This low carb keto pie crust is simple to make and offers a lovely grain-free alternative to traditional pastry. I’ve flavoured mine with cocoa to create a chocolate crust and filled it with a low FODMAP mincemeat to make small mince pies. You can use this keto crust in any pie or tart recipe.
This recipe is a grain-free, low carb, keto-friendly pastry that also works for anyone following a low FODMAP approach. It’s designed as an alternative to wheat-based pastry and is particularly useful if grains cause discomfort. Although I often make these at Christmas as mince pies, the pastry is versatile enough for savoury or sweet tarts year-round.
I filled mine with a made-with-care low FODMAP mincemeat, and it was a real treat. If you have IBS or are avoiding gluten and dairy, this crust makes a festive option that doesn’t leave you feeling left out. The pies freeze beautifully, so they’re ideal for preparing ahead when you’re entertaining.
Low Carb, Keto Pie Crust (Low FODMAP too)
Servings: 10 small pies
Author: Vicki Montague, the Freefrom Fairy
Ingredients
- 100 g walnuts
- 1 tbsp ground flax seeds
- 1 tbsp coconut flour
- 1 medium free-range egg
- 1/4 tsp bicarbonate of soda
- 15 g coconut oil, melted
- 1 tbsp cocoa powder (optional, for chocolate crust)
- 2 drops stevia (optional, or use your preferred sweetener)
Instructions
- Place the walnuts, ground flax seed, coconut flour, egg, bicarbonate of soda, melted coconut oil and, if using, cocoa and stevia into a food processor or high-speed blender.
- Blend until the mixture comes together into a cohesive dough. If you choose not to use cocoa or stevia, you may need slightly more walnut to bind the mix. If you use a different sweetener (for example, sugar), you might need to reduce the walnuts. You’re aiming for a dough with a pastry-like texture—add or reduce walnuts or coconut flour to reach that consistency.
- Remove the dough from the machine and wrap it in clingfilm (or place in an airtight container).
- Chill in the fridge for at least 30 minutes; this firms the dough and makes it much less sticky to handle.
- Preheat the oven to 190°C (170°C fan). When the dough is chilled, divide into 10 pieces about the size of a walnut. Roll each piece into a ball, then press it into the holes of a muffin tray so it covers the base and sides, creating a small pastry case.
- Fill each pastry case with your chosen filling (I used a low FODMAP mincemeat) and bake for around 20 minutes, or until the pastry is cooked through and the filling is bubbling. Cooking times may vary slightly depending on oven and tart size—check from about 15 minutes onward.
Tips and Notes
This crust is adaptable. If you prefer a less nutty flavour, try reducing the walnuts slightly and increasing the coconut flour in small amounts until the dough binds. For a sweeter pastry, use a sweetener of your choice but bear in mind it can affect the dough’s texture.
Use the pastry for small hand-held pies, tartlets or as a base for mini quiches. The walnut base gives a pleasantly crisp texture once baked.
Storage and Freezing
These small pies freeze very well. Allow them to cool completely, then freeze in an airtight container or individually wrapped. Reheat from frozen in a moderate oven until warmed through. They also keep in the fridge for a few days if you prefer to eat them sooner.
Why this recipe works
The combination of ground walnuts and flax seed creates structure and a slightly crumbly, pastry-like texture without using grain flours. Coconut flour helps absorb moisture so the crust holds together, while the egg and melted coconut oil bind and add richness. Chilling the dough makes it much easier to shape and helps the crust maintain its form while baking.
If you try this recipe, let me know how you get on. It’s one of my favourite grain-free, low FODMAP options for festive baking and everyday treats alike.