36+ Quick & Tasty Keto Almond Pie Crust Recipes for Every Occasion

If you’re following a ketogenic diet and craving something sweet, creating a keto-friendly pie crust can be a game-changer.

Traditional pie crusts are often packed with refined sugars and carbs, but keto almond pie crusts offer a low-carb alternative that’s just as delicious.

Almond flour is the star ingredient, providing a nutty flavor and a tender, flaky texture without the guilt.

Whether you’re making decadent chocolate pies, fruit-filled tarts, or creamy custards, there’s a keto almond pie crust recipe to fit every craving.

In this blog post, we’ll share 36+ creative and mouth-watering keto almond pie crust recipes that are perfect for any occasion, from holiday feasts to casual weeknight desserts.

36+ Quick & Tasty Keto Almond Pie Crust Recipes for Every Occasion

With over 36 keto almond pie crust recipes to explore, you’ll never run out of delicious ideas for your low-carb dessert creations.

These versatile crusts can be paired with a variety of fillings, allowing you to indulge in everything from fruity, refreshing pies to rich, chocolatey treats.

Whether you’re a fan of traditional flavors like cinnamon apple or adventurous combinations like mocha or pistachio, there’s a keto almond pie crust recipe that fits your tastes.

Best of all, these recipes are simple, easy to make, and perfect for anyone on a keto diet.

So, grab your almond flour and start baking your way to keto-friendly desserts that will leave you and your guests satisfied and amazed.

Classic Keto Almond Pie Crust

This classic almond pie crust is a perfect low-carb alternative to traditional pie crusts. Made with almond flour, it provides a rich, nutty flavor and a flaky texture that’s ideal for savory and sweet pies alike. It’s gluten-free, grain-free, and a simple, easy-to-make recipe for any keto enthusiast.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsalted butter, melted
• 1 large egg
• 2 tbsp erythritol (optional, for sweetness)
• 1/2 tsp vanilla extract (optional, for sweet pies)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the almond flour, melted butter, egg, erythritol, vanilla extract (if using), and salt.
3. Mix everything together until the dough forms. If the dough feels too dry, add a tablespoon of water to help bring it together.
4. Press the dough into a pie pan, ensuring it’s even on the bottom and up the sides.
5. Bake the crust for 10-12 minutes or until lightly golden brown.
6. Let it cool completely before adding your filling.

This almond pie crust is incredibly versatile. It can serve as a base for both sweet and savory pies. The addition of erythritol makes it suitable for dessert pies, while the crust’s neutral flavor also works well with savory fillings like quiche or chicken pot pie. The almond flour provides a satisfying crunch without compromising the keto-friendly aspect of the pie.

Keto Almond Coconut Pie Crust

For those who enjoy a bit of coconut flavor in their baked goods, this almond coconut pie crust is a delightful variation. The combination of almond flour and shredded coconut creates a slightly sweet and chewy texture, perfect for keto desserts or pies with a tropical flair.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup melted butter
• 1 large egg
• 1 tbsp erythritol (optional)
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the almond flour, shredded coconut, melted butter, egg, erythritol, and salt.
3. Mix the ingredients together until a dough forms.
4. Press the dough evenly into the bottom and sides of a pie pan.
5. Bake for 10-15 minutes, or until golden brown.
6. Allow the crust to cool before adding your desired pie filling.

This keto almond coconut crust offers a delightful twist on the classic almond pie crust. The shredded coconut adds a subtle sweetness and chewy texture, which is perfect for tropical pies such as coconut cream pie or even lemon meringue. The nutty base combined with coconut gives an elevated flavor profile that pairs wonderfully with creamy or fruity fillings.

Savory Keto Almond Pie Crust

For savory pies like quiche or meat pies, this keto almond crust provides a sturdy yet flavorful base without the carbs of a traditional pastry crust. The addition of herbs and cheese adds depth, making this crust perfect for your next savory keto creation.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup grated parmesan cheese
• 1/4 cup butter, melted
• 1 large egg
• 1 tsp dried rosemary (optional)
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine almond flour, parmesan cheese, melted butter, egg, rosemary, garlic powder, salt, and pepper.
3. Stir until the mixture forms a dough. If the dough is too crumbly, add a small splash of water until it holds together.
4. Press the dough into the bottom and up the sides of a pie pan.
5. Bake for 12-15 minutes or until the crust turns golden and slightly crisp.
6. Let the crust cool before filling with your favorite savory filling.

