Believe it or not, going crustless is not the only way to make a pie low-carb. I love this recipe for many reasons, but I especially love how versatile it is. With one ingredient change it can be used as the crust for both sweet and savory pies; it even makes a great base for other baked goods like bars and tarts. With minimal ingredients, it’s super easy to prepare, and the result is a delicious, buttery, flaky crust that’s not only low-carb, but gluten- and sugar-free as well.

Nutritional Information

Serves: 8

Serving Size: 1/8th slice

  • Calories: 141
  • Fiber: 2g
  • Total Fat: 12.6g
  • Protein: 3.5g
  • Total Carbohydrate: 4.3g


  • 1½ cups blanched almond flour
  • ¼ cup coconut flour
  • ¼ cup erythritol granular sweetener
  • ¼ teaspoon sea salt
  • ¼ cup butter, melted
  • 1 egg
  • ¼ teaspoon vanilla

How To Make It

  1. Preheat oven to 350°F. Lightly grease a pie pan.
  2. In a mixing bowl or stand mixer, combine almond flour, coconut flour, sweetener, and salt. (If making a savory pie, eliminate the sweetener.)
  3. To the dry ingredients, add melted butter, egg, and vanilla; mix until well combined.
  4. Transfer dough to greased pie pan, pressing dough evenly into the bottom and sides of the pan.
  5. Use a fork to poke holes in the bottom of the crust (this prevents bubbles from forming in the crust while baking).
  6. Bake for 5 minutes before adding the pie filling of your choice, then bake according to filling recipe. If using a no-bake filling, bake for 10 to 12 minutes or until crust is golden; cool completely before adding filling.

Disclaimer: The experiences and suggestions recounted in these articles are not intended as medical advice, and they are not necessarily the "typical" experiences of families with a child who has type 1 diabetes. These situations are unique to the families depicted. Families should check with their healthcare professionals regarding the treatment of type 1 diabetes and the frequency of blood glucose monitoring.