Keto Pie Crust

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Today I bring you a keto tart dough…that actually stays together while you’re making it! A lot of the coconut flour doughs that I’ve tried to make and form into a tart or pie ends up working, but it’s really tough to work with. It’s extremely crumbly and falls apart while you’re working with it. Almond flour is pretty similar, although I found that it has better elasticity to it when you’re working with it.


Well, I put the two together, then added a bit of psyllium and egg to help work as a binder to keep the dough from falling apart while you’re working with it. I find this dough to be really easy to work with, and it’s pretty forgiving while you are. Even if you tear it by mistake or need to “edit” it’, you can easily press it back in place, which isn’t always the case with a very crumbly dough.

So, what’s your favorite pie filling to make and eat? Let us know in the comments below!

P.S. You can use this as a large pie dough and fill a whole pie pan with the dough listed below. It should fit in quite easily, and is quite simple to work with in order to fill any type of dish you want to.

Yields 5 Keto Tart Pie Crusts or 1 large Keto Pie Crust

The Preparation

The Execution

1. Mix together the dry ingredients in a bowl: 1/2 cup Almond Flour, 1/2 cup Coconut Flour, 2 tbsp. Psyllium Husk Powder and 1/4 tsp. Salt.


2. Scramble the 2 large Eggs in a small bowl or measuring cup and let them sit for a moment.


3. Add 2 tbsp. coconut oil to the dry ingredients and work it into the flours.


4. You should end up with a sandy consistency.


5. Add eggs to the bowl and mix in well.


6. Add ice cold water until you reach a consistency where you can work with the dough – it should still look a bit sandy as you’re mixing, but if you use your hands, it should stick together.


7. Knead the dough into a ball and let sit for 5 minutes.


8. Form the ball of dough into a square and cut out 4-5 sections.


9. Push the dough into a tart pan and work it into the grooves. You want to dough to be relatively thin – you should have enough excess to create a 5th tart.


10. Once you’re done, par-cook the dough for 12-15 minutes at 350F.

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11. Now you have great tart dough to use. Fill it and cook whatever you’d like! I find that cooking the tart dough for another 20-30 minutes with filling in it does a great job, so if you don’t plan to cook the food inside of it for that long, you can par-cook it for a little bit longer.


This makes 5 total Keto Tart Pie Crusts. Each crust comes out to be 193.2 Calories, 15.29g Fats, 3.34g Net Carbs, and 6.51g Protein.

Keto Pie Crust Calories Fats(g) Carbs(g) Fiber(g) Net Carbs(g) Protein(g)
½ cup almond flour 320 28 12 6 6 12
½ cup coconut flour 200 12 32 24 8 8
2 tablespoons psyllium husk powder 60 0 16 14 2 0
2 tablespoons coconut oil 243 26.94 0 0 0 0
2 large eggs 143 9.51 0.72 0 0.72 12.56
Totals 966 76.45 60.72 44 16.72 32.56
Per Serving(/5) 193.2 15.29 12.14 8.8 3.34 6.51

Keto Pie Crust

This makes 5 total Keto Tart Pie Crusts. Each crust comes out to be 202 Calories, 14.8g Fats, 4.2g Net Carbs, and 6.4g Protein.
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  • ½ cup Almond Flour
  • ½ cup Coconut Flour
  • 2 tbsp. Psyllium Husk Powder
  • 2 tbsp. Coconut Oil
  • 2 large Eggs
  • 5 tbsp. Ice Cold Water
  • ¼ tsp. Salt


  • Mix all dry ingredients together into a bowl, then add coconut oil and mix until a sandy consistency is formed.
  • Scramble egg and egg it to the dough along with water until you get a wet sand type of dough that you can knead into a ball. Add water as needed.
  • Knead dough into a ball and flatten into a block. Cut into 4-5 chunks.
  • Push dough into tart pans until a thin layer coats the entire pan. Repeat until 5 pans are filled.
  • Bake for 12-15 minutes at 350F to par-cook. Then fill and cook for an additional 20-30 minutes. Depending on food, you may have to par-cook for longer.