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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:
Hands-on Overall
Serving size 1 small pie crust
Nutritional values (per 1 small pie crust)
Net carbs2.5 grams
Protein12.2 grams
Fat19.5 grams
Calories235 kcal
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)
Instructions
- Preheat the oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted). Add the almond meal, cheese and xanthan gum to a large mixing bowl and combine.
- Stir the butter in until the mix resembles bread crumbs. Add the egg and stir to combine.
- Press into a 22 cm (9 inch) pie dish or 6 mini pans, and prick with a fork.
- Bake for 14 to 16 minutes or until the crust is lightly browned and firm to touch. Baked pie crusts can be kept in a sealed container for three days. For longer storage, freeze for up to 3 months.
Cheesy Parmesan Pie Crust
Step by Step
Ingredients
- 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)
Instructions
- Preheat the oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted). Add the almond meal, cheese and xanthan gum to a large mixing bowl and combine.
- Stir the butter in until the mix resembles bread crumbs. Add the egg and stir to combine.
- Press into a 22 cm (9 inch) pie dish or 6 mini pans, and prick with a fork.
- Bake for 14 to 16 minutes or until the crust is lightly browned and firm to touch. Baked pie crusts can be kept in a sealed container for three days. For longer storage, freeze for up to 3 months.
Nutrition (per serving, 1 small pie crust)
Calories235kcal
Net Carbs2.5g
Carbohydrates4.9g
Protein12.2g
Fat19.5g
Saturated Fat6g
Fiber2.4g
Sugar1.1g
Sodium317mg
Magnesium65mg
Potassium167mg
Detailed nutritional breakdown (per 1 small pie crust)
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