Want the perfect low carb pie crust that isn’t made with almond flour? Give this simple coconut flour pie crust a try for both sweet and savory pies.
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It seems that every year, the Holiday season starts earlier. It used to be that Christmas decorations didn’t come out until after Thanksgiving.
I always seem to be scrambling at the last minute to prepare for the holidays. That’s why I always schedule time off from work for both Thanksgiving and Christmas.
Typically, I bring a low carb pie to share with my family on each holiday. This year, I wanted to try a coconut flour pie crust.
My usual low carb pie crust is the one found on my key lime pie recipe. That was the first crust I ever made with coconut flour. But, that recipe also includes almond flour.
Since I know a few people who are sensitive to nuts, it’s nice to have an option for them. This low carb coconut flour pie crust is a good choice.
I found the crust to be light and flaky. You can use it for either savory or sweet pies. Just omit the low carb sweetener for savory.
You can also use the crust for either a no bake or bake pie. Just fill the crust and bake until your filling is set. I do recommend using a pie crust shield, though, to prevent burning the edges.
Although I’m not nut sensitive, I do prefer coconut flour better than almond flour. And it has some health benefits too.
There are a few things to keep in mind about coconut flour. You need to have adequate eggs and liquid. I felt two eggs was fine for the crust.
I did up the butter as it counts as a liquid in a recipe. However, I noticed that ingredients can vary. Even butter. The grass fed brand I use is much softer.
If you find the dough to be a bit sticky when forming it into a ball, it’s best to knead in more coconut flour. However, you need to be careful not to add too much.
You could mix up all the ingredients right in the pie pan. Then, you’d just need to press it out with your hands or a small pastry roller.
I prefer rolling the pie crust dough out between two sheets of wax paper. That way, I don’t have to worry about it sticking to the surface.
With the wax paper, it also gives a nice way to pick up the rolled-out dough to put it in the pie pan. Sometimes, the dough does crack when transferring to the pan. But, I just press dough back together.
Need some more ideas? Be sure to check out my collection of low carb pies.
Low Carb Coconut Flour Pie Crust
Now that you know how to make a low carb pie crust with coconut flour! What kind of pie will you make?
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Coconut Flour Pie Crust – Gluten free
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Ingredients
- 1/2 cup butter
- 2 eggs
- 1/4 cup low carb sugar substitute (or Sukrin:1) leave out for savory
- 1/4 teaspoon salt
- 3/4 cup coconut flour sifted (about 77g)
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Place butter in a microwavable bowl. Microwave until melted.
- Add eggs, sweetener, and salt. Mix well.
- Stir in sifted coconut flour until dough forms.
- Knead dough for about a minute and then form into a ball. If too sticky, knead in a little more coconut flour.
- Roll out dough between wax paper to about 1/8 inch thick.
- Turn rolled out dough into a 9 inch pie pan.
- Prick bottom and sides of crust with a fork. Use a pie crust shield to prevent burning the edges.
- Bake crust at 400°F for 10 minutes. Cool completely on wire rack.
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Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Tara says
Thank you for this wonderful recipe, I’ve been making French silk with this crust and it’s absolutely to die for!! A hit with my family and friends- especially for those who are gluten free!
karen says
how do you transfer the dough using the wax paper?
Lisa MarcAurele says
Very carefully. But don’t worry if it breaks or cracks. I just smooth everything out with my fingers or a small roller.
Crystal says
Hi. I am making homemade apple pie using a coconut pie crust. I want to freeze the entire pie with filling in it, unbaked. I have done this numerous times with white flour pie crusts. But have never done it with a coconut pie crust. Does it freeze ok with the unbaked filling in it as well as the unbaked pie crust?
Lisa MarcAurele says
I know it freezes well unbaked for a bottom crust custard pie.
Beth says
Can you make a top and bottom crust for a berry filling pie instead of just one crust pies?
