This low carb almond flour pie crust resembles a “graham cracker” crust in texture and is perfect for cream pies and cheesecakes – plus it’s gluten-free & easy! This is a basic pie crust recipe that everyone should have in their baking repertoire.
For those who don’t know, my Mamma was an excellent gourmet cook when I was growing-up and had at least a hundred cookbooks – the kind with out the pictures. She cooked dinner for the family every night and seldom the same thing in a month. Although she doesn’t cook as much now, she is still a great cook.
I like to cook, too, but I approach cooking a little differently than my mom. I’m one who likes to focus on learning the basics and then I build my own recipes following my own tastes and intuition. Sometimes, this method results in a truly yummy dish and sometimes less so! One could say that I’m generally not a recipe follower.
Keeping that in mind… here is a basic, low carb almond flour pie crust that everyone should have in their recipe box. And because it is a basic, it can be changed to suit anyone’s particular needs or tastes – like I did with the Low Carb Walnut Pie Crust I posted last week. By the way, I had a really nice comment about that crust on Facebook:
“We tried this crust this weekend for the 4th and LOVED IT! I have to say the entire family wanted more! Thanks for the keeper recipe!”
But back to this recipe… Most low carbers have their own recipe for a gluten-free pie crust and I’m sure the ingredients are remarkably similar. I like adding a little flax to help hold it together, and some whey protein powder to improve the texture. These additions really make it almost like a graham cracker crust – without the carbs. Then add butter, ghee, olive oil or coconut oil to bind the ingredients; they each add their own flavor profile.
This basic almond flour pie crust is my favorite low carb crust for cream pies and cheesecakes because it is easy to make and has a nice neutral flavor. It only takes 10 minutes in the oven to set, but if concerned about turning the oven on in the Summer, put it in the toaster oven. Just be sure to watch it so it doesn’t burn.
Note: It’s best to let the pie sit in the crust overnight. Then, it will cut and lift out perfectly.
This Basic Gluten-Free Low Carb Almond Flour Pie Crust is 3 net carbs per serving.
[Disclosure: This recipe contains affiliate links.]
Basic Gluten-Free Low Carb Almond Flour Pie Crust (For Cream Pies and Cheesecakes)
- 1 1/2 cups (135 g) Honeyville Almond Flour
- 1/3 cup (30 g) Bob's Red Mill Golden Flax meal
- 1/3 cup (20 g) whey protein powder (I use Isopure zero carb)
- 6 tablespoons (80 g) salted butter, melted
- 2 tablespoons (20 g) erythritol, powdered after measuring
- 1/4 teaspoon salt
- 1 pinch cinnamon (optional)
- Preheat oven to 350. Select a 9 inch pie plate. Measure the erythritol into a coffee grinder and powder.
- Measure all of the dry ingredients into a smallish bowl, add the erythritol and mix together.
- Melt the butter, ghee or coconut oil (or olive oil) and pour over the crust ingredients. Mix with a fork or a rubber spatula until the butter is incorporated and the mixture clumps. Press firmly into an oven -proof pie plate. Dock all over with a fork.
- Bake 10 minutes until golden and set. Cool before using.