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.
Wanda Starks
I’m not sure what I did wrong, but I made this crust and when I baked it before putting pumpkin filling in the edges of crust was too brown but the crust did not look like it was cooking. I added the filling and baked the pie. By the time the pie was done, the crust edge was burnt. It was covered the whole time with foil. The crust under the pumpkin was soggy and the edges fell apart when I cut. The flavor was just not there. I double checked ingredients and I didn’t miss anything. I couldn’t eat it. Could I have over processed the dough? That’s all I can think… any suggestions?
Brenda Bennett
Did you happen to use a sweetener with allulose in it? That causes browning in many recipes.
Chris
I tried making the dough in advance and freezing it. Unfortunately, it completely fell apart when I tried using it. after it kept crumbling when I picked it up, I decided to press it into the pan, but it was too thick after baking. my other pie required a lid, so I decided to add another egg in case it was in issue from freezing. It was slightly better, but really didn't want to hold together. I may try again going straight from food processor to rolling, in case freezing was the issue. if you have any other tips, I'd love to hear them!
Brenda Bennett
I've frozen the crust after pressing it into my pie dish, froze, then thawed and baked.
Marla Goss
Could it make it a "chocolate " crust just by adding cocoa?
Brenda Bennett
Adding unsweetened cocoa powder may make it dry. I have this chocolate crust you might like, https://www.sugarfreemom.com/recipes/low-carb-nut-free-grain-free-chocolate-pie-crust/
alilduckling
I liked this a lot. It was a little big for my 9" pie dish and I imagine it would work in my 9" deep pie dish. The sweetness is great for the Lemon Meringue Pie I made. I do not own a food processor, but my pastry blender worked well with this recipe. I also appreciate the pat in pie crust.
Brenda Bennett
Awesome, thank you!
Jessica
Thank you for posting this recipe. I cannot use almond flour because myself and my young child have oxalate toxicity. I don't have a food processor. Is it possible to do this recipe without one? I'm hoping I can use a coconut crust for cheesecake.
alilduckling
My pastry blender worked well with this!
Carolina Yanucio
Hi! Thanks for the recipe, I want to try it but could I replace the olive oil for coconut oil?!
Brenda Bennett
Yes you could.
Sue H.
Wondering, if Low Carb Coconut Flour Pie Crust , could be used as a calzone? May have try it. love your recipes!
Brenda Bennett
No this crust is flaky and wouldn't hold for a calzone. This is the dough i use for calzones; https://www.sugarfreemom.com/recipes/low-carb-grain-free-bacon-cheeseburger-calzone-2/
Tammy Brock
I've made this pie crust recipe a couple of times and it was really good. I didn't put it in a blender. I used a pastry cutter to cut in the butter. It worked fine to do it that way too.
diana
Running this recipe through Cronometer, I get 2.67 to 2.8g net Carbs per slice, crust only. This matters far more to diabetics and low-carbers (I'm both) so we might need to note this, and check it for ourselves. Being greedier, I'm figuring 1/8 of a pie, not a 12th, which makes the difference larger. Trying, enthusiastically, this for Turkey & Family Day. Thank you for creating recipes!
Bebe Johnson
I don't have a full size food processor. Should I just halve the recipe and make it twice? I think half (or maybe it would even need to be 1/3) would fit in my mini food processor. Or is there an alternative method?
Deanna
You can use a pastry cutter.
Jonathan Wexler
Combining the ingredients as listed created nothing like the photo, but something with the texture of mashed potatoes. This could not be shaped into the pan and certainly not rolled between paper layers. I doubled the coconut flour and began approaching the texture of pastry.
Is there an error in the liquid to solid ratio above?
Alternative ideas?
Brenda
I've been making my recipe for this crust since 2016 with the exact measurements and instructions as written. Did you change any ingredients? Perhaps you used an incorrect amount of butter, since you mentioned you added an additional cup more of coconut?
Wenche
This was very good. I have been so long without sugar so I cut some of the sweetners.
I made the chocolate cream pie. We loved it!
Christie
This is the best pie crust I have ever made. It’s the closest I have found to the high carb buttery crusts we all love. I use this crust recipe every year to make my pumpkin pies. The family can never tell my pies are low carb. Keep an eye on it while baking. When it becomes golden, cover the edges with foil to prevent burning.
Camille
This crust looks so good. Can’t wait to try it! I was wondering if there was another kind of sweetener I could use besides the swerve/Erythritol. Honey came to mind but might affect the consistency. I am not experienced in substituting things. Lol
Brenda
I am not sure about using a liquid sweetener here, you could just leave it out or maybe for a sweet pie, add a small amount of vanilla liquid stevia or liquid monk fruit.
Mathew
This one didn't work for me. Used it with a filling that required 60 minutes at 375F. Crust completely burnt. I think that if I had not par baked it, it might have been okay. The thing is that, even after burning it, the consistency was still too doughy. Might be good for cold fillings. I'll experiment with it.
