7 Gluten-free Low Carb Pie Recipes You’ll Crave All Year

Pie without the carb crash? Yes, please. These 7 gluten-free, low-carb pies are rich, cozy, and absolutely satisfying—without the wheat or sugar overload. We’re talking silky fillings, crisp almond crusts, and that “I can’t believe it’s GF” bite your friends will ask about.

Whether you’re planning a dinner party or just treating yourself on a Tuesday, these are the kind of pies you’ll want on repeat. Grab your pie tin and let’s get into it.

1. Creamy Lemon Cloud Pie With Almond-Shortbread Crust

This pie is spring in dessert form—bright, tangy, and so fluffy it practically floats off your fork. The almond “shortbread” crust brings buttery crunch, while the lemony cream filling keeps things light but indulgent. It’s a total showstopper after a rich meal.

Ingredients:

• 2 cups fine almond flour
• 3 tbsp coconut flour
• 1/4 cup powdered erythritol (or favorite powdered sweetener)
• 1/4 tsp fine sea salt
• 6 tbsp unsalted butter, melted (or coconut oil for dairy-free)
• 1 tsp vanilla extract
• 8 oz cream cheese, softened (or dairy-free cream cheese)
• 1/2 cup powdered erythritol
• Zest of 2 lemons
• 1/2 cup fresh lemon juice
• 1 tsp lemon extract (optional, for extra zing)
• 1 cup heavy whipping cream (or coconut cream, chilled)

Instructions:

1. Preheat oven to 350°F (175°C). In a bowl, mix almond flour, coconut flour, 1/4 cup sweetener, and salt. Stir in melted butter and vanilla until crumbly and evenly moistened.
2. Press mixture into a 9-inch pie plate, going up the sides. Dock with a fork. Bake 10–12 minutes until lightly golden. Cool completely.
3. Beat cream cheese with 1/2 cup sweetener until smooth. Add lemon zest, lemon juice, and lemon extract; beat until creamy.
4. Whip heavy cream to stiff peaks. Fold into lemon mixture gently until fluffy and fully combined.
5. Spoon filling into cooled crust. Chill at least 4 hours (overnight is best) until set and sliceable.

Serve with extra lemon zest curls or a dollop of whipped cream. For a twist, swirl in a spoonful of sugar-free lemon curd before chilling. Pro tip: Use a hot knife for clean slices—wipe between cuts for those bakery-worthy edges.

2. Savory Spinach-Feta “Spanakopita” Pie Without The Phyllo

All the Greek-inspired vibes, zero gluten. This savory pie is packed with garlicky spinach, creamy feta, and fresh herbs, tucked into a sturdy almond-flax crust. It’s perfect for brunch, lunch, or as a light dinner with a crisp salad.

Ingredients:

• Crust:
  • 1 3/4 cups almond flour
  • 1/4 cup ground flaxseed
  • 1/2 tsp sea salt
  • 1/4 tsp baking powder
  • 1/4 cup olive oil
  • 1 large egg
• Filling:
  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 12 oz fresh spinach (or 10 oz frozen, thawed and squeezed dry)
  • 1/2 cup crumbled feta (or dairy-free feta)
  • 1/2 cup ricotta (or cottage cheese, well-drained)
  • 3 large eggs
  • 2 tbsp chopped fresh dill (or 1 tsp dried)
  • 1 tbsp chopped fresh mint (optional)
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
  • Salt to taste

Instructions:

1. Preheat oven to 350°F (175°C). Mix crust ingredients until a soft dough forms. Press into a 9-inch pie dish. Par-bake 8 minutes; set aside.
2. In a skillet, heat 1 tbsp olive oil. Sauté onion 3–4 minutes until translucent. Add garlic and cook 30 seconds.
3. Add spinach and cook until wilted and dry. Cool slightly, then chop roughly.
4. In a bowl, whisk eggs, then stir in feta, ricotta, dill, mint, pepper, and nutmeg. Fold in spinach mixture. Adjust salt.
5. Pour into crust. Bake 25–30 minutes until set and golden at the edges. Cool 10 minutes before slicing.

Garnish with lemon wedges and extra dill. Add chopped sun-dried tomatoes or olives for extra punch. This reheats like a dream—meal prep win.

3. Classic Chocolate Silk Pie With Salted Pecan Crust

If you want a dessert that feels like a hug, this is it. The filling is lush and mousse-like, and the pecan crust adds toasty, caramel vibes without a speck of gluten. It’s your go-to for date nights or when chocolate just sounds like the right answer.