This savory almond pie crust is ideal for savory pies, adding a cheesy, herby note that complements a wide variety of fillings. It can serve as the base for dishes like quiche, chicken pot pie, or even a meat lover’s pie. The parmesan gives the crust a rich, savory flavor, while the rosemary and garlic powder bring additional depth that makes each bite even more satisfying.

Each of these keto almond pie crusts offers something unique—whether you’re looking for a classic nutty crust, a sweet coconut twist, or a savory option for your keto-friendly meals. They’re easy to make and are the perfect low-carb solution for all your pie needs.

Keto Almond Chocolate Pie Crust

This decadent keto almond chocolate pie crust is a delightful choice for those who enjoy a richer, chocolatey twist on their keto desserts. The combination of almond flour and cocoa powder creates a firm, slightly sweet crust that pairs perfectly with creamy fillings such as chocolate mousse or cheesecake.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup melted butter
• 1 large egg
• 2 tbsp erythritol (or preferred keto sweetener)
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the almond flour, cocoa powder, melted butter, egg, erythritol, vanilla extract, and salt.
3. Stir until the mixture forms a smooth dough. If the dough feels too dry, add a teaspoon of water to adjust.
4. Press the dough into a pie pan, making sure to cover the bottom and sides evenly.
5. Bake for 12-15 minutes, or until the crust is set and slightly firm to the touch.
6. Allow the crust to cool completely before filling with your choice of keto-friendly filling, such as a rich chocolate mousse or low-carb custard.

The keto almond chocolate pie crust adds a deep, cocoa flavor that makes it an ideal base for chocolate or cream-based pies. It can also be paired with keto-friendly fruit fillings like berries or used as the base for a no-bake dessert, making it a versatile option in your keto baking arsenal. The sweetness from the erythritol balances the cocoa perfectly, creating a deliciously low-carb crust that everyone can enjoy.

Keto Almond Lemon Pie Crust

If you’re looking for a refreshing twist on your keto pie crust, this almond lemon pie crust is the perfect choice. The hint of lemon zest brings a citrusy brightness that pairs well with creamy fillings like lemon curd or cheesecake. It’s a light, fresh take that will add a burst of flavor to any keto pie.

Ingredients:

• 2 cups almond flour
• 1/4 cup melted butter
• 1 large egg
• Zest of 1 lemon
• 1 tbsp lemon juice
• 2 tbsp erythritol (optional)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the almond flour, melted butter, egg, lemon zest, lemon juice, erythritol, and salt.
3. Mix the ingredients until the dough forms. If it’s too crumbly, add a little water until it sticks together.
4. Press the dough into a pie pan, ensuring an even layer on the bottom and sides.
5. Bake for 10-12 minutes, or until the crust turns a light golden brown.
6. Let it cool completely before filling with lemon curd, cheesecake filling, or any other creamy or fruity filling of your choice.

The almond lemon pie crust brings a zesty, refreshing flavor that’s perfect for spring or summer pies. Its subtle lemon taste enhances pies with light fillings, and it works wonderfully for pies like lemon meringue or a tangy cheesecake. The bright citrus complements the nuttiness of the almond flour, making each bite a balance of sweetness and tartness—without the carbs.

Keto Almond Pecan Pie Crust

For a nutty and rich pie crust, this keto almond pecan pie crust is a fantastic option. The combination of almond and pecan flours creates a crust with a robust flavor and a slight crunch, perfect for pies like pecan pie, chocolate ganache pie, or even a rich pumpkin pie.

Ingredients:

• 1 cup almond flour
• 1 cup pecan flour (or finely ground pecans)
• 1/4 cup melted butter
• 1 large egg
• 2 tbsp erythritol (optional)
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the almond flour, pecan flour, melted butter, egg, erythritol, vanilla extract, and salt.
3. Stir until the dough comes together, adjusting with a little water if it’s too dry.
4. Press the dough into the bottom and up the sides of a pie pan, making sure it’s evenly distributed.
5. Bake for 12-15 minutes, or until the crust turns golden brown and is firm to the touch.
6. Let the crust cool before filling with your favorite pie filling.

