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Almond Flour Pie Crust with Coconut Flour

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Coconut Flour Pie Crust with almond meal. A low carb crust recipe perfect for quiche or sweet pies. Grain Free. Gluten free.

This coconut Almond Flour Pie Crust is the best clean eating crust recipe, it is 100% gluten free, paleo and low-carb. The texture is crispy with a lovely nutty flavor and easily made in few minutes in a food processor.

Almond Flour Pie Crust with coconut flour. Grain free, gluten free, paleo and low carb. A delicious crispy crust for any holidays pie, sweet healthy pumpkin pie or savory healthy quiche. Easy, healthy made in 5 minutes in a food processor.

The Coconut Almond Flour Pie Crust

Coconut flour. The new magic healthy flour loaded with fiber that everyone talk about. But what to do with coconut flour? a healthy Coconut Almond Flour Pie Crust or my coconut flour pie crust – if you don’t have almond meal !

There is many name for this crust like Paleo crust or allergy free crust or grain free crust. It is probably because this recipe is suitable for most diet like wheat free diet, gluten free diet. For me it is simply one of my best low carb diabetic recipe and I simply like to call it by what is inside a Coconut Flour Pie Crust. The trick to succeed with this Almond Flour Pie Crust is to roll the dough between two sheet of plastic wrap. Then remove the top layer, upside down the Almond Flour Pie Crust onto a greased pie pan. You may have to press the dough with your finger to arrange it into the pan shape. It is a very crumbly dough but still easy to work with if you follow the rolling principle below. I used this Almond Flour Pie Crust to make a leek, coconut milk quiche.

Why a Coconut Almond Flour Pie Crust is Good for your Health?

Many people hate looking at nutrition panel and labels but it is actually primordial to understand what you eat. I received many comment regarding this recipe about why this crust is healthy or healthier than white flour crust ? First, I want to say that I am not starting a war against white flour! White flour is low in saturated fat, cholesterol and sodium and contains important vitamins and minerals like thiamin and folate. Unfortunately for diabetic white flour has a slightly high glycemic index which means it release sugar too quickly in our bloodstream making our blood sugar level go like a roller coaster. Low GI food is not only good for diabetic but also for everyone who is looking for a good control of sugar craving. If the product release the glucose slowly in your blood cells you are not starving for sugar quickly after a meal and you feel full for longer.

So the good point about eating a Coconut Flour Pie Crust using Almond Meal and Coconut Flour is:

  • Lower GI index than white flour, which means it help to stabilise your blood sugar level, decrease sugar craving, loss of energy and hunger feeling.
  • High fibre content and high protein flour which means it keep your stomach full for longer and you feel satisfied quickly after eating. It is also a good point for people looking for weight loss. Fibre are non digestible and have the power to fix and evacuate bad cholesterol from your body.

You can buy Coconut Flour in any shop in the organic aisle.

Nutrition Comparison between coconut flour, almond meal and white flour

For the nutrition lover I included below the nutrition panel of each flour : coconut flour, almond meal and white flour all coming from the nutritiondata self here.

flour comparaison

I highly recommend to use a removable bottom pan to easily unmold the crust from the pan without breaking the crust. This recipe can be use to make your favorite gluten free desserts recipes or any gluten free meals. You can find the coconut flour in any supermarket in the organic aisle.

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Coconut Almond Pastry Pie Crust

Coconut pie crust with coconut oil

Recipe Card

coconut pie crust gluten free prepapration

Coconut Flour Pie Crust

A delicious simple Coconut Flour Pie Crust with almond meal. A low carb crust recipe perfect for quiche or sweet pies.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
8 people


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  • Preheat oven to 180 C (356 F) fan forced.
  • Grease a round pan of 20 cm (8 inches) with coconut oil or butter. Set aside.
  • Place all the ingredients into a food processor with S blade attachment. The order in which you add the ingredient does not matter.
  • Process on medium speed until all the ingredients comes together and it forms a ball. About 2-3 minutes depending on your food processor. You may have to stop the food processor each 30 seconds to scrape down the ball and repeat until the dough ball forms.
  • Roll the dough between two layers of plastic wrap sheets to prevent it from sticking to the roller. When the dough is flat and thin as you like remove the top plastic wrap layer. Flip over the crust onto the round pie pan.
  • If the dough breaks, simply use your fingers to shape the dough evenly onto the sides of the pan as you will work with kids play dough. 
  • Bake for 25 - 35 minutes or until golden and crispy on the sides.
  • Cool down in the pan for 10 minutes. Then push the removable bottom of the pan and gently transfer the crust onto a cookie rack to cool down.
Are you a Keto Pro? Test your Keto knowledge with the Sweetashoney Keto Quiz!
 Almond meal is the same ingredient as almond flour or ground almond
Quiche : If you are using this crust for a quiche, don't pre-bake the crust. Directly fill the crust with your quiche filling and bake until the sides of the crust are golden brown and your filling is set.
Baking: for a fruit pie or a curd pie where the filling don't need to be bake, simply bake the crust for 25 minutes or until the sides are golden brown. Fully cool down before filling with cold curd or fruits.
Sweet crust: feel free to add 2 tablespoons of erythritol or sugar-free crystal sweetener in the food processor to create a sweet crust.
Tried this recipe?Mention
Nutrition Facts
Coconut Flour Pie Crust
Amount Per Serving (8 people)
Calories 131 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Sodium 12mg1%
Potassium 6mg0%
Carbohydrates 4g1%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Calcium 22mg2%
Iron 1mg6%
Net Carbs 2g
* Percent Daily Values are based on a 2000 calorie diet.

