Cheesy Parmesan Pie Crust Recipe: Easy, Simple, and Low-Carb

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Pie crusts are the unsung heroes of the baking world, often overshadowed by their fillings, but not anymore! Our low-carb parmesan pie crust recipe is here to change the game. Imagine a crust that’s not just a base but a highlight of your dish, offering a perfect balance of crunchy texture and rich, cheesy flavor.

This recipe is a dream come true for those on a keto or gluten-free diet, looking for a tasty alternative to traditional pie crusts. Whether it’s for a family holiday gathering, a special occasion, or just because you deserve a delightful treat, this crust is versatile enough for any savory pie. And the best part? It’s incredibly easy to make! So, let’s get started and show you how to create a pie crust that will elevate your baking to new heights.

Why You’ll Love This Recipe

  • Low-Carb & Gluten-Free: Perfect for those on a keto or gluten-free diet.
  • Rich Parmesan Flavor: Adds a savory depth to any pie.
  • Versatile: Great for a variety of savory pies and occasions.
  • Easy to Make: Simple ingredients, straightforward process.
  • Crunchy Texture: Offers the perfect contrast to soft fillings.

Ingredients & Substitutions

Heads up: For exact measurements, see the recipe card below.

Making this low-carb Parmesan pie crust is so easy with just a handful of simple ingredients. Each one plays a crucial role in creating that perfect, flavorful base for your savory pies. Here’s what you’ll need:

  • Almond Flour: Forms the base of our crust, offering a nutty flavor and a perfectly tender texture that’s just right for pie bases.
  • Parmesan Cheese: This is the star that brings a rich, savory depth to our pie crust. Finely grated, it melts beautifully, adding a deliciously cheesy crunch. Pecorino Romano is a good alternative to Parmesan.
  • Egg: Acts as a binder, holding all the ingredients together to ensure your crust is sturdy and holds up to any filling.
  • Xanthan Gum: A key ingredient for gluten-free baking, xanthan gum helps give the crust structure and elasticity.
  • Butter: Adds richness and helps to create a flaky, irresistible texture in the crust.
Low-Carb Parmesan Pie Crust recipe
Can I make this pie crust without nuts?

Absolutely! For a nut-free version, just swap the almond flour with ground sunflower seeds in the same quantity. Want to try something different? Use about ⅓ cup (40 g/ 1.4 oz) of coconut flour and add an extra egg to the dough.

Is there a vegetarian alternative to Parmesan cheese?

Yes, you can use any hard cheese that’s vegetarian-friendly. Look for “vegetarian hard cheese” similar to Parmesan in texture and flavor. It’ll give your pie crust that same cheesy goodness without using animal rennet.

How To Make Low-Carb Parmesan Pie Crust

Preheat the Oven. Start by preheating your oven to 160°C (320°F) for conventional ovens, or 140°C (285°F) if you’re using a fan-assisted oven. This ensures your crust bakes evenly and gets that perfect golden color.

Mix Dry Ingredients. In a large mixing bowl, combine the almond flour, grated Parmesan cheese, and xanthan gum. This mix is the foundation of your crust, giving it structure and flavor.

Add Butter and Egg. Next, stir in the melted butter until the mixture resembles bread crumbs. This is what gives your crust that irresistible flaky texture. Then, add the egg and stir until everything is well combined and forms a dough.

Dry ingredients for low-carb pie crust in a mixing bowl.
Dough for low-carb pie crust in a mixing bowl.

Press the Dough into Pans. Press the dough into a 9 inch (22 cm) pie dish, or divide it among 6 to 8 mini pans if you’re making smaller crusts. Remember, if you’re going for mini pies, spread the dough thinner. Prick the base with a fork to prevent bubbling during baking.

Bake the Crust. Bake your crust in the preheated oven for 14 to 16 minutes. You’ll know it’s done when it’s lightly browned and firm to the touch. Let it cool before adding your filling.

Raw cheesy parmesan pie crusts.
Baked cheesy parmesan pie crusts cooling on a rack.

Fill and Enjoy. Now that your crust is ready, fill it with your favorite savory filling, bake as per your pie recipe, and enjoy the perfect low-carb crust!

