This Easy Keto Coconut Flour Pie Crust is perfect for either sweet or savory pies! It's quickly made in your food processor and pressed into to your pie dish, no rolling required! It is also perfect for those who have tree nut allergies and can't use almond flour.
Have you struggled to find a healthy, nut free, keto, low carb pie crust you can literally use for anything? Don't you wish there was just one type of pie crust that was fool proof and picky family approved?
SEARCH NO FURTHER!! The Struggle is OVER! I bring you the BEST Keto Low Carb Pie Crust for sweet or savory pies, using coconut flour for a wonderfully flaky texture!
It's taken me plenty of time but it's been worth it experimenting because I FINALLY can share this pie crust I've been using for weeks from everything sweet to savory. My family never gets sick of it. It's perfectly flaky and delicious!
INGREDIENTS FOR KETO NUT FREE PIE CRUST
The Basic ingredients are eggs, extra virgin olive oil, salt coconut flour, and butter.
For Sweet Pies: add vanilla extract and low-carb sweetener
For Savory Pies: add any spices you like, onion powder, garlic powder, etc.
Someone in your family doesn't like coconut? No worries because I have tested this with the worst coconut detector of all, my youngest child. You know the one with the tree nut allergy I'm always making recipes for? Yep. He's eaten this 3 times and still has no idea it's made with coconut flour!
Here is my Coconut Cream Pie!
HOW TO MAKE KETO PIE CRUST
- Preheat your oven to 350 degrees F. Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.
- In another bowl whisk the remaining ingredients together until combined.
- Pour the dry into the wet mixture into a food processor.
- Add the cold cubed butter and process and pulse until it looks like crumbles.
- Allow it to start pulling away from the sides of the food processor and form a ball of dough.
- Spray a pie plate with cooking spray and place in pie plate.
- Press with hands to form dough right in the pie plate. Alternately you can also roll out dough between two pieces of parchment paper and flip over into a 9 inch pie plate.
- Using a fork randomly make holes into the bottom of the crust.
- Bake the crust 10 minutes or until golden.
- Cover the crust edges with aluminum foil or silicone crust cover, if using this for a savory or sweet pie that needs to be baked again, otherwise it will burn.
CAN THIS KETO CRUST BE MADE AHEAD?
Yes you can certainly prepare this pie, cover it and refrigerate for up to 3 days prior to baking. You can also freeze the crust for up to one month.
CAN I SWAP COCONUT FLOUR WITH ALMOND?
I know there are many of you who hate coconut flour. It's taken me a long time to learn how to work with coconut flour. I've had a love hate relationship with it forever. I think we are finally beloved friends!
Although my youngest has a tree nut and peanut allergy, he also really hates the taste of coconut.
Disguising it, hiding it, whatever I can do I do, but I must use it as I am so limited on making low carb recipes without it. I do also use sunflower seeds, pumpkin seeds and sesame, but the coconut flour color is the perfect one for a flaky pie crust.
For this keto pie crust you can not swap coconut flour for almond as they just need to many changes to make it work well.
I have plenty of other pie crusts as well, not using coconut flour as the main ingredient:
- Sunflower seed pie crust
- Grain Free Chocolate Pie Crust
- No Bake Chocolate Pie Crust
- Cream Cheese No Roll Pie Crust
I do love those no bake crusts, but still right now this pie crust is our favorite!
Here is my Lemon Cream Pie!
TIPS FOR THE BEST FLAKY KETO PIE CRUST
Cold Butter- Cold butter is a must for this recipe. This will help create that nice flaky pie crust we want.
Room Temperature Eggs-I always use room temp eggs since I have chicken in my backyard. If they are too cold it makes it more difficult to incorporate as well with the either ingredients.
Glass Pie Dish- I find that glass pie dishes work best for baking the pie crust evenly as opposed to metal.
Silicone Crust Cover- A Silicone crust cover will prevent any burning of your pie crust, especially helpful if you are making a filling like my pumpkin pie and the crust has already been pre-baked.
BEST FILLINGS FOR KETO PIE CRUST
When my Italian mother who is NOT low carb told me the crust and this Lemon Cream Pie above was phenomenal and perfectly flaky, I knew it was a winner!
