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.
KarenB
Theres no ice water In this recipe like a crust made with flour? Does the moisture only come from the eggs?
Alexandra
Thanks for the recipes. I use erythritol it’s the same thing as swerve. The ingredient in swerve is erythritol. Right ?https://www.gtanutrition.ca/product/erythritol-organic-zero-calories-sweetener-454g/
Erythritol has a bit cooling taste but I mix it with Allulose or monk fruit.
Thanks,
Alex
PAM RIXONr
I was thinking, maybe if you put some fresh herbs in the pastry, for a savory dish , it might take the tast of the coconut away, or not so strong.
MoodyMoody
I see that you recommend pre-baking the crust. I would like to substitute this in a recipe for Jamaican beef patties (at https://myjamaicanrecipes.com/jamaican-beef-patty-recipe/); the crust wraps around the filling. The filling looks low-carb, and I would use curry powder to flavor the coconut flour crust. Do you think it would work? Thanks!
Brenda
I think it could work.
Tammy
I read as many comments as I could but didn't find if eggs could be substituted for something else?
I'm so looking forward to trying this recipe
Thanks
Brenda
It is always a possibility but I've not tested it to be sure. If you do try it please let me know how it comes out for you.
Emma Adams
Hi, going to be making this tonight using beef and mushrooms, can't wait! Is it OK to use the pie crust on top of a pie, rather than underneath? Does that work out OK?
Brenda
Yes you can use it as a top crust as well.
Frederick Willison
Hi, I've made a pretty good crust using almond flour (used for quiche0, but it calls for only 1/4 cup of butter vs. the 1/2 cup here. I have some coconut flour and wanted to try this recipe to compare. Doubling the butter will greatly increase calories, so I'm wondering if I could get by with less. Sounds like coconut flour is more absorbent and maybe more prone to get dry, but I found the almond flour crust almost too oily. What is your experience with varying amounts of butter?
Brenda
I tested this pie crust with many variations, butter being one of them. I originally tried 1/4 cup and it wasn't enough to keep the coconut flour held together.
Mila
Hi!
First of all thank you for an entertaining morning... I was amused by lots of comments here and overall surprise of you using a sweetener?? Don’t people see you are a “sugar free mom”? Lol
Anyway, I was wondering if I could replace sour cream with coconut cream? I have to avoid dairy...
Btw, your pecan snow balls are amazing! I made them multiple times!
Thank you!
Mila
Brenda
There is no sour cream in this pie crust recipe. Are you referring to the lemon cream pie recipe?
Mila
Haha yes! Sorry! I kept going between the two recipes!
Megan
Made this tonight for a cheddar and bacon quiche. (Left out the vanilla and sweetener as suggested for savory recipes.) Despite the promises in the recipe description, this tasted very coconut-y. It was also very dry and gritty. Maybe it depends on your coconut flour but this recipe did not deliver as promised. Very disappointing.
Jeff Huyton
Hi there - this looks fab for my diabetic husband, do you know the weight of the butter please (UK reader, here!)
Brenda
At the bottom of the recipe under ingredients there is a tab for Metric, click that.
Kim
Can you freeze this crust? i was scrolling to see if anyone else already asked this but didn't see anything.
i want to be able to make some turkey pot pies after Thanksgiving and want to make sure i can freeze this crust then when ready bake it. I understand i'd have to bake the bottom crust first, before putting in the filling, however what about the top crust?
Also, thank you so much for all these amazing recipes and all your dedication you put into this site. I personally couldn't be doing my Keto lifestyle change without it!!!
Brenda
Yes you can freeze. Pre bake the bottom then freeze. Just roll the uncooked dough into a ball and wrap well to freeze then thaw the day before to use for the top crust of the pot pie.
michelle
Hi can you use just a pastry cutter instead of a food processor. i want to do a double crust pie will it stick when rolling. This recipe looks amazing
Hannah Herzog
Hi,
I really enjoyed this pie crust flavor, but found the end result incredibly dry and crumbly - no structure, crunch, or flake at all. What could have gone wrong? I don't even know where to start with troubleshooting this!