The keto almond pecan pie crust is ideal for pies that require a rich, nutty flavor. It is particularly great for holiday-style pies like keto pecan pie, pumpkin pie, or even chocolate-based fillings. The added texture from the pecans adds a wonderful crunch to the crust, while the almond flour provides structure. It’s a perfect low-carb option for indulging in comforting, flavorful pies without the guilt.

Keto Almond Cinnamon Pie Crust

This keto almond cinnamon pie crust offers a warm, aromatic flavor that’s perfect for fall and winter pies. The cinnamon adds a cozy, spiced note, making it ideal for pies like pumpkin pie, apple pie (using keto-friendly apples), or any dessert that could benefit from a hint of spice. It’s a comforting, flavorful base for any keto pie lover.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 tsp cinnamon
• 2 tbsp erythritol (optional)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the almond flour, melted butter, egg, cinnamon, erythritol, and salt.
3. Stir everything together until the dough comes together. If it feels too crumbly, add a teaspoon of water to help form the dough.
4. Press the dough into a pie pan, ensuring it’s evenly distributed across the bottom and sides.
5. Bake for 10-12 minutes, or until the crust is golden brown and firm.
6. Let the crust cool completely before filling with your desired pie filling.

This almond cinnamon pie crust will elevate any keto pie with its fragrant, comforting spices. It pairs wonderfully with autumn-inspired pies like pumpkin, pecan, or even a cinnamon-sugar cream pie. The almond flour keeps it low-carb while the cinnamon adds an inviting, slightly sweet warmth that complements creamy or spiced fillings.

Keto Almond Pumpkin Pie Crust

For those who love the rich, earthy flavor of pumpkin, this keto almond pumpkin pie crust is a must-try. It incorporates both the flavors of almond and pumpkin, creating a perfect base for your keto pumpkin pie or any spiced dessert. This crust is full of warm, cozy flavors that are perfect for autumn celebrations or holiday meals.

Ingredients:

• 2 cups almond flour
• 1/4 cup canned pumpkin puree
• 1/4 cup melted butter
• 1 large egg
• 2 tbsp erythritol (optional)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the almond flour, canned pumpkin puree, melted butter, egg, erythritol, cinnamon, nutmeg, and salt.
3. Mix everything together until a dough forms. If it feels too wet, add a little more almond flour until it reaches the right consistency.
4. Press the dough into a pie pan, making sure it is evenly distributed across the bottom and sides.
5. Bake for 12-15 minutes, or until the crust is golden brown and firm.
6. Allow the crust to cool before filling with your favorite pumpkin pie filling or custard.

The almond pumpkin pie crust is a flavorful option for any fall or holiday pie. The combination of pumpkin puree and almond flour gives the crust a hearty, earthy base, while the cinnamon and nutmeg add comforting spices. This crust is particularly delicious with keto pumpkin pie fillings but can be used with other fall-inspired flavors like pecan pie or apple pie substitutes.

Keto Almond Ginger Pie Crust

This keto almond ginger pie crust is a spicy and flavorful option for those who love the warming kick of ginger. It’s perfect for pies that have a spicy or fruity filling, like a low-carb gingerbread pie, pear pie, or even a creamy cheesecake. The ginger adds a unique flavor profile, perfect for anyone who enjoys bold and zesty spices.

Ingredients:

• 2 cups almond flour
• 1/4 cup melted butter
• 1 large egg
• 1 1/2 tsp ground ginger
• 2 tbsp erythritol (optional)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together almond flour, melted butter, egg, ground ginger, erythritol, and salt.
3. Stir until the dough becomes a soft, firm consistency. If it’s too crumbly, add a teaspoon of water to help bind the dough.
4. Press the dough evenly into a pie pan, covering the bottom and sides.
5. Bake for 10-12 minutes or until the crust is golden and firm to the touch.
6. Let the crust cool completely before filling with your favorite keto-friendly pie filling.

The almond ginger pie crust is a deliciously spiced choice for those looking to add a bit of warmth to their keto baking. The zing of ginger complements fruity fillings like pears or apples (with a keto twist), and the almond flour provides the sturdy foundation for a satisfying crust. This crust can also be used for cheesecakes or pies that benefit from a bolder flavor profile.