Lisa MarcAurele says
You can, but it adds too many carbs. Or, you can try making the crusts much thinner.
Ben says
If I were to make butter tart shells how long would cook for and oven temperature
Lisa MarcAurele says
It depends on the size. Smaller ones will need less time so I might actually lower the temperature to 350°F and check on them in 5-10 minutes.
Elizabeth K Mugrage says
Can I substitute palm shortening for butter
Lisa MarcAurele says
It should work out although I haven’t tried it myself.
marguerite lindemann says
Can you substitute lard for the butter? I use lard for regular pie crusts
Lisa MarcAurele says
That usually works as it’s an equal amount of fat that’s needed in the recipe.
Natasha says
Would this recipie work dairy and egg free? Can you suggest any replacements please. Thanks
Lisa MarcAurele says
I’d use butter flavored coconut oil for the butter and a mix of gelatin and water for the eggs. You could try using psyllium or flax eggs as well.
Bernie Brydle says
Would this recipe work for butter tarts? and would i pre-cook the tart shell first? Thanks.
Lisa MarcAurele says
I’m not familiar with butter tarts, but if it uses a pie crust base, this recipe should be okay.
Ashlee says
Is it possible to use honey instead? If so, how much would you recommend?
Lisa MarcAurele says
It’s similar to sugar, so I’d try 1/2 cup.
Laura says
Ashley, did you try it with honey? That is my question as well.
Italia says
Hi Lisa,
Thanks for the recipe! Going to try it this Thanksgiving with the pumpkin pie filling. Can I use Stevia Baking or 1/4 cup of any other low carb sweetner or does it have to be the one you linked?
Lisa MarcAurele says
Any sweetener works. Just adjust as needed.
RR Johnson says
Can this crust be frozen.? If so rolled out or in a ball you defrost to roll and use.
Thank you for all your hard work to help so many of us you do not know. You have a servant’s heart.
Lisa MarcAurele says
You can either freeze the dough or premade crusts. I used to freeze the crusts after they were baked.
Madeleine says
can I use coconut oil instead of butter ?
Lisa says
That should be okay.
Jo says
Do I minus the dietary fibre from the total carb amount? Would it be 3 grams of carbs or is it 6 grams? Posting from Australia,
Thanks ✨
Lisa says
It depends on whether you do net carbs or total carbs. Total is 6g and net is 3g.
Mary says
Would the bake time be different if I used this crust recipe for mini single serve tarts?
Lisa says
Most likely it will cook faster so the time should be shorter.
Michelle Leach says
If i use this for quiche. Do i prevake the pie crust still? Or do i add the egg custard then bake?
Thanks
Michelle
Lisa says
I’d add the egg mixture and then bake.
Michelle says
I prebaked my shell, let it sit over night. The next day I mixed up my quiche batter following my mother’s recipe. It was perfect!!
So I think you could try either.
Lisa says
Thanks for the info Michelle!
Christine says
Do you think this would work well pressed into a tart pan instead of rolled out as a pie crust?
Lisa says
It should. Sometimes, I just press it into a pie pan rather than rolling it out.
Belinda says
Thank you for this crust recipe. However, my sister is allergic to egg whites. Do you think this recipe will work with only the yolks or should I add another yolk make up for the egg whites?
Lisa says
You could try just the yolks or maybe even replace the eggs with psyllium eggs or flax eggs.
mitzi says
they turned great in tart form..:) thx
Jessica says
Thank you for this, I’ve been looking for a Keto friendly recipe that doesn’t use almond flour, simply because my boyfriend hates the taste of almond. I’m going to try this tomorrow for steak and ale pies (we live in Britain where it’s all about the savory meat pies.) Does it work well as a folded pie, ie: pasty / empanada? I do have mini pie dishes if you recommend doing it that way instead of folding into a pasty.
Lisa says
It may crack when making a folded pie, but just press it back together and it should be fine.
Poppy says
I just tried the unsweetened version for my quiche and have to say as a dough this is great!