Jillian
Apart from the struggles of my woefully small food processor this pie crust was amazing! And so easy. It was buttery and short, and perfect. Definitley going to use it for thanksgiving pies and see if anyone notices it is low carb. I doubt they will, it was that good
*Tee-Are*
I’m doing Keto and cannot wait to try this!! However, unlike most, I’m not a huge fan of Olive Oil. What other oil(s) do you recommend instead of EVOO? Or is this the only/best one?
Thank you!!
Brenda
Avocado oil would work fine.
Marina
I rolled the crust to make the thickness even and it stuck to parchment paper and fell apart. Have you tried xantham gum in this crust to keep it from falling apart? What would happen if i added xantham gum? Last night i used the crust for a spinach mushroom quiche. Part of the crust didnt hold when serving, part did. It tasted wonderful! The whole family was happy, including my daughter that doesnt like coconut flavor! Thank you!! I would like to use this crust for peach pie today!
Brenda
I think the xanthan gum would help. I'll try it as well the next time I make it.
Hronn
Just tried this recipe, it turned out quite nice, I liked the consistency and flavour. But claiming it doesn't taste of coconut is just... Incorrect. I happen to like the taste, but there's absolutely no way to get my coconut-hating family members to try more than a bite of this.
Brenda
Well my coconut hating son does not notice the taste and that's why I mentioned it.
Deborah Reynolds
I live in a very humid climate, and had the same results....it was not at all what I had hoped...my family was not thrilled with it at all either...but I tried it.... it's dry, gritty, coconuty tasting...not at all what I look for in a pie crust...crumbling as I attempted to roll it, I love coconut flour...but not in pie crust...lol....but hey, I gave it a shot...
Ikra
Hi. Can I substitute the sweetener with something else? I don’t like using sweeteners. As far as I’ve researched it, sweeteners aren’t the most healthy sugar alternatives
Brenda
The sweetener is use such as stevia and swerve are not artificial.
Es*
Could you please give the measerments of coconutflour and butter in grams. I tried this recipe but I use gram in stead of cups and I found different thing for cups to grams One say it is grams 100 grams another says 150grams a cup. I tried 150 gram but it is like cake better and no crums
Jessica
This recipe sounds amazing. Could you sub the olive oil for melted coconut oil? Thinking it may solidify against the cold butter, which is probably why you used olive oil.
Thinking about other oils for interesting flavors; walnut with a fruit and nut pie, sesame for an Asian quiche. Mmmmm, sounds fun.
Thanks!
Brenda
Melted coconut oil may harden with the cold butter. If you don't like olive oil try avocado oil.
Dennis Roy
Possibly a Coconut oil/Olive oil blend OR Coconut oil. Olive oil, & Avocado oil three way blend.
Dennis Roy
Or a Coconut oil-Avocado oil blend - the possibilities are limitless.
Stefanie
Hey, I just made it and my dough came out way too liquid, no crumbs at all. I did everything exact like it says in the recipe. 🙁
Sara
Omg thank you so much for this recipe it was great .so happy I found this it’s going in my recipes box .....
Sandy
Oops!! I just found the print button. Sorry about that! Guess the morning coffee has finally kicked in.
Sandy
Heidi
By recommendation from a YouTuber (Highfalutin' Low Carb), I've tried this crust for Thanksgiving this year, since the almond flour crust I made last year wasn't great. So far the raw dough tastes pretty good, and even though my pumpkin pie recipe calls for an unbaked crust, I pre-baked it, anyway, because I think that will help it to be crispy and flaky, not stiff and rubbery like my almond flour crust was. It rolled beautifully, and smells delicious baking. It does have a shortbread-like flavor, and I adore shortbread!
I eliminated the vanilla and only used half the sweetener. Regular pie crust (as per Better Homes & Gardens) is simply flour, shortening/lard, salt and ice water. There is no sweetener and certainly no vanilla in pie crust, whether for sweet or savory uses. Next year I think I'll eliminate the sweetener altogether. Coconut flour has a naturally sweet flavor, anyway. I also used salted butter, which helps to give it a "real" pie crust flavor. I was skeptical of the extra virgin olive oil at first because it has such a strong flavor, but you don't taste it at all, and I agree it would be too dry and crumbly without it..
Thanks for this recipe and the work you put into it! Hopefully this will become my go-to rolled pie crust recipe from now on!
Katherine S.
should we use 1 cup - 8oz or 1/2 cup 4/1 oz of coconut flour?