Easy Flaky Gluten Free Low Carb Keto Pie Crust Recipe

Name: Low Carb Coconut Flour Pie Crust
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 large eggs; 1 tbsp extra virgin olive oil (or room temperature coconut oil or avocado oil); 1 tsp vanilla extract ( eliminate for savory pies); 1/4 cup Monk Fruit Allulose sweetener (-eliminate for savory pies); pinch of salt; 1 cup coconut flour; 1/2 cup unsalted butter (cold cut into cubes)

ByBrenda Bennett January 29, 2025January 29, 2025

250 Comments

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This Easy Keto Pie Crust recipe 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 or need to avoid almond flour.

Easy Keto Pie Crust Recipe

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 your favorite pie recipe, sweet or savory, using coconut flour for a wonderfully flaky texture like regular pie crust!

It’s taken me plenty of time but it’s been worth it experimenting because I FINALLY can share this perfect pie crust dough I’ve been using for years from everything sweet to savory.

My family never gets sick of it. It’s a perfectly flaky delicious low carb pie crust recipe!

Carbs in Traditional Pie Crust

Most traditional pie crusts that you purchase at your local grocery store often contain all purpose flour, wheat flour or graham crackers.

According to the app Cronometer, a single layer refrigerated pie crust has 14.5 grams of carbs and that’s just for the pie shell, not the filled pie. That’s a bit too high for anyone on a keto diet who usually has under 25 grams of carbs in a whole day.

I think my keto version is a good pie crust that everyone will love as I’ve tested it with all my family and friends who are not on a keto or low carb diet.

Once slice of our keto pie crust has just 2 g net carb. All nutritional information is in the printable recipe card at the bottom of this post.

Since my youngest sone has a tree nut and peanut allergy I didn’t want to make an almond flour pie crust recipe because then he wouldn’t be able to enjoy my pie recipe.

I try to avoid as much as possible using nut flours and stick with sesame flour, sunflower seed meal or coconut flour.

Basic INGREDIENTS FOR KETO NUT FREE PIE CRUST

The simple ingredients are eggs, extra virgin olive oil, salt coconut flour, and butter. I did not use any xanthan gum in this recipe as it doesn’t need it.

For Sweet Pies: add vanilla extract and low-carb sweetener

For Savory recipes: 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 with plastic wrap 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 flour or almond meal as they just need too 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!

Quick 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 temperature eggs since I have chickens in my backyard. If they are too cold, it makes it more difficult to incorporate as well with the either ingredients.

Glass Pie pan- 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 or sometimes referred to as blind baking.

BEST FILLINGS FOR KETO PIE CRUST

When my Italian mother who is NOT low carb told me my low-carb pie crust and this Lemon Cream Pie 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 Pumpkin Pie

Keto Cheesecake

EASY KETO LOW CARB PIE CRUST

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Low Carb Coconut Flour Pie Crust

Prep Time10

Cook Time10

Total Time20

Servings:

Calories: 129kcal

Author: Brenda Bennett | Sugar-Free Mom

Ingredients

2 large eggs
1 tbsp extra virgin olive oil or room temperature coconut oil or avocado oil
1 tsp vanilla extract eliminate for savory pies
1/4 cup Monk Fruit Allulose sweetener -eliminate for savory pies
pinch of salt
1 cup coconut flour
1/2 cup unsalted butter cold cut into cubes

US Customary – Metric

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 dry 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 pan.
Press with hands to form dough right in the pie pan. Alternately you can also use a rolling pin and roll out dough between two sheets of parchment paper and flip over into a 9 inch pie plate.
Using a fork randomly make holes into the bottom of the crust. You can also cover crust with a piece of parchment paper, add some pie weights and blind bake.
Bake the crust 10-15 minutes or until golden brown.
Cover the edges of the pie crust 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 favorite pie filling.

Video

Notes

Serving size is 1/12th

2 g net carbs

Brenda’s 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

Tried this recipe?Mention @sugarfreemom and tag #sugarfreemom, I’d love to see your dish!

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.