Coconut Almond Pastry Pie Crust is the best almond flour pie crust for any keto sweet pie this year, like a delicious sugar-free keto pumpkin pie.
You will love this coconut almond keto pie crust. You know that I love baking without grain and sugar, right?
I love testing new grain-free crust recipes in my kitchen, and this Coconut almond pastry pie Crust is actually a simple adaptation of one of my previous recipes: the coconut pie crust.
Coconut Almond Pastry Pie Crust – 1 bowl recipe
This is an easy 1- bowl keto pie crust made in a food processor. All you have to do is to gather the ingredients below in a food processor until it forms a lovely buttery keto pie crust dough. All you need are:
- Almond flour or almond meal
- Coconut flour
- Coconut oil
- Sugar-free maple-flavored syrup or erythritol
A press-in keto pie crust
This is an easy keto pie crust with no rolling needed! All you have to do is to press the dough into a greased pie pan to shape the crust. Then pre-bake and use for any sweet pie recipe.
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Keto Pie Crust
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- Preheat oven to 170°C (340°F).
- Grease a 26-cm (10-inch) pie pan with removable loose bottom - easier to unmold the pie.
- Place all the ingredients into a food processor and process until a crumble is forming - about 1 minute.
- With your hands gather the crumble on a hard surface - your benchtop for example - and form a ball of dough.
- It will be very crumbly, so you can place the dough onto a piece of plastic wrap sheet. Firmly close the plastic wrap to enclose the dough and form a ball.
- Refrigerate 20 minutes until it firms up.
- Transfer the dough ball onto a 26-cm (10-inch) pie pan with a removable loose bottom.
- Firmly press the crumbly dough with your hands to cover all the pan. It is a shortbread crust, very fragile and crumbly. To make sure that this crust is easy to unmold from the pan it is important to firmly press the dough on the pan. No more air or empty spaces should be left or it could break easily when baked. Again, using a removable loose bottom pan is the easiest way to lift out the crust from the pan.
- Using a fork, make some tiny holes all around the pie crust to prevent air bubbles from forming between the pan and crust while baking.
- Pre-bake at 170°C for 20-25 minutes or until golden brown. Make sure you cover the pie after 10 minutes with a piece of foil to prevent the border from burning.
- If you are using a filling that needs to be bake, like pumpkin filling, add it to the pre-baked crust and return to the oven until filling is set. You may have to cover the pie with foil to prevent the border from getting brown.
- If a cold filling is used like custard, wait until the crust is fully cool down before adding anything inside.
- Always unmold carefully after at least 3-4 hours of the cooling process. This crust is very fragile, so use a loose bottom pan and grease very well with butter or coconut oil.
- This recipe is perfect to make a pumpkin pie, apple pie, or any other sweet pie.
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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.