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    Home / Recipes / Pies

    Coconut Flour Pie Crust (Keto, Gluten-Free)

    By Lisa MarcAurele · Jul 4, 2020 · 154 Comments

    16.4K shares
    Jump to Recipe
    coconut flour pie crust pinterest image

    Want the perfect base for your low-carb pies that isn’t made with almond flour? Give this simple coconut flour pie crust a try for both sweet and savory pies.

    coconut flour pie crust with text overlay
    Article Index
    • Why you'll love it
    • Ingredients
    • Quick tips
    • Instructions
    • ️ Serving suggestions
    • FAQs
    • Related recipes
    • Recipe

    It seems that every year, the holiday season creeps up on my and I'm left scrambling at the last minute. It also gives me a good reason to bake some sugar-free pies.

    I've created a lot of recipes for a keto pie crust over the years. The recipe I usually use for holiday pies 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 then, I've also created a really good almond flour pie crust that is really close to a regular pie crust in taste and texture. But that one isn't a good option for those who need something nut-free.

    I know a few people who are sensitive to nuts so it’s nice to have an option for them. That's why I created this easy coconut flour pie crust recipe.

    This crust is safe for those with a nut sensitivity and doesn't have a strong coconut flavor like my coconut pie crust. That makes it a much better alternative to a traditional crust.

    Why you'll love it

    There are many people who prefer coconut flour over almond flour and I'm one of them. It's much lighter than nut flours and gives baked goods a texture more like all purpose flour.

    This buttery pie crust is light and flaky. You can use it for either savory or sweet pies. Just omit the low carb sweetener for savory.

    That makes it great to use for keto desserts as well as savory dishes like a low-carb chicken pot pie.

    Ingredients

    There's only five simple ingredients needed for the recipe and you probably already have everything you need right in your kitchen!

    Coconut flour

    The gluten free flour used in the crust is coconut flour because it's low-carb and keto-friendly.

    Eggs

    When baking with coconut flour, you'll need an adequate amount of eggs. They act as the main binder and add the protein needed without gluten.

    Butter

    For a rich and buttery taste, you'll want to use real salted butter. If you want a dairy-free crust, butter flavored coconut oil will work too.

    Sweetener

    I prefer using a monk fruit granular sweetener but you can use my keto sweetener conversion calculator to substitute with any low-carb sugar substitute.

    Salt

    A touch of salt is added to enhance the flavor of baked goods. If you don't use it the taste may be flat and bland.

    Note: You'll find all the exact amounts used in the printable recipe card at the bottom of this post which is shown with a green background.

    ingredients in white mixing bowl

    Quick tips

    • Use a pie crust shield. The edges of the crust can burn easily so be sure to use a pie shield or foil over the edges to prevent burning
    • Adjust liquid if needed. The absorbency of coconut flour can vary so you need to make sure you use the right amount of eggs and liquid. I recommend gradually adding in the melted butter and adding more if the consistency of the dough isn't right. You can always add in a bit more flour if it gets too sticky.
    • Sprinkle on flour. To prevent the dough from sticking to the sheets of parchment paper, wax paper, or plastic wrap while rolling, it's best to sprinkle on a little coconut flour onto the dough. You only need a very small amount.
    • Adjust flour if needed. 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.
    • Combine mix in pie pan. You can mix up all the ingredients right in the pie pan. You’d just need to press it out with your hands or a small pastry roller.

    Instructions

    Most recipes require the use of a food process to work cold butter into the coconut flour. However, there's no need for a food processor with this low carb pie crust recipe. I find there's very little difference in texture between the crust and one made with the food processor method.

    Melt butter

    Melt the butter. I like to melt the butter in a microwavable bowl for a minute or two on 30% power.

    melted butter in mixing bowl

    Add main ingredients

    Once you have your butter melted, you'll add in the eggs, sweetener, salt, and coconut flour. Stir well until a dough forms.

    preparing the dough

    Form crust

    Once you have your dough, you'll form it into a ball with your hands. Then place the ball between sheets of wax paper, parchment paper, or plastic wrap.

