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+ servings
overhead view of baked pie crust

Keto Shortbread Pie Crust (Paleo, egg-free)

A buttery cookie crust is just the thing for your perfect pie filling! I love Keto Shortbread Pie Crust with fruit, chocolate, pumpkin, you name it! Quick to make with pantry staples, great for holidays or special occasions, this recipe is also Paleo and egg-free.
Course Breakfast, Brunch, Dessert, Snack
Cuisine American, French
Keyword almond flour, cream pie, crustless, egg-free, keto, low carb, paleo, shortbread
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 servings
Calories 243kcal
Author Megan
Cost $4


  • 9" pie plate
  • electric mixer or food processor (ideal to have one of these, but not necessary; can be mixed by hand)


Shortbread Pie Crust

  • 2-1/2 cups *minus 2 Tablespoons blanched almond flour (That's right: Measure 2-1/2 cups into your bowl, then take out 2 Tablespoons.)
  • 1/2 cup granulated erythritol-monk fruit sweetener blend OR maple sugar or coconut sugar for Paleo
  • 1/4 cup + 1 Tablespoon butter , melted (This is the same as 5 Tablespoons.)
  • 2 Tablespoons flax seed meal
  • 1/2 teaspoon sea salt


  • Preheat the oven to 350 degrees Fahrenheit. Have on hand a 9" pie plate.
  • In a large mixing bowl, stir together almond flour, flax seed meal, sweetener and sea salt.
  • Using electric beaters, mix in the melted butter until well combined. Keep mixing until all of the almond flour is incorporated. (A food processor may also be used for this step.)
  • Press into the bottom of the pie plate. Crimp or scallop the edge if desired. (This recipe crimps really nicely and holds its shape when baked.) Use a fork to poke holes into the dough to prevent large bubbles from forming.
  • Bake for 10 to 12 minutes, until lightly golden. Allow to cool before filling.


Calories: 243kcal | Carbohydrates: 3g | Protein: 7g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 212mg | Potassium: 14mg | Fiber: 4g | Sugar: 1g | Vitamin A: 231IU | Calcium: 69mg | Iron: 1mg