These three keto almond pie crusts—cinnamon, pumpkin, and ginger—offer a wide variety of flavors to complement your low-carb and keto pies. Whether you’re craving something warm and spiced, or seeking a richer, comforting crust for your pumpkin pie, these options bring a perfect combination of flavors and textures that will elevate any dessert while keeping it low-carb.

Keto Almond Maple Pie Crust

This keto almond maple pie crust is a perfect option for those who crave a sweet, syrupy flavor without the carbs. The almond flour provides a nutty base, while a dash of maple extract offers a comforting, warm flavor that pairs wonderfully with pies like pecan pie, caramel custard, or a rich, sweet cream pie.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp maple extract
• 2 tbsp erythritol (optional)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the almond flour, melted butter, egg, maple extract, erythritol, and salt.
3. Stir the ingredients together until the dough comes together. If the dough seems too dry, add a tablespoon of water to help it form.
4. Press the dough evenly into the bottom and sides of a pie pan.
5. Bake for 10-12 minutes, or until the crust is golden and slightly firm.
6. Let the crust cool completely before adding your desired filling, such as a low-carb caramel cream or keto pecan pie filling.

This almond maple pie crust has a wonderful sweet and slightly woodsy flavor that pairs perfectly with rich, nutty, or creamy fillings. The maple extract gives the crust the taste of maple syrup without any sugar, and the almond flour provides a satisfying, low-carb crunch. This is an excellent choice for holiday pies or for anyone who loves a little sweetness with their keto-friendly desserts.

11. Keto Almond Herb Pie Crust

For those seeking a savory option, this keto almond herb pie crust is a fantastic choice. The blend of almond flour and dried herbs gives the crust a flavorful, earthy foundation that pairs perfectly with savory fillings like quiche, savory pies, or a cheesy spinach and artichoke pie. It’s a great low-carb crust that adds an extra layer of flavor.

Ingredients:

• 2 cups almond flour
• 1/4 cup melted butter
• 1 large egg
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp garlic powder
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the almond flour, melted butter, egg, thyme, rosemary, garlic powder, and salt.
3. Mix the ingredients until the dough forms a thick, pliable texture. If the dough feels too dry, add a splash of water to bring it together.
4. Press the dough into a pie pan, making sure it’s evenly distributed across the bottom and sides.
5. Bake for 12-15 minutes, or until the crust is golden brown and firm.
6. Allow the crust to cool before adding your savory filling, such as a quiche, vegetable pie, or even a meat pie.

This savory almond herb pie crust offers a flavorful alternative to traditional pastry crusts. The dried thyme and rosemary bring a rich, earthy depth, while the garlic powder adds a savory touch that complements any savory keto filling. It’s an excellent option for keto-friendly quiches or as a base for cheesy pies, and it will leave your taste buds satisfied with every bite.

12. Keto Almond Strawberry Pie Crust

This keto almond strawberry pie crust is a fun, fruity option that combines the richness of almonds with the bright sweetness of strawberries. It’s perfect for a light dessert, and the subtle strawberry flavor makes it an excellent base for fillings like strawberry cream pie, cheesecake, or even a custard tart.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/4 cup freeze-dried strawberry powder (or finely ground freeze-dried strawberries)
• 2 tbsp erythritol (optional)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the almond flour, melted butter, egg, strawberry powder, erythritol, and salt.
3. Stir the mixture until a dough forms. If it’s too dry, add a teaspoon of water to help bind it.
4. Press the dough into a pie pan, ensuring the bottom and sides are evenly covered.
5. Bake for 12-15 minutes, or until the crust is golden brown and firm.
6. Allow the crust to cool before filling with a strawberry cream filling, low-carb cheesecake, or any fruity keto filling you prefer.

This almond strawberry pie crust is perfect for anyone looking to combine the richness of almond flour with a fresh, fruity twist. The freeze-dried strawberry powder gives it a vibrant pink color and a subtle strawberry flavor, making it an excellent choice for light, sweet pies or cheesecakes. It pairs especially well with creamy or fruity fillings, creating a delicious, refreshing treat.

