Savory Keto Pie Crust

5 from 1 vote

This savory keto pie crust is crispy, flaky, and sturdy, making it perfect for tarts, pies, and quiches. Made with just 5 simple ingredients, this grain-free, paleo-friendly crust comes together in under 20 minutes. Whether you're making a hearty quiche, a cheesy tart, or a delicious savory pie, this low-carb crust holds up beautifully—no soggy bottoms here!

Prep Time5

Cook Time10

Total Time15

Course: Bread

Cuisine: American

Keyword: pie crust

Servings: servings

Calories: 128.41kcal

Author: Ioana Borcea from LowCarbSpark.com

Ingredients

¾ cup almond flour superfine, blanched
⅓ cup sesame seeds
3 tbsp coconut flour
3 tbsp olive oil
1 large egg
1 tsp baking powder
1 pinch salt
3-4 tbsp water

Instructions

Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) pie pan with olive oil or butter and set aside.
In a food processor, combine all the pie crust ingredients. Pulse until the mixture forms a dough ball. If the dough seems too dry, add water 1 tablespoon at a time until it comes together.
Transfer the dough to the greased pie pan. Lightly oil your fingers and press the dough evenly across the bottom and up the sides of the pan.
Use a fork to poke holes into the bottom of the crust to prevent air bubbles. Bake for 10–12 minutes, or until the crust is lightly golden brown.
Let the crust cool for a few minutes, then add your favorite savory filling. Continue baking according to your recipe until the filling is set.

Notes

For an extra crispy crust, bake it for an additional 2–3 minutes before adding the filling.

Nutrition