    Flatten out the ball by rolling over the top sheet with a rolling pin until you have a circle that's a few inches larger in diameter than your pie dish.

    Remove the top paper and invert into pie dish. Then remove the remaining paper from the dough. Press dough into pie pan being sure press it along the sides of the pan.

    Sometimes, the dough does crack when transferring to the pan. But, I just press dough back together.

    rolling out the dough and transferring to pie pan

    Prep for baking

    Trim the excess dough from the edges of the pan and flute the edges with your fingers.

    If baking an unfilled crust, poke small holes in the bottom of the crust using the tines of a fork. This prevents bubbles and pockets from forming if steam gets trapped under the crust while baking. Pie weights can do the same thing.

    prepared crust in pie pan

    Bake

    Before baking, cover the edges of the crust with a pie shield or aluminum foil. This will prevent the edges from becoming burned.

    For an unfilled crust, bake for about 10 minutes in a preheated 400°F oven. Cool completely on a wire rack before adding your filling.

    There's no need to pre-bake the crust for a baked filling. It will cook as the filling is baked. However, some recipes may call for a partially baked pie crust.

    baked pie crust

    ️ Serving suggestions

    You can use this basic pie crust recipe for either a no bake or baked filling. It works great with the no-bake filling used in my keto coconut cream pie and my sugar free banana cream pie. But you can also use if for the baked filling in my strawberry cream cheese pie.

    FAQs

    Before sharing the full recipe, I wanted to go over some questions that people often have about making a crust with coconut flour.

    How does coconut flour affect baking?

    Coconut flour is a good substitute for wheat flour in baking, but it has a very different consistency and flavor. It can be used in recipes with less liquid than wheat flour, so you may need to add more eggs or oil to compensate. Depending on the recipe, it may also require more baking powder or baking soda.

    Can you use coconut flour instead of almond flour for crust?

    Yes, you can use coconut flour for crusts. Coconut flour is a great alternative to almond flour because it is gluten-free and has a lower glycemic index than most other flours. It has a light, sweet taste that complements savory foods.

    What is the best type of flour to use for pie crust?

    The type of flour that you use will depend on the recipe you are following. Many people find almond flour is the best low-carb option for pie crust because it's about 75% fat. Coconut flour is defatted so you need to add a good amount of fat to use it for a crust.

    How do you make a pie crust more moist?

    There are a few things you can do to make your pie crust more moist. You can use a little bit of water or keto-friendly milk alternative in the dough to make it less dry. Or, add an egg for extra moisture. You can also brush the crust with an egg wash before baking it to help it stay moist.

    Related recipes

    Need some more ideas for using this crust in keto pie recipes? Here's a few more of my favorites.

    • Keto apple pie gives you the same classic fall flavors without the sugar crash.
    • Low-carb pecan pie has a rich and gooey sweet taste but none of the heavy carbs.
    • Keto key lime pie has a smooth and creamy filling perfect for spring and summer.
    • Sugar free chocolate pie is made with a thick chocolate pudding topped with whipped cream.
    • Keto lemon meringue pie is just what you need to celebrate the start of spring.

    Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

    Recipe

    coconut flour pie crust baked

    Coconut Flour Pie Crust - Gluten free

    4.67 from 27 votes
    Want the perfect low carb pie crust that isn't made with almond flour? Give this pie crust made with coconut flour a try for both sweet and savory pies.
    Prep Time:10 mins
    Cook Time:10 mins
    Total Time:20 mins
    Course: Dessert
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 8 servings
    Calories: 165

    Video

    Ingredients

    • ½ cup butter
    • 2 eggs
    • ¼ cup low carb sugar substitute (or Sukrin:1) leave out for savory
    • ¼ teaspoon salt
    • ¾ cup coconut flour sifted (about 77g)
    US Customary - Metric