These additional keto almond pie crust recipes offer even more variety, from sweet maple and strawberry options to savory herb and flavorful pumpkin variations. No matter the occasion or the type of pie, these crusts are designed to keep your keto desserts flavorful, low-carb, and satisfying.

Keto Almond Espresso Pie Crust

For coffee lovers, this keto almond espresso pie crust is the perfect base for a rich, coffee-flavored pie. The deep, bold espresso flavor pairs wonderfully with creamy chocolate fillings, mousse, or custards. It’s an excellent choice for anyone who enjoys a caffeinated treat, while keeping things low-carb and keto-friendly.

Ingredients:

• 2 cups almond flour
• 2 tbsp unsweetened espresso powder (or finely ground coffee)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 2 tbsp erythritol (optional)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the almond flour, espresso powder, melted butter, egg, erythritol, and salt.
3. Mix everything together until a dough forms. If the dough feels too dry, add a teaspoon of water to help bring it together.
4. Press the dough into a pie pan, ensuring the bottom and sides are evenly covered.
5. Bake for 12-15 minutes, or until the crust is golden and firm.
6. Let the crust cool completely before filling with your favorite coffee-inspired filling, such as mocha mousse, chocolate coffee cream pie, or keto tiramisu.

The keto almond espresso pie crust has an aromatic, coffee-forward flavor that perfectly complements chocolate-based fillings. The espresso powder provides a bold, roasted coffee taste without the carbs, making it the ideal base for keto desserts that require a coffee touch. This crust works great with rich chocolate ganache, coffee mousse, or even a cheesecake with a hint of coffee.

Keto Almond Raspberry Pie Crust

This keto almond raspberry pie crust offers a sweet and tangy twist, perfect for fruity pies. The combination of almond flour and freeze-dried raspberry powder gives the crust a gorgeous pink hue and a burst of berry flavor. It pairs beautifully with creamy fillings or even a sugar-free raspberry filling, making it an ideal choice for anyone who loves a light, refreshing dessert.

Ingredients:

• 2 cups almond flour
• 1/4 cup freeze-dried raspberry powder (or finely ground freeze-dried raspberries)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 2 tbsp erythritol (optional)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the almond flour, raspberry powder, melted butter, egg, erythritol, and salt.
3. Stir until the dough comes together, and add a small amount of water if the dough feels too dry.
4. Press the dough into a pie pan, ensuring it’s evenly spread over the bottom and sides.
5. Bake for 12-15 minutes, or until the crust is golden brown and firm.
6. Let the crust cool completely before filling with your favorite keto-friendly raspberry or berry-flavored filling.

This almond raspberry pie crust has a fruity tang and a beautiful pink color, making it ideal for berry-filled pies, such as keto raspberry cream pies or keto fruit tarts. The freeze-dried raspberry powder adds an intense berry flavor, creating a vibrant contrast with creamy or custardy fillings. It’s an excellent choice for spring and summer desserts or whenever you’re craving a fresh and fruity low-carb pie.

Keto Almond Lemon Poppy Seed Pie Crust

This keto almond lemon poppy seed pie crust is a perfect blend of citrusy zest and a delightful crunch from the poppy seeds. It’s an excellent option for light, refreshing pies such as lemon meringue, lemon cheesecake, or a lemon curd tart. The combination of almond flour, lemon zest, and poppy seeds brings a bright, airy feel to any keto dessert.

Ingredients:

• 2 cups almond flour
• 2 tbsp poppy seeds
• Zest of 1 lemon
• 1/4 cup unsalted butter, melted
• 1 large egg
• 2 tbsp erythritol (optional)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the almond flour, poppy seeds, lemon zest, melted butter, egg, erythritol, and salt.
3. Mix until the dough forms into a thick, firm texture. If it feels too dry, add a splash of water to bring it together.
4. Press the dough evenly into a pie pan, making sure to cover the bottom and sides.
5. Bake for 10-12 minutes, or until the crust is golden brown and firm.
6. Allow the crust to cool completely before filling with your favorite lemon-inspired filling, such as lemon curd, lemon cheesecake, or a light lemon mousse.

