This easy Low Carb Keto Coconut Flour Pie Crust is a perfect base for both sweet and savoury pies. Made with simple, wholesome ingredients, it’s quick to prepare and holds up beautifully to any filling. With a buttery texture and a slightly nutty flavour, this crust is a great gluten-free and keto-friendly alternative to traditional pie crusts!
Ingredients Needed
- 3/4 cup (90g) Coconut Flour
- 1/2 cup (115g) Unsalted butter (cold, cut into pieces)
- 1/4 cup (50g) Monk Fruit Allulose Blend (skip for savoury crust)
- 1/4 tsp (1g) Sea salt (or 1/2 tsp for savoury crust)
- 2 large Eggs
- 1/2 tsp (2.5ml) Vanilla extract (optional, skip for savoury crust)
How To Make Low Carb Keto Coconut Flour Pie Crust
- Preheat the oven to 350°F (177°C). Line the bottom of a 9-inch (23 cm) round pie pan with parchment paper or grease well.
- Combine ingredients: In a food processor, pulse coconut flour, butter, monk fruit allulose blend , and sea salt until well combined.
- Add eggs and vanilla: Add the eggs and vanilla extract (if using) and process until dough forms.
- Press dough into the pie pan and poke holes in the bottom with a fork or toothpick.
- Bake for 10-15 minutes, until the crust is firm and just barely golden around the edges.
- Rest: Let the crust cool on the counter for at least 10 minutes before adding your filling. You may need to bake it again once filled. If the edges brown too quickly, cover them with foil. Cool completely before cutting.
Recipe Tips
- Use cold butter: Make sure the butter is cold when adding it to the dough. This will help create a flakier and more textured crust.
- Don’t skip the parchment paper: Line the pie pan with parchment paper to easily remove the crust after baking without it sticking.
- Press the dough firmly: Press the dough evenly into the pie pan, making sure it’s flat and smooth for a consistent bake.
- Poke holes in the crust: Before baking, use a fork to poke small holes in the bottom of the crust to prevent it from bubbling up while baking.
- Let the crust cool before filling: Always let the crust cool for at least 10 minutes before adding your filling to avoid a soggy bottom.
How To Store Leftovers?
- Refrigerate: Let the leftover pie crust cool completely to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: For longer storage, wrap the pie crust tightly in plastic wrap or foil and place it in a freezer-safe bag. It will last for up to 3 months. When ready to use, thaw it in the fridge overnight before adding your filling.
Nutrition Facts
Serving Size: 1 slice (1/12 of the entire recipe)
- Calories: 111
- Total Fat: 9g
- Saturated Fat: 6g
- Cholesterol: 31mg
- Sodium: 105mg
- Potassium: 35mg
- Total Carbohydrate: 4g
- Dietary Fiber: 2g
- Sugars: 0g
- Protein: 2g
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Low Carb Keto Coconut Flour Pie Crust
Description
This easy Low Carb Keto Coconut Flour Pie Crust is a perfect base for both sweet and savoury pies. Made with simple, wholesome ingredients, it’s quick to prepare and holds up beautifully to any filling. With a buttery texture and a slightly nutty flavour, this crust is a great gluten-free and keto-friendly alternative to traditional pie crusts!
Ingredients
Instructions
- Preheat the oven to 350°F (177°C). Line the bottom of a 9-inch (23 cm) round pie pan with parchment paper or grease well.
- Combine ingredients: In a food processor, pulse coconut flour, butter, monk fruit allulose blend , and sea salt until well combined.
- Add eggs and vanilla: Add the eggs and vanilla extract (if using) and process until dough forms.
- Press dough into the pie pan and poke holes in the bottom with a fork or toothpick.
- Bake for 10-15 minutes, until the crust is firm and just barely golden around the edges.
- Rest: Let the crust cool on the counter for at least 10 minutes before adding your filling. You may need to bake it again once filled. If the edges brown too quickly, cover them with foil. Cool completely before cutting.
Notes
- Use cold butter: Make sure the butter is cold when adding it to the dough. This will help create a flakier and more textured crust.
- Don’t skip the parchment paper: Line the pie pan with parchment paper to easily remove the crust after baking without it sticking.
- Press the dough firmly: Press the dough evenly into the pie pan, making sure it’s flat and smooth for a consistent bake.
- Poke holes in the crust: Before baking, use a fork to poke small holes in the bottom of the crust to prevent it from bubbling up while baking.
- Let the crust cool before filling: Always let the crust cool for at least 10 minutes before adding your filling to avoid a soggy bottom.
Low Carb Keto Coconut Flour Pie Crust