Recipes I've made with this crust so far:
- Sugar-Free Chocolate Cream Pie
- Keto Coconut Cream Pie
- Savory Cheesy Sausage Quiche
- Keto Chocolate Chess Pie
- Keto Cheesecake
EASY KETO LOW CARB PIE CRUST
Low Carb Coconut Flour Pie Crust
Ingredients
- 2 eggs
- 1 tablespoon extra virgin olive oil
- 1 teaspoon vanilla extract eliminate for savory
- ¼ cup Swerve granular sweetener -eliminate for savory
- ¼ teaspoon salt
- 1 cup coconut flour
- ½ cup butter cold cut into cubes
Instructions
- Preheat oven to 350 degrees F.
- Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.
- In another bowl whisk the remaining ingredients together until combined.
- Pour the dry into wet mixture into a food processor.
- Add the cold, cubed butter.
- Process by pulsing until it looks like crumbles.
- Spray a pie plate with cooking spray and place in pie plate.
- Press with hands to form dough right in the pie plate. Alternately you can also roll out dough between two pieces of parchment paper and flip over into a 9 inch pie plate.
- Using a fork randomly make holes into the bottom of the crust.
- Bake the crust 10-15 minutes or until golden.
- Cover the crust edges with aluminum foil if using this for a savory or sweet pie that needs to be baked again, otherwise it will burn.
- Once cooled out of the oven, add your filling.
Notes
- I've also used softened butter instead of cold butter the first time I made this. I found the cold butter and food processor method worked better and provided a less crumbly dough to place in the pie plate.
- The third time I made this I added the oil simply because, even with the butter I felt the coconut flour can be so absorbent and dry that little bit of oil really helps.
- My youngest HATES all things coconut and never noticed it any of the times I've made this crust! I never told him either!
- This pie crust recipe was first published in March of 2016 and updated in 2018 with a video.
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Katherine
your recipe says 1 cup 4.1 oz. Is it 1 cup of flour or 1/2 cup? 1 cup is 8 oz?
Brenda
I removed the 4.1 ounces above so as not to confuse, that is how much 1 cup of coconut flour weighed on my scale. It was 116 grams.
Dennis Roy
By Cup "measured" amounts and by "weight" scale amounts should be so designated.
Helen
Thanks Brenda! I can't wait to try this recipe for fruit pies. One question, after reading the whole blog it appears that the top crust isn't pre-baked, is that right? My fruit fillings bake in the shell. If the top crust needs pre-baking how do you do it?
Brenda
Yes that's right, you don't need to pre bake the top crust. Good luck!
Michelle
This recipe was very helpful! I'm hosting a thanksgiving full of diet restrictions, (low carbs, dairy-free, peanut-free, gluten-free among other!) I used coconut palm sugar instead of artificial sweeter, and margarine instead of butter--it seems to have worked out fine. (the crumbs were delicious) We are using this crust for a pumpkin pie, and I can hardly wait to cut into it!
Caitlynn
Hi, I am new to this blog and already I found so many recipes I want to try! I am actually new to a low carb/keto life style (just hit a month and a half!) and this will be my first holiday not eating sugar and flour filled stuff. I wanted to make a chocolate silk pie as I am a bit of a dark chocolate addict and I have a perfect recipe for the filling but I did not have peanut flour for the crust. I was thinking of using this crust however I saw that it was pre-baked and I was wondering if it is fully baked or just slightly. I know sometimes pre-baked crust need to be baked again with the rest of the pie but this filling wouldn't be baked again.. Do you think this would work or should I bake it longer to ensure it is fully done?
Thank you so much for all the wonderful recipes, I will definitely be sticking around to try them all!
Brenda
Yes you could certainly just bake this crust and add your filling. I have a chocolate cream pie recipe you might like: https://www.sugarfreemom.com/recipes/sugar-free-chocolate-cream-pie/
crystal milton
If I want to freeze the dough for future pies, do I have to bake it before freezing it or can it just be a raw ball of dough frozen until I need to use it?
Brenda
You could freeze it as a ball then thaw before you want to roll it out.