Brenda
I've made multiple quiche recipes using this crust, like this one which requires the quiche to cook an hour and crust was prebaked, with no problem. Did you cover the edges of the crust before baking? https://www.sugarfreemom.com/recipes/low-carb-cheesy-italian-sausage-quiche/
Mathew
It wasn't only the edges. It was the entire crust. However, after some research, I have found that allulose (which I used for a sweetener) can cause the over browning. I'll probably try this again, either with a different sweetener, or none at all.
ROXANN BENBOW
This is one of the easies and best gluten free pie crusts I have ever made. I did not taste the coconut when I made it with a lemon meringue pie Chocolate Cream pie and Lemon curd tarts. Oh yes ,also its totally husband approved.
Brenda
Thank you!
Ana
Cups don't say anything to an European.
“The metric system is commonly referred to as the International System of Units, as it is used by virtually all countries in the world. Interestingly, three countries in the world do not use the metric system, despite its simplicity and universal use. These are Myanmar, the United States, and Liberia.”
So basically you went through all the trouble of writing this for just the people of the United States.
Such a waste, I’ll go look for this recipe in grams.
Brenda
Right under the ingredient list is the option to choose US or Metric.
Rachel
No need to be rude when you simply couldn't read the option to choose metric measurements? This seems to be a You Problem on a good recipe.
Alana
Can you use confectionery swerve instead of granulated swerve sweetener ?
Brenda
Yes either will work.
Franchesca Nellenback
I just wanted to say thank you because whomever that was who threw a fit brought to my attention that there is an easy way to simply click a button and have the recipe converted to grams. I prefer to weigh ingredients so my results are consistent and I didn't notice I had overlooked it. I can't wait to try this one. I already know it'll be a hit and a staple with our pizza quiche and pies! Oh my goodness, I am so grateful for these people who invent recipes that allow us to eat the way or bodies need to eat without being deprived.
Victoria
Hi Brenda! Can I use disposable foil pan to bake the crust and the whole pie?
Thank you
Ruth
What if you don’t have a food processor?
Marcella
I make this crust quite a bit. It's my go to coconut crust! I used to roll it in between two sheets of parchment paper but I've come to find that it's easiest to just press it into the pie plate. Just to note, I measured the top of my glass pie plate and it's actually 10" and there is more than enough crust to fit into it.
I also purchased some pie shields for the top of the crust so if you're ever worried about your pie crust burning or baking too long and being too brown for your liking, these help to prevent it from becoming too dark. I would recommend this anyone using any type of crust. So easy to use.
One more thing, I also tend to bake my crust a bit longer than what the recipe recommends. Each oven is different etc...I bake my crust more along the lines of 15 minutes or so. It depends on what I see when I open the oven up. Sometimes a minute more or a minute less will do. Thank you!
chrissy
hi i tried this and did my best to follwo instructions except i didnt pulse the 1st ingredients also i didnt let the mixtures go crumbley befoer i added butter. it was a last minute thing. the crust was very wet and didnt hold shape at all. we will still eat it lol. but im trying to figure out what i did wrong.
Mina
Made the pie crust for a sugar-free lemon pie...DELICIOUS!!! I will be using this for every single pie I make. Question...can I use this crust for a traditional low carb pot pie (crust underneath as well as over the top)? If so, do I bake it before adding the filling or bake it all at once?
Brenda
Yes you can I would still pre bake it so the bottom isn't soggy, just be sure to cover edges of crust so they don't burn.
Lia
Hi Brenda, I would love to try your crust for a pot pie. I will prebake the bottom portion....but for the top can I try to roll thin and bake once I fill the prebaked shell with the chicken mixture?? Btw, thank you so much for sharing your labor of figuring out a good substitute with us all. I so appreciate xoxo
Brenda
Yes, prebake bottom and yes just add top crust then bake after you fill the pot pie and thank you!
Nits
Brenda making your crusts for thanksgiving and can I pre bake on Wednesday and leave out covered and make the filling thanksgiving morning and bake?
Brenda
You can pre bake and leave it covered in the fridge then make filling Thanksgiving and bake.
Kirsten Felton
My food processor only holds 2 cups, so food processors don’t work necessarily. I think next time I’m going to try the fork and knife method or the two knives method because the butter did not mix into this crust very well and I ended up having to squish it in my fingers like a paste.
Kathy
I am so thrilled with this recipe! Due to recurring kidney stones, my doctor has advised me to go on a low oxalate diet, which means no more almond flour! This coconut flour pie crust recipe is wonderful. It fulfills my need for low carb, nut free and low oxalate! Thank you so much for all your great coconut flour recipes. (I love your cookbook too!)
Brenda
thank you so much!
Ray Ray
I'm trying to make this pecan pie with this pie crust. How long do I have to bake the pie crust for with this recipe? Thank you!
Brenda
Just 10 minutes then add filling and cover crust and bake.