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 recipe : the coconut pie crust. It is a delicious base for any sweet keto pies like sugar free lemon pie or keto pumpkin pie.
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
- Eggs
- 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 in the dough into a greased pie pan to shape the crust. Then pre bake and use for any sweet pie recipe.
You may also like those keto crust recipes
xoxo Carine
Keto Pie Crust
Ingredients
- 1 1/2 cup unsweetened desiccated Coconut
- 1 cup almond flour or almond meal
- 2 tablespoons coconut Flour
- 1/4 cup extra virgin coconut oil soft, at room temperature
- 2 large eggs
- 4 tablespoons sugar free maple flavored syrup or liquid sweetener of your choice
Optional
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinamoon
Instructions
- Preheat oven to 170 C (340 F)
- Grease a 26 cm (10 inches) pie pan with removable loose bottom - easier to unmold the pie.
- Place all the ingredient 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 bench top 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 inches) pie pan with 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 avoid air to create 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 avoid the border to burn.
- If you are using a filling that need to be bake like pumpkin filling, add it in the pre baked crust and return to the oven until filling is set. You may have to cover the pie with foil to avoid the border to get brown.
- If cold filling is used like custard, wait until the crust is fully cool down before adding anything inside.
- Always un mold carefully after at least 3-4 hours of 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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Leave a comment
What is” desiccated” coconut? Is it coconut flakes unsweetened? Also, do I have to bake the pie dough first before adding my Apple pie filling then bake again?
Hello!, It is like the coconut flakes except it is thinner ground. It is very common and you can buy it in the baking aisle of any supermarket, usually where they sale dried fruit, nuts or amond meal. This is how it looks like, see HERE. I would recommend to pick the crust with a fork. prebake 15 minutes at 160C then add the filling and cook until the filling is set or crust border are brown usually 30 minutes in total. Enjoy the recipe. XOXO Carine.
So if I want to make a pear pie with this recipe, should I prebake it some before adding the pear filling? I worry about burning it before the pie is done. What would happen if I shape the crust in my pie pan and put the uncooked filling in before baking? Help!! I want to make this for New Year’s Day!
Hi ! No you don’t have to prebake the crust. You bake everything at once as you will do with a regular pie crust. It is cooked when your filling is set. To avoid the border of the pie to ‘burn’ or get too dark you can place a piece of foil all around. Enjoy the pie ! xoxo Carine.
Hi Carine, this crust sounds yummy, BUT…. I really really hate anything coconut (except for the oil, that is super refined and does not have a taste). So, can I omit the coconut flour? Or, can I substitute it for something else?
I try to keep my carbs on the lower side too.
Pease help! Merci 🙂
Hi, This recipe really need coconut flour to work well. I don’t really have options that will keep the carbs low for you. So sorry 🙁 I would have love to help you my friend. Merci! Carine.
Anything I can sub for honey we eat a ketogenic diet so honey is not allowed nor is maple syrup or brown rice ingredients I have stevia liquid or erythotol etc
Hi, Unfortunately I did not try the recipe without sweetener. BUT! I have got 2 other great keto pie crust recipe for you to try. The first one is using only 3 ingredients :coconut flour, coconut oil and eggs. The recipe is here if you like to give it a try. to try instead here. I like to use this recipe for savory pie like egg and bacon quiche. The other one is my favorite keto pie crust for sweet pie like sugar free lemon pie. The recipe use a combo of almond meal, coconut, eggs and coconut oil. Recipe is here. I hope you’ll love one of them ! Enjoy. Carine.
Please use Temp’s an Pan size in English do not know French measures….. crust sounds good but can’t make it due to the pan size and temp.
Hi Angeline, I am sorry for that. It is not French measure it is actually international measurement. Only USA use cups, oz and inches. Most of the rest of the world – I live in New Zealand – use grams and cm. I updated the recipe for you ! Enjoy the lovely pastry pie crust and thanks for reading my blog and trying my recipes. Carine.
So happy I found your recipe! I add two scoops of vanilla protein powder then pat it out on parchment paper-bake and cut into squares for consumption with my morning tea?
It’s wonderful and feels like I’m cheating and having a heavenly muffin/bread treat every morning!
Hi Juju I read your comments on this dough. Hope you don’t mind me asking But are you using it as a morning tea biscuit ? Or a crust for a tart ? And do you
I am SO excited to read your comment ! It is exactly the reason why I am sharing recipes on this blog! Makes people happy and feel great with the simple recipes I experience in my house kitchen 🙂 Thanks so much for sharing your lovely feedback. I never thought about eating this crust as a morning treat. Will try next time 🙂 Thanks for following my blog recipes. I wish you find even more yummy low carb recipes around my blog. XOXO. Carine.
Hi Carine,
I have gone low carb and anti inflamitory in our food choices. I have tried several crust recipes and bread recipies and they come out very crumbly and have a dense, grainy taste to them. Does yours result in more a regular flour type of dough?
Working hard to learn how each of the different flours, coconut, almond, soy, effect the structure and texture of doughs.
Would love to hear your thoughts.
Pam
Hi Pam, I agree it is very difficult to make a low carb crust that have a regular flour like dough texture. It is actually pretty impossible if yoi go very low carb because you must use crumbly ingredients like nuts and coconut flour ! I do love this recipe though. But others options is to use a bit of buckwheat flour or tapioca flour but it raise the carb a lot! I hope you try this crust recipe anyway. I am sure you will love it and at least it will not blow your carbs count 🙂 Enjoy the low carb recipes on the blog Pam! Carine.
Please clarify – does this recipe need
1/2 cup coconut or
1 and a 1/2 cup coconut?
Sorry, I find the ingredients list confusing.
I didn’t see any cholesterol information.
Hi, It is not a nutritional information I am usually displaying. My recipes are made of real food and healthy natural ingredients. My goal is to provide healthy options and not medical advice. I updated the panel with the info for you but if you have cholesterol issue you should check with a medical professional what is ok for you. Have a lovely day XOXO Carine.
Hi Phoebe, Sorry if it was confusing, I am French and I do my best to write in English that is why sometimes my recipes could be a bit funny! So here you need 1 1/2 cup of dessicated coconut. It is a very yummy crust! Enjoy it & Merry Christmas. Carine.
I didn’t find it confusing at all. Congratulations on your english. It’s right on, and better than my french!