Want an easy pie crust for some of your no-bake pies? This low carb walnut pie crust just may be what you are looking for and only takes 10 minutes to set.
I love nut pie crusts, and while they aren't exactly like true graham cracker crusts or crushed cookie crusts, I think low carb nut crusts do a pretty good job imitating the real thing - especially when a few key ingredients are added.
This low carb keto walnut pie crust is a great "graham cracker" type crust for no-bake chocolate pies, no-bake cheesecake, or no-bake pumpkin pies. The walnuts give the crust a nice flavor with-out being overpowering. Don't like walnuts, pecans work well, too. I did include golden flax seed and vanilla whey protein powder in the recipe, because I feel they help the crust hold together better.
Because of the addition of the whey protein powder, this crust can't be called "dairy-free" but it is lactose-free, casein-free and gluten-free. My favorite protein powder is Nature's Best Isopure Zero Carb Protein Powder. I particularly like the Cookies and Cream flavor in my crusts, but Vanilla or Plain work nicely, too. Although I haven't tried, vanilla egg white protein powder may work as a substitute for the whey, but it may be a bit stickier.
This low carb pie crust needs to be filled and refrigerated overnight before serving. It needs that time to absorb a little of the moisture from the filling so that it doesn't crumble apart when it is served - that's the secret. Taking a little extra time making a nice edge around the pie is worth it and makes a pretty slice at serving. I have never had this pie crust crumble apart on me and guests are always impressed when I reveal that they are eating low carb walnut crust. Of course, I make sure they are free of nut allergies before serving!
With so many food allergies, dietary concerns and ways of eating floating around these days, I always ask my dinner guests about their special dietary needs before deciding on dinner and dessert.
*Note: If you would like to turn this into a savory crust, use unflavored zero-carb whey protein powder, omit the sweetener and bump the salt up to ¼ teaspoon. Its great for a quiche, but don't pre-bake. Instead, refrigerate, fill with the quiche mixture and bake at the bottom ⅓ of the oven until the quiche is set.
This Keto Walnut Pie Crust is 3 net carbs per serving
[Disclosure: This recipe contains affiliate links.]
Low Carb Walnut Pie Crust
Ingredients
- ½ cup walnuts
- 1 cup almond flour
- â…“ cup ground golden flax
- â…“ cup whey protein powder
- 2 tablespoons low carb powdered sugar (Sukrin, Swerve, Lakanto, Besti)
- â…› teaspoon salt
- â…“ cup (6 tbsp) butter, melted (or coconut oil or ghee)
Instructions
Preparation
- Preheat oven to 350 degrees. Spray a pie plate with baking spray. I use a 9 ½ inch pyrex baking dish. Put the walnuts in a food processor (I use a mini-prep) and process them until finely ground, but not walnut butter!
MIx
- In a medium bowl, add all of the dry ingredients and sitr together, thoroughly. Melt the coconut oil or butter or ghee and add to the dry ingredients stirring together. The mixture should clump up easily and hold its shape when squeezed firmly. If not, add 1-2 more tablespoon melted butter..
Press
- Add the low carb walnut crust ingredients to the pie plate and begin to press it firmly into the sides and bottom of the plate. I like to make a peaked-ridge around the inside of the outer edge. With the tines of a fork, poke holes on the bottom and sides of the crust so it doesn't puff up in the oven.
Bake
- Bake the crust for 10 minutes to set, or until it begins to turn a nice golden brown. Let cool completely before filling. Best if the filling sits in the pie crust overnight before serving.
Tina
Can I use this crust for pecan pie?
Kim Hardesty
I think my flaky pie crust recipe would do better for a pecan pie: Flaky Pie Crust. -Kim
Rose
Where is the recipe for the filling ?
Kim Hardesty
Hi Rose. This is a recipe for the pie crust. I also have a similar crust made with almond flour that tastes like a graham cracker crust. I use these crusts in pie recipes on the site. To see the pies, type "pie" into the search function. -Kim
Duy
I made this walnut pie crust with the banana cream pie for Pi day. I had my doubts during the preparation that the crust was not going to hold up because it appeared a bit too dry with only 6 Tbsp butter, so I added in the other 2 Tbsp of the stick so it ended up being an entire half cup of butter. This made it look much more moist, but then it still didn't exactly have the "hold its shape when squeezed" quality as described in the recipe. Upon serving, I was delighted that the crust did not fall apart. I did not actually poke holes into the crust because I simply forgot, but the crust still turned out just fine with these two changes. Thank you for your recipe!
DavetteB
Could I use all ground walnuts in place of the almond flour? I have a ton of walnuts right now.
Kim
You could probably, Davette, but I haven't tried it with all walnuts. I bet it tastes delicious. -Kim
Sarah
It says swerve can be omitted if you're using coconut oil. Why is that?
Kim
Hi Sarah. Coconut oil is naturally sweet. -Kim
Charyssa
I'd like to use almonds for the crust instead of walnuts. Is there any adjustment, or just swap the nuts with everything else the same?
Kim
Hi Charyssa. You can make this almond flour pie crust instead. I really like these crusts because they taste pretty close to a graham cracker crust and resist soaking. It's best to have the filling sit in the crust overnight. https://www.lowcarbmaven.com/basic-low-carb-almond-pie-crust-for-cream-pies-and-cheesecakes/ -Kim
Sara
Do we have to use protein powder? If not, what can we replace it with?
Kim
The protein powder really helps this crust mimic a graham cracker crust and also resist soaking a bit. If you don't have it, you can leave it out and add a little more almond flour if you feel the crust needs it. I used this recipe and the almond flour version of the pie crust for years for all of my cream pies. I loved it. Currently, I have been using the "flaky" pie crust. -Kim
Freda
Sounds like exactly what I want. Plan to try it to replace a graham cracker crust on a Chocolate Eclair dessert I'm making for Thanksgiving dinner. Thanks.
Kim
This is a very good crust that resists soaking. It’s very tasty. Enjoy! -Kim
Matt
This made a great crust! thanks!
Kim
Oh, good. I'm glad you liked it. Have a nice evening. -Kim
Elaine
Do you think this could be used as a cheesecake crust or will it burn?
Kim
Elaine, this would make a great cheesecake crust. Use enough butter that it holds together, press it firmly into the bottom and sides with a flat bottomed glass, only bake about 10 minutes before filling with the cheesecake mixture. The water bath and the cheesecake batter will prevent it from burning. -Kim
Debbie
Looks good
Kim
Thanks, Debbie.
Melanie
Am I wrong, or are there no bananas in this "banana" cream pie? Is that a typo?
Kim
Melanie, you are not wrong. Bananas are very high in sugar and I am crucified if I try to sneak them into any recipe, so I used banana extract. If I make this recipe for company, I leave the pudding vanilla flavored and add sliced bananas to the bottom. This recipe is so creamy and decadent that the bananas wont be missed. You could also add a dollop of whipped cream to the top of each slice and a slice of banana if you wanted. Have a nice weekend. -Kim