Coconut Flour Pie Crust - Gluten free

Name: Coconut Flour Pie Crust - Gluten free
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Ingredients: 1/2 cup butter; 2 eggs; 1/4 cup low carb sweetener ((or Sukrin:1) leave out for savory); 1/4 teaspoon salt; 3/4 cup coconut flour (sifted (about 77g))

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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.

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. There a nice comparison of these two low carb flours here.

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 ideas for low carb pies? I have a terrific collection in this post.

Now know how to make a low carb pie crust with coconut flour! What kind of pie will you make?

Low Carb Coconut Flour Pie Crust

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4.67 from 18 votes

Coconut Flour Pie Crust - Gluten free

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.

Course Dessert

Cuisine American

Keyword low carb pies

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings servings

Calories 165kcal

Author Lisa | Low Carb Yum

Ingredients

1/2 cup butter
2 eggs
1/4 cup low carb sweetener (or Sukrin:1) leave out for savory
1/4 teaspoon salt
3/4 cup coconut flour sifted (about 77g)

US Customary - Metric

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.

Nutrition

Nutrition Facts

Coconut Flour Pie Crust - Gluten free

Amount Per Serving (1 slice)

Calories 165 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 9g 45%

Cholesterol 71mg 24%

Sodium 213mg 9%

Potassium 15mg 0%

Total Carbohydrates 6g 2%

Dietary Fiber 3g 12%

Sugars 0g

Protein 3g 6%

Vitamin A 8.3%

Calcium 1%

Iron 2.7%

* Percent Daily Values are based on a 2000 calorie diet.

Additional Info

Net Carbs 3g
% Carbs: 8%
% Protein: 8%
% Fat: 84%

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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.

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Coconut Flour Pie Crust – Gluten free

Low Carb Coconut Flour Pie Crust