Looking for a quick, easy crust for no-bake pies? This low carb walnut pie crust sets in about 10 minutes and works beautifully for keto and gluten-free desserts.
I’m a fan of nut-based crusts. While they won’t taste exactly like graham cracker or cookie crusts, a well-made low carb walnut crust comes very close in texture and flavor—especially when a few binding ingredients and the right seasonings are added. This recipe makes a versatile crust that pairs nicely with no-bake chocolate pies, cheesecakes, and pumpkin pies.
Walnuts give the crust a rich, slightly earthy flavor without overpowering the filling. If you prefer, pecans make an excellent substitute. I include golden flax and a whey protein powder to help the crust hold together; these ingredients improve structure and reduce crumbling when the pie is sliced. Because the recipe uses whey protein, it is not strictly dairy-free, but it is lactose-free, casein-free, and gluten-free as written. Vanilla or plain zero-carb whey powders work well; a neutral-flavored egg white protein powder might substitute but can be stickier.
A key tip: this crust is best when filled and refrigerated overnight. The filling’s moisture softens the crust just enough for cohesive slices that don’t crumble. Take a little extra care pressing the crust into the pie plate and shaping a neat edge—this small step yields much prettier slices when you serve the pie. Always check with guests about nut allergies before serving.
If you want a savory version for quiche: use an unflavored zero-carb protein powder, omit the sweetener, and increase the salt to 1/4 teaspoon. Do not prebake a savory version—refrigerate the crust, fill it with the quiche mixture, and bake in the lower third of the oven until set.
This keto walnut pie crust is about 3 net carbs per serving
Note: nutrition and carb counts are approximate and depend on the brands and exact ingredients you use.
Low Carb Walnut Pie Crust
Ingredients
- 1/2 cup walnuts
- 1 cup almond flour
- 1/3 cup ground golden flax
- 1/3 cup whey protein powder (zero-carb, vanilla or plain)
- 2 tablespoons low carb powdered sweetener (Sukrin, Swerve, Lakanto, Besti)
- 1/8 teaspoon salt
- 1/3 cup (6 tbsp) butter, melted (or coconut oil or ghee)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly spray or grease a 9 1/2‑inch pie plate or 9-inch pie pan.
- Place the walnuts in a food processor or mini-prep and pulse until finely ground but stop before they turn into walnut butter.
Mix
- In a medium bowl combine the ground walnuts, almond flour, ground golden flax, whey protein powder, powdered sweetener, and salt. Stir thoroughly to distribute all ingredients.
- Pour in the melted butter (or coconut oil/ghee) and stir until the mixture clumps together and holds its shape when pressed. If the mixture seems dry, add 1–2 tablespoons more melted butter.
Press
- Transfer the mixture to the prepared pie plate. Press firmly into the bottom and up the sides, forming a neat edge or ridge around the rim.
- Use the tines of a fork to prick the bottom and sides lightly so the crust won’t puff while baking.
Bake
- Bake for about 10 minutes, or until the crust is set and begins to turn golden brown. Remove from the oven and allow to cool completely before filling.
- For best results with no‑bake fillings, fill the cooled crust and refrigerate overnight so the filling and crust firm up together. This reduces crumbling when you slice and serve.
Yield
Serves 8. Approximately 3 net carbs per serving.