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3.44 from 115 votes

Low Carb Coconut Flour Pie Crust

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12
Calories 129kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

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

Serving size is 1/12th
Net Carbs: 2g
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

Serving: 1serving | Calories: 129kcal | Carbohydrates: 5g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 146mg | Potassium: 10mg | Fiber: 3g | Vitamin A: 275IU | Calcium: 6mg | Iron: 0.1mg