Even though I used only a very thin layer (I pressed the dough into the pan with my fingers) it held together perfectly when taking the quiche out. The coconut flavour is present but not too dominant for a savoury dish and it adds some sweetness to the quiche.
I think I need to experiment with my filling (maybe add some ginger, use a different kind of cheese, … any suggestions?) to get the taste right, but I will definitely keep experimenting with this, thank you 🙂
Next time I will cover the edges with foil as another commenter suggested, as they got a little dark (but not quite burnt yet 😉
Lisa says
This is a great crust for quiche! And, I like using a pie shield vs. the foil.
Melody says
Do you cook the pie shell frist when you make your quiche or a pumpkin pie?
Lisa says
I don’t. I use the crust unbaked.
Michelle Leach says
Did you pre bake the crust? Or did you add the filling then bake?
Thanks
Michelle
steph says
Does this pie crust recipe hold together well when you cut individual pieces.? I am eager to try it as I am always looking for coconut flour only dessert and baked goods because too many nuts cause me to have cold sores.
Lisa says
It does hold together. Nuts are inflammatory which is why they can trigger a cold sore breakout. And, it’s one reason I prefer coconut flour over almond flour.
Jamie S says
I want to try my hand at a low carb, gluten-free “pop tart”, for my daughter. If I roll this into a rectangle instead, how large do you think it would be? If I cut the rectangle in half, put jam on one half, then placed the other half on top, how long do you think it would need to bake?
Lisa says
That should work and the baking time should be similar. You’d just need to keep an eye on it. And, it might help to flip the pastry about halfway.
Joan Endique Solitario says
This crust was perfect. It cracked moving it to pan after rolling but I just pressed it back together like you said. Thank you!!
Lisa says
You’re welcome! Hope it tasted great too!
Sue says
I just made this and the crust burnt on the top edges and then I added the cheesecake filling and had to recook and it just burnt more. What did I do wrong? I followed everything exactly.
Lisa says
I don’t pre-bake this crust for baked pies and I always use a pie crust shield the whole time while baking.
Ash says
When you baked it, did you cover the edges with foil? It looks like it got charred pretty badly, which can be prevented in a normal crust with foil. Just trying to gauge how sensitive this recipe is compared to a traditional recipe 🙂
Lisa says
I always use a pie crust shield placed on top of the crust edges to ensure they do not burn. I keep the shield on during the entire bake time.
Terri Larimore says
I am wondering if I can bake this dough in a “springform” pan and use as a bottom only crust for a cheesecake? Does this sound weird? All of the other “crust” recipes I have seen for cheesecakes just don’t look good to me, but this one does. Opinions?
Lisa says
It’s worth a try. It would be more like a pie crust than a cheesecake crust.
Deborah says
I am both a baking and a keto novice so I have a quick (probably silly) question:
If you are making a pie that needs to be baked do you use this crust recipe unbaked?
And conversely if you are making a no bake pie then bake the crust first?
Sorry if that sounds obvious but I would hate to spend time preparing the crust, and then mess up what sounds like a great recipe
Lisa says
That’s exactly what I do. Leave it unbaked for a baked pie and bake it for an unbaked pie.
Gerri says
Hi, looks lovely. I have made a really good almond flour crust. But plan on trying this. Are you only doing it for nut sensitive persons? Or do you prefer the taste?
Lisa says
I prefer coconut flour as it’s less inflammatory than almond flour.
Laura S. says
Do you think if I left the butter solid/cold and cut it into the dry ingredients, then incorporate the beaten eggs would help this have a flaky texture?
Thanks for your recipe help 🙂
Lisa says
It’s worth a try. I usually pulse in the food processor when leaving butter chilled.
Andie Early says
I was planning making this today. My husband wants pumpkin pie for his birthday! I do not have any eggs. Is there a substitute you would suggest? Or do I need to run out and buy eggs?
