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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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.