Easy, Keto Pie Crust Recipe

It's fall! That means it is officially pie season. The time of year when everyone pulls out their pie pans and starts to bake. What a wonderful, seasonal tradition! Definitely, one you do not want to miss out on just because you are following a keto diet. But all those carbs in pie and especially the high carb count in a pie crust makes it hard to join in on the baking fun. However, one slice of pumpkin pie can have around 46 grams of carbs and about 14 of those come from the crust. What is a keto following, pie lover to do?! Well, you can start by making our coconut flour pie crust…

Our recipe for a coconut flour pie crust takes a lot of the carbs out of the equation, giving you a buttery, flakey crust that pairs well with so many kinds of pie. To start, we eliminated white flour completely. We also skipped the traditional, keto favorite which is almond flour. Instead, we use all coconut flour in this crust. Coconut flour is made by grinding dried coconut meat into a fluffy, white powder. The flour still has all the natural vitamins and minerals that are found in coconut so it is also healthier than many other flours.
Keto Coconut flour pie crust

Some people find coconut flour baked goods to be gummy and chewy. It also has a tendency to crumble when not made correctly. We have solved both of these problems in this recipe. To help bind the ingredients together in a smooth, easy to work with dough, we added eggs to the dough. Eggs are not always used in pie crust but in the keto case, you need something to hold the crust together. Eggs are the perfect solution! As the crust bakes, the eggs will coagulate and seal the crust, preventing it from crumbling apart when you cut a slice of pie later on. Crumbly pie crust? No way!

The next thing that is super important for any pie crust is the buttery texture. While our recipe doesn’t actually use butter, we do use coconut oil which will give your crust that soft mouth feel that you love. We also love the subtle hint of coconut taste that the coconut oil has as well. It just makes this keto coconut flour pie crust all the more coconutty! However, if you want real, true butter, just replace the coconut oil with melted butter. The crust will still be low in carbs and taste great!
Low Carb Coconut flour pie crust

Now, there are many kinds of pie in the world and we like to think that this coconut flour pie crust will work well with all different kinds of filling. Making a keto apple pie? Add the optional cinnamon in our recipe to make a perfect crust. Thinking of a chocolate pie? Coconut goes great with chocolate! You can even use this crust in conjunction with an eggy, veggie quiche. It really works with so many low carb pie fillings that you may want to make two crusts, freeze one and save it for later! You will need it sooner than you think!

You are now equipped with an amazing coconut flour pie crust recipe for all your fall, pie baking needs. So preheat your oven and join in on the baking season fun! Everyone deserves a delicious, guilt-free, diet-friendly pie! Enjoy.

Keto Coconut flour pie crust
Coconut Flour Pie Crust
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Macros per serving:
• 93 Calories
• 8g of Fat
• 2g of Protein
• 2g of Net Carbs
Servings
12 slices
Prep Time
15 minutes
Cook Time
45 minutes
Servings
12 slices
Prep Time
15 minutes
Cook Time
45 minutes
Keto Coconut flour pie crust
Coconut Flour Pie Crust
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Macros per serving:
• 93 Calories
• 8g of Fat
• 2g of Protein
• 2g of Net Carbs
Servings
12 slices
Prep Time
15 minutes
Cook Time
45 minutes
Servings
12 slices
Prep Time
15 minutes
Cook Time
45 minutes
Servings: slices
Ingredients
Instructions
  1. Preheat your oven to 350 degrees F.
  2. Grease your nine inch pie pan with extra coconut oil or butter and set aside.
  3. In a large bowl or in the bowl of a stand mixer fitted with a paddle attachment, blend together the coconut flour, eggs, melted coconut oil, salt, erythritol and vanilla. You can also add the cinnamon and lemon zest if you are using either.
  4. Blend the ingredients until the dough becomes crumbly. It may look wet at first but will dry as it blends and the flour absorbs some of the moisture.
  5. Use your hands to knead the dough into a ball.
  6. Place the ball of dough on a piece of parchment paper and flatten it with your hands. Place another piece of parchment paper on top of the dough and then use a rolling pin to roll the dough into a 12 inch circle, rolling it between the parchment.
  7. Move the dough (still between the paper) to a sheet tray and place in the fridge for about 30 minutes.
  8. Remove the dough from the fridge and take off the top piece of parchment paper.
  9. Pick up the dough and bottom paper and then flip the dough upside down into the prepared pie pan. Peel off the last piece of parchment paper.
  10. Gently press the dough into the pie pan then cut off the excess around the top or use your fingers to crimp the top edge. If the dough cracks as you press it into the pan that is okay. Just press the dough back together with your fingers.
  11. Par bake the dough in the oven for 15 minutes then use the pie crust for your favorite keto pies!
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NUTRITIONAL DISCLAIMER

The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.

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