Lisa says
For a true custard, you’ll need to have egg yolks. The next best thing would be a no bake pumpkin pie using gelatin. You could use my pumpkin mousse recipe as a filling.
Erin says
Wondering what I can use instead of eggs in this crust? My son is allergic to them! Do you think your typical egg substitute would work or something else?
Lisa says
Yes. You can use an egg substitutes in the crust. I also have used gelatin eggs successfully.
Amy says
Can you use almond flour instead of coconut?
Lisa says
Not in this recipe.
Marsha says
Lisa, have you been having trouble with your site? I cannot get a single recipe to print from it, yet I can print anything on any other site.
Lisa says
I need to know the browser you are using and if it’s on a Windows or Mac computer. There have been issues with the Microsoft Edge browser. I’ve been using Chrome on both Mac and Windows without a problem.
stormy a park says
made this crust this morning for my coconut cream pie.just started 2 weeks ago to go low carb ,high protein diet, both me and my daughter and i have to say thank you , i was dying for treat and this was it..love will use again.
Lisa says
You’re welcome. Wishing you and your daughter the best!
Ash says
I plan to make a strawberry pie today using this crust recipe (substituting in regular sugar though). I cannot wait to taste it!
Lisa says
It’s a good crust for most pies and should be delicious with a strawberry filling.
Essby says
In your Nutrition Facts, how many servings make up the piecrust?
I cannot wait to make this! Thank you!
Lisa says
It’s stated at the top of the recipe… 8 servings.
Sonia Mehrotra says
Hi….the top of the recipe says 12 servings. So the nutritional information is for 8 servings or 12? Thanks
Lisa says
It’s what’s at the top of the recipe which is 8 servings.
Melissa says
This is my go to crust since we change our lifestyle!
🙂
Lisa says
I’m so glad it worked out for you! I love it as well.
Kris says
The texture came out almost like a madeline. I think I’ll add some vanilla extract or lemon extract another time to make cookies!
Lisa says
That sounds like a wonderful idea! I may give it a try.
Reba says
Hi Lisa. Hope you are well. I made this today as a recipe for cookies. They are dry but crispy to a degree which my quest on a Keto diet. I think next time I’ll switch some of the coconut flour for maybe oat bran flour. Then make sandwich cookies with almond butter mixed with stevia. …I read once that someone was charged 500 dollars instead of 5 dollars for the recipe for chocolate chip cookies at a famous restaraunt. She had asked for the recipe and the waitress said it was 5. The customer thought it was $5 not $500! So anyway, one of the ingredients was oatmeal. I’m hoping oat bran will yield similar results!!
Lisa says
Interesting. I’ve never tried to make cookies from this recipe.
LaTonya says
I just put two of them in the oven. One for a cheesecake and another one will be a quiche. Can’t wait to try it. I’ve been missing my crust. This was actually very easy to make. Now I can stick to my diet. Thank you.
Lisa says
I hope you enjoy them!
Claudette Spiers says
Hello,
I have just started low carb eating and looking for inspiration after a disastrous, carboard tasting chocolate torte birthday cake. Your recipes look fab and much more like real recipes ie using butter with almond / coconut flour. I am really keen to try this pie as have been missing crunch. Also your bread. Anyway I digress slightly when you show carb values do I deduct the fibre value to get net carbs? I am in France and they only count net carbs here. Also how many servings are you calculating for this pie recipe. Thank you in advance can’t wait to explore some more.
Lisa says
You would need to deduct fiber from carbs to get net. The nutrition info gives total carbs unless specified as net.
Kate says
I would love to use this recipe for my pumpkin pie for thanksgiving. Has anyone made it ahead of time and frozen it with success?
Lisa says
You should be able to freeze the crust unbaked and then add the filling and bake per your recipe directions.
Dawn Staton says
Just found you site. Love it. I’m a diabetic, which flour is best for us with low carbs but also low calories? I also have to lose weight and sometimes you can give up carbs but the item has a lot of calories. It’s hard to find a balance at times!! Thanks for the info.