This almond lemon poppy seed pie crust offers a refreshing, zesty flavor that’s perfect for a variety of keto-friendly lemon pies. The poppy seeds add a delightful crunch and texture, while the lemon zest brings a burst of citrus that complements creamy fillings beautifully. Whether you’re making a tangy lemon curd or a decadent lemon cheesecake, this crust will be a bright and flavorful base for your keto pie.

These three additional keto almond pie crust recipes—espresso, raspberry, and lemon poppy seed—offer even more delicious options for your low-carb pie cravings. Whether you’re in the mood for a bold, coffee-flavored dessert, a tangy fruit pie, or a refreshing lemon-based treat, these crusts provide the perfect base to complement a wide variety of keto-friendly fillings.

Keto Almond Salted Caramel Pie Crust

This keto almond salted caramel pie crust combines the rich, buttery flavor of almonds with a hint of salted caramel, creating a deliciously indulgent crust. It pairs beautifully with creamy fillings like chocolate mousse, caramel custard, or a low-carb cheesecake. The savory sweetness of the caramel flavor, without any sugar, makes this an irresistible option for anyone craving a decadent, low-carb dessert.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsalted butter, melted
• 1 large egg
• 2 tbsp erythritol (or preferred keto sweetener)
• 1 tsp caramel extract (or salted caramel flavor)
• Pinch of sea salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the almond flour, melted butter, egg, erythritol, caramel extract, and sea salt.
3. Stir until the dough comes together. If the dough seems too dry, add a tablespoon of water to help bind it.
4. Press the dough evenly into the bottom and sides of a pie pan.
5. Bake for 12-15 minutes, or until the crust is golden brown and firm.
6. Let the crust cool completely before filling with your favorite caramel or chocolate filling.

The keto almond salted caramel pie crust is the perfect base for anyone who loves the rich combination of sweet and salty flavors. The caramel extract provides that signature sweetness with a hint of saltiness that enhances the richness of creamy fillings. This crust works wonderfully for low-carb caramel pies, chocolate mousse, or even as a base for a decadent no-bake cheesecake.

Keto Almond Coconut Lime Pie Crust

This keto almond coconut lime pie crust is a tropical-inspired option with a combination of almond flour, shredded coconut, and lime zest. It’s the ideal base for coconut cream pies, key lime pies, or any pie that benefits from a zesty and tropical twist. The coconut and lime flavors bring a refreshing feel to your keto desserts.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup melted butter
• 1 large egg
• Zest of 1 lime
• 2 tbsp erythritol (optional)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the almond flour, shredded coconut, melted butter, egg, lime zest, erythritol, and salt.
3. Mix until the dough forms. If it’s too crumbly, add a tablespoon of water to help it come together.
4. Press the dough evenly into a pie pan, ensuring it’s evenly distributed on the bottom and sides.
5. Bake for 10-12 minutes, or until the crust is golden and firm to the touch.
6. Let the crust cool completely before filling with a coconut cream pie filling, key lime pie filling, or a lemon-lime custard.

The keto almond coconut lime pie crust is a refreshing and vibrant option that combines the tropical flavors of coconut and lime. The shredded coconut adds texture and flavor, while the lime zest offers a tangy freshness that pairs beautifully with coconut-based fillings or fruity custards. This is an excellent choice for anyone looking to bring a taste of the tropics to their keto pie recipes.

Keto Almond Cherry Pie Crust

For a fruity and tart twist, this keto almond cherry pie crust is a beautiful and flavorful base that pairs perfectly with any low-carb cherry filling. The almond flour complements the tartness of the cherries, while the subtle sweetness from the erythritol balances the flavors perfectly. It’s an excellent option for anyone craving a keto-friendly fruit pie without the added sugar.

Ingredients:

• 2 cups almond flour
• 1/4 cup freeze-dried cherry powder (or finely ground freeze-dried cherries)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 2 tbsp erythritol (optional)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the almond flour, cherry powder, melted butter, egg, erythritol, and salt.
3. Stir until the dough comes together. If it feels too dry, add a teaspoon of water to help bind the dough.
4. Press the dough evenly into a pie pan, ensuring it’s distributed across the bottom and sides.
5. Bake for 12-15 minutes, or until the crust is golden and firm.
6. Let the crust cool completely before filling with a low-carb cherry filling or cherry cheesecake.

