Perfect Keto Nut Free Pie Crust


Perfect Keto Nut Free Pie Crust. Buttery, slightly flaky and a superb flavour. 3.3g net carbs per serving.

Make this pie crust and you’ll have infinite meal possibilities. From Fish Pie to Quiche Lorraine and so much more in between. Why stick with meat and veg when you can expand your dinner choices and make keto life more interesting?

I’ve done all the testing with different flour combinations, so all you need to do is stick to my ingredients and ratios. No complicated steps. You’ll soon have the best nut-free pie crust you’ve ever savoured. You can prepare the dough and keep it in the fridge for up to 5 days. Or freeze it for later use. Alternatively, bake the crust blind, then keep it in the fridge, in its mould, ready for filling and baking when it suits you.

How to Make Perfect Keto Nut Free Pie Crust

The first thing to do is to weigh the butter, cut it into cubes and put in a large mixing bowl. Leave to reach room temperature, then add all other ingredients. No need to beat the eggs – they can go in whole. If necessary, you may swap the crème fraîche for sour cream.

Perfect Keto Nut Free Pie Crust

Lupin flour is derived from the lupin seeds and is therefore a legume. Being from the same family as peanuts, you may wish to avoid it if you have a peanut allergy, or you’re particularly averse to legumes. In this case, you can swap it for ultra fine almond flour instead, although you’ll need more of it as it’s far less absorbent.

Make sure you wear food-grade disposable gloves. Mixing the dough will be far less messy and you’ll give clean keto a whole new meaning.

Perfect Keto Nut Free Pie Crust

The rest is easy as pie. Literally.


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  • Yield: 1 whole pie crust
  • Serving: ⅙th slice
  • Calories: 261
  • Fat: 20g
  • Net Carbs: 3.3g
  • Protein: 10.5g
Recipe type: Make your Own
Cuisine: Ketogenic. Low Carb. LCHF. Nut Free. Grain Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
Deliciously easy and ultra versatile. This pie crust is pure perfection.
  • 100g unsalted butter (room temperature) (plus a little extra to smear the mould with)
  • 100g lupin flour (U.S. option HERE, or world-wide supply HERE - use discount code QUEENKETO5 at checkout
  • 50g fine coconut flour (plus a little extra to dust the mould with) (U.S. option HERE)
  • ½ tsp xanthan gum (U.S. option HERE)
  • ½ tsp fine Himalayan pink salt (U.S. option HERE)
  • 2 medium eggs (100g) - lightly beaten
  • 50g créme fraîche
  1. pre-heat oven to 190°C static.
  2. cube butter and leave it in a large mixing bowl until it reaches room temperature.
  3. sift and mix dry ingredients, and add them to the butter, together with the whole eggs and créme fraîche.
  4. using disposable food-safe gloves (U.S. option HERE), work the mixture, turning and squeezing through your fingers, until you form a smooth dough.
  5. smear butter over the base and sides of a 23cm/9” tart or pie mould (U.S. option HERE), sprinkle a little coconut flour all over and shake off excess; keep chilled.
  6. place the dough on the centre of a sheet of non-stick parchment paper, top with cling film and flatten to a disc size that’s equal to 23cm + ?cm mould height + 2 cm.
  7. use the dough to line your mould, pop it in the freezer for 5 mins (or refrigerate for 20 mins), then poke holes on the base using a fork and bake blind for 13-15 minutes, or until golden tinges appear.
  8. once cooled, you can add any raw or pre-cooked and chilled filling you like and put it back in the oven to finish.
Use sour cream if you cannot get crème fraîche.

Swap lupin flour for ultra fine almond flour (U.S. option HERE) if you have a peanut allergy.

I use cling film over the top of the dough because it’s easier to shape, see, reposition and measure as you work.

For a sweet version, omit salt and add 1-2 TBSP sweetener.

Refrigerate prepared dough for up to 3 days, or freeze for later use.

The baked pie crust can keep for several days in the fridge or much longer if frozen.

Macros for the WHOLE pie crust are: Kcal 1566; F 120g; TC 56.7g; f 37.5g; NC 19g; P 63g.

The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.

I value your feedback! Please leave a comment below. And if you can, please share a photo of your masterpiece on social media with the hashtag #queenketo. Thank you!

Click on a star to rate it!

Average rating 4.2 / 5. Votes: 5


  1. Hello Antya,
    Just a huge thank you for all your recipes and in particular this one!!! I made it yesterday as a base for a tomato and tuna tart and my non-keto husband could not tell the difference with normal pastry. I tweaked a bit because I was rushed for time (and did not have all the ingredients) and did 150gr lupin flour/2 eggs/100gr salted butter. It came out beautifully and crunchy! Now going to use that as a base to make savoury shortbread with parmesan and rosemary. Thank you again for making eating tarts an option again in my diet :). Mimi

    • Hi Mimi, you’re more than welcome!
      Lupin flour is almost as absorbent as coconut flour, so your modification was spot on. I only add coconut flour to soften the ‘bitter’ flavour that some people detect and dislike. Thanks for your comments and insights, by the way, I’m sure other readers will find your experience very useful.

