A Quick and Easy Healthy Almond Flour Crust

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A Simple 5 Ingredient Recipe for a Crust

This simple 5 ingredient recipe for a crust can be used for savory pies, quiches, chicken pot pie and more! It is gluten free, low carb and can be used for vegan options. Wow your friends with this impressive crust. You can tell them how you slaved all day but they will never know that it took only 20 minutes to whip up.


  • 2 1/2 cups almond flour (240 g)
  • 1/2 teaspoon salt (Mediterranean sea salt, or Himalayan pink salt)
  • 2 tablespoons maple syrup (leave this out if you are making a savory pie/quiche)
  • 3 tablespoons melted or softened coconut oil or butter (see notes for coconut oil)
  • 1 egg (see notes for egg free)


  1. Add the almond flour and slat to a large mixing bowl and whisk to combine.
  2. Stir in the maple syrup (if using) and coconut oil or butter. Mix until you get a soft, sandy-like texture. I find it easy just using my hands here.
  3. Add the egg and mix until a soft dough comes together. See notes for egg free version.
  4. Transfer the dough to a 9 inch pie plate. Use your hands to press the dough into the pie dish to form your crust. The dough may feel a little oily at this point.
  5. To par bake the crust: Preheat oven to 350 degrees F/177 degrees C. Bake 10 minutes. To fully bake the crust without any filling bake for 20 minutes.


  • Egg Free Version: Add 2-3 tablespoons of water in place of the egg.
  • If you use coconut oil: Make sure to grease your pan well – ideally you want to use a loose bottom pan for an easy release.
  • The egg free crust will be a little more crumbly without the egg for binding. If you don’t need this to be a low carb crust you can replace 1/2 cup of the almond flour with tapioca flour or arrowroot starch. So that would mean you use 2 cups almond flour and 1/2 cup starch.
  • Almond flour crusts tend to brown quickly so I recommend covering your crust with foil or baking paper after 20 minutes baking to prevent it from going too dark.

Freeze for later

  • Freezing the dough as a ball: Wrap the dough up well in plastic wrap/foil, and store in a freezer safe bag. Make sure to label the bag and note the date. You can save this up to three months in the freezer. To use: Let the dough thaw in the fridge overnight and then use as you normally would.
  • Freezing the formed crust: You can also freeze the dough already pressed into your baking plate. Just make sure you wrap it up well to keep any air from getting to it.
  • Make sure to store the dough in the bottom and back of the freeze so less air warm air gets to it as the door opens. The more warm air that gets to yoru crust the more ice crystals will form.

Nutrition Information for those calorie counters:

  1. Yield: 10 slices  Serving Size: 1 slice of crust
  2. Calories per serving: 252 Total
  3. Total Fat: 21g
  4. Saturated Fat: 4g
  5. Trans Fat: 0g
  6. Unsaturated Fat: 16g
  7. Cholesterol: 27mg
  8. Sodium: 153mg
  9. Carbohydrates: 11g
  10. Fiber: 4g
  11. Sugar: 5g
  12. Protein: 8g
  13. Net Carbs for those following the Keto diet: 3g