Mini Pie Crust (Coconut Flour and Almond Flour)
This Mini Pie Crust with coconut flour and almond flour is the best mini crust recipe.
It is 100% gluten-free, paleo, and low-carb. The texture is crispy with a lovely nutty flavor and easily made in a few minutes in a food processor.
What’s A Mini Pie Crust?
A mini pie crust is similar to a regular full-size pie but in a smaller size. To make this mini pie crust healthier, it only uses coconut flour and almond flour.
How To Make Almond Coconut Mini Pie Crust
Making this mini pie crust is super simple. All it takes is 4 staple ingredients and less than 10 minutes to prepare.
- Almond Flour – Choose the finest almond flour instead of an almond meal. Learn how to pick the best keto-friendly flours.
- Coconut Flour – Coconut flour is a healthy flour made from the flesh of coconuts.
- Egg White – Eggs are a keto-friendly ingredient.
- Coconut Oil
Making The Mini Pie Crusts
To make the mini pie crusts, place the 4 ingredients into a food processor with the S-blade attachment.
Process the pie crust batter for about 2 to 3 minutes.
Then gather the almond coconut pie crust dough into a ball and flatten it between two pieces of parchment paper.
Roll it with a rolling pin before transferring it to your mini pie mold.
Bake the mini pie crusts for 25 to 35 minutes at 350°F (180°C).
Using The Mini Pie Crusts
Once the pie crusts have been prebaked, you can fill them with your filling of choice.
You can use this mini pie crust to make many different pies, both sweet and savory.
- Mini Pumpkin Pie
- Mini Blueberry Pie
- Leek Pie
If you want to make a sweet pie, you can add a tablespoon or two of a sweetener like erythritol.
If you are allergic to coconut, you might have to go for another pie crust like my almond flour pie crust as it’s a tough one to substitute.
You can however substitute the almond flour for sunflower seed flour.
You can store these baked mini pie crusts for a day or two in the fridge before adding the filling and baking them again.
Alternatively, you can store the unbaked dough for up to 5 days in the fridge before rolling it.
It’s even possible to freeze the dough for up to three months. Thaw it in the fridge overnight before rolling it into mini pie crusts.
Frequently Asked Questions
This pie is very healthy and good for you:
– Lower GI index than white flour, which means it helps to stabilize your blood sugar level, decrease sugar craving, loss of energy, and hunger feeling.
– High-fiber content and high-protein flour, which means it keeps your stomach full for longer, and you feel satisfied quickly after eating.
Prebaking the crust guarantees that it will remain crispy. But you can also add the filling to the unbaked pie crust if it has been pricked with a fork.
Yes, you can use this recipe to make the top crust of a closed pie.
More Healthy Crust Recipes
If you like keto pie crust, you’ll love these:
Did You Like This Recipe?
Mini Pie Crust With Almond And Coconut Flour
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.