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Sweet Keto Pie Crust

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In my recent post, I showed you how to make Savoury Keto Pie Crust. This time, I created another keto essential everyone should know how to make.

Compared to my savoury version, this recipe doesn't use pork rinds. It is sweet and therefore more suitable for desserts (like this Raspberry Meringue Pie). You can omit the Erythritol and use a sweet topping, or you can add a pinch of salt and use the crust in savoury recipes. It's so versatile!

How To Make Sweet Keto Pie Crust

You will start by mixing the dry ingredients and then adding the liquid ingredients. Make sure you use a kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/brand.

If you don't have access to quality protein powder, which is used in this recipe, you can substitute it with 3 tablespoons of almond flour + 1 tablespoon of psyllium husk powder OR just use 1/4 cup almond flour instead of the protein powder. Whey protein isolate or egg white protein powder have similar binding effect as gluten, which is missing in low-carb & paleo recipes.

You can either use 8 mini tart pans like these, or a regular 9-inch tart pan. In either case, pans with removable bottoms work best for this recipe.I them used a dough roller to flatten the dough, and ceramic baking beans to weight the dough down.

This recipe makes 8 servings. You can either use 8 small tart pans or make one regular pie crust like I did my Raspberry Meringue Pie.

Can I Make Nut-Free Keto Pie Crust?

This recipe uses almond flour. If you can't eat nuts, try the crust from this recipe instead.

Hands-on Overall

Serving size 1 small pie rust

Allergy information for Sweet Keto Pie Crust

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Beef free


  • Recipe can be made dairy-free or coconut-free.

Nutritional values (per serving, 1 small pie rust)

Net carbs2.3 grams
Protein8.4 grams
Fat15.5 grams
Calories181 kcal
Calories from carbs 5%, protein 18%, fat 77%
Total carbs4.4 gramsFiber2.2 gramsSugars1.3 gramsSaturated fat3.9 gramsSodium19 mg(1% RDA)Magnesium59 mg(15% RDA)Potassium153 mg(8% EMR)

Ingredients (makes 8 servings)

  • 1 3/4 cup almond flour (175 g/ 6.2 oz)
  • 1/4 cup vanilla or plain whey protein or egg white protein powder (Jay Robb) or plant-based such as NuZest (25 g/ 0.9 oz)
  • 1/4 cup powdered Erythritol or Swerve (40 g/ 1.8 oz) - can be skipped for savory
  • 1 large egg
  • 2 tbsp virgin coconut oil or ghee (28 g/ 1 oz)
  • Optional: 1 tsp vanilla extract or 1/2 - 1 tsp cinnamon or 1 tsp pumpkin spice mix or any 1 tsp food extract of preference (chocolate, almond, lemon, etc.)


  1. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Mix all the dry ingredients - the almond flour, whey protein and powdered Erythritol. Sweet Keto Pie Crust
  2. Add the egg and coconut oil and mix well into a thick dough. Sweet Keto Pie Crust
  3. Place the dough into a non-stick pan with a removable bottom and press up the sides to create a "bowl" shape. Use a dough roller if needed. Ideally, use a baking sheet as lining for the bottom to ensure that the crust doesn't get stuck to it. Sweet Keto Pie Crust
  4. Alternatively, separate the dough into 8 pieces and press into 8 mini tart pans. Sweet Keto Pie Crust
  5. Place baking paper on top and use ceramic baking beans to weight the dough down. You will need them to prevent the dough from rising and creating air bubbles, especially if you are making a large pie. Place in the oven and bake for 12-15 minutes. Sweet Keto Pie Crust
  6. When done, remove from the oven and fill with your favourite filling (keto lemon curd, whipped cream, creamed coconut milk, low-carb custard, chocolate, berries, etc). If not using straight away, let the pie crust cool down. Once chilled, store in an airtight container and keep at room temperature for 5 days or freeze for up to 3 months. Sweet Keto Pie Crust

Ingredient nutritional breakdown (per serving, 1 small pie rust)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
1.9 g4.7 g11.5 g129 kcal
Whey protein powder (protein isolate, Pulsin)
0.1 g2.9 g0 g12 kcal
Erythritol (natural low-carb sweetener)
0.3 g0 g0 g1 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0 g0.8 g0.6 g9 kcal
Coconut oil, extra virgin
0 g0 g3.4 g30 kcal
Total per serving, 1 small pie rust
2.3 g8.4 g15.5 g181 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (36)


I have a recipe book that says nut flours can substituted for each other but not coconut cause it absorbs different. Has anyone tried this with pistachios. I'm thinking of this with peaches using coconut sugar for the sweetener...(calories 15 and carbs 4 per teaspoon)

That is correct - I do have a recipe using coconut flour here in case you need it nut-free: Low-Carb Raspberry Curd Heart Tarts 😊
You may also like this recipe: Low-Carb Raspberry & Pistachio Tarts
I would personally avoid coconut sugar - you can learn more here: Complete Guide To Sweeteners on a Low-Carb Ketogenic Diet

I want to prep ahead for thanksgiving.  How long can I store the pie shells.  I plan on making my crust in a muffin tin.  Any suggestions?

Hi Tina, I'm sorry for the late reply! They will last for at least 1 week (sealed container, not filled), or can be frozen for u to 3 months.

