I love Parmesan cheese, so it’s a no-brainer that this is my favourite pie crust. The parmesan flavours the dough beautifully and helps to bind it.
If using this low-carb dough to make mini pies, you’ll need to press it in quite thinly to get it across 6 pans.
I kept mine a bit thicker here for the photos as I didn’t want them to break when handling them without filling, but if you keep them in their trays to first bake the crust, then fill and bake as pies you shouldn’t have any issues.
This dough can be used as the pie crust for any of your favourite savoury pie fillings.
How to Make Nut-Free Keto Pie Crust
We are using almond flour but it's easy to make this pie crust recipe nut-free! Simply swap the ground almonds for ground sunflower seeds, using the same amount. You could also use coconut flour although you will need to reduce the amount to just about 1/3 cup (40 g/ 1.4 oz) and add one more egg to the dough.
For even more keto pie crust recipes, check out this collection:
Serving size 1 small pie crust
Allergy information for Cheesy Keto Parmesan Pie Crust
✔ Gluten free
✔ Nut free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
✔ Beef free
Nutritional values (per serving, 1 small pie crust)
Net carbs2.5 grams
Calories from carbs 4%, protein 21%, fat 75%
Total carbs4.9 gramsFiber2.4 gramsSugars1.1 gramsSaturated fat6 gramsSodium317 mg(14% RDA)Magnesium65 mg(16% RDA)Potassium167 mg(8% EMR)
Ingredients (makes 1 large or 6 small crusts)
- 1 1/4 cup almond flour (125 g/ 4.4 oz)
- 1 1/4 cups finely grated Parmesan cheese or any Italian-style hard cheese (113 g/ 4 oz)
- 1 large egg
- 1 tsp xanthan gum
- 1 1/2 tbsp butter, melted (22 g/ 0.8 oz)
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