Cheesy Keto Parmesan Pie Crust

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

Step-by-step

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.

   

Recipe

Cheesy Keto Parmesan Pie Crust

★★★★★4.8 (36 ratings)

Easy low-carb and grain-free pie crust made with parmesan. The perfect base that makes any savory pie better ...

Hands on

10m

Overall

25m

Servings

6

2.5 g

Net carbs

12.2 g

Protein

19.5 g

Fat

235

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

US + metricMetricUS

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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.

Nutrition per serving, 1 small pie crust

Carbs 4%Protein 21%Fat 75% of calories

Net carbs

2.5 g

Total carbs

4.9 g

Fiber

2.4 g

Sugars

1.1 g

Protein

12.2 g

Fat

19.5 g

Saturated fat

6 g

Calories

235 kcal

Sodium

317 mg · 13.8% RDA

Magnesium

65 mg · 16.3% RDA

Potassium

167 mg · 8.34% EMR

Nutrition by ingredient

Per 1 small pie crust	Net carbs	Protein	Fat	kcal
Almond flour (blanched ground almonds, almond meal)	1.8 g	4.5 g	10.9 g	123
Parmesan cheese	0.6 g	6.7 g	4.8 g	74
Egg, whole, fresh, raw (free-range or organic eggs)	0.1 g	1 g	0.8 g	12
Xanthan gum, thickening agent	0 g	0 g	0 g	1
Butter, unsalted, grass-fed	0 g	0 g	2.9 g	25
Total	2.5 g	12.2 g	19.5 g	235

Serving size 1 small pie crust

• Gluten free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Low FODMAP
• Vegetarian