This dairy-free keto pie crust is crisp, flaky and holds together beautifully — impressive even for non-keto eaters.
This crust is the base for my popular keto apple pie recipe. It’s an easy way to enjoy a classic pie texture with minimal fuss, and most people won’t realize it’s low carb.
As shown above, you can cut vents or decorative slits in the pastry and it will still hold together. The key to a crisp, golden finish is an egg wash applied before baking.
Baked about 30 minutes, it turns a beautiful golden brown. Follow the instructions below for best results — no photo tricks here, just a reliable, flaky crust.
If you need a dairy-free filling, swap cream for coconut cream. The crust remains light, flaky and delicious, and performs consistently.
Dairy Free Keto Pie Crust
This low-carb pie crust uses just a few pantry staples to deliver great flavour and texture. If you enjoy this crust, explore the other dessert recipes on the blog for more dairy-free, keto-friendly treats.
If you want structured meal plans with more keto desserts, consider the 4-week keto meal plan for easy recipe sequencing and planning.
I enjoyed testing and perfecting this dairy-free keto pie crust and hope you love it too. Share it with friends who’ll appreciate a dependable, flaky low-carb crust.
Until next time.
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Recipe
Dairy Free Keto Pie Crust
Rate
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Ingredients
- 200 g Almond Flour (7 oz)
- 60 g Coconut Flour (2 oz)
- 1/2 tsp xanthan gum
- 1/2 tsp baking powder
- 1/4 tsp Salt
- 120 g Lard Room Temperature
- 1/4 cup cold water
Instructions
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Combine the almond flour, coconut flour, xanthan gum, baking powder and salt in a large bowl until evenly mixed.
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Work quickly: cut the lard into small pieces and add to the dry mix. Use two forks to press the lard into the flour until the mixture is evenly distributed. Alternatively pulse the chunks and dry ingredients in a food processor for 20–30 seconds. Add the cold water and mix until combined.
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Wrap the dough tightly in cling wrap and chill in the fridge for at least 1 hour (2 hours is best).
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When ready to bake, roll the pastry between two pieces of parchment paper. Make sure the pastry extends about 5 cm (2 inches) beyond the edges of your pie tin.
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Remove the top parchment, invert the pie dish onto the pastry and flip so the pastry sits inside the tin. No blind baking is required — proceed with your filling and bake as directed.
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Calories from Fat 171
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