Murray C Watson
What do you mean 1 cup 4.1 oz? Would you be so kind as to tell me clearly how much coconut flour to use, in cups & fractions of a cup--e.g. 1 1/4 or 1 1/3 or 1 1/2 or 1 2/3.... Is it mixed with no other flour? My single crusts are usually 1 3/4 c: total (3/4 c. almond flour+3/4 c. Graham Cracker meal+1/4 c. pecan meal + 1/4 tsp. salt+ 2 or 3 Tblsp of 7-Up regular, & a pinch of cinnamon in some). If short of Graham Cracker meal I sub with soft whole wheat pastry flour. Could coconut flour be mixed with almond flour & maybe a little pecan meal? If so, please suggest amounts. Or is your crust coconut flour only?
Thanks so much.
Murray
Brenda
When I weighed my 1 cup of coconut flour it weighed 4.1 ounces. I do not include other flours in this pie crust because my youngest son has a tree nut allergy and can not use almond or pecan.
Erin
I'm just curios how you measured your flour as I'm wondering about the 1 cup 4.1oz amount and how to get that exact if you don't have a kitchen scale.
Thanks!
Jessica
This calls for half a cup of butter, yet the calorie count says 137 and 10.8g of fat? Is this 137 per slice or for the entire crust?? I'm a bit confused.
Brenda
The serving amount is dividing the entire pie crust into 12 pieces. So that amount is 1/12th of a serving, one slice.
Kelley
I see this recipe in conjunction with your pumpkin pie recipe, which I'm excited for, but do you have another recipe you recommend without coconut? I'm allergic, and we have gone to no sugar/low carb eating. Hard to find a good crust that meets those needs. You say you don't recommend subbing almond flour?
Brenda
You can just easily swap coconut and almond in low carb recipes like this, there's just too much room for issues as coconut is very absorbent. So it might be best just to look for an almond flour crust recipe. We have a son with a tree nut allergy so I can't use almond flour for many family recipes.
Rosy
Love your recipes..... the only question you didn't answer was about using flax eggs in place of real eggs... I have an egg white allergy.
Brenda
I've never tested it out using anything other than eggs, sorry.
Lynette
Does the pie crust dough freeze well?
Brenda
Yes
Ebony
How could I use this to make a top crust for an apple pie?
Brenda
Rolling a second crust out on parchment then flip it over for the apple pie.
Faith
Hi, there!
First of all I'd really like to thank you from the bottom of my heart for your effort. Your recipes are amazing!!! We've already tried a few and can't wait to try this one.
I have a big favour to ask you. I sometimes don't get the right amount of coconut flour or the amount of wet ingredients because I don't use a measuring cup. So could you, please, tell me the amount in grams and/or ml?
Keep on doing the great job! You really ROCK!
Best wishes,
Faith
Brenda
Just added and thank you!
Zoe Parr Kennaugh
I had the same experience and I think my she'll may be too think and so the crust to inside ratio was too high and very drying. I was also thinking of adding extra butter. I'm wondering if anyone has done that?
Roz
I don't like the taste of almond flour but I love coconut so this is something I would like to try! Do you think I could use coconut oil instead of olive oil?
Brenda
yes
Eric
I never leave comments for online recipies, but for this one I had to make an exception. I'm trying to stay low carb but I love baking and have a sweet tooth. I've tried many other keto pie crusts and they are never quite right. I've tried them with cheesecake, pot pies, meat pies, etc. I've been wanting to do a low carb pumpkin pie for a while now and decided to give it a try with this crust. It was amazing! Even my wife, who is not low carb, loved it! I'm not a big fan of coconut but you can barely tell that it is in the crust. If I didn't make this myself, I probably would never be able to tell.
Thanks!
Eric
Brenda
That's wonderful! Thanks for taking time out to share your results!
Maggie
Brenda,
Thank you for sharing this recipe. I'm planning to make it tomorrow.
Can't wait to taste it 🙂
Could you be so kind and provide the measurements in grams or ml?
I would like to be sure that I use correct quantities.
Thank you very much,
Regards from Belgium
Maggie
Brenda
sorry for the delay! Just added!
