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.
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!
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
Coconut Pie Crust
Posted In:Dairy freeGluten freeKetoPaleoVegetarianAlmond FlourCoconutCoconut OilEggBakingDairy-FreeGluten-FreeKetoLow-CarbVegetarianDessertSide DishEasy4 IngredientsUnder 30 Minutes
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