    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 ⅛ 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.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 1slice | Calories: 165 | Carbohydrates: 6g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 213mg | Potassium: 15mg | Fiber: 3g | Sugar: 0g | Vitamin A: 415IU | Calcium: 10mg | Iron: 0.5mg

    Additional Info

    Net Carbs: 3 g | % Carbs: 8 % | % Protein: 8 % | % Fat: 84 % | SmartPoints: 7
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 165
        [carbohydrates] => 6
        [protein] => 3
        [fat] => 14
        [saturated_fat] => 9
        [cholesterol] => 71
        [sodium] => 213
        [potassium] => 15
        [fiber] => 3
        [sugar] => 0
        [vitamin_a] => 415
        [calcium] => 10
        [iron] => 0.5
        [serving_unit] => slice
    )
    

    Notes 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.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission 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.

    First published on November 7, 2016. Last updated on February 12, 2021, with new images, additional recipe information, and tips.

    « Week 77 Keto Meal Plan
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    Reader Interactions

    Comments

      « Previous 1 2 3 4
    1. Linda Nichols

      December 11, 2022 at 11:13 am

      5 stars
      Thanks so much for a nut free option for crusts. Both my kids as they aged are nut allergic and on KETO diet, it is tough to find other options that "work"

      Reply
    2. Lisa

      October 09, 2021 at 3:23 am

      I am just curious. In your 1st pumpkin pie recipe from 2011 (the Almond Milk Pumpkin Pie), you used a whey protein in the crust but here you did not. Why did you decide to use it back then but not now or what did the protein bring to the recipe? Thank you - I'm just loving your recipes & videos!!

      Reply
      • Lisa MarcAurele

        October 09, 2021 at 7:31 am

        I was experimenting with whey protein in the other crust which makes the texture lighter.

        Reply
    3. Chris

      November 10, 2020 at 4:03 pm

      Can I use walnut flour? If not, do you have any recipes using walnut flour?
      Thx

      Reply
      • Lisa MarcAurele

        November 11, 2020 at 10:17 am

        Walnut flour should work in an all nut flour recipe like this almond flour pie crust recipe.

        Reply
    4. Joan Cimino

      September 23, 2020 at 1:32 pm

      5 stars
      I've made this crust a few times and it always turns out perfectly. Very easy and tasty!

      Reply
    5. Tara

      November 28, 2019 at 12:15 am

      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!

      Reply
    6. karen

      November 12, 2019 at 2:16 pm

      how do you transfer the dough using the wax paper?

      Reply
      • Lisa MarcAurele

        November 12, 2019 at 2:37 pm

        Very carefully. But don't worry if it breaks or cracks. I just smooth everything out with my fingers or a small roller.

        Reply
    7. Crystal

      August 11, 2019 at 10:29 pm

      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?

      Reply
      • Lisa MarcAurele

        August 12, 2019 at 9:22 am

        I know it freezes well unbaked for a bottom crust custard pie.

        Reply
    8. Beth

      August 01, 2019 at 9:06 am

      Can you make a top and bottom crust for a berry filling pie instead of just one crust pies?

      Reply
      • Lisa MarcAurele

        August 01, 2019 at 9:47 am

        You can, but it adds too many carbs. Or, you can try making the crusts much thinner.

        Reply
    9. Ben

      May 26, 2019 at 3:50 pm

      If I were to make butter tart shells how long would cook for and oven temperature

      Reply
      • Lisa MarcAurele

        May 27, 2019 at 8:23 am

        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.

        Reply
    10. Elizabeth K Mugrage

      January 13, 2019 at 3:49 pm

      Can I substitute palm shortening for butter

      Reply
      • Lisa MarcAurele

        January 13, 2019 at 7:44 pm

        It should work out although I haven't tried it myself.

        Reply
    « Previous 1 2 3 4

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