I’ve tested more low-carb pie crusts than I care to admit—almond flour, flax-heavy, psyllium disasters… But this one? It’s buttery, sliceable, and doesn’t crumble into sad keto dust. Plus, coconut flour keeps the carbs low without making it taste like a beach-scented candle.
Sweet or savory, this crust holds up. And no xanthan gum or weird binders needed.
Why This One Works So Well
Coconut flour is tricky—too dry, and you get a crumbly mess; too moist, and it bakes up dense and weird. This crust balances fat (butter + eggs) with just enough coconut flour to stay low-carb and actually feel like crust.
The cold butter trick gives you little pockets of flake, and the eggs bind it without needing gum or cheese (looking at you, fathead dough).
What I Used (And Why It Worked)
- Coconut flour (¾ cup / 90g) – Low-carb queen. About 2g net carbs per 2 tbsp. Absorbs tons of moisture, so don’t swap 1:1 with almond flour.
- Unsalted butter (½ cup / 115g, cold) – Solid fat = flakier crust. Keeps things keto and rich.
- Monk Fruit Allulose Blend (¼ cup / 50g) – Totally optional. Use only if making a sweet pie. Allulose doesn’t spike blood sugar and browns beautifully.
- Sea salt (¼ tsp, or ½ tsp for savory) – Balances sweetness or boosts flavor in savory versions.
- Eggs (2 large) – Act as the binder. No extra gums needed.
- Vanilla extract (½ tsp) – Optional for sweet pies. Skip it for savory.
Keto Swaps That Actually Work
| Swap | Why It Works | Watch Out For |
|---|---|---|
| Ghee instead of butter | Still solid at room temp, dairy-free | Slightly nuttier flavor |
| Omit sweetener | For savory crusts like quiche | Don’t forget to up the salt |
| Add dried herbs | Great for savory bakes | Keep it subtle – coconut flour soaks flavor fast |
What I Got Wrong
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Crust cracked after baking | Too dry or not enough egg | Add 1 tbsp melted butter next time |
| Fell apart when slicing | Didn’t cool enough | Let it cool completely or chill before slicing |
| Tasted too “coconutty” | Coconut flour overload or poor sweetener blend | Use vanilla + a balanced sweetener |
Step-by-Step: How I Actually Make It
- Preheat oven to 350°F (177°C). Line a 9-inch pie pan with parchment or grease it well.
- Pulse dry ingredients (coconut flour, sweetener, salt) + cold butter in a food processor until crumbly.
- Add eggs and vanilla (if using). Blend until it forms a thick dough.
- Press dough into the pan evenly—no rolling, just fingers. Poke holes all over with a fork.
- Bake 10–15 mins until set and just lightly golden.
- Cool for 10+ minutes before filling. For custard or wet fillings, prebake it again after filling if needed.
Smart Moves I Always Use
- Microwave the butter for 10 seconds if too hard – still needs to be cold-ish, not melted.
- Use a flat-bottom measuring cup to press the dough evenly—no more thick edges.
- Make a double batch and freeze one ball of dough for next week’s quiche.
Meal Prep Notes That Matter
- Fridge: Wrap cooled crust (in or out of the pan) and store up to 3 days.
- Freezer: Wrap tightly and freeze raw or pre-baked. Thaw overnight in the fridge.
- Reheat tip: If prebaked, warm in a 300°F oven for 5–7 minutes to crisp it back up before filling.
What I Googled Before Making This
Q: Will coconut flour crust taste like coconut?
A little, yes. But sweet fillings (vanilla, berries, chocolate) mellow it out. For savory pies, I add Italian herbs to mask it.
Q: Can I use almond flour instead?
Not here. Coconut flour and almond flour behave totally differently. Swapping would require a new recipe.
Q: Will it hold up to custard or pumpkin pie?
Yes—but parbake it and let it cool first. Then bake with the filling and cover the edges halfway through so they don’t burn.
Nutrition Facts
Serving Size: 1 slice (1/12 of the entire recipe)
| Nutrient | Amount |
|---|---|
| Calories | 111 |
| Total Fat | 9g |
| – Saturated Fat | 6g |
| Cholesterol | 31mg |
| Sodium | 105mg |
| Potassium | 35mg |
| Total Carbs | 4g |
| – Dietary Fiber | 2g |
| – Sugars | 0g |
| Net Carbs | 2g |
| Protein | 2g |
Check out More Recipes:
Low Carb Keto Coconut Flour Pie Crust
Description
Buttery, low-carb pie crust made with coconut flour—perfect for sweet or savory keto bakes, and holds together beautifully.
Ingredients
Instructions
- Preheat oven to 350°F (177°C). Line or grease a 9″ pie pan.
- In a food processor, pulse coconut flour, butter, sweetener, and salt until crumbly.
- Add eggs and vanilla (if using) and blend until dough forms.
- Press into pie pan and poke holes with a fork.
- Bake 10–15 minutes, until edges are golden and center is set.
- Cool at least 10 minutes before filling.
Notes
- Microwave the butter for 10 seconds if too hard – still needs to be cold-ish, not melted.
- Use a flat-bottom measuring cup to press the dough evenly—no more thick edges.
- Make a double batch and freeze one ball of dough for next week’s quiche.
