Easy Low Carb Pie Crust

Easy Low Carb Pie Crust recipe, 4 ingredient low carb pie crust, almond flour, butter, salt, egg, low carb, paleo, keto diet

Easy Low Carb Pie Crust

This Easy Low Carb Pie Crust recipe has just 4 ingredients, takes just minutes to make and it’s perfect for either sweet or savory pies! Add this to your healthy eating plan! 

I was craving a pie. Since neither Mr. Saucy nor I are huge sweets addicts, I was craving a savory pie. And since Mr. Saucy has been doing so well with his low carb lifestyle, I wanted to have a pie crust recipe that was low carb.

This almond flour crust is really, really simple! Just mix almond flour, a bit of salt, melted butter and an egg in a bowl. Nothing fancy. No mixer, no food processor. I stirred it up with a fork!

Then, just press the pie crust into a pie plate, fork poke the bottom so it doesn’t puff up, bake it for 10 minutes and you’re ready to fill it with whatever you want!

I made a Quiche for us for supper; along with a salad, it was a great meal! I’ll be publishing the Quiche recipe tomorrow.

So, try this recipe! Cut the carbs and eat more pie!


5.0 from 1 reviews
Easy Low Carb Pie Crust
Cut the carbs and eat more pie with this low carb pie crust! Perfect for either sweet or savory pies, it is a great addition to any low carb, Paleo, or Keto lifestyle!
Recipe type: Baking
Serves: 8
  • 2½ cups almond flour
  • ¾ teaspoon salt
  • ¼ cup butter (4 tablespoons) melted
  • 1 large egg, beaten
  1. Preheat the oven to 350°F.
  2. In a large bowl, add the almond flour and salt and stir to combine.
  3. Add the melted butter and stir to mix.
  4. Add the beaten egg and stir to combine, making sure that there are no clumps of almond flour remaining (the dough will be crumbly).
  5. Pour the dough into a 9 " deep dish pie plate and press it into the bottom and up the sides. The dough will come together when pressed.
  6. Using a fork, poke holes in the bottom of the crust.
  7. Place the pie plate into the preheated oven and bake for 10 minutes, or until lightly golden brown.
  8. Remove from the oven, fill with desired filing for baking.

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Baking, Meatless Monday, Saucy Southerner Recipes. Bookmark the permalink.

6 Responses to Easy Low Carb Pie Crust

  1. Lo Baker says:

    Please share the carb count. This is most helpful to insulin pump users and really anyone who is counting daily carbs. Thanks!

  2. Babs B says:

    Can you for instance pour a fruit filling into the unbaked crust like you would with a regular pie crust?

  3. laura says:

    Awww yeah! I am going to add this to our rotation–gotta get back to low carbing!

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