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This keto coconut flour pie crust is perfect for any sweet pie like my sugar-free pumpkin pie or keto lemon pie. The crust contains only 2.9g of net carbs per serving and tastes like the real thing.
What ingredients in a Coconut Flour Pie Crust
This keto coconut crust is perfect for any sweet keto pie. It does not contain many carbs, only 2.9g per serving, as it is made of 3 simple low-carb ingredients. A regular pie crust is at about 12-14g of net carbs per slice!
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 marries well with any sweet filling.
A shredded coconut pie crust recipe
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 is worth double-check ing to make sure the recipe comes 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 a lighter crust.
However, you can also use an almond meal, it will work and leave some brown spots in the dough coming from the almond skin as seen in the picture below.
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How to make a pie crust with coconut flour?
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 below.
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 some dough is missing. By pressing with your fingers it will stick together in the pan almost like playing with kids playdough!
For a change with sweet pies, I love to use my coconut cashew crust as well.
What tools to make a coconut crust pie?
After a few attempts, I noticed that this coconut crust recipe 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!
More keto crust recipes
If you love gluten-free pie crust I have got a whole collection of crust available on the blog.
An keto pastry pie crust using a combo of coconut, almond flour and natural coconut oil. This recipe suits all diet, gluten free, grain free, dairy free and low carb. A crispy easy pastry crust ready in 10 minutes in your food processor.
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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Instructions
Preheat oven to 180°C (350°F). 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 rolling pin until thin - about half cm thickness. Otherwise, press in the dough directly into the pan, both techniques work 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 breaks or crumbles 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 (340°F) 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 unmold the crust. This crust is very fragile so use a loose bottom pan to avoid it to break
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The pie crust serve 8 slices, net carb per slice, without filling, 2.9 gNote 1: If you are using a filling that needs 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 some cold filling is used like custard or fresh fruits, wait until the crust has fully cooled down before adding anything inside.Note 2: For a savory pie don't add the erythritol and vanilla extract. Replace those ingredients with 1 teaspoon of sea salt.
This looks amazing. I can’t wait to try it. I wish you included the nutritional info. You say its low carb, and based on the ingredients, I can guess it is, but it’d be great to actually know before hand if it meets certain “low carb” metrics.
Hi Jessica, You are right and I just added the nutrition panel for this coconut pie crust recipe. The recipe makes 8 servings. Per serve, It contains 4.4g net carbs (9.2 g carbs and 4.8 g fibre). I hope this information helps ! Enjoy this delicious pie crust and let me know how it goes! Thanks for reading the blog and testing my recipes. xoxo, Carine.
Tasty however, next time I will spread it as thin as possible because when its too thick it’s just hard not crispy. Also just a heads up if you keep your shredded coconut and almond in the frig like I do let it warm up. ( I’d let your eggs sit at room temp too ) Mine was cold and it clumped up the coconut oil . Then I had to gently warm it so the eggs did not cook before spread it into the pan.
Coconut oil always solidify when it contact with cold ingredient. Therefore it is better to use ingredient at room temperature for nay recipe calling for coconut oil. I am glad you enjoy this crust. Thanks for the lovely feedback. XOXO Carine.
Hi Ashley, I will not recommend to use more coconut flour as coconu flour is way more absorbent than almond meal and it will dry out the crust. I am not using tapioca flour so I am not sure how it will work if you are using it instead of almond meal. I guess you are asking this as you are looking for a nut free option? If yes, I would probably try to replace almond meal by a nourishing flour like spelt flour or all purpose gluten free flour. The quantity to add may change so add it gradually until it forms a ball easily spreadable as a crust. Let me know if you try it your way. I am always happy to learn recipe alternatives 🙂 Enjoy. Carine. xx
Hi Stephani, I would recommend any other nut powder like hazelnuts powder. If you do not find hazelnut ground at the store simply add hazelnuts into a mixer and blend until a powder form. Another option may be to use oat flour (also known as oat bran). I hope it helps ! Let me know how it goes! Carine.
I never tried this recipe egg free. You may need to try a chia egg instead by mixing 1 tbsp of chia seed in water for 10 minutes. It will forms an egg like consistency but I am not sure it will be enough as a binding agent.