This almond cherry pie crust is the ideal base for fruity pies with a tart and slightly sweet flavor profile. The freeze-dried cherry powder adds a vibrant, fruity taste and a pop of color, making this crust perfect for a keto cherry pie or cherry cheesecake. It can also be used for a variety of berry-filled pies, adding a rich flavor that complements both sweet and tart keto fillings.

Keto Almond Hazelnut Pie Crust

This keto almond hazelnut pie crust offers a nutty, earthy flavor that adds a touch of sophistication to any dessert. The combination of almond and hazelnut flours creates a hearty base that’s perfect for pies with creamy fillings, such as hazelnut chocolate mousse, nut-based tarts, or even a luxurious keto praline pie. The rich, toasted flavors of the nuts provide a delightful contrast to sweet fillings.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup hazelnut flour (or finely ground hazelnuts)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 2 tbsp erythritol (optional)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the almond flour, hazelnut flour, melted butter, egg, erythritol, and salt.
3. Stir until the dough comes together. If the dough is too dry, add a small amount of water to help bind it.
4. Press the dough into a pie pan, making sure it’s evenly distributed across the bottom and sides.
5. Bake for 12-15 minutes, or until the crust is golden and firm to the touch.
6. Let the crust cool completely before filling with your favorite nut-based filling or a rich chocolate mousse.

This keto almond hazelnut pie crust is a great option for anyone who loves the complex, nutty flavor of hazelnuts. It pairs perfectly with chocolate or praline fillings, providing a crunchy and flavorful base for decadent desserts. Whether you’re making a rich mousse, a custard pie, or a keto-friendly praline tart, this crust brings a satisfying depth of flavor.

Keto Almond Peach Pie Crust

This keto almond peach pie crust is a fantastic option for creating a sweet and fruity base for low-carb peach pies. It combines the nutty richness of almond flour with the sweet essence of peach, making it a perfect base for filling like peach cobbler, creamy fruit tarts, or even a simple keto peach pie. The natural flavors of peach and almond work harmoniously together, offering a satisfying and flavorful crust.

Ingredients:

• 2 cups almond flour
• 1/4 cup freeze-dried peach powder (or finely ground dried peaches)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 2 tbsp erythritol (optional)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the almond flour, freeze-dried peach powder, melted butter, egg, erythritol, and salt.
3. Mix until a dough forms. If it feels too dry, add a teaspoon of water to help bring it together.
4. Press the dough into a pie pan, ensuring it’s evenly distributed over the bottom and sides.
5. Bake for 10-12 minutes, or until the crust is golden and firm.
6. Let the crust cool completely before filling with a peach-flavored cream, fruit filling, or custard.

This almond peach pie crust offers a fruity twist on the traditional almond crust, thanks to the use of freeze-dried peach powder. The delicate, natural sweetness of peach complements the nutty texture of the almond flour, making it an ideal base for a wide range of fruity or creamy fillings. If you love the taste of peaches, this crust will elevate your keto pies and tarts to a whole new level.

Keto Almond Mocha Pie Crust

For those who enjoy a deep, rich coffee flavor with a hint of chocolate, this keto almond mocha pie crust is a must-try. The combination of almond flour, cocoa powder, and espresso creates a robust, mocha-inspired base that pairs perfectly with chocolate mousse, coffee-flavored custards, or a low-carb tiramisu pie. This crust brings a satisfying depth of flavor with every bite.

Ingredients:

• 2 cups almond flour
• 2 tbsp unsweetened cocoa powder
• 2 tbsp espresso powder (or finely ground coffee)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 2 tbsp erythritol (optional)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the almond flour, cocoa powder, espresso powder, melted butter, egg, erythritol, and salt.
3. Mix everything together until a dough forms. If the dough is too dry, add a small amount of water to help bring it together.
4. Press the dough into a pie pan, evenly distributing it across the bottom and sides.
5. Bake for 12-15 minutes, or until the crust is firm and golden.
6. Let the crust cool completely before filling with a mocha-flavored cream, chocolate mousse, or tiramisu filling.