Lisa says
I recommend using coconut flour as some of the fat has been removed. There’s only 60 calories per 100 grams.
Diane says
So excited to try this! I made a crust last year with almond flour and it was a complete fail in the taste dept. Can I use Splenda in place of the Swerve?
Lisa says
Splenda is okay to use. Hope you love it! 🙂
Diane says
Awesome! Thank you so much!
Michelle says
Does it have a coconut flavor? Some people really don’t like coconut, so I’m curious about that. Great idea!
Lisa says
I don’t really notice it. It may have a slight taste of coconut.
Sonya Jones says
Can’t wait to try this..
Lisa says
Hope you love it!
Shannon says
Hi can I substitute regular sugar for the swerve/sukrin? I don’t need low carb, just gluten free. Thank you!
Lisa says
You can and it would be a one-for-one substitute.
Jenny says
Oh my goodness this is perfect for the holidays! I can’t wait to try it!
Lisa says
I hope you love it Jenny!
Ellie Z says
Came to comment for the Nov giveaway but the pie crust is in my future
Lisa says
Hope you love it Ellie!
LaTanya jung says
Thanks for sharing. We are going to a family holiday dinner and now my husband and I will be able to have some dessert. I going to use this for my pumpkin cheesecake crust
Lisa says
It will be great for a pumpkin cheesecake! Have a great holiday 🙂
Bobie Fredrikson says
Looks good. Want to try it. Do you have a pecan pie recipe?
Lisa says
There is a pecan pie recipe here.
Brenda Mick says
Can’t wait to try this out for Thanksgiving
Lisa says
It’s perfect for those holiday pies!
Gaylyn Zamazal says
Going to have to try this.
Lisa says
Hope you love it!
Jeffery Fischer says
Could I use Stevia for a sweetener
Lisa says
You can use any sweetener. I typically use about 1/4 teaspoon of the concentrated powder.
Janet lundy says
Always love her recipes
Lisa says
🙂
CarrotCop says
This looks like a keeper. I will be trying for sure.
Lisa says
Enjoy!
Pam says
This looks fantastic…can’t wait to make a pie, or quiche!
Lisa says
I do like it for quiche. Planning to make another this weekend.
Lanita Canup says
Thanks for the nice collection of pies !
Lisa says
You’re welcome. Enjoy!
AngieP. says
I love your site!
Lisa says
Thanks Angie!
Sherrie says
Looks yummy and easy to make
Lisa says
It’s really simple. And, no need to cut in butter.
Danielle says
One of the crusts I will be trying out before Christmas as my whole family will be in town. Little do they know it’s going to be a low carb Christmas. ?
Lisa says
I always sneak the low carb desserts onto my family each holiday. However, they look forward to them now that I’ve converted a few more to low carb.
Vickie Gilmer says
Looks great!
Lisa says
Thanks Vickie!
Diana Babcock says
This will be perfect with as a base for low carb pumpkin pie! Or chocolate mousse pie!
Lisa says
Yes! Both would be fantastic in this crust.
Charlotte says
I will be baking this soon with pumpkin filling! I love your recipes.
You have made my life so much easier trying new recipes to eat healthy!
I make something new several times a week. My husband loves it!
Thanks so much.
Lisa says
You’re welcome Charlotte! Great to hear that you are doing well on low carb.
Susan Broughton says
I am always looking for low carb recipes, but my daughter also eats gluten free so this will really help in our house!
Carol Kesen says
This looks sooo good .. I plan to try it very soon
Lisa says
Hope you love it as much as we do!
Doris says
I have used many of your other recipes, and look forward to trying this one with a lemon curd filling!
Lisa says
That sounds like a fantastic filling for it!
txgrandma says
I’ll be trying this very soon. Thanks so much!
Lisa says
I’ve already made it a few times to try out some pie ideas for the holidays. Enjoy!