Hi Sara! Of course every single recipe on my blog are my family recipe the one we eat everyday. So I always tested more than once each recipes I post on sweetashoney. It is my recipe journal. I love this coconut pie crust but I never tried a egg-free version so I can’t recommend any good alternative for now. Give it a try, it is delicious. Thanks for following my blog. xoxo Carine.
Hi Hailey, Let me know if you try the recipe with an egg free substitute. I am curious to know how it goes. I would use chia eggs instead of eggs for this crust. Let me know! Carine.
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I am so glad you love it ! enjoy the recipe around her my friend! xoxo Carine.
This looks amazing. I can’t wait to try it. I wish you included the nutritional info. You say its low carb, and based on the ingredients, I can guess it is, but it’d be great to actually know before hand if it meets certain “low carb” metrics.
Thanks!
Hi Jessica, You are right and I just added the nutrition panel for this coconut pie crust recipe. The recipe makes 8 servings. Per serve, It contains 4.4g net carbs (9.2 g carbs and 4.8 g fibre). I hope this information helps ! Enjoy this delicious pie crust and let me know how it goes! Thanks for reading the blog and testing my recipes. xoxo, Carine.
Could I use tapioca flour in place of almond flour?? Or more coconut flour??
Tasty however, next time I will spread it as thin as possible because when its too thick it’s just hard not crispy. Also just a heads up if you keep your shredded coconut and almond in the frig like I do let it warm up. ( I’d let your eggs sit at room temp too ) Mine was cold and it clumped up the coconut oil . Then I had to gently warm it so the eggs did not cook before spread it into the pan.
Coconut oil always solidify when it contact with cold ingredient. Therefore it is better to use ingredient at room temperature for nay recipe calling for coconut oil. I am glad you enjoy this crust. Thanks for the lovely feedback. XOXO Carine.
Hi Ashley, I will not recommend to use more coconut flour as coconu flour is way more absorbent than almond meal and it will dry out the crust. I am not using tapioca flour so I am not sure how it will work if you are using it instead of almond meal. I guess you are asking this as you are looking for a nut free option? If yes, I would probably try to replace almond meal by a nourishing flour like spelt flour or all purpose gluten free flour. The quantity to add may change so add it gradually until it forms a ball easily spreadable as a crust. Let me know if you try it your way. I am always happy to learn recipe alternatives 🙂 Enjoy. Carine. xx
I was curious I notice it says Shredded coconut in the recipe. But in some comments coconut flour is mentioned. Which one should be used?
Hi, This crust use shredded coconut, almond meal and coconut oil but I have got a coconut flour pie crust recipe if you prefer here https://www.sweetashoney.co/coconut-flour-pie-crust-grain-free/ . That’s what I am talking about in this post 🙂
Is there another flour to use instead of almond flour? I am allergic to almonds but would love to try this recipe!
Hi Stephani, I would recommend any other nut powder like hazelnuts powder. If you do not find hazelnut ground at the store simply add hazelnuts into a mixer and blend until a powder form. Another option may be to use oat flour (also known as oat bran). I hope it helps ! Let me know how it goes! Carine.
could I cut out the stevia, vanilla extract and shredded coconut and use this a a crust for quiche??
Can the crust be successfully made egg free? Not sure what binding agent to use in its place.
I never tried this recipe egg free. You may need to try a chia egg instead by mixing 1 tbsp of chia seed in water for 10 minutes. It will forms an egg like consistency but I am not sure it will be enough as a binding agent.
Usually when I go egg free I use applesauce/ banana/ and or avacado as a binding agent, depending what I’m baking and constancy needed.
would like to know if you’ve tried this? I’m also interested in an egg-free version.
Hi Sara! Of course every single recipe on my blog are my family recipe the one we eat everyday. So I always tested more than once each recipes I post on sweetashoney. It is my recipe journal. I love this coconut pie crust but I never tried a egg-free version so I can’t recommend any good alternative for now. Give it a try, it is delicious. Thanks for following my blog. xoxo Carine.
Hi Hailey, Let me know if you try the recipe with an egg free substitute. I am curious to know how it goes. I would use chia eggs instead of eggs for this crust. Let me know! Carine.
If you are going to make a pumpkin pie do you bake it first or fill it and bake it?
Thanks for sharing my recipes! Carine.