Ingredients:

• Crust:
  • 2 cups toasted pecans
  • 3 tbsp almond flour
  • 3 tbsp granulated erythritol
  • 1/4 tsp sea salt
  • 4 tbsp unsalted butter, melted
• Filling:
  • 8 oz dark chocolate, sugar-free or 85–90%, chopped
  • 2 tbsp cocoa powder
  • 1 tsp instant espresso (optional)
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 12 oz cream cheese, softened
  • 1/2 cup powdered erythritol
  • 1 1/4 cups heavy cream, cold
• Topping:
  • Flaky sea salt
  • Shaved chocolate (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Pulse pecans, almond flour, sweetener, and salt in a processor until fine crumbs. Add melted butter and pulse to combine.
2. Press into a 9-inch pie dish. Bake 10–12 minutes until fragrant. Cool completely.
3. Melt chocolate gently over a double boiler or in short microwave bursts. Stir in cocoa, espresso, vanilla, and salt; cool to lukewarm.
4. Beat cream cheese with powdered sweetener until smooth. Mix in melted chocolate until fully combined.
5. Whip heavy cream to firm peaks. Fold into chocolate mixture in two additions until silky.
6. Spoon filling into crust. Chill at least 4 hours. Finish with flaky sea salt and shaved chocolate.

Want it dairy-free? Swap in dairy-free cream cheese and coconut cream; use coconut oil in the crust. For extra drama, add a thin layer of peanut or almond butter under the filling. Seriously, it’s unreal.

4. Hearty Chicken Pot Pie With Cauliflower Cream And Cheddar Almond Crust

Comfort food, meet low-carb. This pot pie ditches the heavy roux and uses silky cauliflower cream instead. The cheddar almond crust bakes up golden and sturdy, so you still get that classic “crack the top” moment.

Ingredients:

• Crust:
  • 1 3/4 cups almond flour
  • 1/2 cup shredded sharp cheddar
  • 1/2 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 large egg
  • 3 tbsp cold butter, cubed
• Filling:
  • 2 tbsp butter or ghee
  • 1 small onion, diced
  • 2 celery stalks, diced
  • 1 cup diced mushrooms (optional)
  • 2 cups cooked chicken, shredded
  • 1 cup cauliflower florets
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream (or coconut milk)
  • 1 tsp dried thyme
  • 1 tsp poultry seasoning
  • Salt and pepper to taste
  • 1/2 cup frozen peas (optional, adds minimal carbs)
  • 1/2 cup diced carrots (optional, or sub chopped green beans)
• Egg Wash:
  • 1 egg beaten with 1 tsp water

Instructions:

1. Make crust: In a bowl, whisk almond flour, cheddar, baking powder, garlic powder, and salt. Cut in cold butter until crumbly. Mix in egg until dough forms. Chill 15 minutes.
2. Preheat oven to 375°F (190°C). Roll dough between parchment into a 10-inch round. Keep chilled.
3. Make filling: Steam cauliflower until tender. Blend with broth and cream until velvety. Season with thyme, poultry seasoning, salt, and pepper.
4. Sauté onion, celery, and mushrooms in butter 5–6 minutes. Stir in chicken, peas, and carrots. Pour in cauliflower cream; simmer 2 minutes to thicken.
5. Transfer filling to a deep 9-inch pie dish. Lay dough on top, crimp edges, and cut a few vents. Brush with egg wash.
6. Bake 25–30 minutes until golden. Rest 10 minutes so the filling settles.

Serve with a simple arugula salad. Swap chicken for turkey or rotisserie leftovers. For a dairy-free version, use coconut milk and dairy-free cheese or skip the cheddar—still great.

5. No-Bake Strawberry Cheesecake Pie With Pistachio Crust

Fresh, creamy, and dangerously easy. This no-bake pie tastes like strawberry shortcake’s chic cousin, and the pistachio crust adds a nutty edge you’ll love. It sets in the fridge, so it’s perfect for make-ahead entertaining.

Ingredients:

• Crust:
  • 1 1/2 cups raw pistachios (shelled, unsalted)
  • 1/2 cup almond flour
  • 3 tbsp granulated erythritol
  • 1/4 tsp salt
  • 4 tbsp coconut oil, melted
• Filling:
  • 10 oz cream cheese, softened
  • 1/2 cup powdered erythritol
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 cup heavy cream, cold
  • 1 cup finely chopped fresh strawberries
• Topping:
  • 1 1/2 cups sliced strawberries
  • 1 tbsp sugar-free strawberry jam, warmed (optional glaze)

Instructions:

1. Pulse pistachios, almond flour, sweetener, and salt to fine crumbs. Add coconut oil and pulse to clump.
2. Press into a 9-inch pie dish. Chill 20 minutes to firm.
3. Beat cream cheese with powdered sweetener until smooth. Add vanilla and lemon juice.
4. Whip heavy cream to stiff peaks; fold into cream cheese. Fold in chopped strawberries.
5. Spread filling into crust. Arrange sliced strawberries on top. Brush with warmed jam if desired.
6. Chill 4–6 hours until set.

