch, nonstick, aluminum pie pan or a tart pan
- 1 Mixing bowl
- 1 Spoon or food processor or stand mixer
How to Store Sugar Free Almond Flour Pie Crust
To store: You can store a baked almond flour pie crust in the refrigerator for 1-2 days. Just be sure to wrap it in plastic.
To freeze: If you plan to store your pie crust more than two days, simply wrap it in plastic and freeze it for up to 3 months.
Looking for More Sugar Free Almond Flour Recipes?
I hope you enjoy these almond flour dessert recipes which include:
- Almond Flour Pizza Crust
- Almond Flour Angel Food Cake
- Almond Flour Chocolate Bundt Cake
- Almond Flour Chocolate Pie
Recipe Card
Sugar Free Pie Crust: Keto Almond Flour Pie Crust Recipe
Equipment
- 1 Pie or tart pan – a 9.5 Pyrex pie dish or a 9-inch, nonstick, aluminum pie pan or a tart pan
- 1 Mixing bowl
- 1 Spoon or electric mixer, food processor or stand mixer
Ingredients
- 2½ cups Almond Flour 240 grams
- 3 tablespoons Granulated Sweetener of Choice
- ¼ teaspoon Salt
- ¼ cup Avocado Oil or Butter 75 ml
- 1 Egg or Egg Replacer
- ½ teaspoon Vanilla
Instructions
- Preheat oven to 350 F (180 C).
- Mix ingredients in a bowl with spoon or on high speed with a mixer.
- Roll dough into ball.
- Shape dough into disk and place in pan.
- Press dough into pie pan, making a flat bottom and moving outwards from the center.
- Shape sides making sure they are equally thick. A glass or mini sauce pan can help you flatten the bottom and build the sides.
- Flute the edges, if desired, using your pointer finger.
- Puncture the bottom of the pie with a fork. OR omit the fork and instead use a mini saucepan or glass to flatten any bubbles on the crust's bottom after removing the baked crust from the oven.
- Bake 10-12 minutes at 350 F (180 C) until light golden brown. Note: To prebake the crust before adding filling and baking it some more, simply bake it for 8-9 minutes so it sets.
Joanne says
This crust is great, was easy to make. I love that it’s not overly sweet.