Cream Cheese Gluten Free & Keto Pie Crust

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3.50 from 186 votes

Cream Cheese Gluten Free & Keto Pie Crust

50 minutes
Calories 220kcal


  • 96 grams almond flour
  • 35 grams coconut flour
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon lemon zest (optional)
  • 100 grams butter (optional)
  • 55 grams cream cheese
  • 1 eggs (lightly beaten)
  • 2 teaspoons apple cider vinegar


  • See recipe video for guidance! Add almond flour, coconut flour, xanthan gum, salt and zest (optional) to food processor and pulse until evenly combined.
  • Add butter and cream cheese and pulse for just a few seconds until crumbly.
  • Add in egg and vinegar and pulse until the dough just begins to come together (but stop before it forms into a ball).
  • Like with any pastry dough, make sure not to over-process the dough.
  • The mixture ought to resemble coarse breadcrumbs rather than cookie dough.
  • Turn out the dough onto cling film and form into a round.
  • Refrigerate for at least one hour, or up to 3 days.
  • Roll out dough between parchment paper and pop it back into the fridge for 10-15 minutes prior to baking (as it will help to keep its shape better).
  • Bake at 350°F/180°C for 10-12 minutes if making something small such as crackers.
  • And up to 30 minutes for empanadas and such.
  • If need be, cover with aluminum foil to avoid excessive browning.


Calories: 220kcal

Originally posted 2019-02-20 18:14:33.

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