  2. Hello Antya,
    I made a quiche yesterday. The dough was easy to prepare, and all went perfect making the quiche. But I did find that the pie crust had a bitter aftertaste. I only used the ingredients of your recipe, could it be that some lupinflour brands taste different than others?
    I live in France and bought a brand called ‘Markal’. It only had toasted lupinseed as ingredient… What did I do wrong?

    • Hey Gemma, I have used Markal lupin flour in the past and didn’t find it left a bitter after taste post-baking. Lupin flour used on its own can leave bakes tasting a little bitter, but not when mixed with other ‘flours’, hence why I use combinations. If your pastry turned out definitely bitter, I can only guess that maybe there was an issue during the de-bittering process of the batch you bought, or it maybe the case that recent European crops are more bitter (weather, soil, etc can all affect crops). There’s also a possibility that your taste buds detect more bitterness than less sensitive individuals would. Have you tried different lupin bakes? Have they all tasted bitter to you?
      My only suggestion is that next time you bake this pie crust you replace 50% lupin flour with the same amount (possibly a little more, depending on absorbency) of defatted, fine almond flour, which is naturally slightly sweet.
      Best Wishes. Antya

  3. Made this dough to put in a tart pan. Omitted the salt and added a Tbsp of Allulose. I found the crust has a good texture but the taste of the miracle flour was too bitter for a sweet dessert. This was my first test of lupin flour. Any suggestions to make it more dessert friendly? Is this how lupin usually tastes?

    • Hi there, and sorry for the late reply. This pastry, when made according to the recipe, is not bitter at all. In fact, lots of my sweet recipes use lupin flour in combination with other flours and there is no bitterness in them whatsoever, as testified by many readers. The culprit in your case is most definitely allulose. It’s a great sweetener that I like to use in cold preparations, since it doesn’t crystallize like erythritol does, and has no after-taste. However, it burns easily and becomes bitter when reaching high temperatures, so it is best NOT used in baking.

  4. Marion Robinson

    Just a quick question ? Is it normal to enjoy ” squishing ” the mixture through your fingers ?
    I loved doing that bit..also,I didn’t have sour cream or anything else, so I had to improvise the
    sour cream with some freshly sqeezed organic lemon juice, ( VERY well stirred ) into some double cream ,
    came out perfect. Thanks yet again for a brilliant recipe, & I promise, as soon as I get into Glasgow, I shall get sour cream,& give it a go with that .As always Stay safe out there X

  5. I can’t wait to try this, as I have been looking for a flaky pie crust recipe since I first went low carb. One question, though: Step 8 of the recipe says to add any “pre-cooked and chilled filling”. Does this mean the crust would not work for, say, a quiche or a custard pie?

  6. Dangermouse!

    Hi Antya
    Thanks for the recipes as always! Just wondering, due to supply problems during lockdown I ordered some ‘lupine protein powder’ from a U.K. supplier. This has about 10% more protein and slightly less carbs than lupin flour. It’s been playing havoc with my baking as everything just crumbles and falls apart! I’m not massively into protein shakes as keto is moderate protein. Any idea what I could successfully use it for or how to adapt recipes?

    Also, I’m craving a sweet, chewy, spicy treat during lockdown, like cinnamon rolls or lebkuchen/German soft gingerbread cookies. You have a pumpkin cookie recipe that I could adapt but living in the U.K. I find it impossible to get fresh pumpkin outside of Halloween. Shame as it’s one of my favourite foods. Any other ideas apart from using tinned as other squashes like butternut are a bit too carby? Do have a think about a good dough for chewy baked goods as a lot of the recipes I’ve found are but almond flour based and very stodgy or contain a lot of coconut flour which doesn’t suit me. Thanks so much!

    • Hello,
      supplies are indeed a nightmare at the moment. I’m also waiting for lupin flour….
      Protein lupin powder is not the same as protein flour – hence why your bakes are dry and crumbly. I’ve never used it, but maybe, rather than ditch it, you could use it to replace the whey protein isolate in some of my recipes – it might work as a substitution. Just search protein on the blog and the recipes that use protein powder will come up, then choose one and try the lupin protein you have. No idea if it will work, but whatever the outcome it will still be edible.

      As for chewy, spicy sweet treats, I can’t think of anything that I already have on the blog that fits your description. I have Gingerbread Cats, so have a read and see if you like the sound of them.
      Pumpkin is, as you say, impossible to find in the UK. I created the pumpkin cookie recipe while at my house in Italy – where you can easily find pumpkins in autumn, when they’re in season.

      I have a jackfruit recipe coming up soon, which is a very moist, fluffy cake ( I don’t generally create stodgy desserts… lol), but you’ll have to wait a few weeks for that. Make sure you subscribe to my newsletter so you receive an alert when it goes live.

      I’ll get to work on a chewy recipe. It will take me a while, because I don’t publish ‘chance’ recipes – I test, tweak and re-test several times until I’m 100% happy.

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