This coconut pie crust is perfect for any sweet keto pie. It does not contains much carbs, only 2.9g per serve, as it is made of 3 simple low carb ingredients:
Unsweetened coconut – make sure you are using unsweetened shredded coconut to avoid carbs from added sugar
Almond flour – almond meal will work but the crust will be darker and dryer
Eggs – I used large eggs
Coconut oil or soft butter at room temperature
This is a delicious buttery keto pie crust, suitable for diabetic with a delicious coconut flavor that marry well with any sweet filling.
A coconut keto pie crust
Shredded coconut is very low in carbs if you use unsweetened coconut. In fact, in some countries shredded coconut contains sugar so watch out ! It worth to double check to make sure the recipe come out keto friendly!
A one bowl keto pie crust recipe
It is a very easy coconut pie crust recipe, made in 2 minutes in your food processor! That is clearly a no fail recipe as all you have to do is combine all the ingredients together in the food processor to form this lovely coconut pie crust gluten free dough. I recommend using almond flour which results in lighter crust. However, you an also use almond meal, it will work and leave some brown spots in the dough coming from the almond skin as on the picture below.
How to shape and roll your keto dough?
The dough could be a bit crumbly at first. If this happens, transfer the dough into a mixing bowl and gather all the crumbly pieces with your hand. Press firmly to form a ball like in the picture above.
I roll the dough between two pieces of plastic wraps. It is the easiest way I found to achieve a thin crust. Then I peel off the first plastic layer and flip over the crust onto a loose bottom pie pan. It may break and it is fine. It is a slightly crumbly dough so if this happens it is super easy to fix that with your hands. Add the crumbly pieces where needed – where dough is missing. By pressing with your fingers it will stick together in the pan almost like playing with kids playdough! Except from that coconut pie crust I really love to make a coconut flour pie crust for my quiche. For a change with sweet pies I love to use my coconut cashew crust as well.
Removable bottom pan for a perfect pie
After few attempts I noticed that this crust is easier to remove from the pan using a removable bottom round pie pan. I am now using a Non-Stick 9-Inch Round Pan with Removable Bottom. Again it is up to you to choose the pan pie you like but that is my recommendation. I really love to make pie crust without white flour or refined ingredients. It is a very different way of baking. It could be confusing at first because the pie dough has a different texture and break easily when you fill the pan. But the taste is amazing and it is so nutritious ! If you love gluten free pie crust I have got a whole collection of crust available on the blog.
Have a lovely day !
Keto Pie Crust for sweet pie
A delicious and easy gluten free coconut pie crust made in a food processor. with only wholesome ingredients. A great clean food recipe for pie lovers. Perfect to make a pumpkin pie, apple pie or any other sweet pie.
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Preheat oven to 180 C (350F). Grease a loose bottom pie pan (10 inches) with 1 teaspoon of coconut oil or butter. Set aside.
In a food processor using the S blade attachment, add all the ingredients shredded coconut, almond flour, melted coconut oil or soft butter, eggs. If you like, add erythritol and vanilla extract to enhance the sweet flavor of the crust.
Blend on high speed for 1-2 minutes or until a dough ball is forming (as you can see in the post picture).
It could be slightly crumbly. If it is, simply transfer the dough onto a hard surface and using your hands gather the crumble pieces together to form a ball of dough. It will stick and hold perfectly together
Place the dough ball between two pieces of plastic wraps. Press the dough ball with your hand and start rolling with a roller pin until thin - about half cm thickness. Otherwise, press in the dough directly into the pan, both techniques works it is up to you to choose what works the best for you.
Remove the top layer of plastic wrap and flip over the rolled dough onto a 26 cm (10 inches) loose bottom pie pan previously oiled with a teaspoon of coconut oil. Remove the last piece of plastic wrap. If the dough break or crumble during the transfer it is easy to use your finger to fill the gaps in the pan. Simply press in the dough onto the empty areas until you cover all the pan with the dough.
Bake at 180 C (340F) for 20-30 minutes with or without filling. You don't need to pre bake the crust for pumpkin pie.
Cool 1 hour in the pan before you carefully un mold the crust. This crust is very fragile so use a loose bottom pan to avoid it to break
The pie crust serve 8 slices, net carb per slice, without filling, 2.9 gNote 1 : If you are using a filling that need to be bake like pumpkin pie filling, add the filling in the pre-baked crust and return to the oven until the filling is set. If cold filling is used like custard or fresh fruits, wait until the crust has fully cool down before adding anything inside.Note 2: For a savory pie don't add the erythritol and vanilla extract. Replace those ingredients by 1 teaspoon of sea salt.