Coconut Pie Crust
This Keto Coconut Pie crust is a simple, healthy, and low-carb pie crust made with only four wholesome ingredients.
The crust contains only 2.9 grams of net carbs per serving and tastes like the real thing.
It’s perfect for any sweet pie like my sugar-free pumpkin pie or keto lemon pie.
What’s A Coconut Pie Crust?
A Coconut Pie Crust is different from a coconut flour pie crust since it’s not made with coconut flour but rather with shredded coconut.
As a result, coconut pie crusts have a strong coconut taste and a crumbly, crusty texture that marries very well with sweet and savory pies.
Why You’ll Love This Recipe
This Coconut Pie Crust recipe has an amazing taste but it’s also:
- Great for Savory or Sweet Pies
- Ready In 25 Minutes
- Made with 4 Ingredients
How To Make Coconut Flour Pie Crust
This keto coconut crust is perfect for any sweet or savory keto pie. It does not contain many carbs, only 2.9 grams per serving, as it is made of 4 simple low-carb ingredients.
A regular pie crust is at about 12-14 grams of net carbs per slice!
- Unsweetened Coconut – make sure you are using unsweetened shredded coconut to avoid carbs from any added sugar that some brands include.
- Almond flour – Almond meal would also work but the crust will be darker and dryer. I prefer to use ultra-fine almond flour. Almond flour is one of the best keto-friendly flours.
- Eggs – I used large free-range eggs. Eggs are a keto-friendly ingredient.
- Coconut Oil or soft butter at room temperature. I prefer to use coconut oil as it makes the recipe dairy-free.
This is a delicious buttery keto pie crust, suitable for diabetics with a delicious coconut flavor that marries well with any sweet filling.
Making The Batter
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-checking to make sure the recipe comes out keto-friendly!
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.
Shaping The Coconut Pie Crust
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 a kid’s play dough!
Except for 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.
Tools For Coconut Pie Crust
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 Healthy Crust Recipes
If you love low-carb pie crusts and keto pizza crusts, I have a whole collection of crusts available for you.
Coconut Pie Crust
Want My Kitchen Equipment?
- 2 cups Unsweetened Desiccated Coconut
- ½ cup Almond Flour
- ¼ cup Coconut Oil + 1 teaspoon to oil the pan
- 2 large Egg
- 1 tablespoon Crystal Sweetener or coconut sugar (replace by 1 tsp salt for savory pie)
- 1 tablespoon Vanilla Extract
- Preheat the oven to 350°F (180°C). Grease a loose bottom pie pan 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, and 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 crumbled 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 or parchment paper. Press the dough ball with your hand and start rolling with a rolling pin until thin – about half cm thickness. Otherwise, press 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 the dough onto the empty areas until you cover all the pan with the dough.
- Bake at 350°F (180°C) for 20-30 minutes with or without filling. You don't need to pre-bake the crust for pumpkin pie.
- Cool for 1 hour in the pan before you carefully unmold the crust. This crust is very fragile so use a loose bottom pan to avoid breaking it.
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Ingredients:Almond FlourCoconutCoconut OilEgg
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Thankfulness to my father who informed me concerning this web site, this website is actually awesome.
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.
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.