Jenn
Thanks for this! I was excited to try this but unfortunately the crust didn't work for me, when it came to rolling it out. I tried to roll it between two parchment papers but when I tried to transfer it to the pie dish, it just fell apart and crumbled. Easier was to press it into the pie dish by hand, but it was difficult to press smoothly and I couldn't get the dough all the way to the top of the dish, without leaving 'holes' on the bottom if that makes sense. I'm positive it was something I dorked up from the recipe, because I am in no way a saavy baker or cook, but in the end it tastes fine. I also think my coconut flour is probably spoiled as it's been on the shelf for quite some time and I live in a tropical climate. Has anyone else had this experience with the dough crumbling? What can I do different next time because I do like the taste! Thank you!!
Brenda
Flours can act differently in different climates and it sounds to me like the crust needed more liquid and that's why it crumbled. Also did you weigh your flour or use cup measurements?
Jenn
Hi! Thanks for your reply. I did just use a measuring cup, did not weigh. I also think my flour was spoiled, it was yellowing and had expired! I'm not sure if that had any bearing on the consistency of the crust but I will definitely try more liquid and measuring next time. I dumped the old stuff and will invest in some new flour, and store it properly this time! 🙂
Michelle
Brenda,
I'm low carb and desperate to make this amazing veggie pot pie that is so good you won't miss the meat. Do you think your coconut flour crust would work here? Top and bottom? Do I need to prebake the crust before hand or just raw dough like the recipe states? I don't prebake the original recipe. I only used refrigerated crust and baked all together. I'm so stoked by your recipe and discovering your website! I'm following all your social media for your amazing recipes!! http://www.foodnetworkfavorites.com/opw/46chickless.html
Cheers!
Marilyn
Hello Brenda, do you think we can use cookie cutters with this dough to make cookies?
Also, have you tried doubling the recipe?
I live in Alsace, France close to Germany and they have a tradition of making cookies for Christmas (https://en.wikipedia.org/wiki/Bredele) and I'd like to make some gluten-free low carb ones this year 🙂
Brenda
They might be a bit crumbly with this crust. I have two cookies for Christmas you might like: https://www.sugarfreemom.com/recipes/sugar-free-paleo-pecan-snowball-cookies/
https://www.sugarfreemom.com/recipes/low-carb-gluten-free-peanut-butter-blossoms/
Marilyn
Awesome, thank you so much!
Mary Ann Hartzler
I am wondering whether you can double this recipe for a two crust pie? Or for when you are baking more than one pie (for holidays like Thanksgiving). My extended family has a bunch of gluten free eaters, not because of allergy but by choice. My nieces and nephews lost their dad to Alheimer's. If you've ever read "Grain Brain" you'll understand why they choose gluten free. I've also read the "Wheat Belly" books and I try to be as grain free as possible, by choice not because of any medical condition.
Tobbe
Thanks for this recipe! Was looking for a crust with just coconut flour! Can I pre-bake this and then freeze it? And then thaw it, add my fillings and bake it with the fillings? Or should I just store it in the fridge until I need it? (Would probably be three or four days.)
Brenda
I think either will be fine, probably just keep fine for 3-4 days in fridge.
DEVONA
I haven't made this yet, but will! Made an apple pie yesterday with almond crust. Not overly happy... I live in a very dry climate. I'm thinking that the amount of liquid needed to be added to keep from being too crumbly may be dependent on the amount of humidity in the air, or lack thereof. That is the case with traditional (wheat flour) crust. Excited to try this crust!
Farzana Firoz
What if i dont own a food processor. I have a stand mixer. Would that work?
Margaret
Do you have to pre bake if you are using it for say a apple pie
Brenda
I would since the apples could make the bottom a bit soggy.
Louise
I do not know what swerve is. I don't like artificial sweeteners but I do have some pure stevia powder. I was thinking just adding a tbs. of real maple syrup?
Brenda
Swerve is not artificial, it is a natural granular sugar free sweetener made from erythritol. You could use pure stevia powder but very little, maybe just 1/4 tsp.
Stephanie
Is the pie plate greased ?
Brenda
yes