Cheesy Keto Parmesan Pie Crust

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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:

• Sweet Keto Pie Crust - our master sweet pie crust recipe
• Savory Keto Pie Crust made with ground pork rinds
• Nutella Keto Pie Crust for chocolate lovers
• Multi-Purpose Keto Pie Crust - deliciously flakey pie crust that is egg-free, works with both sweet and savory recipes

0 hours, 15 minutes

Hands-on 10 minutes Overall 25 minutes

Nutritional values (per serving, 1 small pie crust)

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

1. 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.
   
   
2. Stir the butter in until the mix resembles bread crumbs. Add the egg and stir to combine.
   
   
3. Press into a 22 cm (9 inch) pie dish or 6 mini pans, and prick with a fork.
   
   
4. 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.
   

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