Hi there anyway to make the taste of erythritol less prominent in dry baked goods like cookies and pie crusts? I find it negligible in cakes and puddings but am put off by the very obvious crystallization of erythritol in things that are cooked to dryness as the sweetener’s cooling effect becomes more pronounced. Do you think something like glycerine may be added in a very small quantity to prevent it from crystallizing in dry foods? ( Your recommendation to add glycerine to keto caramel sauce to keep it from forming crystals worked in the caramel sauce. Do you think it might work in cookies etc too?) Thanks

Hi Sonia, if you can get Swerve or monk fruit sweetener such as Lakanto, give it a go. People who don't like the taste of Erythritol seem to be fine with Swerve (a combination of FOS and erythritol). As for the crystals, this also seems to improve with Swerve but I think that adding vegetable glycerine may be another way to remove crystals that form once chilled, although I haven't tried that in dry/baked products. I hope this helps!

Thanks Martina for  the prompt response. Apart from the aftertaste I am also concerned about the digestive discomfort some people suffer from after taking some LC sweeteners. Do any of these two cause such discomfort or any other ill effects? Thanks again.

I think that if you are one of those who do experience digestive issues with sugar alcohols, liquid monk fruit sweetener or liquid stevia would be the best options. Try NuNaturals - they have both liquid monk fruit and stevia.

Can I use this crust for pumpkin pie?  

Absolutely! 😊

Hi there. Great recipe. Can I freeze these pie crusts? And presumably defrost at room temperature? Thanks.

Absolutely! Once cooled, I put mine in freezer bags and keep for several months.

Sorry I have a further question please. Presumably you take them out of the pans/tins before you freeze them, so when you come to use them do you put them back into the pans/tins to cook the flan or quiche mixture? And is it best fill and cook the crust from frozen or thawed? Thanks for your help!

You can do it either way. They hold well together so if you don't overfill them, the should be fine without the mini pans too 😊 I haven't used frozen pies directly for baking but if you do, just add a few minutes to the baking time (I think 2-3 minutes should be enough).

Hi, rather than blind bake could I prick the base of the pastry and brush with egg? Can you tell I was brought up watching Delia.

Yes, you could prick the base instead - that should prevent it from rising. I don't think you need an egg wash 😊

Hi can this recipe be doubled for a pie with  a top and bottom crust?

Yes, it can! Double may be too much, I'd think that 1 1/2 would be more appropriate. I'd use the remaining dough for crackers/cookies.
Or you can triple the recipe and keep half of the uncooked dough in the fridge (up to 5 days) or freezer (up to 3 months).

Can this crust be used for recipes where the pie is baked in a raw crust?

Yes, I think that will work too. If you need to bake the filling for longer and want to avoid burning the crust, place the raw pie crust in a freezer for 30-60 minutes before adding the filling and baking.

This is so great.  I have been craving apple pie and saw your recipe on IBreatheImHungry's facebook page.  I'm excited to try this although I haven't baked in years because of my gluten intolerance.  Last week I chanced it and ate a non-gluten free apple pie.  It was delicious and I paid for it!

Hope you like this one Thia! 😊

where is the button to print this?  thanks

hi Laurey, it's at the top of this post, below the recipe title. Hope this helps.

Looks good! I use Jay Robb a lot, it's good stuff. Before I try this I just wanted to clarify that I use the UNFLAVORED Jay Robb?  I have vanilla and chocolate too, and since this is for a sweet dessert, I could see using the vanilla... Thanks!

Hi Jeanne, thanks! You can use any - unflavoured, chocolate, etc. depending on what you plan to use the crust for 😊

Great! Now I can get to baking...😉

Hello Martina,
i would like to ask you about whey protein. I don't realy know, if i can use "body-building" whey protein or some other. This whey protein has about 70% of protein for 100g.
Can you recommend me some which i can buy in Czech republic? 😊
Thank you

Hi Vlasta, sure! When I lived there (not so long ago), I used to get Reflex Natural - they have vanilla, strawberry and chocolate versions and it's one of the best I've found there and also in the UK (Jay Robb is a good one too but hard to find here). Reflex Natural has no sweeteners but I always prefer to use my own anyway (stevia or erythritol). From unflavoured protein powders (can be used even for savoury meals), I'd recommend WPC80 from Nu3tion. Hope this helps 😊

Hi Martina, I made your other pie crust last week and filled it with chicken - yum! This one was so good I couldn't believe how close it was to what I used to eat years ago at a local French coffee shop. I think the whey protein makes a huge difference. I've tried all sorts of crusts but this one is a winner. It's less crumbly and tastes great too. I filled it with cream & strawberries ooooohhh yum!

Thanks so much Kimberly, you made my day! 😊))

These look wonderful.  On your recommendation, I just purchased the little tart pans with the removeable bottoms.  I'm thinking of individualized quiches to take to work for mid-day snack.  Thank you for the nice website and good recipes.

I like the pans too - they are much better than regular pans, as it's easier to remove the crust. You may want to try the other Savory Pie Crust I linked to (for the quiches) but this one is fine too if you make it savory 😊

For those who are allergic to almond flour - is there anything we can substitute?

Hi Denise, yes, try the crust in this recipe: Low-Carb Raspberry Curd Heart Tarts