Swap strawberries for raspberries or a mixed-berry medley. For a dairy-free version, use coconut cream and dairy-free cream cheese. Trust me: the pistachio crust steals the show.

6. Caramelized Onion, Bacon, And Goat Cheese Pie (Quiche-Style)

This quiche-style pie brings sweet onions, smoky bacon, and tangy goat cheese together in a custardy filling. The almond crust holds everything like a champ. It’s the kind of savory pie that disappears at brunch before the coffee even kicks in.

Ingredients:

• Crust:
  • 2 cups almond flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 cup melted butter or olive oil
  • 1 large egg
• Filling:
  • 4 slices thick-cut bacon, chopped
  • 2 large onions, thinly sliced
  • 1 tbsp butter
  • 1 tsp balsamic vinegar
  • 4 large eggs
  • 3/4 cup heavy cream (or half-and-half)
  • 1/4 tsp nutmeg
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper
  • 3 oz goat cheese, crumbled
  • 2 tbsp chopped chives (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Mix crust ingredients to a dough; press into a 9-inch pie plate. Par-bake 8–10 minutes.
2. Cook bacon in a skillet until crisp; remove and reserve 1 tbsp bacon fat.
3. In the same pan, add butter and onions. Cook on low-medium 20–25 minutes, stirring occasionally, until deeply caramelized. Finish with balsamic and a pinch of salt.
4. Whisk eggs, cream, nutmeg, salt, and pepper.
5. Spread caramelized onions and bacon in crust. Sprinkle goat cheese and chives. Pour custard over.
6. Bake 25–30 minutes until just set in the center. Rest 10 minutes before slicing.

Serve with a peppery greens salad. Swap goat cheese for feta, or add sautéed mushrooms or spinach. It’s amazing warm or at room temp—picnic material!

7. Maple-Pumpkin Chiffon Pie With Pecan Praline Crust

All the cozy pumpkin spice you want, minus the sugar bomb. This chiffon-style pumpkin pie is lighter than traditional, with a creamy, airy texture that still gives you those holiday feels. The pecan praline crust brings crunch and a hint of maple—pure magic.

Ingredients:

• Crust:
  • 1 3/4 cups pecan halves, toasted
  • 1/3 cup almond flour
  • 3 tbsp granulated allulose or erythritol
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 4 tbsp butter, melted
• Filling:
  • 1 cup pumpkin puree
  • 1/2 cup coconut milk or heavy cream
  • 1/3 cup granulated allulose or erythritol
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1 tbsp unflavored gelatin
  • 1/4 cup cold water
  • 1 tsp vanilla extract
  • 1 1/2 cups heavy cream, whipped to soft peaks (or whipped coconut cream)
  • 2 tbsp sugar-free maple syrup
• Topping:
  • Whipped cream and toasted pecans
  • Extra sugar-free maple syrup for drizzle (optional)

Instructions:

1. Make crust: Pulse pecans, almond flour, sweetener, cinnamon, and salt to fine crumbs. Add melted butter and pulse to combine. Press into a 9-inch pie pan. Bake at 350°F (175°C) for 8–10 minutes. Cool.
2. Bloom gelatin in cold water 5 minutes.
3. In a saucepan, whisk pumpkin, coconut milk or cream, sweetener, pumpkin spice, cinnamon, salt, and maple syrup. Warm over medium until steaming, not boiling.
4. Remove from heat, whisk in bloomed gelatin until dissolved. Stir in vanilla. Cool to room temp, stirring occasionally.
5. Fold whipped cream into pumpkin mixture in two additions until light and smooth.
6. Spread into crust. Chill 6 hours or overnight until set.

Top with whipped cream and a maple drizzle. For extra crunch, sprinkle crushed pecans on each slice. If you prefer a baked classic, skip the gelatin and bake the pumpkin filling at 325°F (165°C) for 35–40 minutes until just set.

Tips For Perfect Gluten-Free, Low-Carb Pies

Almond flour behaves differently than wheat, so a few smart moves go a long way. Keep these in your back pocket:

• Use finely ground almond flour for smoother crusts and fewer cracks.
• Chill dough before baking to reduce shrinkage and keep edges sharp.
• Blind bake crusts for cream pies—no soggy bottoms.
• Let pies cool and set fully. Many low-carb fillings firm up as they chill.
• Pick the right sweetener. Powdered versions blend better in creamy fillings.

Make-Ahead And Storage

• Cream pies: Chill 4–24 hours; keep covered up to 3 days.
• Savory pies: Cool, then refrigerate 3–4 days; reheat at 300°F (150°C) until warm.
• Crusts: Pre-bake and freeze up to 1 month, wrapped well.

Ready to bake your way through the list? Start with the lemon cloud or the chocolate silk—both are instant wins—and then work your way to the savory pies for weeknight magic. Low carb, gluten-free, and full-on delicious. Your pie game just leveled up.