This keto almond mocha pie crust is ideal for anyone who loves the bold flavor of coffee combined with chocolate. The espresso and cocoa powder create a deep, aromatic base that perfectly complements creamy or chocolate-based fillings. Whether you’re making a chocolate mousse pie or a keto coffee cream dessert, this crust provides a flavorful and satisfying foundation.

Keto Almond Cinnamon Apple Pie Crust

This keto almond cinnamon apple pie crust combines the warm, comforting flavors of cinnamon and almond, making it an ideal base for low-carb apple pies or spiced fruit tarts. The sweet aroma of cinnamon pairs beautifully with almond flour’s nutty texture, creating a crust that enhances any pie filling, especially those with apples, pears, or even a creamy custard.

Ingredients:

• 2 cups almond flour
• 1/2 tsp ground cinnamon
• 1/4 cup unsalted butter, melted
• 1 large egg
• 2 tbsp erythritol (optional)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the almond flour, ground cinnamon, melted butter, egg, erythritol, and salt.
3. Stir until the dough comes together. If it feels too crumbly, add a small splash of water.
4. Press the dough into a pie pan, making sure it’s evenly distributed on the bottom and sides.
5. Bake for 12-15 minutes, or until the crust is golden and firm to the touch.
6. Allow the crust to cool completely before filling with a low-carb apple pie filling or a spiced fruit filling.

The keto almond cinnamon apple pie crust offers a delicious twist on the classic apple pie, with the cinnamon bringing warmth and depth of flavor to the nutty almond flour. This crust works wonderfully for keto apple pies or as a base for other spiced fruit desserts. It also complements creamy fillings, creating a delightful contrast of flavors and textures in your keto-friendly pies.

Keto Almond Pistachio Pie Crust

This keto almond pistachio pie crust features a rich, nutty flavor with the earthy taste of pistachios and the subtle sweetness of almond flour. The combination of these two nuts creates a robust base that’s perfect for a variety of keto desserts, including pistachio cream pies, chocolate mousse tarts, or even a tangy lemon curd pie. The texture is light yet firm, adding the perfect crunch to your pies.

Ingredients:

• 1 cup almond flour
• 1 cup pistachio flour (or finely ground pistachios)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 2 tbsp erythritol (optional)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the almond flour, pistachio flour, melted butter, egg, erythritol, and salt.
3. Mix until the dough comes together, adding a teaspoon of water if the dough seems too dry.
4. Press the dough evenly into a pie pan, making sure the bottom and sides are well-covered.
5. Bake for 12-15 minutes, or until the crust is firm and lightly golden.
6. Let the crust cool completely before filling with your favorite pistachio-based filling, or a chocolate or citrus cream.

The keto almond pistachio pie crust is a luxurious base that offers a nutty, slightly savory flavor that pairs perfectly with creamy fillings, especially pistachio or chocolate-based pies. It’s a great choice for those looking for a unique, low-carb crust with a sophisticated, crunchy texture. Whether filled with pistachio mousse or a rich chocolate ganache, this crust will make your keto desserts extra special.

Keto Almond Chocolate Chip Pie Crust

This keto almond chocolate chip pie crust is a perfect base for anyone with a sweet tooth. The combination of almond flour and sugar-free chocolate chips creates a crumbly, chocolatey crust that pairs wonderfully with cheesecake, chocolate mousse, or even a decadent peanut butter filling. It provides the perfect amount of sweetness and richness without the carbs.

Ingredients:

• 2 cups almond flour
• 1/4 cup sugar-free chocolate chips (dark or milk chocolate)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 2 tbsp erythritol (optional)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the almond flour, chocolate chips, melted butter, egg, erythritol, and salt.
3. Stir the ingredients together until the dough comes together. If it feels too dry, add a small amount of water.
4. Press the dough evenly into a pie pan, making sure it’s well-distributed across the bottom and sides.
5. Bake for 10-12 minutes, or until the crust is golden and firm.
6. Allow the crust to cool completely before filling with a rich chocolate or cheesecake filling.

This keto almond chocolate chip pie crust offers the perfect mix of nuttiness and sweetness, with the little bursts of chocolate creating a delightful contrast in texture and flavor. It’s an ideal base for chocolate pies, cheesecakes, or peanut butter desserts, offering a delicious and satisfying crust for your keto-friendly pies and tarts.

Note: More recipes are coming soon!