Who says you must miss out on delicious pies, quiches, and tarts while on a low-carb diet? This almond flour tart crust can be made sweet or savory depending on what you are using it for, and I think it tastes better than tart crust made with regular flour, as the almond flour gives it a decadent nutty flavor. Plus, it’s so easy! It all comes together in one bowl, and it uses melted butter instead of having to rub cold butter in with your fingers. Oh, and you can make a big batch of it in advance and keep it in the freezer to use later. Don’t like almond flour? Try this coconut flour pie crust instead!
Ingredients
Makes one 9-inch tart crust
2 ½ cups almond flour
1/2 teaspoon salt
1 large beaten egg
3 tablespoons of melted butter
1/3 cup granulated zero-calorie sweetener (optional for sweet tarts)
Step-by-Step Instructions
Step 1: Preheat your oven to 320 degrees. Cover the base of a 9-inch pie dish with parchment paper and grease the sides with butter.
Step 2: Combine almond flour and salt in a mixing bowl. Stir in the melted butter and egg until a dough forms. Use your hands if needed.
At this point, you can wrap the dough in plastic wrap and freeze it if you are making your tart at a later date. It will last 3 months in the freezer or 5 days in the fridge. If you are making the tart now, go on to pre-bake your dough.
Step 3: Press the dough into the pie dish and prick the bottom with a fork to avoid bubbling during baking.
Step 4: Bake for 12 minutes until lightly golden, then cool for at least 20 minutes. Optionally, shield the tart crust with foil as per your recipe.
Tips for Perfect Almond Flour Tart Crust
- You don’t need to refrigerate the crust before baking, but it can help prevent the pastry from crumbling.
- Once your pie crust is filled and about to go in the oven for its second bake, wrap the exposed edges of the crust with aluminum foil to stop it from browning too much or burning.
What Should I Fill My Tart Crust With?
The possibilities are endless! You could make this almond flour quiche or even a gluten-free variation of a Linzer torte! some other ideas are a gluten-free pumpkin pie or keto peanut butter pie!
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FAQs
Yes, you can make an egg-free version using a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or a chia seed egg as a binder.
To ensure your almond flour tart crust isn’t too crumbly, press the mixture firmly into the tart pan to help bind the ingredients. Chilling the crust in the refrigerator for 15-20 minutes before baking can help it hold its shape better.
Absolutely! This almond flour tart crust is versatile and can be used for just about any pie or tart. For sweet dishes, add sweeteners or spices like vanilla and cinnamon to the dough to complement the filling.
Almond Flour Tart Crust (Low Carb!)
Ingredients
Makes one 9-inch tart crust
2 1/2 cups almond flour
1/2 teaspoon salt
1 large beaten egg
3 tablespoons of melted butter
1/3 cup granulated zero-calorie sweetener (optional for sweet tarts)
Instructions
Step 1: Preheat your oven to 320 degrees. Cover the base of a 9-inch pie dish with parchment paper and grease the sides with butter.
Step 2: Combine almond flour and salt in a mixing bowl. Stir in the melted butter and egg until a dough forms. Use your hands if needed.
At this point, you can wrap the dough in plastic wrap and freeze it if you are making your tart at a later date. It will last 3 months in the freezer or 5 days in the fridge. If you are making the tart now, go on to pre-bake your dough.
Step 3: Press the dough into the pie dish and prick the bottom with a fork to avoid bubbling during baking.
Step 4: Bake for 12 minutes until lightly golden, then cool for at least 20 minutes. Optionally, shield the tart crust with foil as per your recipe.
Nutrition Facts
- Serving Size: 1/10 slices
- Calories: 200
- Fat: 17g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 8g
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