Low-Carb Parmesan Pie Crust recipe
Low-Carb Parmesan Pie Crust recipe

Tips for Best Low-Carb Parmesan Pie Crust

  • Chill Before Baking: If your pie filling requires longer baking, consider freezing the crust first. This helps prevent the edges from browning too quickly, ensuring an evenly cooked crust.
  • Even Thickness: For a consistent bake and texture, make sure to press the dough evenly across your pie dish or mini pans. Uneven crusts can lead to some parts being overcooked while others remain underdone.
  • Prick the Base: Don’t forget to prick the dough with a fork before baking. This simple step prevents the crust from bubbling up and helps it stay flat and even.
  • Use Baking Beans:  If using a large pie pan, consider using baking beans to weigh down the dough and prevent air bubbles.
  • Watch the Edges: The edges of the pie crust tend to brown faster. Keep an eye on them, especially during the last few minutes of baking. You can cover the edges with a bit of foil if they start to brown too quickly.
  • Cool Before Filling: Let the crust cool down a bit before adding your filling. This helps the crust maintain its structure and prevents it from getting soggy.

Storage Instructions

How long will the baked pie crust last?

The baked crust can be stored in a sealed container at room temperature for up to three days. Make sure it’s completely cool before storing to keep it crisp.

Can I freeze the pie crust?

Yes, you can! The crust freezes well. Just wrap it tightly in plastic wrap and it’ll keep for up to 3 months. Thaw it at room temperature before using.

Is it possible to store the unbaked dough?

Sure! If you’ve prepared the dough but aren’t ready to bake, wrap it in plastic and refrigerate for up to 2 days. You can also freeze it for longer storage.

How to Use Low-Carb Parmesan Pie Crust

This low-carb Parmesan pie crust recipe isn’t just for traditional pies; its versatility allows for a variety of creative uses:

  • Quiches and Tarts: A perfect base for your favorite quiche or tart recipes, adding a cheesy, nutty flavor that complements both meat and vegetable fillings.
  • Breakfast Pies: Start your day with a savory breakfast pie. Fill the crust with eggs, bacon, and veggies for a satisfying, keto-friendly breakfast.
  • Mini Appetizer Pies: Create bite-sized appetizers by pressing the dough into mini muffin pans. Fill with a mix of cheeses, herbs, and spices for a delicious finger food at parties. Try using our cheesy parmesan pie crust to make these Low-Carb Brie Tarts with Caramelized Onion.
  • Cheese Board Addition: Bake the crust without filling, break into pieces, and serve as a unique, crunchy addition to a cheese board.
  • Cold Pies: Use the crust for cold pies, like a chilled chicken or tuna salad pie, ideal for summer picnics or a light lunch.

Tools for Low-Carb Parmesan Pie Crust Recipe

  • Pie Pan: One 9 inch (23 cm) pie pan, or six to eight 4 inch (10 cm) mini pie pans.
Low-Carb Parmesan Pie Crust recipe

Cheesy Low-Carb Parmesan Pie Crust

5 stars from 2 votes
This parmesan pie crust, rich in flavor and perfect in texture, is your go-to for savory baking. It's easy to make and ideal for those following a low-carb or gluten-free diet. It works wonderfully for a variety of pies, from holiday specials to everyday treats. Whether you're making a full-sized pie or cute mini tartlets, this crust holds up beautifully, providing a deliciously crunchy base for your favorite fillings.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Print Pin Rate


  • 1 ¼ cup almond flour
  • 1 ¼ cups finely grated Parmesan cheese (or any Italian-style hard cheese)
  • 1 large egg
  • 1 tsp xanthan gum
  • 1 ½ tbsp butter (melted)


  • Preheat the oven to 285 °F (140 °C), or 320 °F (160 °C).
  • Place the almond meal, cheese and xanthan gum in a large mixing bowl and combine.
  • Add the butter in until the mix resembles wet bread crumbs. Add the egg and mix to combine.
  • Press into a 9 inch (22 cm) pie dish or 6 to 8 mini pans, and then prick with a fork. If using a large pie pan, consider using baking beans to weigh down the dough and prevent air bubbles.
  • Bake for 14 to 16 minutes or until the crust is lightly browned and firm to touch. Once baked, remove from the oven and set on a cooling rack to cool down.


Calories: 176kcalNet Carbs: 1.9gCarbohydrates: 3.7gProtein: 9.2gFat: 14.6gSaturated Fat: 4.5gSodium: 237mgMagnesium: 49mgPotassium: 125mgFiber: 1.8gSugar: 0.9g


  • Serving Size: 1 mini pie crust, or 1/8 pie crust.
  • Storage: In a sealed container for three days. For longer storage, freeze for up to 3 months.
  • Cheese Substitutions: Pecorino Romano is a good alternative to Parmesan. For a vegetarian option, you can use any hard cheese that’s vegetarian-friendly.
  • Nut-Free Option: Swap the almond flour with ground sunflower seeds in the same quantity, or use about ⅓ cup (40 g/ 1.4 oz) of coconut flour and add an extra egg to the dough.
  • Serving Suggestions: Use for any savory pie fillings and make quiches, tarts and breakfast pies.

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