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  1. 5 stars
    Hi, do I have to prebake the pie shell before adding the pumpkin mixture? I want to make a pumpkin pie, I love your ingredients to try

    • You can prick the crust and prebake 7-8 minutes but it’s not necessary either. Both way works. For a keto pumpkin pie follow my recipe here. Enjoy, XOXO Carine

  2. 5 stars
    I love this recipe!! Simple and delicious! Even made it successfully in the heat of Singapore. Thank you so much!!

    • Thanks for your lovely comment! I love to hear my recipe works everywhere in the world! Thanks for reading the blog. Enjoy the recipes. XOXO Carine.

    • Hi, feel free to had 2 tablespoons of erythritol or sugar free crystal sweetener in the food processor to create a sweet crust. I am not using pure stevia so I am not sure how much you will need. I prefer to recommend blend of stevia and erythitol they are less bitter in baking. US brand I recommend is Swerve or Natvia in New Zealand. Enjoy the recipe ! xoxo Carine.

    • Hi! Thank you SO much for this lovely comment 🙂 You made my day! I love this crust for any pie too, such a great low carb pie crust. xoxo Carine.

    • Hi Anna, I will not hold together to form a pizza pocket. This crust is great for a pie/pizza crust – sweet or savory. enjoy the recipe ! xoxo Carine.

    • Hi Eva, Yes it should work too but it will increase the wet ingredients so you may have to add more coconut flour. The crust will be much moist though. I hope it helps. Carine.

  3. 5 stars
    Just make this! so great! I sub 1/4 of the almond flour for flax meal (i like flax) and used 1 t oil and 15 g butter and added about 1 T cold water – too get it crispy. I have really been looking for a CRISP crust – it worked! thank you! I prebaked at 175 C for 18 (?) min covering the sides – it was a bit too long though.. I used it for a fennel and beet root quiche SO DELICIOUS!!!! and it was so easy to work with the crust! I think it kind of just is the half of primal palate’s – glad I followed this one it was perfect size! I did follow primal palate’s steps though 🙂 chilling it etc.

  4. 5 stars
    I’m excited to try this out. I’m trying it tonight with the vintage vinegar pie recipe. Something my son, who is dairy free, and I can enjoy together without any excessive ingredients or switching things around.

  5. 5 stars
    I wish I’d read the comments first. My first attempt was at 350F for the 35 minutes and it was burnt to a crisp. My second one looks better anyway, since I’m making a full sized pie I doubled the recipe this time and will do just 15 minutes I think. The dough is amazing though! So much easier than gluten-filled pie crust!

    • I am sorry to read that. I hope you enjoy the second crust. I really do love that recipe so easy to make and flavoursome.

    • Hi Kristina, Sorry for missing the temperature. I baked the crust at 180C. With this recipe I made 2 pies of about 10 cm and 2 smaller of about 5cm. I think it is enough dough for a pie of 26 cm diameter. I hope I answered your question. Enjoy the crust it is so delicious 🙂

      • Thank you! The conversion for me will be 355 degrees F. I hope this works out well, I am wanting to make low carb coating for my Hot Tomales too !!

    • Hi Amy, I do not think it will work or taste as great because coconut flour is really absorbent and give a crumbly texture. Almond meal bring some crunch to the crust when baked and help the whole mix to hold perfectly together without being too dry. You can try but you will probably have to change something else in the recipe and most likely add moisture like more eggs, water, coconut oil ?? not sure it will hold well together or taste great but let me know I am curious to try alternatives 🙂

  6. Hi there, I wanted to use this as a base for my cauli, cheese and bacon quiche. Being an eggy mixture, would you bake this crust for a bit before pouring mixture in and then back again? Thanks

    • Hi Pia, I do not think you have to bake the crust before. I used this crust to make a chicken and leek pie with a coconut milk and I pour my liquid mixture onto the unbaked crust. It came up well very crusty. Let me know how it goes! Thanks. Carine.

  7. Hello! I do not think it will hold for empanada dough. Coconut flour makes dough slightly friable, becoming difficult to shape if you want to stuff food inside the dough. It is better to use this coconut flour recipe as a pie crust and bake this in a pan where it will hold perfectly after baking. Hope you give it a try one day 🙂 Carine.

  8. I love reading the comments. I was gonna ask if it could be frozen. Do you think it would hold up for empanada dough?

  9. Hi Natasha, I never tried to freeze it but I am pretty sure you can ! Make sure you wrap the crust in plastic wrap to avoid extra moisture that could change the consistency when defrost. I am curious to know how it will work! Let me know if you try and I will add your comment in the recipe box for the other readers. Thanks! See you around soon, Carine.

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