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.
Pat Patterson
I'm sorry, because I don't like to post negative comments, but here I think the key is that you have been gluten-free etc for a long time, so your taste buds have adjusted, perhaps? I have recently started keto and have no health reason to avoid anything, it's just a choice. (And I love coconut products, no aversion.) I tried this in order to have a quiche. It made up fine, looked OK, baked OK. Time to eat ... YUCK. I really tried to accept it but eventually ate the quiche off the crust. I would tell anyone whose taste has not already adapted to a strict diet of alternative flours that this was a waste of good butter and eggs. I understand that it can work for someone who must be gluten-free and has done a lot of experimentation. The dough did hold together and bake well, so, kudos on that.
McDonna
Does the crust get soggy after the first day or so? I keep running into that issue. The first day is good, but after that the crusts I have made get gummy and soggy. Disgusting! Looking for a crust that can stay *crusty*! Can you please help? Thank you for all your great recipes.
Camille Calalang
Hi Brenda,
Can we use Lard for this?
Thanks.
Laura Edwards
This crust is definitely very mushy, not crisp at all. I used it for my lemon bars and did not mind at all, but it was precarious to take the lemon bars out due to the weakness of the crust. The crust did taste very good, though!
Brenda
It shouldn't be mushy at all, did you pre-bake the crust prior to filling it with the lemon mixture?
Trudy
I made this pie and it was fabulous. My husband is allergic to nuts and I’m not wild about almond pie crust anyway. This crust is great. I had leftover crust so I made another smaller pie, filled it with a low carb vanilla pudding and served it with fresh raspberries. Everybody loved it. This is my “go to” crust recipe!
Michele Tomlinson
I used this recipe this long weekend for a layered version of an Italian Easter Pie in a spring-form pan. It came out a little crumbly, but overall worked really well. Thank you!
Steve Cruz
I don't have a food processor and did this the old fashioned way: a butter knife and fork. It took a while, but in quarantine I have nothing but time. I refrigerated the chopped dough before I pressed this into a muffin tin for individual sugar-free lemon meringue pies. I put a strip of foil in each cup to help lift the pie after I poured in the lemon curd and let it set in the refrigerator. I cooked the meringues separately and set them on top of the pies just before serving. DELICIOUS CRUST!
shaw
I just made this for my cheesecake and it tasted great. it does not have a coconut flavour (even though I like the taste of coconut flour) I will be making this pie crust from now own. No more almond flour crusts for me.
Audrey
Hey!This seems like a great recipe, but I have one question. Can you use this with a pudding pie? Thank you!
Brenda
Yep, I've made it for my lemon cream pie and chocolate cream pie recipes:https://www.sugarfreemom.com/recipes/sugar-free-chocolate-cream-pie/
John
Can't wait to try it. However, I tend to bake the pastry at the same time as the pie... would this work? I make a Spanish spinach pie for Easter with egg and spinach, where i put a pastry "top" over it so it cooks as a whole... if so, would timing need to be adjusted over traditional shortcrust pastry?
Brenda
I've not used my crust as a top layer but I think it will work fine for you to do that.
Darlene
I made this tonight. It’s on the oven as we speak. I’m not sure I pulsed it’s long enough. My crust didn’t look pretty and smooth like yours. Here’s hoping it’s going to be ok.
Lori
Could I use ghee?
alilduckling
What size pie dish is this intended for?
Holli
Hi, it's me again and I have another question! After my last comment I noticed that on the video for this recipe you used confectioners sugar?(same as powdered, right?) On this recipe here it doesn't specify powdered sugar. I used truvia which is half erythitol and half stevia, my family likes it. I would have powdered it in my blender if I knew I needed powdered? Thank you for your recipes! ?
Brenda
either granulated or confectioners style will work
Holli
Please help if you can. I don't have a food processor. I mixed the wet and dry ingredients separately, then I mixed them together and then added the cold butter in chunks and tried to cut it in the best I could with my pastry cutter. I pressed it into my glass pie plate that was greased with coconut oil spray. The butter was not mixed in well enough in the crust so I wonder if I should cut the butter into the dry ingedients first before adding the wet ingredients. Also my pie crust was somewhat burnt on the bottom but I wonder if that's because I forgot to cool the prebaked crust before I put the pumpkin pie filling inside. The crust was still very warm and then I cooked it per the recipe for pumpkin pie, 15 min. on 425, then 40 to 50 min. on 350. I also think I should try rolling out the dough next time because I don't know if my crust was too thick. I need to get this pie crust right for Thanksgiving. ? Could you offer any advice? Thank you
Brenda
I think if you don't have a food processor it is more difficult to fully incorporate the butter. But try cutting the butter into the dry ingredients first then add in wet ingredients. I like to press the crust in which I find is easier then rolling this dough out. If you can't seem to get it thin enough on the bottoms, use the bottom of a glass to press into the bottom of the crust for an even layer. Hope that helps!
Eli
Glass baking dishes need to have the oven reduced by 25 degrees. So if the oven temperature is 425, reduce to 400. It could be why the crust burned.
Susan Leonard
This crust is phenomenal! Easy to make, easy to work with and so delicious. I have used it twice this week: once with your Lemon Cream Pie (Yum!!) and this morning for a ham, cheese and spinach quiche. Thanks Brenda! 🙂
Brenda
Awesome!Thank you so much!
Chantel
I have tried this recipe with and without eggs. Let me just tell you egg substitutes won't work. It's a great pie crust, light, flaky and tasty without raising my blood sugar!
Brenda
Thank you!
Mary Jane
Hello,
Would this work for making meat patties?
Brenda
I've never heard of meat patties but if it's just ground beef in a crust then yes it would.
Fara
Hi, can I use this recipe as s tart shell as well somehow to be able to take it out of the shell? Thanks
Fara
Hi, I was wondering if I can use this recipe as a lattice top on the pie as well? Thanks
Brenda
Absolutely!
Beth C
Success! Beautiful crust with my small food processor! Now to put a pumpkin pie filling in it! Thank you Brenda!
Julia
Hi, I made a Coconut Crust from a recipe off of another site for a pumpkin pie last night. I followed the recipe to the T, I noticed the crust came out a little mushy not crispy. I see a couple of variations with your recipe that I am going to try to see if the consistency is different. I also might try it with a different type of pie.
Doug
Thanks,, after I master your recipe I will give it a go or three and also try shortcrust.
I'll let you know if I have any success.
Doug
Just wondering if you have tried making puff pastry with coconut flour?
Brenda
Nope haven't tried that.
Chrishy
I made an almond flour crusted blueberry pie that was amazing, and the next day it was a soggy mess. How does this crust do over time with a fruit filling? Thank you 🙂
Brenda
Really well, holds up!